Short Crust White Or Whole Wheat Dough
|Plain white flour||8 Ounce, 225 gram (Whole Wheat Flour/Combination)|
|Salt||1⁄2 Teaspoon (Leveled)|
|Hard margarine||2 Ounce (50 Gram, Add 25 Gram / 1 Ounce For Whole Wheat Pastry)|
|Lard/Hard vegetable fat||2 Ounce|
|Cold water||2 Tablespoon (Use A Measure, 3 For Whole Wheat)|
1. In a large mixing bowl, sieve the flour along with salt.
2. Cut the margarine and lard into small cubes and add to the flour.
3. Using your fingertips, rub the flour and fat until all the fat has been mixed with the flour. The mixture will have a sandy texture like breadcrumbs.
4. Add cold water to the crumbled mixture and use a pallet knife or a spatula to bring the mixture together to resemble a cookie dough.
5. Transfer the dough to a clean work surface and knead very lightly to bind the mixture.
6. Cover the shortcrust dough with plastic wrap and refrigerate until required.
7. Use the dough to make tart shells, line a pie dish or to make cookies.