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ABEILLE | Cellular Blankets | The Perfect Layer

Short crust pastry


Short crust pastry It is such a simple thing to make, yet I always seem to pick up some 'ready made' when shopping. Florence asked if we could do some cooking today so with the bread already done I thought we would make a nice pie for when Jon got home. 20131125-214640.jpg

Ingredients... 125g/4oz plain flour pinch of salt 55g/2oz butter, cubed 30-45ml/2-3 tbsp cold water

I quickly put an apron on Florence, this was definitely going to get messy! 20131125-214651.jpg It is great to get Florence involved in these kind of recipes, can't go too wrong with so few ingredients!

Method... 1. Put the flour and salt in a large bowl and add the cubes of butter. 2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. 3. Using a knife, stir in just enough of the cold water to bind the dough together. 4. Wrap the dough in clingfilm and chill for 10-15 minutes before using. 5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour. 6. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop. 7. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using. 20131125-214702.jpg All ready for the fridge, pie recipe in tomorrows post.

Daisy x