To make the dough, mix 230g plain flour with 100g unsalted butter until it resembles fine breadcrumbs. Add 2 egg yolks and a pinch of salt, combining fully. Gradually incorporate cold water until a smooth dough forms. Knead until the bowl is clean and there’s no dough sticking to your hands. Cover the dough with cling film and refrigerate for 1 hour to rest before further use.
Ingredients for the short crust pastry
230g plain flour
100g unsalted butter
2 egg yolks
cold water
pinch of salt
Equipment
Large mixing bowl
K beater (if available)
Other
Cling film
Method
Start by mixing butter with flour. Rub in with your hands until it resembles fine bread crumbs. You can also use a k beater to do this.
Add egg yolks and salt and combine all together until dough starts to form.
Start adding water, little by little, until all flour is blended in and continue to knead to form a nice smooth dough. Transfer dough to a working top and continue to knead.. You know you’re ready, once the bowl is cleared and you don’t have any dough sticking to your hands!
Cover with cling film and let it rest in the fridge for 1 hr.
