squared shortcrust pastry with nutella®
All year round
- 5 7/8 oz. butter
- 2 2/3 cup plain soft wheat flour
- ½ tsp salt
- 1 egg
- 5 7/8 oz. icing sugar
- 1 vanilla pod
Beat the butter with the planetary mixer until it's soft. Add the sieved flour and mix well. Add the salt and vanilla.
Work in the egg and the sieved icing sugar. When the dough is smooth and even, cover it with cling film and leave it in the fridge for two hours (for better results, you are advised to prepare the dough the day before).
Divide the dough in half and roll each piece out to a thickness of about ¼ inch (on two separate baking trays).
Cut ten 2 ¾ x 2 ¾ inch out of the first piece. Cover them with cling film and place in the fridge.
Cut narrow 1/3 inch strips from the second piece and place them in the fridge.
When working with shortcrust pastry, it's always a good idea to keep it at fridge temperature to make the job easier.
Line a baking tray with greaseproof paper and arrange the dough strips in a lattice pattern, as if you were making a large tart. Leave to cool thoroughly, then use a knife to cut the pattern into ten 2 ¾ x 2 ¾ squares.
Bake both the squares and the lattices on separate trays in the oven at 350°F for about 8 minutes, until golden.
Leave to cool, then spread each square with 1/2 oz Nutella® and place a pastry lattice on top.