Shortbread Pastry Dough - Pâte Sablée

Shortbread Pastry Dough - Pâte Sablée


Pâte Sablée or Shortbread Pastry is a very simple and basic pastry dough perfect for any tarts as well as mouthwatering cookies. Just a few ingredients are necessary to create a crisp, perfectly buttery and delicious product.  Mostly consisting of butter this delectable dough is quickly prepared with the help of a  stand mixer, or simply put together with your hands.  Pâte Sablée will definitely become a favorite and will satisfy any palate no matter what the shape or filling. Let's get started! 


  • Oven
  • Baking sheet

  • Parchment paper

  • Mixer with paddle and whisk attachment

  • Rubber spatula 

  • Rolling pin 


  • 500 grams all purpose flour
  • 350 grams butter
  • 180 grams sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 1 teaspoon lemon juice


    1. Preheat the oven to 400°F - 200°C 
    2. Cream the softened butter with the whisk attachment.
    3. Once the butter has been fully creamed, slowly add the sugar and whisk until perfectly creamed.
    4. Add the vanilla, lemon juice, egg white, and salt. Once again whisk all ingredients.
    5. Change the attachment to the paddle attachment.  (In the video I could not find it so I used the dough hook.) 
    6. Sift the flour over the butter mixture and combine with the paddle attachment until there is no dry flour visible.  Make sure not to over mix.  The term "sablée" indicates the texture of the dough because it will resemble sand.
    7.  Transfer the dough to the work surface and bring it quickly together until smooth.
    8. One other great technique to bring the dough together is called "fraisage" as demonstrated in the video.  When the dough is moved on the flour dusted work surface place the heel of the hand on it, and quickly press it on the table, down and away from you as if you were smearing it.  This will assure that the butter (fat) is well blended with the flour.   
    9. Form the dough into a disk and cover with plastic wrap.
    10. Place in the refrigerator and chill for at least one hour to completely cool and set. 
    11. Once the dough has cooled, remove from the refrigerator.  It is now ready to be used for a variety of tarts and cookies.   

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