The ‘rubbing in’ method is where you mix fats (such as butter, margarine or trex/lard) into flour using the tips of your fingers. This technique is used for making scones, crumbles and shortcrust pastry.
1. Take the butter and flour from the bowl using your fingertips and lightly rub them together and sprinkle the ingredients back into the bowl.
2. The higher you sprinkle the ingredients, the more air you will incorporate into the mix.
3. Once you have thoroughly combined the two ingredients, it should then resemble breadcrumbs.