‘Short’ in baking terms refers to the high proportion of fat to flour, meaning a ‘short’ dough is rich, crumbly and tender. As a general rule, it’s double the amount of flour to ...

Try to work quickly so that it does not become greasy. Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add ...