Sweet Shortcrust Pastry
200 gram (7 ounce) plain flour
50 gram (2 ounce) caster sugar
100 gram (4 ounce) butter, chilled
2 tablespoons chilled water
- 1 Add the flour and sugar to a large mixing bowl, rub in the butter with your fingers, until the mixture resembles fine breadcrumbs.
- 2 Make a well in the centre of the mixture and add the chilled water, bring the mixture together with your hands and knead very gently to form a smooth dough.
- 3 Cover in clingfilm and allow to rest in the refrigerator for about 30 minutes.
- 4 Dust your clean work surface, the chilled pastry and rolling pin with flour, before rolling. Roll out the dough to a thickness of approx. 3mm for tartlets and mince pies, or slightly thicker, approx. 5mm to cover a fruit pie.