125g plain flour
pinch salt
90g butter
2 tsp icing sugar
1 tbs water or lemon juice
egg yolk

Sift flour and salt into a bowl. Place butter in the middle. Add sugar and water/juice and yolk. Stir with blunt knife until mixed together then knead with your hands in the bowl until you have formed a dough. Put in fridge for 20 mins.
Roll out and cut into the shapes for your pastry tins. Refrigerate for another 20 mins. Oven to 180C. Prick pastry and blind bake for 8-10 mins, then 3 mins normal baking.
Fil...
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OK, I'm branching out here on Bake Club by including something not baked at all! I am embracing raw food much more these days - we try for 50% raw in most main meals. I've been to some great raw/superfood talks and learnt a bit about the importance of enzymes in raw food and fermented foods. So here are some supereasy Vietnamese-style rice rolls. I had them once at my friend Lizzie's dinner party - she laid out all the fillings and we just made them up ourselves. I brought along some ajo blan...
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Katrina made a real tangy polenta cake for Nicky's birthday. Was delicious with yoghurt.

250g butter, softened
Finely grated rind of 2 lemons
1 cup caster sugar
3 eggs, separated
1/4 cup lemon juice
150g (1 1/2 cups) ground almonds
1 cup fine polenta

Syrup
1/4 cup each lemon juice and sugar

Preheat oven to 160C. Lightly grease and line a 20cm round cake pan.
Beat the butter, rind and sugar, until light and fluffy. Slowly add the egg yolks, beating well. Stir in the
juice, ground almonds and polenta.
Whip ...
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