RICH SHORTCRUST

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RICH SHORTCRUST

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8 oz. plain flour
a pinch of salt
2 1/2 oz. butter
2 1/2 oz. margarine

1 level tsp. castor sugar

1 egg-yolk

cold water

Sift the flour and salt into a bowl. Rub in the fat with the fingertips until the mixture resembles breadcrumbs. Add sugar, egg-yolk, and as much water as is required to mix to a firm dough. Turn on to a floured board and knead lightly. Roll out as required.

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