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Medium
Published 1996
It’s texture is a matter of taste, adjusted by varying the coarseness of the flour (using ground rice for grittiness), cornflour and icing sugar for a more melting texture. The flavour of the butter is crucial.
Put the butter onto a work surface, knead the sugar into it, then the flour etc gradually until it becomes a firm, not too soft and not too firm ball of dough.
Pulse butter and sugar till creamy, add flour and pulse until smooth. Remove and knead, adding mor