Preheat oven to 150 degrees (fan forced) and line two baking trays with baking paper

Place all the ingredients into TM bowl and mix 10 seconds/speed 6

Stir mix around, and knead for 22 seconds

Mix may appear dry and crumbly but will come blend well when pressed together

Place half the mix onto a piece of baking paper and knead lightly into a flattened round

Cover dough with a second piece of baking paper and roll to approximately 5mm thickness (thickness will depend on what you are using the dough for ... 5mm to 6mm is perfect for biscuits, 4mm perfect for tart cases, etc.)

Remove top layer and using cutter of choice cut the dough into shapes

With a thin spatula lift each shape off baking paper and place onto baking tray

Gather leftover dough and add to it the remainder of the dough from the TM bowl

Press together and repeat process of rolling out dough and cutting into shapes

Final leftover dough can be bought together again and re-rolled so that you don’t waste any

You should get 40 yummy biscuits from this mix

Bake for 20 minutes, turn tray around to ensure even cooking, and bake for a further 15 minutes or until light golden brown (if making chocolate shortbread bake for 20 minutes, turn tray around and continue for another 20 minutes; do this also if making shortbread using a tablespoon measure rolled into balls and a fork imprint on top in a criss-cross fashion)

Remove from oven and allow to cool on tray for 10 minutes before placing on a cooling rack to cool completely

When cool dust with icing sugar and store in a sealed container (optional but nice for gift giving)

Preheat oven to 150 degrees fan forced

Follow the process above for making the dough and rolling out, but roll the dough thinner depending on what size tins you decide to use ... less is best

Before making the dough, get your tart trays out (you will need 2 x 12 mini tart trays) and cut little strips of baking paper to use under your pastry to help with removing the baked tarts from the tins (this is only necessary if you don't have high quality non-stick tart trays as I have found I can get the pies easily out of them without the strips of paper)

Cut your base circles out of the dough ... it will be quite delicate as it is thin so use a thin spatula to lift it into your fingers and place a strip of the baking paper under it, then place both into your baking tin (there is no need to grease the tin as there is enough butter in it to allow the pastry to release once baked)

As you place the dough into the tin, smooth out any cracks with your fingers, or add a little dollop of extra dough and smooth it in

Continue until all the bases are in the trays

Fill tart cases with fruit mince ensuring you don’t overfill otherwise some filling may spill out as they cook

Re-roll the dough and cut out 24 stars or other shape of choice to go on top of the tarts

Fill tart bases with fruit mince and place star on top

Bake at 150 degrees (fan forced) for 20 minutes, turn tray around and bake for a further 20 minutes or until golden brown.

While the tarts are baking, re-roll leftover dough and make some biscuits for the family to enjoy … they can go into the oven when the tarts come out

Remove tarts from oven and allow to cool for 10 minutes before lifting them out of the tart trays by pulling on both ends of each baking paper strip

Cool completely before storing in sealed container in the fridge

Preheat oven to 150 degrees fan forced

Follow the process above for making the dough and rolling out, but consider the thickness of the dough based on the size tins you are using ... if using 6cm tins then I would use 4mm thickness of dough

There is no need to grease your tins before using as there is enough butter in the dough to allow the cases to release easily

Place the dough into the tart cases ensuring that you press the dough lightly into the corners to give you a nice even base

Baking is the same as for the biscuits: so bake for 20 minutes, turn tray around to ensure even cooking, and bake for a further 15 minutes or until light golden brown

Remove from oven and allow to cool completely in the tins before removing

Cases can be stored in an airtight container in the pantry until ready to use

If using lemon curd to fill cases, then fill on the day of serving and place in the fridge until ready to use … once filled they will “hold” for up to two days but will slightly soften over this time

If using jam to fill cases, then these can be filled well ahead of time as they “hold” for a few days in a sealed container in the fridge