Sweet Pastry

9:00 pm on 15 August 2005


  • 125 gms unsalted butter
  • 125 gms icing sugar
  • 250 gms flour
  • 2 eggs
  • Pinch table salt


Prepare the pastry base by creaming together the butter, sugar and salt in a bowl. Whisk the eggs and pour into the butter and sugar mixture a little at a time beat with a wooden spoon to combine.

Fold in sifted flour. Knead the mixture with your fingers; form into a paving stone shape and wrap in clingfilm and leave to rest for at least 1hour in the refrigerator.

Roll out the pastry on a lightly floured surface; cut one 24cm round at 1/2cm thick, prick all over with a fork to prevent the pastry from rising.

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