As I sit down to write this week’s column, we are going through another cold snap and I think it’s got me thinking cozy thoughts that include warm drinks and comfort foods. This also means that when I ...

Top pastry makers reveal their favorite egg substitutes that create mouthwatering baked goods, from classic brownies to ...

Too much handling can also make the fat soft and the finished pastry greasy. When making shortcrust, a food processor can be an advantage in that it can help minimise handling. However it is ...

As a general rule, it’s double the amount of flour to fat, bound with water and egg for richness. A pinch of salt is essential for flavour. To get a really short pastry, you could swap out half ...