Low Carb Short Crust Pastry

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    • Low Carb Short Crust Pastry

      Finely made a low carb short crust pastry that I am happy with. I used this recipe as my guide but without the flavouring and egg choosing to use chilled water instead. I didn't think to take a picture sorry.

      Low Carb Short Crust Pastry

      1 cup (100g / 3.5 oz) of almond meal (I used store bought as mine always seems really moist and I didn't want to mess it up)
      20g (2/3 oz) of chilled butter, cubed
      pinch of salt
      approx 1 tbl of chilled water
      1 tablespoon of sweetener for sweet crust

      Mix almond meal, salt and sweetener. Cut in butter and rub butter into almond meal incorporating air as you go (this is a good guide). Next gradually add water until it comes away from metal dish and forms a ball without being too sticky. Wrap in baking paper or glad wrap and rest in the fridge for at least 30mins.

      Now I was hoping to make a dough that I could roll but I was a bit unsure about this and didn't want to play with it so I pressed it in place. I can't guarantee that this will be enough dough as I made double the recipe which I used to line 6 x 10cm loose bottom pans (8cm base).

      Used for:

      Low Carb Lemon and Almond Tarts
      Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary

      Let me know if you think of anything else handy from the site to put here.