How to Make Perfect Whipped Shortcrust Pastry

Whipped Shortcrust Pastry is an easy recipe that everyone can make, ideal for preparing small sweets and pastries. The peculiarity lies in the fact that the ingredients are worked with electric whisks, so as to obtain a soft dough to be shaped directly in the pan with the help of a piping bag or a cookie press.

We used it to make delicious whipped shortcrust biscuits, perfect to enjoy with a cup of tea at snack time or to dip in coffee for breakfast. You can have fun with shapes and decorations, creating sticks, horseshoes, rosettes and donuts to decorate as you like, giving free rein to your imagination.

What is Whipped Shortcrust Pastry?

Whipped shortcrust pastry is a delicate variation of traditional shortcrust pastry, known for its light, airy texture achieved by creaming butter and sugar before incorporating the flour. This technique likely originated in Italy, where classic pasta frolla has been a staple in pastry-making for centuries. While traditional shortcrust pastry is often kneaded for a firmer texture, the whipped version evolved as bakers sought a more refined and melt-in-the-mouth consistency, perfect for delicate cookies and tart bases.

The method shares similarities with French pâte sablée, which also emphasizes a tender, crumbly texture. Over time, whipped shortcrust pastry became a favorite in Italian pastry shops, particularly for making butter-rich biscuits and intricate piped desserts, showcasing the country’s dedication to both flavor and technique in baking.

Pro Tips for The Best Whipped Shortcrust Pastry

• The key to a perfectly airy texture is whipping the butter and sugar until light and fluffy. Ensure the butter is soft but not melted for optimal incorporation.
• Sifting prevents lumps and ensures a smooth, even dough, which is essential for a delicate texture.
• Since whipped shortcrust pastry is softer than traditional shortcrust pastry, it’s best piped rather than rolled. Use a star or round nozzle for decorative shapes.
• Letting the shaped dough rest in the fridge for 15–30 minutes helps retain its form while baking and prevents excessive spreading.
• If the dough is too stiff, add a teaspoon of milk. If too soft, chill it slightly before piping to maintain the desired shape.

What Can I Use Whipped Shortcrust Pastry For?

Its light and airy texture makes it ideal for piped cookies, such as Italian butter biscuits often dipped in chocolate. It’s also great for tart bases, especially for soft or creamy fillings, as its tender structure complements custards and jams. Additionally, it can be used to create sandwich cookies with jam or cream fillings, decorative pastry rings, or even small pastries topped with fruit or nuts.

Can I Make Savory Whipped Shortcrust Pastry?

Yes, you can make savory whipped shortcrust pastry by omitting the sugar and adding ingredients like grated cheese, herbs, or spices. Using Parmesan, black pepper, or rosemary can create a flavorful dough perfect for savory biscuits, tart shells, or canapé bases. The light, crumbly texture pairs well with soft cheeses, pâtés, or vegetable-based spreads, making it a great option for appetizers or elegant snacks.

How Do I Make This Vegan?

To make vegan whipped shortcrust pastry, replace butter with high-quality vegan butter and eggs with alternatives like applesauce, aquafaba, or a flaxseed egg. Cream the vegan butter and sugar until fluffy, then mix in sifted flour. If the dough is too stiff, add a splash of plant-based milk; if too soft, chill before piping.

Can I Make Whipped Shortcrust Pastry Ahead of Time?

Yes, you can make whipped shortcrust pastry ahead of time! The dough can be stored in the fridge for up to 2 days. If refrigerated, let it soften slightly before piping. Baked cookies or tart shells can also be stored in an airtight container for several days, keeping their delicate texture fresh.

Does Whipped Shortcrust Pastry Freeze Well?

Yes, whipped shortcrust pastry freezes well! The dough can be frozen for up to a month—just thaw it in the fridge before using. Baked cookies or tart shells also freeze well; store them in an airtight container and let them come to room temperature before serving to maintain their delicate texture.

How to Store Any Leftovers

Store leftover whipped shortcrust pastry in an airtight container at room temperature for up to a week or in the fridge for up to 10 days.

How to Make Whipped Shortcrust Pastry

Before starting the recipe, remove the butter from the refrigerator and cut it into cubes, then transfer it to a plate and leave it at room temperature for at least an hour, so that it softens. After the necessary time, collect it in a bowl together with the powdered sugar, the flavorings you have chosen (in our case vanilla and grated lemon zest) and a pinch of salt.

Beat with an electric whisk for at least 5 minutes, until the mixture becomes light and frothy.

In a separate bowl, beat the eggs, which must be at room temperature. Then add them to the butter whipped with the sugar and work again until they are completely absorbed.

Then add the previously sifted flour, incorporating it with a spatula.

You should get a very soft and perfectly smooth dough.

Transfer it little by little into a piping bag with a star-shaped nozzle.

Give the biscuits the shape you prefer, taking care to not make them excessively large and of almost equal dimensions, so that they all have the same cooking time.

Arrange the biscuits slightly spaced apart from each other, as they will tend to swell during cooking.

Place half a candied cherry in the center of the rosette-shaped ones, then let the biscuits rest in the fridge for at least an hour: this way they will keep their shape perfectly during cooking.

Bake one tray at a time in a static oven, on the middle shelf, at 360°F/180°C for 10-15 minutes. When the biscuits are lightly golden, take them out of the oven and let them cool.

Dip the tips of the stick and horseshoe biscuits into the melted dark chocolate.

Sprinkle the biscuits with the granulated sugar, chopped walnuts and grated coconuts; sprinkle the donuts with a little icing sugar.

Your whipped shortbread biscuits are ready to be served: arrange them on a tray or inside a tin box, alternating the different flavors for a truly irresistible result.