Treacle Tart

400ml golden syrup
125g butter
Juce and zest x1 lemon
200g fresh breadcrumbs
1 tsp vanilla extract
225g plain flour
50g icing sugar
1 eggMethod
Preheat the oven to 160°CIn a food processor add the flour, icing sugar and butter. Pulse to resemble breadcrumbs.
Add the egg and pulse until the dough forms.
Wrap in cling film and place in the fridge for 30 minutes.
In a large saucepan add the golden syrup, lemon juice and zest and heat slowly on medium heat. Add the breadcrumbs and stir well.
Roll out the pastry and place into your flan tin, remove excess pastry.
Pour in the breadcrumb mix and bake for 55 minutes.

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