This French-style shortbread or biscuit pastry, named after sand, is delicate, crumbly and buttery. It is “shorter” than the Pâte sucrée because of its higher butter content, which means it’s a little more difficult to handle. I find this shortbread incredibly moreish to eat, even on its own. I use it as a base for my Panna cotta to add texture and it’s also delicious layered with fruit, such as strawberries and cream, for a classic shortcake.