Wholemeal Shortcrust Pastry

You may need a little extra water due to the greater absorbency of wholemeal flour. Ingredients 100 Gram Wholemeal flour (3 1/2 oz) 100 Gram Self raising wholemeal flour (3 1/2 oz) Pinch Salt 100 Gram Butter (3 1/2 oz) 100 ml Water (3 1/2 fl oz) Method Place the flours, salt and butter in a bowl. Using a fork, cut the butter into the flour, alternatively, rub the butter into the flour, until the mixture resembles fine breadcrumbs. Add the water and mix with a round-ended knife to a soft dough. Draw together with the fingertips. Leave the dough in the bowl and refrigerate for 5 minutes. Roll out and use as required.