A lovely light pastry for use in sweet pies and tarts with very little shrinkage.
2 cups Edmonds standard flour; 150g butter; 1/2 cup sugar; 2 egg yolks; 1 Tbsp water;
1. Sift the flour into a mixing bowl, and drop in the butter cut into small pieces.
2. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
3. Stir in the sugar followed by the egg yolks and the water if the mix seems too dry.
4. Mix quickly to a stiff dough, using a round-bladed table knife, knead lightly until smooth then shape into a rectangular block, wrap well and chill for 1 hour before using. Use for sweet pies and tarts.
Add 4 tsp mixed spice to flour.
Add 1 cup chopped walnuts or nuts of your choice, before mixing to a stiff dough.