Added by
Description (Some HTML is OK)
Blogged at
BBC FoodPate Sucrée is the french for sweet shortcrust pastry.
Ingredients
Makes 0 servings
- 90g butter, softened
- 65g caster sugar
- 3 free-range egg yolks
- 200g plain flour, plus extra for dusting
Preparation
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.
Blogged at
Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.
(the name of your blog, not the recipe)
(the web address of the actual recipe)
Comments
Back to top