8oz Spelt Flour (Refined or Wholegrain)

4oz Salted Butter

1 tbsp golden caster sugar

Cold water to bind

1         Rub butter and spelt flour together until the mixture resembles fine breadcrumbs in texture

2         Add the beaten egg and enough cold water to bind in to a smooth dough

3         Refrigerate for about 1 hour in a sealed container

4         Transfer to a floured surface and roll out to about 0.5cm thickness

5        sp; Cut out the desired shapes, line tart tins and fill with your choice of filling

6         Cook at 180oC for about 10-15 minutes