Continuing my spelt baking series, here is a recipe for spelt shortcrust pastry. If you’re reading this, then you know why you’re here. Enjoy!
Spelt Shortcrust Pastry
By Gavin Wren
Makes 425g
Uses a mixing bowl, sieve, greaseproof paper and rolling pin.
Ingredients
250g white spelt flour
Pinch salt
125g butter
50ml cold water
Directions
Chop the butter into 5-10mm cubes, return to the fridge.
Sift the flour and salt into a bowl, then add the butter and rub it into the flour using your fingertips. Lightly using the fingertips helps minimise heat transfer, which could melt the butter.
Add the water, mix it in, then turn out onto a lightly floured surface. Knead the dough for a couple of minutes until smooth. Wrap in cling film and place in the fridge for 2+ hours.
The pastry is now ready to use!
Sift the flour and salt into a bowl, then add the butter and rub it into the flour using your fingertips. Lightly using the fingertips helps minimise heat transfer, which could melt the butter.
Add the water, mix it in, then turn out onto a lightly floured surface. Knead the dough for a couple of minutes until smooth. Wrap in cling film and place in the fridge for 2+ hours.
The pastry is now ready to use!
