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Lactofree shortcrust pastry Recipe

Ingredients for people

    For the pastry
  • Plain flour : 115 g
  • Lactofree spreadable : 50 g
  • Water : 2 Tbsp
  • Maldon salt : 1 pinch(es)
  • 1

    Make sure the Lactofree spreadable is very cold and has come straight from the fridge.
    Use very cold water too.

  • 2

    Use a spoon to remove the butter from the container and then add to the flour and rub with your fingertips until you have fine breadcrumbs.
    Make a well in the centre and add the water and Maldon sea salt.
    Mix the dough without overworking it, you just want to bring the ingredients together.

  • 3

    Roll into a ball, flatten slightly, wrap in cling film and then place in the fridge for 30 minutes. Flattening the dough will allow to chill quicker than in the shape of a ball.

Chef's tip

«The water makes the pastry easier to roll out, try cutting the quantity down to get a more crumbly pastry.»

A light flaky shortcrust pastry using Lactofree spreadable. Ideal to use for a simple tart, pie or pasty.

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  • Preparation  15mins
  • Cooking time  0h
  • Rest time  30mins