Bakery products

Shortbread dough

Ingredients for making shortcrust pastry

  1. Butter (baking margarine) 125 g
  2. Egg 1 pc.
  3. Salt 0.2 tea spoons
  4. Sugar 1-2 table. spoons
  5. Wheat flour (premium) 250 g
  • Main ingredients: Oil, Flour
  • Serving 1 serving


Sieve, Bowl, Knife, Spoon, Cloth, Fridge

Shortcrust pastry preparation:

Step 1: Sift the flour.

To cook the right shortcrust pastry, you need to choose the right flour. It should be simple, made from soft wheat. Necessarily dry and fresh, so pay attention to the expiration date when buying. Take a deep bowl and sift the flour into it to saturate it with air and clean it. Now she is fully prepared for further cooking.

Step 2: Knead the shortbread dough.

You need to get butter from the refrigerator and give it time to soften - it will be much more convenient to work with such oil. Already softened, cut it into small pieces and put it in a bowl with flour. Add salt and sugar and pick up a clean knife. We start cutting the dough. It sounds strange, but in the cooking process you will understand how it really is. The oil is crushed and absorbs flour - the dough is lumpy. We fix this with one egg yolk, which should be carefully separated from its white counterpart. Protein can be used for another dish. Add the yolk to the dough and begin to knead the dough with your hands. Before mixing, of course, they should be washed with soap. Hold clean hands under a stream of cold water - you need to knead shortbread dough with cold hands so that the fat from the dough does not stick to them. The dough loves when it is given the warmth of its hands, so treat this process with special attention.

Step 3: Cool the shortcrust pastry ...

We wrap the finished lump with cling film so that it does not wind, and remove it to settle in the refrigerator. This is necessary so that the dough becomes more elastic and does not crack when baking. If you plan to cook it not immediately, then you can freeze it. And just to cool it takes only half an hour.

Step 4: Use ready-made shortbread dough for further baking ...

Chilled dough is suitable for further cooking. Whatever you would like to cook - cookies, pie, cake or cake, pastries will be incomparable - the dough will be tender and crumbly. Have a nice cooking!

Recipe Tips:

- - When you rub the fat into the flour, lift it and then lower it back into the bowl - and so many times. It is the ingress of air into the dough that gives it a delicate taste.

- - In the dough you can add grated citrus zest, chopped nuts, cocoa, vanillin and other additives that you want.

- - Before rolling, the dough should be allowed to warm to room temperature and then rolled out on a flour-dusted surface.

- - Observe the following proportion - flour should be 2 times more than butter.

- - Instead of eggs, you can add water or sour cream to the dough. But do not overdo it, otherwise the dough will turn out to be very sticky, and it will be impossible to roll it.

- - Products from shortcrust pastry are baked at temperatures above 200 degrees.

- - To make the baked dough golden, add 1 teaspoon of cinnamon to it when kneading.