Welcome to Jacican
I love to cook, I've always loved to cook.
As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.
At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.
Why make a Sablee pastry, not a sweet shortcrust? I am about to tackle a Moonshine pie, which calls for a richer, finer and slightly more crumbly pastry, hence the Sablee pastry.
Recipe
Ingredients200 grams plain flour - sifted 2 eggs 1 pinch of salt 120 grams castor sugar 120 grams butter - unsalted |
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Method
Place sifted flour in a bowl and mix in the eggs and salt. Add sugar and mix together.
In a separate bowl, cream the butter to make it light and fluffy.
Add butter to flour mix and knead together until the pastry comes clean away from the sides of the bowl
Place on floured surface and knead until smooth. Wrap in plastic wrap and allow to rest for 2 to 3 hours, before use.
I'm going to use this Sablee pastry to make a Moonshine pie. You are likely to find this pie as part of a pastry cooking class, on the High tea menu or one of the desserts we bake and dine on at a long lunch.