WHOLEMEAL FLOUR

• INGREDIENTS .

4 oz/125 g butter straigfJt from the refrigerator

8 ozl250 g plain wholemeal ffour. plus extra for dusting

Salt

2 tablespoons cold water

1/2-1 tablespoon oil

Rolllng�pin (or clean milk or beer bottle)

Board or surface for rolling out 81/2 inchl22 cm tart tin

• METHOD .

Chop the butter into pieces about 1/2 inch/l cm square. Mix the flour with a little salt: if the butter is unsalted. add a moderate pinch; if salted. very little.

2 Add the butter to the flour and rub it in with your fingertips until the mixture is like fine breadcrumbs. Make a well in the middle. Measure in the water and 1f2 tablespoon oil. Form into a ball. adding as much more oil as you need to take up all the flour and give a cohesive texture.

3 Generously dust the rolling�pin and board or rolling-out surface with flour. Set the tart tin conveniently near. Roll out the pastry until less than 1f4 inch/5 mm thick. If it breaks. gather it uP. sprinkle more flour over the rolling�pin and board and re�roll. Lift it carefully with a fish-slice or knife. place it over the tin and press it gently into the edges. Trim. and patch any cracks with the trimmings (dampen undersides to stick).