this is the one I use frequently. . which can be harder to handle.
125g Icing Sugar 250g Butter 50g or 1 egg 375g Soft Flour 1/2 lemon zest Salt 3g Baking Powder (optional)
the steps are the same for both: 1. ) Cream softened butter & sugar lightly 2. ) Dissolve salt, vanilla, zest in the egg. 3. ) Add the egg mixture gradually to the creamed mixture 4. ) Fold in sifted flour and mix gently to a smooth paste. 5. ) Wrap up and rest in fridge for at least 30mins before using.
Both fill a 20cm tart/flan tin or 10 tartlets.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.