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Baking & Cooking

Everything you need to know about baking pastry properly and getting the best results.

22 Faqs

Ingredients & substitutions

Answers to common questions about ingredients and suitable alternatives.

4 Faqs

Product & usage questions

Help choosing the right pastry and using it correctly for different recipes.

9 Faqs

Rolling & preparation

Tips for handling, rolling and preparing pastry before it goes in the oven.

15 Faqs

Storage & shelf life

Guidance on how to store pastry correctly and how long it stays safe to use.

5 Faqs

Troubleshooting common problems

Solutions to common pastry issues, from cracking and shrinking to soggy bottoms.

11 Faqs

Ingredients & substitutions related questions

Is all-butter shortcrust better than shortening or lard?
All-butter gives great flavour and a crisp bite; shortening or lard can make handling easier and a very tender crust. Many bakers blend fats for flavour plus workability.
Is butter puff or vegetable-fat puff better?
Butter puff tastes richer and browns nicely; all-vegetable puff can be easier to handle and more stable in warm weather. Choose based on flavour priority and dietary needs.
Sweet vs savoury shortcrust: what changes?
Sweet shortcrust often includes a little sugar and sometimes egg yolk for richness and colour. Savoury versions may use salt and sometimes cheese or herbs. Sugar tenderises slightly and browns faster, so watch baking times.
What flour-to-fat ratio is typical for shortcrust pastry?
A common rule of thumb is about twice the weight of flour to fat (2:1), sometimes expressed as half fat to flour by weight. Ratios vary slightly for sweet versus savoury and for all-butter versus mixed fats; the goal is enough fat to shorten the gluten and enough liquid to bind without a tough dough.
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