Versatile Crumble - flour

Method

• Cut the butter into about 1.5 cm cubes.
• Sift the cake flour and whole wheat flour into a bowl and add the cubed butter.
• Mix the butter with the flour, whilst cutting up the butter with a knife.
• Once the butter is in relatively small pieces, move onto the next step.
• Rub the butter into the flour with both hands to form a crumbly texture.
• Sprinkle in the raw cane sugar, and continue to rub the mixture with your hands until it is all mixed.
• It's perfect if the crumble can form a ball if you squeeze it.
• Place in a resealable bag and store in the freezer, where it will keep for about 1 month.