Shortcrust pastry with vanilla

Mix all the ingredients for the shortcrust pastry briefly in a food processor until a ball forms.

Pour out onto the work surface, quickly mix in the flour and form two flat balls.

Wrap in plastic wrap. Store one in the freezer for later use and the other in the refrigerator to firm up for 2 hours.

Preheat the oven to 175°C.

Roll out the shortcrust pastry to a thickness of 3 to 4 mm.

Use flour or place between two sheets of baking paper.

Grease the baking molds and flour them.

Cut out circles from the dough, slightly larger than the molds, and press well into the corners.

Roll a rolling pin over the baking mold to remove excess dough.

Bake for 12-14 minutes until golden brown and let cool.