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Shortcrust Pastry // 1900s

Updated: Dec 19, 2020

This recipe for shortcrust pastry was taught to students of the National Training School for Cookery in Buckingham Palace Road, London in 1909 and is perfect for 'tarts, turnovers or baked dumplings'.
Original Recipe: 'Short Crust' (Book 2, 1909)
Speed: 30 mins. | Makes: Enough for 18 tartlets


  • 227g plain flour

  • 170g butter, unsalted

  • ½ tsp. baking powder

  • 1 egg

  • 1 tsp. caster sugar



1. In a large bowl, combine the flour with the sugar and baking powder.

2. Rub in the butter with your fingers, then add the yolk of the egg and enough cold water to make a stiff paste.

3. Put the pastry on a floured surface and roll out to a quarter of an inch in thickness and then use as necessary.


Original Recipes for 'Short Crust'

'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)

Author: Mrs Charles Clarke, Principal of the National Training School of Cookery

Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)

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