Ok, just started out with baking and I'm experimenting with pastry.
When I've bought pie cases from the supermarket they are very biscuity in texture. So when you break a bit it's like breaking a digestive biscuit and make crumbs.
When I make shortcrust pastry I can't get it like this. It's more flaky and in layers.
I've tried using the normal 2:1 mix of flour to butter and I've just tried 4:3 flour to fat with the fat being half butter and half lard. It's still come out flaky.
If anyone has any ideas I'd be really grateful!
Cheers
A
andyj, great questions --
so i am in the u.s. and biscuity means maybe something different a bit than in your area -- so it's kinda hard for me to comment so we can just wait for someone smart in your country to advise -- and so what country are you in?
Hi A,
Do you mean something like this? It's a sweet dough recipe by Michel Roux Jr, or 'pâte sucrée' in French, you might want to give it a try! https://www.amexessentials.com/michel-roux-jr-sweet-pastry-dough-recipe
Good luck!
Jane
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