Pâte sablée

Method

1. Making the dough
   
   Place the butter in the bowl of an electric mixer fitted with a paddle attachment. Work the butter slowly on low speed until smooth.
2. Add the sugar and mix together on medium speed until combined, taking care not to aerate it too much — you don’t want it pale and fluffy.
3. Remove the bowl from the electric mixer and add the egg yolk and cream.
4. Use a wooden spoon to incorporate into the butter mixture.
5. Sift the flour onto a work surface and make a well in the centre. Scrape the butter mixture in the flour well.
6. Using the tips of your fingers, work the butter mixture into the flour.
7. Keep working until the mixture resembles coarse breadcrumbs.
8. Using the heel of your hand, smear the mixture away from you until it looks smooth and no patches of butter remain.
9. Gather the pastry together with a palette knife or scraper to form a log (the diameter of the log will depend on how big you want your shortbread to be).
10. Wrap the log in plastic wrap. You will need to refrigerate for at least 2 hours to firm up, due to the high butter content.
11. To bake
    
    Preheat the oven to 160ºC. Line a baking tray with baking paper.
12. Remove the pastry from the fridge. Remove the plastic wrap and cut the log into 7 mm thick slices. Place the slices on a work surface lightly dusted with flour.Working with one slice at time, gently tap each slice with a rolling pin to soften the pastry, then roll out to a thickness of 3 mm.
13. Using a pastry cutter, cut out each slice to your desired size or shape. Slide a small kitchen knife under the pastry to dislodge the pastry from the surface.
14. Using the knife, carefully transfer the pastry disc onto the prepared tray. Remember this pastry is extremely fragile, so handle very gently. If the pastry breaks, just gently press the pieces back together. Don’t reroll the scraps.
15. Bake for 7 minutes or until just lightly golden around the edges. The tops should not be dark — think “shortbread” in colour.