Have you ever gone to bake something, only to discover that your butter is hard, or worse still, frozen?  Up until now, I would microwave non foil covered blocks of butter, or leave in the kitchen, but that can take time!

A new tip that has been given to me recently is to grate frozen or hard butter, straight into your pastry dough.  This is also great for pies, biscuits and in fact anything that you need to incorporate your butter quickly, while it’s still cold, without unworkable lumps – a complete nightmare for pastry and can leave a sponge batter too cold and heavy.

I can only describe this as the perfect method for fast and even distribution.


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