• 500 g cake flour
• 5 ml salt
• 350 g butter OR lard OR a combination of butter and lard
• 60 g finely grated Cheddar cheese
• 175 ml iced water
• 25 ml lemon juice

Sift flour and salt into a bowl. Cut or rub butter or lard and cheese into this mixture until it resembles coarse crumbs. Sprinkle water and lemon juice on crumbs. Press lightly together - do not knead. Wrap in waxed paper and chill until needed.

• Remember that shortcrust pastry is based on the ratio of half fat to half flour.
• Care must be taken to ensure that the fat (butter/lard) and flour are blended thoroughly before liquid is added - this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten.
• Some say cold hands make better pastry.
• Soften the butter/lard before using.
• Always try to get plenty of air into the flour when sieving.
• Overworking the dough is a no-no! too much rolling or binding will stretch the gluten strands making it chewy rather than nice and light.
• When you have made the pastry leave it to rest in the fridge for 30 minutes before rolling out and using. No skimping, this is part of the process!