Sweet pastry

Method

1. Sift the flour onto a clean work surface, then use your hands to form it into a ring.
2. Put the butter and sugar into the hollow, then use your fingers to cream them together, squishing the butter into the sugar until the mixture is smooth and light.
3. Add the egg yolks, then use your fingertips to work the butter and sugar mixture into the eggs until combined.
4. Use a palette knife to scoop up any dry flour around the edges and cover the buttery mixture at the centre. Holding the knife at each end, cut and chop through the mixture, scooping it back into a compact pile and chopping until it resembles coarse crumbs.
5. With your hands, bring the pastry together, then knead gently until it just comes together to form a ball. Flatten into a disc, then wrap in cling film and chill in the fridge for 30 minutes before using.