Sweet Short Pastry - Pate Sablee

I got this recipe from a friend who is working in an Italian restaurant, the pastry turns out beautifully. Although it is a bit soft too handle, but it is worth the effort.


Ingredients
Plain Flour 375g
Icing Sugar 125g
Unsalted Butter 200g
Lemon Zest, Grated 1/2 lemon
Egg Yolks, 70~75g

1. Mix Plain Flour, Icing Sugar and Butter until fine breadcrumbs texture is formed.
2. Add in Grated Lemon Zest, Egg Yolks, and mix till just combine.
3. Roll the pastry out to approximately 3cm thick, wrap it up and refrigerate it for at least 1hour before using it.
4. Roll out to desired shape, rest it in the fridge again for 30mins before baking it in oven at 190C.