Shortcrust Pastry

• 170 g butter, diced.
• 230 g plain (non-self raising) flour.

1. Mix butter and flour in a bowl, till it is a fine crumb.
2. Add a little water at a time till the crumb has become a stiff dough.
3. Lightly dust kneading board and rolling pin. Roll to desired thickness.
4. Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.
5. Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.
6. Store in refrigerator until needed for use. Keeps well for a maximum of two days.

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