Shortbread Base

Preparation info
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By Sat Bains

Published 2012

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For the Shortbread Base

  • 160 g caster sugar
  • 4 egg yolks
  • 5 g


Whisk the sugar, egg and salt together gently until the sugar has dissolved. Add the rest of the ingredients into a blender and pulse until the mix resembles fine breadcrumbs. Add the egg mix and pulse until the mix just comes together. Leave to rest for at least an hour. Roll out to a thickness of 2.5cm. Bake at 160°C<