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I just wondered if there is a mistake in the Raspberry Bakewell Slice recipe on p300 of Kitchen? Should the base have the same amount of butter as plain flour, as pastry usually has half the amount of butter to flour. Thank you.
Posted by wkstm. Answered on 2nd Sep 2012 at 12.00
Whilst a standard shortcust pastry recipe will usually have around half the weight of fat to flour, the crust of the Rasberry Bakewell Slice is correct and the ratio is higher with the same weight of butter and flour. The crust is intended to be particularly buttery and crumbly (or "short") and is closer to a shortbread than a regular pie crust.
When making shortcrust pastry you need to add some water or egg to help bind the crust and also to slightly activate the glutens in the flour so that the pastry can be rolled out. In the Raspberry Bakewell Slice enough butter is added to bind the dough but there is not enough liquid in the recipe to roll the dough out, so the dough is pressed into the pan instead. However it yields a crust which melts in the mouth.
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