Cost Breakdown

Critical Success Points

• • Achieving a fine, sand‑like crumb when mixing butter with the dry ingredients
• • Keeping all components (butter, egg, dough) at 20‑22 °C to prevent melting
• • Chilling the dough between each handling stage
• • Baking until a uniform golden colour; under‑baked shells remain pale and fragile

Safety Warnings

• • Handle the hot oven with oven mitts to avoid burns.
• • Use a sharp knife carefully when cutting strips.
• • Cold butter can be slippery; keep a dry surface to prevent accidents.