Sweet Streusel

2 cups plain flour
1 3/4 cup caster sugar
3/4 tsp salt
225g cold unsalted butter, cut into cubes

Combine the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly non-cohesive dough. Process more for big clumps of streusel and less for pebbly, sandy texture.

Dump onto a plate and continue to squeeze and break apart until the mixture looks right to you.

Refrigerate for a few hours until firm. Store in the freezer until needed.

You can mound streusel on top of a pie or crumble before baking. You can also add streusel to the middle and top of a cake before baking.