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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


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



200 grams plain flour - sifted

2 eggs

1 pinch of salt

120 grams castor sugar

120 grams 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 fluffy.

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 plastic 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.  You are likely to find this pie as part of a pastry cooking class, on the High tea menu or one of the desserts we bake and dine on at a long lunch.


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