I use butter, soften it to almost a liquid in the microwave (20 seconds or so). I lob in the flour (even though I have Proper Scales, pastry has always been more intuitive). I then use the knife I have cut the butter off the block to stir in the flour to the butter. Magically, miraculously, within a brief minute of mixing, it has reduced to that breadcrumby texture. I add a little water, and equally miraculously, it all starts to stick together. Too loose, add a touch more water. Too claggy, add a little more flour. You have to use your hands for the last bit, which is just kneading it into a ball.
Cover bowl and fridge it for at least half an hour, preferably longer. Sorted.
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Pastry
Date: 2008-07-05 11:20 am (UTC)I use butter, soften it to almost a liquid in the microwave (20 seconds or so). I lob in the flour (even though I have Proper Scales, pastry has always been more intuitive). I then use the knife I have cut the butter off the block to stir in the flour to the butter. Magically, miraculously, within a brief minute of mixing, it has reduced to that breadcrumby texture. I add a little water, and equally miraculously, it all starts to stick together. Too loose, add a touch more water. Too claggy, add a little more flour. You have to use your hands for the last bit, which is just kneading it into a ball.
Cover bowl and fridge it for at least half an hour, preferably longer. Sorted.
Simon