Whipped Shortcrust Pastry

Image of cookies made with the whipped shortcrust pastry on Biancolievito
This Shortbread has a soft consistency that can be shaped with a pastry bag. This makes it ideal for making small pastries for tea.
Unlike traditional shortcrust pastry, the whipped shortcrust pastry should be used immediately once it is ready.
Print Recipe Pin Recipe
Preparation: 10 minutes
Cooking: 20 minutes
Total Time: 30 minutes
Servings: 1100 gr of Shortcrust Pastry


  • Stand Mixer
  • Pastry Bag


  • 450 gr All Pourpose Flour
  • 100 gr Egg Yolks
  • 300 gr Softened Butter
  • 230 gr Icing Sugar
  • 20 gr Honey
  • 4 gr Salt
  • 1 pod Vanilla


  • Whip the butter in the mixer with the icing sugar, honey, salt, and flavorings until the mass is well fluffy and aerated.
  • When the mass is well whipped, alternate the egg yolks with the flour in several batches, making sure not to break up the mixture.
  • Once ready, you have to use the shortcrust pastry immediately, shaping it with a pastry bag and baking it at about 170-180°C (338°F - 356°F) for 20 minutes.

Nutrition Label

Serving: 100g | Calories: 634kcal | Carbohydrates: 74g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 216mg | Sodium: 276mg | Potassium: 83mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1117IU | Calcium: 34mg | Iron: 3mg

Translated from Italian with Love

hey, do you want to try some other recipe?


Leave a Comment

Your email address will not be published. Required fields are marked *

How did you like this Recipe?