{"id":3041,"slug":"shortcrust-pastry","title":"Shortcrust Pastry","description":"Shortcrust pastry or shortcrust dough is a buttery, crumbly pastry dough which is often used as a base for tarts. This is an eggless version.","ingredients_raw":["150 g (½ cup) unsalted butter, softened","100 g (½ cup) caster sugar","1 tsp grated lemon rind","120 g (1 cup) plain flour, plus extra for dusting","120 g (¾ cup) potato flour"],"ingredients_norm":["unsalted butter","superfine sugar","lemon rind","plain flour","potato flour"],"steps":["Cream together butter, sugar, and lemon rind in a bowl.","Sift together the plain and potato flours into a mound.","Make a well in the center of the mound and add the creamed mixture.","Knead lightly until the dough is consistent.","Wrap the dough in plastic wrap and chill for 1 hour before use."],"categories":["Pastry recipes","Baking recipes","Recipes using butter","Recipes using superfine sugar","Recipes using lemon zest","Recipes for dough","Recipes using all-purpose flour"],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":10,"servings":null,"yield_text":"1 crust","difficulty":"easy","source_name":"wikibooks","source_url":"https://en.wikibooks.org/wiki/Cookbook:Shortcrust_Pastry","source_ref":"4525177","authors_url":"https://en.wikibooks.org/w/index.php?title=Cookbook:Shortcrust_Pastry&action=history","license":"CC BY-SA 4.0","license_url":"https://creativecommons.org/licenses/by-sa/4.0/","extraction_confidence":null,"content_hash":"1ba3c842f0b2aadabda8e890f603846711182dd45a90ea3d8e8d37f8d7985a28","created_at":"2026-08-02T14:43:21Z","updated_at":"2026-08-02T14:43:21Z","notice":null,"url":"https://recipecontextprotocol.com/recipes/shortcrust-pastry"}