AT A GLANCE
A light and delicate touch is the secret to making melt-in-the-mouth pastry, writes Emma Knowles.
|01||Combine flour, icing sugar, vanilla seeds and a pinch of salt in a food processor and process to combine.|
|02||Add butter, pulse until fine crumbs form.|
|03||Beat egg lightly, then add to mixture.|
|04||Pulse to combine, turn onto a work surface.|
|05||Bring pastry together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until required.|
Note This recipe makes about 800 gm.