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Basic Sweet Shortcrust Pastry

Any good home cook needs to learn the basics. Wether it be shortcrust pastry, mayonnaise, or even bread these basics will make you a wizz in the kitchen and better yet impress everyone who comes over for dinner!

We love tarts, tartlets, pie cases, anything to do with shortcrust pastry and we are there. It's simple, versatile and keeps well in the freezer so whenever you want to whip out those tart moulds your pastry is ready to go! This recipe is ideal for your next sweet treat endeavour! Buttery, sweet and crispy!


-250g Salted Butter

-190g Icing Sugar

-500g Plain Flour

-2 Eggs


-In a stand mixer, with the paddle attachment, cream together the butter and icing sugar until fully incorporated.

-Then add each egg (one at a time) and let come together.

-Slowly add in flour and mix until a dough forms.

-Wrap in cling film and store in the fridge until ready to use (use within 3 days) or alternatively store in the freezer for up to one month!

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