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Pasta frolla
Makes 600g Cakes, Bread and Pastries
Ingredients
- 135g butter, at room temperature
- 115g icing sugar
- 1tsp salt
- zest 1 lemon (optional)
- 4 egg yolks
- 270g ‘00’ flour
Method
In the bowl of a stand mixer,
cream the soft butter with the
icing sugar, salt and lemon zest,
if using. Work at a low speed
with the flat beater attachment
until the ingredients are well
blended – you are not trying
to incorporate air.
Add the egg yolks gradually, making sure they are well combined, then sift in half the flour. Mix, then sift in the rest to form a soft dough. Form it into a thick disc, cover with cling film and transfer to the fridge to rest for 6 hours before using.
It freezes well – just make sure the dough balls are fairly flat so they will defrost quickly and be easier to roll out.
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