13 January 2009

A short one...

Butter, flour, eggs and a pinch of AAAAAAARRRGH!

I have always wondered why crumbly pastry with lots of butter is called 'short' pastry. I think it's named after the length of one's temper when one is trying to roll it out and to fashion it into any kind of recognisable shape on a warm day.

These bikkies better be bloody worth it, I tells ya.

1 comment:

  1. 'Short' doesn't describe phonecalls to your sister to describe the aforementioned pastry.

    Which, of course, is a GOOD thing.