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
1x 2x 3x
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: 100 g | Calories: 634 kcal | Carbohydrates: 74 g | Protein: 8 g | Fat: 34 g | Saturated Fat: 21 g | Cholesterol: 216 mg | Sodium: 276 mg | Potassium: 83 mg | Fiber: 2 g | Sugar: 30 g | Vitamin A: 1117 IU | Calcium: 34 mg | Iron: 3 mg
Translated from Italian with Love