Short crust pastry
Ingredients
- 300 g Bloem
- 200 g Boter
- 100 g Basterdsuiker
- 2 stuks eidooier
- 4 tblsp water As needed
Instructions
- Mix the softend butter and the sugar gently by hand. Rub in with the sieved flour and the egg. Quickly knead until youcan make a ball and wrap it in cling film. Leave in a cool place for at least half an hour. Before use, shortly knead by hand. This pastry is good for a soft cake.
- Bake off at 180ºC.
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