Cream the butter and icing sugar in a mixer. Add the eggs and flour and mix until you have a smooth dough. Remove pastry from bowl, wrap in clingfilm and allow to rest in the fridge for an hour. Line ...

This is the food dept's Australian answer to the traditional American pumpkin pie. So try kumara instead of pumpkin, for a little twist on Independence Day. Kumera pie Credit: Petrina Tinslay To make ...

A NATIVE of Fort Wayne who grew up enjoying her mother’s perfect pies and hand-rolled noodles, Alison Keefer has grown her Gallery Pastry Shop from a wholesale bakery to a dessert-themed restaurant ...

Cream butter and sugar until light and fluffy. 2. Slowly add in egg whites and vanilla essence. 3. Sift flour and salt and gently fold into mixture. 4. Pipe and bake at 180°C for 12 minutes, depending ...

A There are a couple of things that we do to get the pastry crisp. The recipe we use is a sable pastry: 250g plain flour (sieved), 100g unsalted butter diced (soft but not melted), 1 large free range ...

Although traditionally served in the United States for Thanksgiving, pumpkin makes a delicious dessert any time and anywhere. The recipe calls for 550g of purée. You'll need almost three times that ...