Shortcrust pastry: the recipe for crumbly, sandy shortcrust pastry
Sablée pastry is a variation of the classic shortcrust pastry, made by mixing butter, flour, and icing sugar until the mixture becomes sandy (hence the French name sablée), then adding egg yolks and vanilla extract.
ingredients
Sablée pastry is a variation of the classic shortcrust pastry, made by mixing butter, flour, and icing sugar until the mixture becomes sandy (hence the French name sablée), then adding egg yolks and vanilla extract.
This creates a perfect base for making tartlets with fresh fruit, tarts filled with creams, jams and preserves, or fragrant biscuits, to serve at tea time or enjoy as a happy ending to a meal.
For perfect results, make sure the butter is very cold from the refrigerator and work it very quickly with your fingertips to avoid overheating it. Also, choose a high-quality centrifugal butter, which has a sweeter, fresher flavor.
Learn how to make shortcrust pastry with step-by-step instructions and tips. If you liked this recipe, also try whipped shortcrust pastry, whole wheat shortcrust pastry, or eggless shortcrust pastry.
How to prepare pasta sablée
To prepare the shortcrust pastry, pour the flour, salt and icing sugar into a bowl 1. Mix with a spoon until the mixture is uniform.
Add the cold butter cut into cubes 2 and work the ingredients with your fingertips, so as to obtain a sandy mixture.
Combine the egg yolks and vanilla extract 3, then mix until you obtain a workable dough.
Continue kneading in bowl 4, then transfer the mixture to the work surface.
Shape the dough into a loaf, wrap it in cling film 5 and place it in the refrigerator for about 1 hour.
After this time, you can use your shortcrust pastry to make some delicious biscuits: roll it out on a floured surface with a rolling pin to a thickness of about 3 mm, then cut out the biscuits using the cutters you have available 6.
Arrange them on a baking tray lined with baking paper, spacing them 7 inches apart.
Bake in a preheated oven at 180°C for about 10 minutes 8.
The shortcrust pastry biscuits are ready to be enjoyed 9.
Tips and storage
If you like, you can flavor the shortcrust pastry with the grated zest of an organic lemon or orange, a pinch of cinnamon, or a mix of spices, such as pisto, to create fragrant and delicious Christmas cookies.
If you have a stand mixer or a stand mixer with a paddle attachment, you can use them to make the dough. Then let it rest and cool in the refrigerator for at least 1 hour, or even better, overnight.
The shortcrust pastry can be stored in the refrigerator, wrapped in plastic wrap, for up to 3-4 days; you can also freeze it for up to 2 months. Once the biscuits are ready, store them in an airtight container in a cool, dry place for about a week.
