Shortbread Pastry

A higher ratio of fat to flour produces a shorter pastry that is harder to handle and softer in texture than others with more flour. This pastry is fragile and is at its best when served fresh as it is highly perishable. It can be used as a base for a tart or rolled and cut out to make biscuits. This quantity will yield 20 x 6 cm biscuits or a 20 cm tart shell. If used to line a tart tin, prick the base with a fork before resting so the pastry holds its shape during cooking. This pastry can