It’s easiest to work with when just made. Also, take care not to roll it too thin; aim for ¼-inch thickness. If the dough ...

However, that's not saying much. The texture isn't sandy enough and doesn't have that moist essence from a traditional ...

It’s called “short” because of its traditional ratio of one part sugar to two parts butter, which gives it a higher-than-average fat content and a crumbly, sandy texture with just a hint of ...

For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again. If you over mix the dough at this stage it will ...

First, make the crumble topping: Rub the flour and butter together wiht your hands until you get a sandy texture, add granulated sugar, sultanas and cinnamon and mix well. Pre-heat the oven to 180'c.