Short Pastry

Ingredients

1 lb. Flour
6 or 8 oz. Hard Margerine
1 gill Water

Method

Sift the flour into a basin, rub in the margerine very lightly until it is quite fine.

Mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste.

Roll out to the required thickness, and it is ready at once.

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