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Grease the tin with butter or oil before lining. The best way to line a tin is to measure the width and length of the tin and add the measurements together. Cut a strip of baking parchment slightly longer than the total measurement of the tin and a few inches higher. Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold, making a fringe effect. To attached the baking paper around the side of the tin press the paper and it will stick to the butter/oil,  the snipped edge should overlap on the base of the tin. To cut the rectangle base out use the tin as a template, drawing round the base with a pencil. Cut this out to fit over the snipped paper over the base.