Thread: Shortening
View Single Post
Old 02.09.2014, 14:34
An Expat Wife's Avatar
An Expat Wife An Expat Wife is offline
Senior Member
Join Date: Jun 2014
Location: Aargau
Posts: 283
Groaned at 4 Times in 4 Posts
Thanked 235 Times in 122 Posts
An Expat Wife has no particular reputation at present
Re: Shortening

I just use butter, flour, sugar, eggs and almond extract for my sweet pie pastry..... I don't even know what shortening is.... is it instead of butter ??

This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies.
90g/3Żoz butter, softened
65g/2Żoz caster sugar
3 free-range egg yolks
200g/7oz plain flour, plus extra for dusting
Preparation method
Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until full incorporated into the mixture.
Mix in the flour until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth.
Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.
Reply With Quote