After all these years!

[Patf]

I've finally found out why my pastry is so tough and leathery. I use too much water.

I've tried your recipe, Idun, and others, and it was always the same. Even the bought stuff was better than mine.

So now I add the fluid - mix of egg and water - a few drops at a time. And use the fat in the mixture to add to the adhesion. Then voilà - lovely crisp shortcrust [:D]

I only use a soft margarine, Fruit d'Or. Half fat to flour.

[mint]

Pat, I have had some seriously nasty pastry in other people's homes so I understand!

These days I only use id's recipe because I love it so much that I don't want to depart from it.

Do you think it's the same with bread, that a drop more water makes the bread springier?