Sweet Shortcrust Pastry

This is perfect to make biscuits to decorate.

If you would like to adapt it for the purpose of making fruit mince tarts, see Variation at end of recipe

The pastry will keep well in the fridge for 2 weeks, or frozen for 3 months.

125g butter, softened

125g sugar

1 eggs

150g self raising flour

100g plain flour

Method

Whisk the butter and sugar together, then whisk in the egg until well combined.

Mix in the combined flours with a metal spoon to make a soft dough. Wrap in cling wrap and place in

fridge for at least s30 minutes before using.

Variation

To use for a pastry for making, for instance, fruit mince tarts, change the amounts of flour as follows:

220g plain flour

30g self raising flour