German Pastry

German Pastry

This pastry has a delicious biscuit flavor, is very firm and ideal for tarts and flans. it must be rolled out very thin and is a very difficult pastry to handle and work with as it is very sticky when raw.  For ease of handling and best results roll out between two layers of cling film.

Ingredients

1lb Flour

8oz Margarine or (4oz Margarine and 4oz Lard)

4oz Castor sugar

2oz Water

Pinch Salt

Method

Put half the flour with all the fat and sugar into a mixing bowl and cream together.

Add the remaining flour and rub in by hand until it resembles bread crumbs.

Add the water and incorporate by lifting the pastry mix with the fingertips and letting go so as not to over work the pastry, form into a ball wrap in cling film and refrigerate.