Shortcrust Pastry.

Place plain flour (175 g) and butter (100 g) in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs, working quickly to avoid warming the dough.

Add water (2 tbsp) using a knife to mix it together, adding more a teaspoon at a time if required.

Wrap the dough in clingfilm and chill for 30 minutes.