I was given a great easy recipe - 125gm Butter, 1 cup flour, 1/2 cup icing sugar. I use it all the time. So easy in the food processor. There's no egg yolk but most recipes for short pastry seem to include egg yolk. I'm just curious about what an egg yolk does. Thanks for any enlightenment.
harrislucinda,
Feb 18, 7:48pm
thoughtithelptocombined
davidt4,
Feb 18, 9:58pm
The egg yolk helps the pastry to hold together, makes it easier to roll thinly,and gives it a slightly more brittle texture.Without the egg yolk you are essentially making shortbread.
tut30,
Feb 19, 1:21am
Thanks - that sure makes sense now.
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