400g flour, soft (can be substituted for GF four)
Pinch of salt
250g butter or margarine
Sieve the flour and salt.
Rub in the fat to achieve a sandy texture.
Mix sugar and beaten egg.
Make a well in the centre.
Add egg mixture to make a firm paste, don’t overwork the paste.
Rest for 30 minutes.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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