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