Sweet shortcrust pastry from ScandiKitchen Fika and Hygge: Comforting Cakes and Bakes from Scandinavia with Love (page 14) by Brontë Aurell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • London_Mummy on October 12, 2025

    I will not use this recipe again. At the outset, I thought the amount of butter was suspiciously high but I trusted the recipe. Despite chilling in fridge overnight it was too soft and sticky to roll to 2 mm required or to work on lightly floured surface as recipe stated. Eventually I had to heavily flour my counter and roll to 4 mm. Despite chilling in fridge before baking, dough shapes quickly collapsed in oven. Never mind, it was tasty with a good texture when cooked. Next time, I will use Delia Smith's recipe for sweet shortcrust pastry.

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