Liquorice pastry (shortcrust)

If you can make shortcrust pastry and are willing to spend a little money on liquorice then you’ll find this recipe easy. I used it to make quiche and it tasted fabulous.

Use a food processor if you have trouble rubbing in think it wastes time or, if you’re like me, you have warm hands.

Rub 75 grams of butter or baking margarine into 150 grams of flour to which a teaspoon of raw liquorice powder* has been added.

Beat together one egg and two tablespoons of milk.

Pour the egg mixture into the pastry mix a little at a time until you have a firm dough. Knead it gently for a few minutes – this ensures that the pastry doesn’t break up.

Wrap in clingfilm and put in the fridge for one hour before using.

* I buy raw liquorice from Liquorice by Johan Bulow. It isn’t cheap but if you’re going to experiment further with liquorice then it’s worth the expense.