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Post by Sylvia on Sept 24, 2008 7:13:14 GMT -6
On the boards recently we debated whether to sieve today's flours or not. On this occasion and for this recipe, I would recommend getting the sifter out.
Cheese Pastry
4 oz/100g plain flour 2 oz/50g butter or margarine 2 oz/50g cheddar cheese, grated 1 egg yolk Seasoning
Sieve dry ingredients and rub in fat until the mix resembles breadcrumbs. Add cheese and mix well. Beat the egg yolk with about 1 tbsp water and mix to from a stiff dough and use as required for savoury flans, biscuits or straws.
Sylvia446
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