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Blogged at
BBC FoodPate Sucrée is the french for sweet shortcrust pastry.
Ingredients
Makes 0 servings
- 90g butter, softened
- 65g caster sugar
- 3 free-range egg yolks
- 200g plain flour, plus extra for dusting
Preparation
Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until full incorporated into the mixture.
Mix in the flour until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth.
Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.
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