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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.
Preparation: 10 minutes
Cooking: 20 minutes
Total Time: 30 minutes
RECIPE FOR: 1100 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 | Calories: 634kcal | Carbohydrates: 74g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 216mg | Sodium: 276mg | Potassium: 83mg | Fiber: 2g | Sugar: 30g | Vitamina A: 1117IU | Calcio: 34mg | Ferro: 3mg


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