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Hazelnut Shortcrust Pastry    Veg HT CD CBF  British  15 mins




Makes approx 225g/8oz       Hot Cold  Vegetarian Nuts Pastries and Baked Fayre



   100g/4oz Plain Flour

   A Pinch of Salt

   50g/2oz Butter

   25g/1oz Ground Hazelnuts

   2 teasp Caster Sugar

   1 Egg Yolk

   1 tbsp Cold Water




1. Place the flour and salt in a large mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.


2. Stir in the nuts and sugar, then add the egg yolk and water. Mix with a knife until the mixture starts coming together then gather together with your hands, turn onto a floured surface and form into a ball.


3. Wrap the pastry in cling film and rest in the refrigerator for 30 minutes before using for sweet recipes calling for shortcrust pasty.




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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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