Shortbread pastry

Makes 600g Cakes, Bread and Pastries

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Method

Fix your electric mixer with the dough hook attachment. Combine the flour, salt and butter on low speed for 2-3 minutes, or until the butter is evenly dispersed and the mixture resembles coarse breadcrumbs (sablage).

Stop the mixer, scrape down the sides of the bowl, then add the sugar and the egg yolk and mix until well combined. Transfer the pastry to the work surface and shape it into a ball. Cover in cling film and refrigerate for at least 2 hours. When you are ready to use it, transfer the cold pastry to an electric mixer fitted with a dough hook attachment and mix on low speed for 2-3 minutes, or until the pastry has an evenly firm texture.

If making the pastry by hand: Put the flour and salt in a mound on your work surface and make a well in the middle. Place the butter in the well and mix it into the flour by rubbing your hands together until the mixture resembles coarse breadcrumbs (sablage).

Shape the mixture into a mound again and make a well in the middle. Add the sugar, then the egg yolk and use your fingertips and the heel of your hand to incorporate them into the flour without kneading the dough (fraisage). Note that kneading will develop the gluten and toughen the pastry.

Shape the pastry into a disc, cover in cling film and refrigerate for at least 2 hours.