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FAB Flour, City of Westminster (2026)

23/08/2026

Looking for a fun baking activity for the school holidays? These classic Butterfly Buns are a nostalgic British favourite, with a light sponge, sweet strawberry jam and fluffy buttercream, finished with their iconic butterfly wings 🦋

Perfect for baking with children and a lovely way to recreate a classic teatime treat Mortons Flour

Full recipe below 👇

Ingredients:
• 100g Mortons Self-Raising Flour
• 100g caster sugar
• 100g softened butter
• 2 large eggs
• 1 tbsp milk

For the buttercream:
• 50g softened butter
• 75g icing sugar
• 2 tbsp strawberry jam
• Icing sugar (for dusting)

Method
1. Preheat the oven to 190°C and line a muffin tin with 10 paper cases.
2. Place the sugar, butter, eggs, flour and milk into a large bowl and beat with an electric whisk until pale and creamy.
3. Divide the mixture evenly between the paper cases.
4. Bake for 15–20 minutes, until risen, golden and firm to the touch.
5. Transfer to a wire rack and leave to cool completely.
6. To make the buttercream, beat together the softened butter and sifted icing sugar until smooth.
7. Slice the top from each cake and set aside. Fill each cavity with a spoonful of buttercream and a little strawberry jam.
8. Cut each cake top in half and arrange the two pieces on top to create butterfly wings.
9. Finish with a light dusting of icing sugar before serving.

21/08/2026

It’s giveaway time! ✨

We're giving one lucky winner the chance to win this breadmaker and flour bundle 🍞👩🏻‍🍳

To enter, simply like this post, follow Marriage's Flour and FAB Flour, and tag a friend! PLUS, for an extra entry, share this to your story and tag us 🥰

*giveaway closes 28.08.26, UK only*

19/08/2026

Wholemeal bread = more fibre, more fuel for your day 🌾🍞

Did you know that just six slices of wholemeal bread can provide over 50% of an average adult's daily fibre needs? It's one of the easiest ways to boost your daily fibre intake while enjoying delicious homemade bread.

Whether you're making sandwiches, toast or serving a loaf alongside dinner, choosing wholemeal is a simple step towards a more balanced diet.

Head to our website for more fibre facts, baking inspiration and delicious wholemeal recipes to help you make the most of every slice.

https://fabflour.co.uk/fab-health-nutrition/nutritional-information/fibre-february

16/08/2026

Looking for the perfect make-ahead lunch or picnic centrepiece? This wholegrain goat's cheese & caramelised onion tart by Matthews Cotswold Flour combines buttery whole grain pastry with creamy goat's cheese and sweet caramelised onions for a delicious savoury bake that's naturally rich in fibre to help keep you fuller for longer. Perfect for light lunches, served alongside a crisp seasonal salad!

Full recipe below 👇

Ingredients:

For the pastry:
• 100g wholegrain flour
• 100g plain flour
• 100g butter
• 1 egg yolk (reserve the white)

For the filling
• 120g goat's cheese
• 200g double cream
• 4 eggs
• 200g crème fraîche
• Salt and black pepper (to taste)
• 100g caramelised onions (homemade or good-quality caramelised onion chutney)

Method:
1. Using a food processor, blitz the butter with both flours until the mixture resembles fine breadcrumbs.
2. Add the egg yolk and pulse until a crumbly dough forms. If needed, add a little cold water, one tablespoon at a time, until the dough comes together.
3. Turn onto a lightly floured surface, gently knead into a ball, cover and leave to rest for 15 minutes.
4. Roll out the pastry to around the thickness of a £1 coin (don't roll it too thin, as the wholegrain flour makes it more delicate).
5. Line a fluted loose-bottomed tart tin with the pastry, prick the base with a fork and chill for 30 minutes.
6. Preheat the oven to 180°C. Line the pastry with baking paper and baking beans (or rice) and blind bake for 20 minutes. Remove the paper and weights and bake for a further 15 minutes until golden.
7. Brush the pastry with the reserved egg white and return to the oven for 2–3 minutes to create a barrier against a soggy base.
8. Whisk together the eggs, crème fraîche, double cream and seasoning.
9. Spread the caramelised onions evenly over the pastry base, pour over the egg mixture and crumble the goat's cheese on top.
10. Return to the oven (placing the tart tin on a baking tray if preferred) and bake for 25–30 minutes, until golden, puffed and just set.
11. Leave to cool for at least 1 hour before slicing and serving.

15/08/2026

Looking for an easy summer bake that's guaranteed to impress? 's iced lime traybake is wonderfully light, soft and topped with a zingy lime icing, making it the perfect dessert for sharing with family and friends. A simple, citrusy bake that's perfect for summer gatherings, picnics and afternoon tea Silver Spoon ☀️

Full recipe below 👇

Ingredients:
• 75g unsalted butter, plus extra for greasing
• 175g caster sugar
• 250g self-raising flour
• 1½ tsp baking powder
• 3 medium eggs
• 3 tbsp whole milk
• Finely grated zest of 3 limes

For the icing:
• Icing sugar
• Fresh lime juice

Method:
1. Lightly grease and line a 23cm x 30cm traybake tin with baking parchment.
2. Place the butter, sugar, self-raising flour, baking powder, eggs, milk and lime zest into a large bowl. Beat together for around 2 minutes, until smooth and well combined.
3. Spoon the mixture into the prepared tin and level the surface.
4. Bake in a preheated oven at 180°C for 35–40 minutes, until well risen, springy to the touch and beginning to pull away from the sides of the tin.
5. Leave to cool for a few minutes before turning out onto a wire rack. Remove the baking parchment and allow to cool completely.
6. To make the icing, sift icing sugar into a bowl and gradually stir in enough fresh lime juice to create a smooth, runny icing.
7. Pour the icing over the cooled cake and leave to set before cutting into squares.

12/08/2026

Easy Peasy Scones 🍓🍰

It’s Afternoon Tea Week, so what better excuse to bake a batch of classic scones? And the best bit is that these can be on the table in just 20 minutes! 🙌

Serve warm with a generous dollop of clotted cream and your favourite jam. The only question is… jam first or cream first? 👀

Full recipe below 👇 (Makes 8 scones)

Ingredients:
• 200g self-raising flour
• 60g unsalted butter, chilled and cut into cubes
• 30g caster sugar
• 2 eggs (1 for the egg wash)
• 2 tbsp milk

Method:
1. Preheat the oven to 180°C (fan) and line a baking tray with baking parchment.
2. Add the flour and sugar to a mixing bowl, then add the chilled butter. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
3. Make a well in the centre and add 1 egg and the milk. Bring everything together until just combined to form a dough, being careful not to overwork it.
4. Tip the dough onto a lightly floured surface and roll out to around 2cm thick. Cut out rounds, bringing the offcuts together and re-rolling until you have 8 scones.
5. Place the scones onto the prepared baking tray. Brush the tops with the remaining beaten egg, then bake for 10–12 minutes, until risen and golden.
6. Allow to cool slightly before serving with plenty of jam and clotted cream.

ClottedCream

10/08/2026

A great afternoon tea starts with great bread 🥪

For a fun twist on the classic sandwich loaf, try this savoury wholemeal bread Wright's Baking. Packed with the goodness of wholemeal flour, it's an easy way to add more fibre to your day, while making a delicious centrepiece for Afternoon Tea Week. Slice and serve with your favourite fillings, from traditional cucumber and cream cheese to egg mayonnaise or ham and mustard.

Full recipe below 👇

Ingredients:
• 500g wholemeal flour
• 2 tbsp sage and onion stuffing mix
• 2 tbsp vegetable oil
• 1 tsp mustard powder
• 1 tsp grated parmesan
• 350ml warm water
• 2 tbsp tomato purée
• Sweet pepper slices (to decorate)
• 50g Cheddar cheese (grated)

Method
1. Place the bread mix, stuffing mix, oil, mustard powder, Parmesan and warm water into a bowl. Mix into a dough by hand or with a mixer, then knead for 5 minutes.
2. Divide the dough into two equal pieces and leave to rest for 5 minutes.
3. Press each piece into a rectangle approximately 25 x 10cm. Spread each with 1 tablespoon of tomato purée, leaving a 2.5cm border around the edge, then roll up like a Swiss roll.
4. Rest for another 5 minutes.
5. Roll each piece into a strand around 35–40 cm long, then coil into a spiral ('winkle shell') shape and place onto a greased baking tray. Press slices of sweet pepper into the spirals for decoration.
6. Cover with a damp tea towel or lightly oiled cling film and leave to prove in a warm place for 30–35 minutes, or until doubled in size.
7. Sprinkle each loaf with 25g grated Cheddar and bake on the lower shelf of a preheated oven at 220°C for 30 minutes, or until golden brown.
8. Once cooled, slice and fill with your favourite sandwich combinations for a homemade afternoon tea that's sure to impress.

08/08/2026

Looking for a savoury bake everyone will love? These homemade pizza scrolls have crispy golden edges, a soft, cheesy centre and are perfect for lunchboxes or serving as an easy party appetisers. Perfect warm from the oven or packed up for lunch the next day!

Full recipe below 👇

Ingredients:
• 220ml warm water
• 7g sachet fast-action yeast
• 400g strong bread flour, plus extra for dusting
• 1 tbsp sugar
• 1 tsp salt
• 1 jar tomato pizza sauce
• Grated mozzarella cheese
• Fresh basil leaves

Method:
1. Preheat the oven to 180°C (fan).
2. Stir the yeast into the warm water and leave for a few minutes while you combine the flour, sugar and salt in a large mixing bowl.
3. Add the yeast mixture to the dry ingredients and mix into a dough. Turn onto a lightly floured surface and knead for 5–10 minutes until smooth. Return to the bowl, cover and leave somewhere warm to prove for at least 30 minutes, or until doubled in size.
4. Knock the dough back, then roll it out on a lightly floured surface into a large rectangle about 5mm thick.
5. Spread the tomato pizza sauce evenly over the dough, then sprinkle generously with mozzarella and three-quarters of the torn basil leaves.
6. Roll the dough tightly into a long log and cut into 12 equal slices.
7. Arrange the scrolls, swirl-side up, in a baking tin, leaving a little space between each one.
8. Bake for 20–25 minutes, until golden brown. Leave to cool slightly, then finish with the remaining fresh basil before serving.

05/08/2026

Looking for an easy savoury bake that's perfect for picnics and summer gatherings? These homemade cheese straws by Homepride Baking are crisp, cheesy and made with everyday ingredients you probably already have at home.

Perfect for packing into a picnic basket, serving with drinks or enjoying as an afternoon snack.

Full recipe below 👇

Ingredients:
• 255g plain flour, plus extra for dusting
• 50g chilled butter (diced)
• 50g lard or white vegetable fat (chilled and diced)
• 225g strong cheddar (grated)
• Freshly ground black pepper
• 4 tbsp cold water
• 4 tbsp milk, for glazing
• Sesame, poppy or caraway seeds, or chopped nuts (optional)

Method:
1. Place the flour in a large bowl. Rub in the butter and lard (or vegetable fat) until the mixture resembles breadcrumbs.
2. Stir through the grated cheese and a generous grind of black pepper. Gradually add the cold water until a soft, smooth dough comes together. Wrap and chill for 20 minutes.
3. Preheat the oven to 200°C and line two baking trays with baking parchment.
4. Roll the dough out on a lightly floured surface to around 1cm thick.
5. Cut into 1cm-wide strips and gently twist two strips together, pinching the ends. Alternatively, cut rounds with a small cutter. Re-roll any trimmings.
6. Arrange on the trays, brush with milk and sprinkle with your chosen topping, if using.
7. Bake for 10–12 minutes, until golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool.

03/08/2026

Nothing beats a homemade breakfast, and these wholemeal English muffins from Marriage's Flour make the perfect starting point. Serve toasted with bacon, eggs and a generous spoonful of hollandaise sauce for a delicious brunch that's guaranteed to impress.

Full recipe below 👇

Ingredients:
• 175g self-raising flour
• 310g wholemeal bread flour
• 7g sachet fast-action dried yeast
• 15g caster sugar
• 6g salt
• 15g softened butter (cubed)
• 1 medium egg
• 200ml milk
• A little semolina
• Cooking spray or butter (for greasing)

Method:
1. Combine the flour, yeast, salt, sugar, butter, egg and milk in a large bowl until a dough forms.
2. Knead on a work surface (without extra flour) for 8–10 minutes until smooth and elastic.
3. Return the dough to the bowl, cover with cling film and leave to rise for 1 hour, or until doubled in size.
4. Divide into 8 equal pieces (75g each using wholegrain), shape into balls and gently roll each to fit the muffin rings.
5. Grease the muffin rings and place them on a baking tray lightly dusted with semolina. Place each dough round into a ring.
6. Lightly oil a sheet of cling film, cover the rings and leave to prove in a warm place for 1–1¼ hours, until the dough reaches the top of the rings.
7. Preheat the oven to 200°C.
8. Remove the cling film, lightly sprinkle the tops with semolina and place a second baking tray over the rings.
9. Bake for 15–18 minutes.
10. Remove the top tray and muffin rings, then transfer the muffins to a wire rack to cool before serving.
11. Toast and enjoy with poached eggs, ham and hollandaise, or simply spread with butter while still warm.

FAB Flour

23/08/2026

21/08/2026

19/08/2026

16/08/2026

15/08/2026

12/08/2026

10/08/2026

08/08/2026

05/08/2026

03/08/2026

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Monday	9am - 5am
Tuesday	9am - 5am
Wednesday	9am - 5am
Thursday	9am - 5am
Friday	9am - 5am