This is another recipe from my Great Grandma’s cook book. I’d rate this recipe with a difficulty of 3 out of 5.
Short crust pastry
8 oz. Flour
4 oz. Butter/Margarine
Good pinch of salt
Cold water to mix approximately 2 tablespoon
Sieve flour and salt and rub in butter/Margarine until mixture looks like fine breadcrumbs. Using finger tips to feel the pastry, gradually add enough cold water to make the dough of a rolling consistency. Lightly flour the rolling pin and pastry board. If a great deal of flour is necessary to roll out the pastry then you have undoubtedly made I too wet.
Roll out pastry dough on a lightly floured board. Cute into 12-14 rounds with a 3-inch fluted cutter. Line bun tins with rounds. Prick all over with a fork. Bake near the top of moderately hot oven (400°F - Gas mark 5) for 15-20 minutes.
We put different flavoured jam in the pastry, and put them back in the oven for a bit longer.
I was pleased with how they turned out, and I took the photo this time….