The rubbing in method is a process used primarily in pastry making but it can also be used in other baking recipes such as a fruit crisp topping or scones for example.
You will see “rub the fat/butter into the flour” in a recipe in the instructions and once you get the hang of it, it’s quick and easy to do.
Follow the steps below and watch the video for details.
The Rubbing In Method
Check out our easy step by step video
Steps
Step 1
In a good-sized bowl so you have lots of working room, measure out your flour and stir in the salt
Step 2
Add in your cold cubed butter or fat
Step 3
With clean cold hands, scoop up some of the flour with some of the butter and rub it together across your fingers with your thumb
Step 4
Keep repeating this action lifting it to the top of the bowl and dropping it between each scoop to add lots of air to your mixture making your pastries and baking light and flaky
Step 5
Keep working on it until it looks like fine breadcrumbs
Tips
If the butter starts to become too soft put the bowl into the fridge for 10 minutes or so to cool it down
Shake the bowl to bring any of the bigger lumps to the surface
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The Rubbing in Method
Instructions
- In a good-sized bowl so you have lots of working room, measure out your flour and stir in the salt
- Add in your cold cubed butter or fat
- With clean cold hands, scoop up some of the flour with some of the butter and rub it together across your fingers with your thumb
- Keep repeating this action lifting it to the top of the bowl and dropping it between each scoop to add lots of air to your mixture making your pastries and baking light and flaky
- Keep working on it until it looks like fine breadcrumbs
TIPS
- If the butter starts to become too soft put the bowl into the fridge for 10 minutes or so to cool it down
- Shake the bowl to bring any of the bigger lumps to the surface
