Shortbread Pastry
Elevate your baking game with this buttery and crumbly Shortbread Pastry recipe, a versatile classic perfect for pies, tarts, and cookies. Made with just six simple ingredients—unsalted butter, granulated sugar, all-purpose flour, a hint of vanilla, cold water, and a pinch of salt—this pastry comes together effortlessly in under 20 minutes of prep time. The secret to its melt-in-your-mouth texture lies in using chilled butter and gently working it into the flour for a tender, flaky crumb. Whether you're crafting a rich tart shell or delicate shortbread cookies, this recipe promises a golden, crisp finish after just 15 minutes of baking. For a professional touch, chill the dough before rolling it out, ensuring easy handling and flawless results every time. Perfect for sweet or savory creations, this shortbread pastry is a must-have in your baking repertoire.
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 1 pinch salt
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
Instructions
Place the unsalted butter in the refrigerator for at least 15 minutes before beginning to ensure it is cold.
Preheat your oven to 180°C (350°F) if you plan to bake the pastry immediately.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Stir well to evenly distribute the ingredients.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using your fingertips, a pastry cutter, or a food processor, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the vanilla extract and gradually mix in the cold water, 1 tablespoon at a time, until the dough starts to come together. Avoid overmixing; the dough should be slightly crumbly but hold together when pressed.
Turn the dough onto a lightly floured surface and gently knead it into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes to allow it to firm up.
After chilling, roll out the dough to your desired thickness (usually about 5mm) on a floured surface. Use it to line a tart tin, pie dish, or cut it into desired shapes if making cookies.
If baking immediately, prick the base of the dough with a fork to prevent puffing. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow to cool completely before filling or serving.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.4 g | 224% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 101.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 374 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
