HOW TO, May 6th 2020

Did you know some of the first styles our Co-Founder Kelly Davies-Green ever created were classic tie-dye Tees and dresses? Some trends just never fade.

With Mother’s Day upcoming, Kelly reveals the easy steps to tie-dye at home. Simply select a Maurie + Eve piece she’ll love, your dye of choice and prepare to create the ultimate handmade gift. Get the little ones involved with some mini socks, shorts or white cotton shirt. And for the Mum's that like to bake and create, we include this week's most loved recipe: Rose and Pistachio Shortbread. 


1. Select the styles you want to dye. We recommend the Higher Love Dress, Gauze Throw or Solace Knit in white.

2. The TIE part of tie-dyeing is uniquely important. Simply lay your garment flat, group and tie sections of the garment with a rubber band. You can either freestyle (which is what we’ve done) or experiment with different techniques, as shared by High Snobiety:

3. Rubber gloves! Protect hands from staining and keep insulated while working with hot water. Fill a bucket or stainless steel sink with enough water for the fabric to move freely. Use hot water. If tap water is not hot enough, boil the kettle a few times and add.

4. Enhance the colour. Add one cup of salt when dyeing fabrics containing cotton, rayon, ramie or linen.

5. Pour powder dye or (well-shaken) liquid dye into the tub and mix with a stainless steel spoon or tongs. For those seeking a natural dye alternative, we recommend these steps by Martha Stewart:

6. Test colour. Dip a paper towel into the dye bath. If colour is too light, add more dye. If colour is too dark, add more water.

7. Add your dry garment to the dye bath.

8. Stir slowly. The first 10 minutes are the most critical. If you want an even colour then continue to stir for no splotches. We like the mottled look, so Kelly stirred once before leaving for a few hours (or overnight).

9. When desired colour is achieved, remove garment from the dye bath. Head to the garden and using a hose, squeeze out excess dye - rinsing until the water begins to run clear.

10. Express rinse cycle in the washing machine.

11. Using small scissors carefully cut the rubber bands off.

12. Hang to dry in direct sunlight.


Image via @kellydaviesgreen


300 g (5 ½ dl; 2 ⅓ cups) all-purpose flour

¼ tsp fine sea salt
200 g (1 ¾ sticks) unsalted butter, at room temperature
100 g (1 dl + 1 tbsp; ½ cup) granulated sugar
1 egg (European size M; U.S. size L)
1 tsp vanilla paste or vanilla extract
1 tbsp rose water
1 tbsp dried rose petals + more for sprinkling
45 g (¼ cup) pistachios, roughly chopped


In a medium-sized bowl, combine flour and salt. Set aside.

In a bowl of a stand mixer, cream the butter and sugar until light and fluffy.

Add the egg and mix until combined. Scrape down the bowl if necessary.

Add the vanilla and rose water and mix. Add flour and mix until just combined.

Finally, add the rose petals and pistachios. The dough will feel quite sticky, but resist the temptation to add more flour, as this would result in hard shortbread.

Shape the dough into a disc and wrap in plastic. Refrigerate for at least 2 hours or overnight.

Preheat the oven to 180°C (350°F). Line a few baking sheets with parchment paper. Set aside.

Lightly dust a clean work surface with flour. Roll out the dough to about 0,5 cm / 0.2" thick. Cut out the shortbread using a cookie cutter of your choice. Place onto the prepared baking sheets. Should the dough get too warm, put it back to the fridge for a while, as it's easiest to work with a well chilled dough. Sprinkle with rose petals.

Bake on the middle rack for 10 to 15 minutes or until they start to get golden brown around the edges. Should you bake shortbread of different sizes at the same time, be sure to take out the smaller ones earlier. 

Remove from the oven. Let cool on the sheet for 5 minutes before transferring to a wire rack. 

Enjoy Mum!

Love, Maurie + Eve.