Ingredients for Shortbread Pastry
- Plain Flour
- Unsalted Butter
- Egg Yolk
- Egg
- Pinch of salt
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How to Make Shortbread Pastry
- Ensure all ingredients are chilled before starting. This helps create a flakier texture.
- Whisk together 225g (2 cups) all-purpose flour and a pinch of salt in a large bowl.
- Cut in 115g (1 cup) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
- Stir in 1 large egg yolk and 1 tsp vanilla extract (or 1 tbsp grated lemon zest) until just combined. Do not overmix.
- The dough will be slightly wet. This is normal.
- Place the dough between two sheets of cling film on a flat surface.
- Gently roll out the dough to about 1.5cm (½ inch) thickness.
- Refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld and prevent shrinkage during baking.
- Preheat oven to 150°C (300°F). Lightly grease a baking sheet.
- Shape the dough as desired (e.g., rounds, squares, or cut with cookie cutters).
- Bake for 25-30 minutes, or until the edges are lightly golden brown. Baking time will vary depending on thickness and shape.
- Let cool completely on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
98g
Carbs
7g
