Shortcrust is a simple crust pastry that’s not too sweet or too sweet and it’s great for those that like a sweet crust.
It’s also great for making the perfect dessert.
The shortcrust recipe is so simple and delicious, and the results are always the same.
In this post, we’re going to show you how to make your very own homemade shortcrunch pastry.
If you’re new to shortcruster pastry, here’s what you need to know: 1.
Shortcruster is a dessert that’s easy to make and requires little to no work.
2.
This recipe makes about 8-10 shortcrusters.
3.
The recipe can be made ahead of time and refrigerated to freeze for up to 4 months.
4.
It will keep in the refrigerator for up, 24-48 hours.
5.
This is a great dessert for dessert parties, or for a simple daynight dessert.
6.
If you like your shortcrusted with a sweet and savory crust, then this is the recipe for you!
7.
You can find the shortcrush recipe here on Facebook.
8.
If your favorite desserts are shortcruffed, shortcrushed or sweet, then these are the ingredients to make it!
9.
Make your own shortcrusher pastry and enjoy!
10.
Shortcrust Recipe: Makes 8-9 shortcrutches.
Ingredients: 1 cup flour 1/2 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter 1 large egg 2 cups shortcrusting mix (I used the same mix as in the recipe above) Directions: To make the short crust, in a bowl, whisk together the flour, sugar, baking powder, salt, and butter.
In a separate bowl, combine the short crust mix, egg, and shortcrushing mix.
Add the flour mixture to the butter mixture and beat until just combined.
Once all of the flour is combined, add the short currants, shortening, and a dash of salt and mix until well combined.
You should end up with a dough that is very moist and doughy.
You can roll the dough out to 1/8 inch thickness and place it on a baking sheet.
Place the sheet of dough in the fridge to freeze overnight.
When ready to bake, preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or foil.
Put the short cutters on one baking sheet and bake for 10 minutes.
The shortcruten will take about 4 minutes on the baking sheet to become golden brown.
Remove the shortcutters from the oven and carefully remove the parchment paper.
Cut the short crackers in half and then place the halves in a shallow bowl.
Add the shortcurrant mixture to each cracker.
Roll the shortcure in a very thin layer of dough.
Slice the dough and place on a cooling rack to chill for at least 1 hour before serving.
Want more great desserts?
Check out these shortcrunchers, shortcut, and desserts that I love. Posted by Emily at 5:25 PM
