Shortcrust pastry

Ingredients

225g/8oz plain flour
¼ tsp salt
110g/4oz butter
30g/1oz caster sugar
2 egg, yolks only
1 tbsp water

Method

1. Cut the butter into 1.5 cm / 1/2 inch cubes and distribute them evenly over the flour, Rub the butter lightly into the flour with your finger tips, Lifting the mixture while rubbing to keep it cool and as airy as possible. Continue until the mixture resembles fine breadcrumbs.
2. Add the sugar to the dry ingredients and mix in well.
3. Beat the egg yolks together and add the cold water. Make a well in the centre of the flour and stir in the egg mixture with a knife to produce soft dough.
4. Turn the dough onto a floured board and kneed lightly unitl smooth. Roll out and use as required or place in freezer bag or cling film and freeze until required.

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• Shortcrust pastry