260g standard plain flour
170g butter – softened
85g sugar
1 small egg
4 drops vanilla essence
zest of half lemon

In a large mixing bowl, lightly beat the butter and sugar with a wooden spoon until a light creamy consistence has been achieved.

Add the egg and mix until combined.

Lastly add the flour and mix to a paste. Only mix until the paste comes clean off the bowl. Be careful not to over mix or the pastry will become too elastic and doughy.

Wrap in plastic and refrigerate for 30 minutes or overnight.

Before using, gently re-work the pastry taking care to ensure the pastry still remains cold and firm.

On a lightly floured workbench roll the pastry out into a sheet about 3mm thick or as stated in your recipe.