Makes 225g/8oz pastry
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
a pinch of salt
125g/4oz/½ unsalted butter, at room temperature, diced
2 egg yolks
75g/3oz/6 tbsp caster (superfine) sugar
1 Sift the flour and salt into a mound on a clean surface. Make a well in the centre and add the butter, egg yolks and sugar.
2 Using your fingertips, work them together until well blended. Gradually work in all the flour to bind the mixture together.
3 Knead the dough on a lightly floured clean surface until smooth. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.