This is another short crust pastry but using the Food Mixer Method. The texture is crumbly and melts in the mouth. Use base for pies, figolli, tarts and biscuits. Make sure that you chill pastry for at least 30 minutes before you attempt to use.
250g Butter
200g Caster Sugar
1 tsp BakingPowder
600g Plain Flour
3 eggs
In a food mixer fitted with k beater, add butter and sugar and beat on low speed till pale and creamy, add eggs one at a time. After the final egg, turn off machine lift the attachment and sift over the flour and baking powder. Lower attachment again and beat on low spead for just one minute to form an even thick paste as in the image. Turn off machine, scrape paste on to a cling film and wrap. Chill for 30 minutes.
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