Spelt Shortcrust Pastry

Gavin WrenBaking, Recipes, Spelt & ancient grains

Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.

Continuing my spelt baking series, here is a recipe for spelt shortcrust pastry. If you’re reading this, then you know why you’re here. Enjoy!

Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.

Spelt Shortcrust Pastry

By

Makes 425g

Uses a mixing bowl, sieve, greaseproof paper and rolling pin.

Ingredients

250g white spelt flour
Pinch salt
125g butter
50ml cold water

Directions

Chop the butter into 5-10mm cubes, return to the fridge.
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.
Sift the flour and salt into a bowl, then add the butter and rub it into the flour using your fingertips. Lightly using the fingertips helps minimise heat transfer, which could melt the butter.
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.
Add the water, mix it in, then turn out onto a lightly floured surface. Knead the dough for a couple of minutes until smooth. Wrap in cling film and place in the fridge for 2+ hours.
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.
The pastry is now ready to use!
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.
Spelt shortcrust pastry is a basic necessity for any home cook or baker and here's a soft, tender version made using spelt flour.

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