BISCUIT PASTRY
This pastry is ideal for fruit tarts and a “melktert” base
200 ml castor sugar
30 ml sunflower oil
250 g butter or margarine
2 eggs
5 ml vanilla or lemon essence
500 ml cake flour sifted
500 ml self raising flour
Cream sugar, oil and butter together until well blended.
Add eggs and essence and stir to blend.
Fold in flours and mix to a soft dough.
Use as a crust for pies and tarts.
Recipe and photo: Riana du Plessis
