Sweet Shortcrust Pastry

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.
5. Store for 3-4 days in a fridge or 1-2 months in a freezer.
   When freezing, roll out the pastry into thin sheets, freeze on a tray until solid, and then transfer to a large zip lock bag for storage (placing baking paper between the sheets). This method ensures quick and easy defrosting for added convenience. Alternatively, freeze the pastry in a block, allowing extra time for thawing before rolling out as needed.

SPICE PASTRY:

Add 4 tsp mixed spice to flour.

NUT PASTRY:

Add 1 cup chopped walnuts or nuts of your choice, before mixing to a stiff dough.