Makes enough for one large pastry
- 125g butter or vegan alternative, softened
- 90g caster (super fine) sugar
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 250g plain (all-purpose) flour
- Pinch salt
In the large bowl of a food processor or in the bowl of a stand mixer, beat the butter (or vegan alternative) and sugar together, until smooth and creamy, but not fluffy. Add the vanilla.
Incorporate the egg, scrape down the sides of the bowl to make sure everything is mixed together. Add the flour, in a few stages, pulsing or mixing slowly between each addition.
As soon as the mixture comes together as a crumbled dough stop the machine. Gather the dough together and turn on to a lightly floured surface, briefly knead until smooth. No more then a minute or two.
Wrap the dough in cling film or baking paper, and leave to rest in the fridge for 30 minutes.
Before rolling out, give the dough another light knead, dust the work surface lightly with flour, roll out dough.
