For the shortcrust pastry, place the flour on the work surface or in a large bowl and add the sugar, vanilla sugar and salt.
Together with the egg and butter, quickly knead into a dough.
Wrap the shortcrust pastry in cling film and leave to rest in the refrigerator for about 2 hours before processing.
The shortcrust dough, wrapped in cling film, lasts a few days in the refrigerator. The foil also prevents the dough from taking on other odors!