Basic Shortcrust Pastry
Method
1. With the dough blade, process the flour and butter in the food processor bowl
until the mixture resembles fine breadcrumbs. While the motor is running, add
enough iced water to form a smooth dough.
2. Remove dough from the bowl. Knead very lightly then wrap the dough in plastic
wrap and refrigerate for 30 minutes.
3. When ready to use, roll out on a lightly floured surface until 3mm thick.
Dark Choc-Chip Cookies
Method
1. Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper.
2. With the dough blade, place the butter, brown sugar, caster sugar, egg and
vanilla in the food processor bowl and process until the mixture is creamy.
3. Transfer to a large bowl. Sift in the flour. Add the choc bits. Use a wooden spoon
to mix until well combined.
4. Place dessert spoonfuls of the mixture, about 4cm apart, on the lined trays. Bake
in oven for 12 minutes or until golden. Set aside on the trays for 5 minutes to cool
before transferring to a wire rack to cool completely.
Ingredients
• 2 cups (300g) plain (all-purpose)
flour
• 145g butter
• 2-3 tablespoons iced water
Ingredients
• 125g unsalted butter, chopped
• 100g (½ cup, firmly packed) brown
sugar
• 70g (⅓ cup) caster sugar
• 1 teaspoon vanilla essence
• 225g (1 ½ cups) self-raising flour
• 190g (1 cup) dark cooking choc
bits
• 1 egg
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