A sticky pastry (paste) that gives a
crisper finish, ideal for use with fruit. It is usually baked at
200°C/400°F/gas mark 6.
Makes 350 g / 12 oz
175 g/6 oz butter or margarine, softened
225 g/8 oz/2 cups self-raising (self-rising) flour
2.5 ml/0.5 tsp salt
45 ml/3 tbsp cold water
Beat the butter or margarine until soft.
Gradually beat in the flour, salt and water and mix to a sticky dough.
Cover with clingfilm (plastic wrap) and chill for 30 minutes. Roll out
between lightly floured sheets of baking parchment.