Bake these pastry cases and serve filled with lemon butter or your favourite jam as an afternoon tea treat.
Ingredients: 250g flour, sifted
3 tablespoons caster sugar
185g butter, chilled and cut into small cubes
1 egg yolk, lightly beaten with a few drops vanilla essence
3-4 tablespoons chilled water
3 tablespoons ground almonds
Directions: 1. Place flour and sugar in a bowl and mix to combine. Add butter and rub in using your fingertips until mixture resembles coarse breadcrumbs.
2. Mix in egg yolk mixture and enough water to form a soft dough with a metal spatula or round-ended knife. Turn onto a lightly floured surface and knead gently until smooth. Wrap in plastic food wrap and refrigerate for 30 minutes.
3. On a lightly floured surface roll pastry out to 3 mm in thick, sprinkle with almonds and cut out rounds, using a 5 cm in pastry cutter.
4. Place rounds in lightly greased patty tins, prick bases with a fork and bake for 15-20 minutes or until golden. Remove cases from tins and cool on a wire rack.