4
For the shortcrust, it’s easiest to blitz the flour, butter and sugar in a food processor until it resembles coarse breadcrumbs, before pulsing in the remaining ingredients. You want the dough to be soft but not sticky. If you’re doing it by hand, simply rub the flour and fat together before adding the sugar and forking through the egg before kneading it together gently to form a ball. Wrap the pastry in cling film and chill in the fridge for about 15 minutes