Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

Why make a Sablee pastry, not a sweet short crust? I am about to tackle a Moonshine pie, which calls for a richer, finer and slightly more crumbly pastry, hence the Sablee pastry.



200 gram plain flour - sifted

2 eggs

1 pinch of salt

120 gram castor sugar

120 gram butter - unsalted

The ingredients for Sablee Pastry 


Place sifted flour in a bowl and mix in the eggs and salt. Add sugar and mix together.

Add the eggs   Add the sugar  Mix in well

In a separate bowl, cream the butter to make it light and fuffy.

Whip the butter  Whip the butter until light and fluffy

Add butter to flour mix and knead together until the pastry comes clean away from the sides of the bowl

Add the butter to the flour mixture  Knead together

Place on floured surface and knead until smooth. Wrap in plactic wrap and allow to rest for 2 to 3 hours, before use.

Place on a floured surface  Knead until smooth  Wrap in plastic wrap

I'm going to use this Sablee pastry to make a Moonshine pie - part of the Father's Day, Dad's Dinner and Let's Eat Meat menus.


Add comment

Security code

Copyright @2017 Jacican.com.au  Privacy Policy | Security Policy | Shipping Policy | Terms of Use Accomodation | Sitemap