It’s half term at last! Two weeks of uninterrupted freedom, the only time I have to properly relax until the summer. Mock exams, A-level choices and GCSEs are just round the corner, makes me stressed just thinking about it!
So little time, so much to bake.
Most things I’ll probably be able to fit in: breads, layer cakes, macarons, but complex recipes with a multitude of steps? (yeah, I’m talking about you danish pastries), that’s a no…
…or so I thought!
- In a food processor, mix the first 6 ingredients briefly so the butter is still visible in pea sized chunks. Add the lemon juice and milk, blend again for about 2 minutes until you get a soft, sticky dough. Transfer dough to a lightly oiled bowl and cover with oiled cling film. Refrigerate overnight.
- In the morning: lightly flour your counter top and sprinkle about 2 tbsp of granulated sugar evenly over the flour. Pour the dough out onto the prepared surface and sprinkle it with flour and some sugar too.
- Roll the dough out into a rectangle, sprinkle on 1 tbsp of sugar and press it in with your rolling pin. Fold dough into thirds like a business letter (this is called a ‘turn’)* . Flip dough over.
- repeat step 3 twice more.
- Roll dough out and cut into shapes, fill, roll, whatever you’re doing with it.
- Leave shaped/filled dough to rise on a lined cookie sheet for 30 minutes.
- Preheat oven to 150 degrees C.
- Brush risen pastries with an egg beaten with some milk.
- Bake for 20-40 minutes depending on size of pastry.