Sunday, 6 February 2011
300g Plain Flour
75g Caster Sugar (plus a bit extra for dusting)
Beat the butter with sugar, with an electric whisk until light and fluffy.
Tip in the flour and beat together until it is crumbly.
Use your hands and bring everything together to a sticky dough.
Press into a greased 27in tart tin and smooth round with the back of a spoon.
Bake in a preheated oven (160C fan assisted, 180C if not) for about 30 minutes or until golden.
Remove from oven.
While warm and still in the tin, cut into wedges and dust with caster sugar.
Leave to cool completely in the tin.
Stick the kettle on and enjoy.