Shortcrust pastry
8 servings
15 minutes
Shortcrust pastry is the embodiment of tenderness and crumbly texture in the baking world. Its history dates back centuries when European chefs sought ways to create light and airy desserts. The main advantage of this dough is its fragility due to high fat content. Finished products like cookies, pastries, and cakes have a rich creamy flavor with subtle vanilla notes. The dough is easy to shape, and the products bake quickly to form a golden crust. Shortcrust pastry is suitable for creating baked goods with fruits, nuts, chocolate, or jam, complementing them with a velvety texture. It is perfect for cozy home tea gatherings and exquisite desserts. Due to its simplicity and versatility, this recipe remains a classic of European cuisine.
1
Add baking soda, salt, vanillin, and an egg to the sugar, and mix everything until white.
- Sugar: 0.5 glass
- Baking soda: 0.3 teaspoon
- Salt: pinch
- Vanillin: to taste
- Chicken egg: 1 piece
2
Add softened butter or margarine, and mix again until a uniform creamy light mass is achieved.
- Margarine: 150 g
3
Then, add flour and knead the dough.
- Wheat flour: 2 glasss
4
After kneading the dough, it should be well kneaded on the table. Shortcrust pastry is kneaded in a cool place and quickly to prevent it from becoming greasy.
5
Cookies, pastries, and cakes are made from dough. They are baked at a temperature of 220–230 degrees. Baking time depends on the size of the products.
