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Shortcrust pastry
- Difficulty
Easy
Published 1978
Ingredients
175 g 6 oz 75 g 3
Method
Put the flour into a cold bowl. Cut the butter and lard into pieces and put it in with the flour. Now keep slicing the butter and lard into the flour, with a small knife, until it is all cut up into small pieces. With cool fingertips rub the fat rapidly and lightly into the flour - do not rub it too much, it should still be in quite sizeable flakes. Stir in the water with a knife blade. When yo
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