Sweet Shortcrust Pastry Crust

Preparation info
  • Makes


    20 cm
    • Difficulty


Appears in
Okashi: Sweet treats made with love

By Keiko Ishida

Published 2010

  • About


  • Unsalted butter 70 g, at room temperature and softened
  • Icing (confectioner’s) sugar 35 g


  1. Beat butter, icing sugar, salt and vanilla extract with an electric mixer until just combined.
  2. Add egg and beat well. Add ground almonds and mix well. Add flour and fold through completely. Using a bench scraper, mix batter until a smooth dough is formed. Wrap dough in cling film, then place in the refrigerator to rest for at least 3 hours.