To prepare the Olympic rings cookies, start with the Shortcrust pastry: cut half a vanilla bean and extract the seeds with the blade of a small knife (1). Place the sifted flour, cold butter, vanilla ...

A very secret sweet biscuit pastry, developed and tweaked over the years. You can vary the flour according to what you are making. For instance - if the pastry is for an apple shortcake, make the ...

Perfect for baking any kind of tart or sweet pies, this shortcrust pastry holds its shape very well during baking! In a bowl, combine the softened butter, icing sugar, vanilla sugar, salt, and ...

Mouthwatering sweet and savoury creations that look as good as they taste Makes 1 x 24cm (9½in) round tart or 36cm x 12cm (14in x 4½in) rectangular tart 200g (7oz) plain flour, plus extra to dust 100g ...

Make the best homemade shortcrust pastry for these delicious strawberry, raspberry and almond, rich chocolate or fruit crumble tarts Rachel Allen's strawberry, raspberry and almond tart. Photo: Tony ...

As a result of the pandemic, I spent the best part of 2021 in Italy at my parent's house in Lombardy. The months spent in lockdown turned into an incredible food journey that allowed me to reconnect ...

With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay provides guidance on everything from roasting a Christmas turkey to baking the perfect loaf of bread. As the ...

MANY amateur cooks, even quite confident ones, find making pastry intimidating, but making a good pie or tart isn’t that hard once you grasp the basic concepts. When flour is mixed with water, ...

Shortcrust is used as the base of a tart or pie. Here's how to make a chocolate one Also In This Package Watch: Fancy a little chocolate fondue at home? Watch: Croque Madame - French sandwich with a ...

Damien Pignolet shares his unique "knack" of making shortcrust pastry. "The Knack" segment is served up every Thursday after 10.30 on Virginia Triloi's Morning Show. Place the flour, salt and butter ...

Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool. We’ve all met our share of tough, soggy and simply unamusing pastries.