Makes: 1 batch
Prep Time: 10 mins plus chilling
Cook time: 0 min
Things you need:
250g plain unbleached flour (AP)
125g butter, chilled, small dice
90g caster (berry) Sugar
1/4 tsp vanilla extract
1 egg beaten
1g salt
Steps:
Hand method - Place butter, sugar and vanilla extract in a bowl. Use a wooden spoon to cream together the ingredients until mixture is light, pale and fluffy.
Sift in flour and salt with the butter and gently fold it all in until flour is incorporated. Metal spoon helps.
Beat in your eggs a little at a time. In thirds is a good start until fully incorporated. You want your dough to be smooth. Flatten your dough into a disc and wrap tightly in cling film and chill for an hour or until needed
Stand mixture method - Put butter, sugar and vanilla into bowl of a stand mixer with paddle attachment fitted. Cream (beat) these together at medium speed for about 4-5 mins scraping down the sides of the bowl from time to time. You know when it's done as the mixture will be pale in colour but light and fluffy.
Sift in the flour and salt and beat until everything is a crumbly consistency.
Add the egg in halves until fully incorporated and your dough is smooth. Don't overwork it. Low to medium speed should do the trick.
Flatten your dough into a disc and wrap tightly in cling film and chill for an hour or until needed.
Tips:
Keep 3-4 days in the fridge or 1 month in the freezer.
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