Method :

Sift the flour. Remove ½ a cup and add 1 rounded tsp cream of tartar. Mix together and turn out onto saucer. Divide into 4 and set aside. Mix egg yolk and vinegar together and set aside.Divide butter into 5 portions and place in freezer. Cut 1 portion of butter into flour. Rub in to resemble breadcrumbs lifting flour between hands to incorporate air. For sweet pastry now add 5 tsp sugar or ½ tsp salt for savouries.  Add iced water to egg and vinegar mixture to make 1 cup. Add gradually to flour to make a firm but soft dough.Now sift the maziena and mix in ½ tsp cream of tartar. Roll out dough into a large oblong, sprinkle with maziena about a ½ cm thick.- Take second portion of butter, grate 2/3 of this onto the dough and sprinkle generously with the flour that was set aside. Fold 1/3 over lengthways, grate ½ of the remaining butter, sprinkle with the flour, fold over this the other 1/3 of dough. Grate remaining butter and sprinkle with the flour as before. Fold towards you in 4 folds. Wrap in greaseproof paper and leave in freezer for 15 minutes. Repeat with other portions of butter, maziena and flour. Having done this for another 4 times, finally repeat rolling and folding without any butter and flour as this will by this time be used up. After 15 minutes in the freezer, roll out dough and shape as desired.

JAM TARTS
 Roll out dough 2cm thick, sprinkling with maziena. Cut into strips 3 ½ cm wide. Place in freezer for 15 minutes. Roll out strips to ½ cm thickness. Cut into squares. Trim off any sealed sides. Spread lightly with iced water. Fold over and place in freezer for 10 minutes. Brush only the centre of tops with a little beaten egg. Place on floured tray. Bake at 200 degrees for 10 minutes and then lower to 140 degrees for another 10 minutes. Switch off oven for another 10 minutes or more, for a crisp pastry Cool.Warm jam, spread along outside of layers.Lightly sieve icing sugar over tarts.

HORSE SHOE
Roll lout dough ½ cm thick as for jam tarts. Sprinkle generously with sugar and desiccated coconut.  Fold over a ¼ of dough twice lengthwise to meet in the.  entre, from the one side. Fold over lengthwise once on the other side and then place the first side over the second to form 1 long strip about 6cm wide.  Freeze for 10 minutes. Slice ½ – 1cm thick. Bake on floured tray 8cm apart. Bake at 200 degrees for 20 minutes only.

CIGARS
Roll out into large oblong. Cut into strips 6cm wide. Freeze for 10 to 15 minutes. Brush with beaten egg. Sprinkle with sugar, coconut and chopped pecan nuts. Chopped dates could also be used.  Cut into squares. Roll up like cigars. Freeze for 15 minutes.  Bake end sides down, as for jam tarts.

SAVOURIES
Enclose any meat filling as for jam tarts in cigars.

PINEAPPLE FILLING
Combine 2 grated pineapples, 1 tsp lemon juice, ¼ cup maziena and ¼ cup sugar.  Cook on low heat until thickened stirring continuously. Cool.  Roll out dough ½ cm thick. Cut into 6 squares 5cm sq. Divide filling and spread to within 1cm of edges of squares.  Fold over edges and pinch corners together. Roll strips ½ cm wide and place across squares. Dampen ends with cold water and seal pressing firmly.  Serve with custard and whipped cream.