Simon's shortcrust pastry

Uses no eggs and is much easier to work with than regular shortcrust pastry. Also a little healthier!


250g plain flour

60g butter (chilled)

Cold water

(125g golden caster sugar for sweet)


Rub the butter into the flour until it reaches a breadcrumb like consistency. If making sweet shortcrust then add the sugar. Add enough cold water for it to form a dough. Knead until the mixture has a good firmness. Roll out with no need to chill.