Shortbread Pastry

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

A higher ratio of fat to flour produces a shorter pastry that is harder to handle and softer in texture than those with more flour. This pastry (also known as sablé) is fragile and is at its best served fresh since it is highly perishable. It can be used to make a 20 cm tart shell (or six 12 cm tarts) or about twenty biscuits.


  • 100 g unsalted butter
  • 90 g icing sugar
  • 1 egg yolk</


  1. Chill the bowl and blade of a food processor in the refrigerator.
  2. Cream the butter in the food processor until soft. Sift in the icing sugar and work until thoroughly blended. Add the egg yolk and vanilla essence and mix lightly. Sift in the flour and pulse until the dough just comes together Wrap the dough in plastic film and refrigerate for at least 2 hours.<