Short & Sweet Pastry

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Short & Sweet PastryI store around 500 g (1 lb 2 oz) of frozen cubed butter in a resealable sandwich bag in my freezer, for making pastry and biscuits. It will keep for up to six months, and it’s well worth spending a few minutes chopping butter and stashing it away to make these easy pastries.


  • 100 g (3½ oz) frozen cubed butter
  • 150 g (5 oz/1¼ cups) plain (all-purpose) flour
  • 72 g (2½ oz/scant ⅔ cup) icing (confectioner's) sugar
  • 1 egg yolk
  • zest of ½ lemon
  • ½ teaspoon vanilla bean paste
How to Make It
  1. Place half the butter, the flour and sugar into the cup of your blender, put the lid on and shake well, then blitz to a breadcrumb consistency. Tip out into a bowl.
  2. Put the remaining butter, the egg yolk, lemon zest and vanilla, followed by the blitzed flour mixture, into the cup of your blender, shake, then blitz to a dough.
  3. It will be quite crumbly but tip it out onto a well-floured work surface and bring together into a soft dough with your hands. Chill, wrapped in cling film (plastic wrap), until needed.

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