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I made some short crust pastry today with ultra fine fibre flour. It rolled out well but when I tried to pick it up on the rolling pin it fell apart. Has anyone got any tips please on how best to handle it? Thanks

We are in Switzerland and apricots are in season and plentiful. Plums or any other fruit would work as well. Another time of year this recipe could use dried apricots put in a jar submerged in dry sherry and rum for a few days😀. This particular batch was made with ultra-fine FF 200g, fibersugar 150g, baking powder 15g all mixed well. A mixture of melted butter 100g, rapeseed oil 100g and 4 large eggs (200g) beaten together and mixed briefly to the dry stuff, don't over mix! The sponge batter poured into a lined and greased baking tin. Halved apricots were pressed into the batter, on reflection I would have packed a few more in and put cut sides down, which would have kept the apricots from drying out a little more. This cake was baked for 55 minutes at 170C fan and covered for the last 20 minutes of baking. I enjoyed it with some amaretto drizzled on the sponge and whipped cream😋

Responding to a request for quick bread recipes I experimented with a 2 ingredient one online The recipe used self raising flour and milk mixed together in a mug and microwaved. Self raising flour is just flour with added baking powder. I modified the recipe and used two different techniques: one in a mug and one kneaded and baked on its own. I think the kneaded version is the best. 1. Add 1 tsp baking powder and 1/3 tsp salt to 100g of original fiberfour and mix thoroughly. 2. For the mug version, put 50 g of the flour in a mug and add 40 g milk, mix well and microwave on high for 1 minute. I added a few drops of olive oil to the mug first and the baked role dropped out of the mug easily. 3. The kneaded version: In a desert bowl add 50 g fiberflour, baking power & salt mixture. Pour in 40 g milk and mix until it comes together in a ball, knead the bowl between hands for a few minutes. Place dough ball in microwave and bake for 60-90 seconds. Let it cool. The photos below are the baked versions using around 50g flour each. Clearly the kneaded version develops gluten strands and holds more aeration. Hope Kel can make some in the hospital ward. Try an Ultra-fine version or a UF/FF blend