Shortcrust pastry for pies and tarts

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• 2 cups plainflour 
• 160 butter chilled and chopped
• 2–3 tablespoons iced water 

Process the flour and butter with until mixture resembles breadcrumbs. Slowly add enough iced water to form a smooth dough. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes. When ready to use, roll out on a lightly floured surface.

Fill with desired filling and bake on 190

.follow the pics for assembly

1. butter the pie bowls

2. Roll the dough and fill in the pie bowls

3. Fill with desired filling.

4 cover with rolled pastry and seal the ends.

you can give egg wash at this point if you want.

Bake at 200 C for about 25 mins or until golden in color

Aata/wholewheat flour cookies

Aata cookies

1 cup whole wheat flour

1/2 cup powdered sugar

1/4 tsp salt

1/2 tsp baking soda

½ cup ghee at room temperature

1 to 2 tsp milk if required

cream the ghee and powdered sugar with a hand held blender or in a food processor.the mixture should become smooth, light and creamy.add wholewheat flour, salt, and baking soda.mix well, gently knead to a smooth dough.add water or milk only if required or dough looks dry.

pinch medium sized balls from the dough.roll them evenly in your palms.slightly flatten them and arrange in a baking tray. leave some space between cookies as they expand while baking.bake the cookies in a pre heated oven at 180 degrees C for 10-12 mins till light golden.remove and place them on wire racks.