| 1 |
Mix flour and salt in basin, rub in fat. |
|
2 |
Using a knife to cut and stir, mix with cold water to form a stiff dough. |
|
3 |
Turn dough on to a floured surface and knead lightly. |
|
4 |
Roll out and use as required. |
| |
Self raising flour may be used. the pastry will have a more cake-like texture. |
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N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour. |
