Image Courtesy of StockFood| Serves | 8 |
| Preparation Time | 15 minutes |
| Cooking Time | 25 to 30 minutes |
| Oven Temp | 175°C |
| Oven Setting | Fan Forced |
Biscuit Pastry
Biscuit pastry, sometimes called champagne pastry is a lighter version of short crust pastry. The addition of cornflour or custard powder makes the pastry lighter in texture and flavour. Combined with pastry flour as well, the result in delicate soft pastry. It must be handled delicately as all pastry should and you will get a better result if all your ingredients are chilled and your utensils cold. Pastry making is best reserved for cool weather.
Ingredients
- 1¼ cups SR flour and 1 Tbsp cornflour
- Pinch salt
- 90g butter
- 1 egg
- ¼ cup caster sugar or icing sugar (omit for a savoury pastry)
Method
- If you're blind baking the pastry before adding a wet filling such as custard, preheat the oven.
- Sift the flour, cornflour and salt into the bowl of a food processor.
- Pulse to combine. (If you do not have a food processor, sift the ingredients into a mixing bowl.)
- Cube the butter and while the processor is on, add the butter cubes one by one until the mixture resembles coarse meal, (or rub the butter in with the fingertips).
- Beat the egg, add the sugar if you are using the dough for a sweet recipe, then add the egg mixture to the flour and butter mixture and mix to a soft dough.
- Turn the dough onto a floured board and roll out slightly.
- If it's being used immediately as a base for a slice or a pie, bake for the time specified in the recipe. If it's to be used for a pie with a wet filling,
- Blind bake first for 25-30 minutes before the filling is added and cooked.
