Wattleseed Shortcrust Recipe

1. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough.
2. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 180C (160C fan-forced) and lightly grease 1 x 12 hole muffin pan.
4. Place pastry on a lightly floured kitchen work surface and roll until 2mm thick. Cut 6 x 12cm rounds of pastry. Carefully line each hole of the muffin tin.
5. Now take a second muffin pan and place it on top of the first, carefully pressing the pastry down into each hole (a trick for blind baking). Chill in the refrigerator for 20 minutes.
6. Place in preheated oven and bake for 10-15 minutes until golden.

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