- 125 gms unsalted butter
- 125 gms icing sugar
- 250 gms flour
- 2 eggs
- Pinch table salt
Prepare the pastry base by creaming together the butter, sugar and salt in a bowl. Whisk the eggs and pour into the butter and sugar mixture a little at a time beat with a wooden spoon to combine.
Fold in sifted flour. Knead the mixture with your fingers; form into a paving stone shape and wrap in clingfilm and leave to rest for at least 1hour in the refrigerator.
Roll out the pastry on a lightly floured surface; cut one 24cm round at 1/2cm thick, prick all over with a fork to prevent the pastry from rising.