Short crust pastry

Course Pastry
Servings 650 gram


  • 300 g Bloem
  • 200 g Boter
  • 100 g Basterdsuiker
  • 2 stuks eidooier
  • 4 tblsp water As needed


  • 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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