Shortbread Crust

• Used as the base for fruit tarts, providing a buttery, crumbly texture that pairs beautifully with fresh or cooked fruit fillings.
• Ideal for cheesecake crusts, offering a rich and tender alternative to graham cracker crusts.
• Incorporated into layered dessert bars, such as lemon bars or caramel bars, for a sturdy yet delicate foundation.
• Perfect for making individual tartlets or mini pies, adding a touch of elegance to single-serving desserts.
• Used in savory applications, such as quiches, by omitting sugar for a neutral, buttery crust that complements savory fillings.

• Provides a source of energy due to its carbohydrate content.
• Contains butter, which provides essential fats for brain health and energy.
• May include small amounts of vitamins and minerals from flour, such as B vitamins.
• Can be made with whole-grain flour for added fiber and improved digestion.
• Offers a satisfying texture that can help curb cravings for less healthy snacks.

Store shortbread crust in an airtight container at room temperature for up to 3 days to maintain its crisp texture. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. Ensure it is completely cooled before storing to prevent condensation, which can make it soggy. Wrap tightly in plastic wrap or aluminum foil to preserve freshness.