Sweet Pastry

More effort than buying ready to roll, I’ll grant you, but hand made is always better

250g plain flour
125g Butter, diced and softened
75g caster sugar
1/2-1 egg, beaten


Place the flour, butter, sugar and the lemon rind (if using) in a food processor. Blend for a few seconds, then add

half the beaten egg, and continue whizzing. You might need to add a little more egg, but don’t add too much — it should just come together. Alternatively, if making by hand, rub the butter into the flour, add the sugar and lemon rind, then bring it together with the egg.

With your hands, flatten out the ball of dough till it is about 3cm thick. Wrap or cover it, and place it in the fridge for at least 30 minutes (it will keep well for a couple of days).

Preheat your oven to 180°C/gas 4.

Roll to the desired thickness and cut into whatever you need it for, i.e. jam tarts, mince pies or lining a flan tray. Bake for between 8-12 minutes depending on what you are baking it for, but check it often.

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