What is the ratio of flour icing suger and butter in sablee paste?

Sablee paste is a type of shortcrust pastry, and it does not typically use icing sugar, butter, or flour in the same way that a frosting or icing would.

Here's a breakdown of the typical ingredients and ratios for sablee paste:

* Flour: The main ingredient, typically all-purpose flour, but sometimes a combination of all-purpose and cake flour for a more tender texture.

* Butter: Unsalted butter, usually cold and cut into small cubes, is essential for the crumbly texture.

* Sugar: Granulated sugar is used, but in a lower proportion than flour, contributing to the sweetness and binding the dough.

* Eggs: Whole eggs or egg yolks are added for binding and richness.

* Salt: A pinch of salt enhances the flavors.

The typical ratio for sablee paste is:

* 1 part sugar: This can vary depending on the desired sweetness.

* 2 parts butter: A higher butter ratio ensures the crumbly texture.

* 3 parts flour: The primary ingredient, creating the base of the pastry.

Example:

* 1/2 cup sugar

* 1 cup butter

* 1 1/2 cups flour

Remember, these are just guidelines. You can adjust the ratios slightly based on your preferences and the recipe you are using.

If you are looking for a specific recipe, please provide more information about the type of sablee you are trying to make, and I can help you find a more accurate ratio.