Ingredients
Wheat Flour (with added Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Palm, Rapeseed), Raising Agents (E341, E500), Malted Barley Flour.
Cooking & Handling
Yield Guide Dry mix - 1kg / Approx water - 330ml / Approx portions 57g/2oz - 23 Dry mix - Whole Bag 3.5kg / Approx water - 1.16L / Approx portions 57g/2oz - 81 Dry mix - 1lb / Approx water - 5fl oz/ Approx portions 57g/2oz - 12 Dry mix - Whole Bag 7lb 11oz / Approx water -2pt 4fl oz / Approx portions 57g/2oz - 81 Make-up instructions 1. Place the weighed out McDougalls Shortcrust Pastry Mix into a mixing bowl. Select the beater attachment. 2. Blend on SLOW speed, slowly adding the water until a dough is formed. DO NOT OVER MIX. Leave to rest for 10 minutes. 3. Roll out pastry to 3mm (1/8”) thickness and use as required. Bake at 190°C/375°F/Gas Mark 5 for 20–30 minutes. For fan-assisted ovens bake at 170°C/325°F/Gas Mark 4.
Origin
United Kingdom
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