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Add your flour and butter to a food processor and blitz until it forms breadcrumbs, remove from the food processor and add 4 tbsp cold water to make a dough.
Combine your mix into six equal balls of pastry and roll out on a floured surface until they form a thin and even circle, big enough for your tins (10cm shallow pastry tins work best).
Gently layer your pastry into the tins and press into the corners (using a small ball of dough helps to avoid tears in the pastry), prick the surfaces all over with a fork.
Chill your tins in the fridge whilst your oven preheats to 200°C/180°C Fan/Gas 6.
On a low to medium heat add your Lyle’s golden Syrup to a pan until it's runny.
Add your breadcrumbs, lemon juice and zest to the pan and combine the mix.
Take your pastry tins from the fridge and add the mix to each tin, popping in the oven for 15-20 minutes, before reducing the heat to 180°C/160°C Fan/Gas 4 to finish (around 10 minutes, be careful to watch so the tops don’t catch too quickly - remove from the oven once light golden brown).
Garnish with a fresh raspberry and dusting of icing sugar - then enjoy!