German (or Biscuit) Pastry

• 1 lb (450 g) plain flour
• 10 oz (275

Sift the flour on to a wood or marble work surface and, using the hand, sweep the flour out and around to form a circle with a large space in the centre.

Put the butter and sugar on to the centre of the circle and, using the fingertips, cream the mixture until smooth and light. Break up the egg with a fork and blend with creamed ingredients. Then draw in the flour with the fingertips (o