THE DOUGH
Try it, very nice recipe!
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
all-purpose flour
Use a scale, not a measuring cup. Ounces are a measure of weight. A measuring cup measures volume. The two are not the same |
|
| 1 | teaspoon |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1 | pint |
baking powder
|
*
|
| 6 | tablespoons |
butter, unsalted
|
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
all-purpose flour
Use a scale, not a measuring cup. Ounces are a measure of weight. A measuring cup measures volume. The two are not the same |
|
| 5 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 473 | ml |
baking powder
|
*
|
| 9E+1 | ml |
butter, unsalted
|
|
| 45 | ml |
water
|
|
Directions
Combine flour, sugar, salt and baking powder. Cut the butter into small pieces and then mix it into the flour by hand. Use your fingers to break up the butter pieces further and incorporate them into the flour. Mix in the water until the dough comes together. Scrape the dough out of the bowl, shape it into a cylinder, wrap it in plastic wrap, and refrigerate it for one hour.
