Honey Shortcrust Pastry

Honey shortcrust pastry is a sweet and fragrant variant of the classic shortcrust pastry. Here’s how to prepare it.

Ingredients

• 300 g of 00 flour
• 100 g of cold butter from the refrigerator
• 100 g of honey (acacia or wildflower for a milder taste)
• 1 large egg
• 1 yolk
• A pinch of salt
• Grated zest of 1 lemon (optional)

Preparation

1. In a large bowl, sift the flour with a pinch of salt.
2. Add the cold butter, cut into cubes, and briefly work with your fingertips or with a mixer to obtain a sandy texture.
3. Mix in the honey and the grated lemon zest (if you wish to add a citrus touch).
4. Add the egg and yolk, then knead until it forms a smooth ball. Avoid overworking the dough to prevent it from warming.
5. Wrap the honey shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes. This step will make the dough easier to work with.
6. After resting, roll out the honey shortcrust pastry into an even layer on a lightly floured surface and use it according to the chosen recipe, which calls for shortcrust pastry.

Curiosity

Honey shortcrust pastry can be used to create tarts, cookies and bases for patisserie cakes. Honey not only contributes to the flavor but also to a more golden color of the shortcrust pastry once baked. The choice of honey type can subtly but significantly change the flavor of the shortcrust pastry, so it might be interesting to experiment with different types of honey to find the variation you prefer.