Since the shortcrust pastry recipe involves using a large amount of fat, you should not allow it to heat up while kneading the dough. The rolling surface and dough pieces must be cooled, otherwise the dough will become sticky and will not hold its shape well.

The right shortcrust pastry recipe is the secret to delicious baking

Ingredients

Wheat flour 500 grams Granulated sugar 1 stack Butter 300 grams Chicken eggs 2 pieces) Yolk 1 piece(s)

• Number of servings: 20
• Preparation time: 10 minutes
• Cooking time: 30 minutes

For cookies

This shortbread dough is used for baking cookies, pastries, cakes, and pies. There is no need to add soda to it if it is well mixed.

The process of preparing shortcrust pastry according to the classic recipe:

1. Cut the cooled butter into small cubes. Place in a container where flour, granulated sugar and salt are mixed.
2. Chop the butter and flour mixture with a knife - you should get a mass that resembles crumbs.
3. Add eggs and yolk to the resulting dough. Quickly stir the ingredients until smooth.
4. Knead the dough quickly. It should become a single and smooth mass.
5. Roll the resulting dough into a ball, place it on a plate and place in the refrigerator for 30 minutes.

When time is up, you can create cakes or cookies from the dough. To do this, you need to quickly roll out the layers using a cool rolling pin. It is better to roll out the dough on parchment paper, which makes it easy to transfer the products to a baking sheet.

For the pie

This dough is suitable for creating an open pie; the filling can be anything - use fresh or canned berries, fruits...

To prepare shortcrust pastry for this recipe you will need:

• butter (200g);
• granulated sugar (1 tbsp);
• eggs (2 pcs);
• wheat flour (4 tbsp);
• baking powder (1 tsp);
• vanilla sugar according to taste preferences.

Cooking process:

1. Melt the butter in a metal bowl. Pour it into a bowl, add granulated sugar, mix the ingredients well. Let the resulting mass cool.
2. Beat the eggs, add vanilla sugar to the mixture. Mix everything thoroughly again.
3. Combine the sifted flour with baking powder.
4. Place the bulk products in a bowl with the resulting mixture. Knead the dough.

You can create pies from the finished dough by placing the prepared filling on top. But before cutting, you need to roll the dough into a ball, flatten it a little and put it in the refrigerator for about 30 minutes. The layer should be rolled out to a thickness of no more than 0.8 cm, otherwise the product will not bake as needed.

The baking tray on which the cake will be baked should not be greased, since the dough contains a sufficient amount of oil.

Bake the pie according to this shortcrust pastry recipe in the lower part of the oven, setting the temperature to 180-200°C. With this positioning of the baking sheet, the bottom of the baked goods will be crumbly, and the top will not burn. If the pie has already browned enough, but the inside is not yet completely baked, then it is better to cover it on top with foil.

The preparation time for shortcrust pastry increases due to the fact that it needs to be kept in a cool place for some time. To prevent this dough from crumbling, do not knead it for more than 2 minutes.

Shortbread dough is quite easy to prepare. But to make it perfect, you need to know some secrets. In this article I will write how to make sweet shortbread dough, from which you can create classic figured cookies, tartlets, tarts, and baskets. This dough can be prepared for future use and stored in the freezer for up to 3 months.

In addition to the recipe for the dough itself, I will write how to bake delicious gingerbread cookies, tangerine tart, and classic shortbread cookies from this dough.

This dough turns out perfect. The shortbread dough itself should resemble wet sand in structure; when finished, it turns out crispy and crumbly. This dough can be used to make cookies, tarts and tartlets, cake baskets, and cake layers.

In this recipe, I will show you how to properly knead the dough so that it rolls out well and does not break after baking. I will also share the secrets of making shortcrust pastry.

Ingredients:

• cold butter - 300 gr.
• powdered sugar or sugar - 150 gr. (4 tbsp with top)
• eggs - 2 pcs.
• sour cream - 1 tbsp.
• salt - 1 pinch
• low gluten flour - 600 gr.

Step-by-step preparation of shortcrust pastry.

Secret No. 1. The butter should be cold. It is from this oil that the loose structure of the dough will be obtained. Do not remove the butter from the refrigerator in advance to allow it to soften. And especially don’t drown him. Melted butter will not make good shortcrust pastry with the desired texture. It will be sticky and stringy.

1. Grate the cold butter. Do this quickly so that the oil does not have time to heat up from the heat of your hands. Otherwise it will be difficult to rub it, it will float.

1. Add powdered sugar to the grated butter. You can also add sugar, but the powder will grind better with cold butter and there will be no grains. Using a fork, mash the butter together with the powdered sugar. Also do this quickly so that the butter does not melt.

Secret No. 2. There should be exactly 2 times less powdered sugar than butter. Too much sugar will make the dough crumbly and the cookies less crispy.

1. Beat the eggs into the dough. Beat in one egg first, stir, then beat in the next one.

Secret No. 3. Place 1 tbsp into the dough. sour cream. It will make the dough more elastic and will not crumble. But too much sour cream will also cause harm: the dough will float and lose its necessary consistency.

1. After the eggs, add 1 tbsp. sour cream and mix with a fork.

Add a pinch of salt and stir quickly. All sweet baked goods add very little salt, because it better reveals the taste of sugar and gives a new flavor note.

Secret No. 4. Shortbread dough requires flour with a low gluten content (less than 20%). This flour is made from soft varieties of wheat. If you don’t have such flour, then use this advice. Take a glass of regular flour, add 2 tbsp. flour, instead put 2 tbsp. starch. The result is a mixture with low gluten content.

1. For 300 gr. you need to put 600 grams of oil. flour, that is, the proportion is 1:2. If there is too much flour, the dough will turn out hard, and it will not be possible to mold the desired product from it. Sift the flour and add to the oil base, stir quickly. When the dough already looks like crumbs, knead it with your hands, but not for long, otherwise the cookies will not be so crispy. The finished dough is quite tight.

In the cookie dough you need to put 1 tsp. baking powder, you do not need to put it in the tart dough.

1. Wrap the dough in cling film and place in the refrigerator for 30 minutes to cool (or 2 hours). The dough cannot be rolled out right away, the dry and wet ingredients must react, then the dough will be elastic and pliable.

How to make various pastries from shortcrust pastry.

The process of preparing dough from 300 grams was described above. oils For this amount of oil you need to take 600 grams. flour. I will divide this oil base into 3 equal parts (100 grams of oil each). You will get 200 grams for each part. flour. From the first part we will make classic shortcrust pastry cookies, from the second part - tangerine tart, from the third - ginger cookies with chocolate.

The raw dough can be made in advance and frozen in the freezer. There it can be stored for several months.

Making ginger cookies from shortcrust pastry.

Additional Ingredients:

• ground ginger - 1 tbsp. no slide
• baking powder - 1 tsp. no slide
• nuts and chocolate for decoration

As you can see, the additional ingredients are dry, so they must first be mixed with flour, and then combined with the oil base. So, in 200 gr. flour (per 100 grams of butter) add 1 tbsp. ground ginger and 1 tsp. baking powder, mix. 200 gr. flour - 6 tbsp. with a slide. You can also add vanilla or vanillin if you wish.

For this baking, it is better to use baking powder rather than soda, because soda acts immediately, while baking powder acts gradually during the baking process. Since our dough will still be cooling, an immediate reaction is not needed.

Mix the dry mixture with the oil mixture, knead the dough, just do not knead the shortbread dough for a long time. Wrap in film to prevent the dough from drying out and place in the refrigerator (from 30 minutes to 2 hours).

After half an hour, take out the dough and roll it out on parchment about 5 mm thick. Cut out the desired shapes with cutters and bake on parchment at 200 degrees for 15 minutes.

If desired, cookies can be decorated with chocolate and nuts. To do this, take any nuts and chop them (you can do this with a rolling pin). Also take any chocolate, but not porous. Melt it in a water bath, be careful not to overheat, otherwise it will separate.

When the finished cookies have cooled a little, dip half of them in chocolate and then in nuts. Place on parchment paper and leave until the chocolate hardens.

The finished liver is very aromatic and tasty.

Tangerine tart.

Additional Ingredients:

• eggs - 4 pcs.
• starch - 40 gr. (2 tbsp)
• tangerines - 4-8 pcs.
• lemon - 1 pc.
• sugar - 150 gr. (8 tbsp)
• butter
• almond flakes - for decoration
• powdered sugar - for decoration

From tangerines and lemon you will need zest - 1 tbsp. and juice - 250 ml

In meat base with 100 gr. add 200 g of oil. sifted flour. There is no need to add baking powder to these baked goods, like in cookies. Mash the base with flour until crumbly, then quickly knead the dough for 1 minute. Wrap in film and refrigerate for at least half an hour.

While the dough is cooling, you can prepare the cream.

Mix the eggs with a whisk until smooth.

Tangerines and lemon should be poured with boiling water for a few seconds. Next, remove the fruit from the water and dry it with napkins. The next step is to grate the zest of tangerines and lemon on the smallest grater. Rub, turning the fruit in a circle. Make sure that the white part does not rub off; only the orange part is needed for the zest, otherwise the filling will be bitter. In total you need 1 tbsp. zest.

If desired, citrus zest can be replaced with finely chopped candied fruits. Or don't use it at all. You can also put the zest in the dough rather than in the cream.

You need to squeeze the juice out of fruits without zest. Do this in any way, the main thing is that no seeds or pulp get into the juice. You can grind the pulp (remove the seeds in advance) in a blender, and then squeeze through cheesecloth or a sieve. Or squeeze the juice through a sieve using a fork. For the cream you need 250 ml of juice.

Combine citrus juice and zest in one bowl. Add sugar to them and mix. Next, pour in the stirred eggs and bring until smooth. You don't need to beat for a long time, just combine everything together.

To prevent the cream from burning, it must be brewed in a water bath. To do this, boil water in a saucepan. Place the cream in a bowl or saucepan on top of the boiling water. Cook, stirring to prevent the eggs from curdling, until the foam subsides and the cream begins to thicken a little.

When all the foam has gone, add butter to the cream and melt it.

Dissolve starch in cold water until smooth (for 2 tablespoons of starch, take 6 tablespoons of water). Add starch to the cream and stir. Heat the cream until thickened for a few more minutes. After this, set it aside to cool.

Never throw in dry starch to thicken anything. Be sure to dilute it in cold water.

Once the dough has cooled, remove it from the refrigerator. Take a shape with high sides. Roll out the tart dough thinly, about 2-3mm thick. There are two ways to form a pie:

1. Place the mold on the parchment and use a knife to cut a circle along the bottom of the mold. Place the dough on this parchment circle and roll it thinly over this workpiece. Transfer the rolled out dough along with the parchment into the pan. Using your hands, knead the dough into edges. There is no need to additionally grease the pan, the dough is fatty and will not burn.
2. Roll out the dough thinly, with a diameter larger than the bottom of the mold. Using a rolling pin, transfer the dough into the pan, place it and use a knife to trim off any excess dough that hangs over the edges and form sides.

To prevent the dough from rising during baking, it needs to be weighted down. Professional chefs use special stones for this. At home, you can take beans or other dry cereals (peas, buckwheat, rice).

Cover the tart completely with parchment (the sides should also be covered) and pour beans into the pan, about 500 g.

Place the tart in an oven preheated to 200 degrees for 10 minutes. After 10 minutes the edge of the tart will be golden brown. Remove the pan, remove the parchment with beans and bake the pie for another 5 minutes. After this, let the tart cool in the pan.

When the tart has cooled, remove it from the pan. To do this, carefully turn the pan over so as not to break the baked goods. Fill the tart with cream. Place in the refrigerator for half an hour until the cream hardens completely.

When the cream has hardened, decorate the tart with almond flakes and powdered sugar.

Carefully cut the tart and enjoy the delicious taste!

Classic shortbread cookies (white and chocolate).

Additional Ingredients:

• baking powder - 1 tsp.
• cocoa - 1 tbsp.

To make two types of classic cookies, divide the butter base from 100 g. butter into 2 more parts. In the first part, put flour (100 g per 50 g of butter) and baking powder - 0.5 tsp.

The second part also requires flour and baking powder, but also cocoa. Cocoa is not added additionally, but replaces one spoon of flour. That is, put flour on 1 tbsp. less (only 2 tbsp) and 1 tbsp. cocoa. All dry ingredients must be sifted to enrich them with oxygen. First mix flour, cocoa and baking powder separately, then add this dry mixture to the oil base.

Knead the dough and put it in the refrigerator, not forgetting to wrap it in film.

When the dough has rested, you can roll it out to about 5 mm thick and cut out cookies with cookie cutters.

To avoid adding extra flour to the dough, roll it out between two pieces of parchment paper. It is also good to use a cold board for this (also hide it in the refrigerator along with the dough) and a cold rolling pin.

Cover the baking sheet with parchment; there is no need to grease it with oil, since the cookies are quite fatty. Preheat the oven to 200 degrees. Sprinkle the cookies with sugar and bake for 15 minutes until browned.

Let the cookies cool on the baking sheet. The taste of these cookies develops well with milk.

Prepare shortbread dough according to this recipe and you will have a masterpiece! Write in the comments what kind of baked goods you made. I wish everything was delicious!

It is not difficult to knead crumbly shortbread dough and make delicious pastries from it; even a novice cook can do this task.

If you compare it with yeast dough, you don’t need to leave it for a long time to rise and make sure that it doesn’t over-acidify.

Unleavened shortbread dough goes harmoniously with all fillings: meat, mushroom, fruit and curd.

Everyone chooses to their own taste, but do not forget that you must put either salt or sugar.

Cooking Basics

Eggs, a little salt; sugar, butter or sour cream

The basis of any shortcrust pastry is fat. It doesn’t matter whether it is butter or margarine, the main thing is that it will not allow the gluten to stretch, causing the baked goods to become crumbly. Sometimes a recipe calls for adding margarine or butter.

What else do you need besides the fatty component? These are: eggs or only yolks; salt; sugar; mayonnaise or sour cream.

Most often, shortbread unleavened dough contains wheat flour, but sometimes you can find a recipe that contains rye or corn flour.

To make the pie or cookies more crumbly, starch is used, which is added at the dough kneading stage.

The pie can be prepared closed or open, it all depends on the preferences of the housewife herself. It is important that the pastry does not become soggy from the filling, and therefore, before placing it on a layer of dough, sprinkle it with starch or crushed breadcrumbs.

This topping will absorb excess moisture and the cake will remain crumbly and appetizing for a long time.

Baked goods using sour cream can have any filling. Depending on whether it will be salty or sweet, adjust the amount of salt or sugar in the dough.

Now we will learn how to prepare the basic basis for the treat. One more point: using butter, margarine or other cooking fat for the dough will affect the taste of the finished pie and, as you understand, not for the better.

So, for the dough you need the following ingredients:

70 g each of sour cream and butter; a glass with a heap of premium flour; one egg; Art. spoon of sugar; a pinch of salt; half a teaspoon of baking powder

Start cooking by chopping the chilled butter, cut it into cubes and place in a bowl. Then:

1. Add a heaping glass of flour (this is 180 g) and chop it together with the butter. You should end up with crumbs. Add baking powder.
2. Mix the egg with sour cream, salt the mixture and add sugar to it.
3. Pour it into the flour, stir with a spatula.
4. If you have a recipe for a sweet shortbread pie, then at this stage you can add flavorings and spices (vanillin, cinnamon).
5. Knead the dough first with a spatula, and then transfer it to the board and work with it with your hands. This must be done quickly so that the butter does not have time to melt.
6. Form the mixture into a ball, wrap it in cling film and put it in a cool place for half an hour. After the specified time has passed, you can take out the chilled shortbread dough and start preparing baked goods with any filling.

There are several versions of shortcrust pastry, one of which is a recipe with egg yolks.

If you have the opportunity to buy homemade country eggs, be sure to take advantage of it; the baked goods will turn out super crumbly and will beckon with their bright, unusual color.

By the way, this dough is used to make the well-known grated pie.

You need these ingredients:

300 g flour; 120 g each of powdered sugar and butter; 4 yolks; a pinch of salt and a teaspoon of baking powder.

To knead shortcrust pastry, you need to follow these steps:

1. Beat soft butter with a mixer. The speed should be high and the time should be 5 minutes.
2. Add powdered sugar to the bowl and continue beating until fluffy.
3. Salt and mash the yolks.
4. Add them to the butter mixture and beat with the same mixer until smooth.
5. Pour the flour into the bowl and stir well.
6. Now start shaping the baked goods: place a layer of rolled out dough on a baking sheet (use only part of it for this purpose), lay out the filling. Freeze the rest and then grate the mixture directly above the surface. Now you can bake.

Many of you have probably tried this hearty and tasty pie with a variety of fillings. It uses shortbread pie dough, which can be prepared in a matter of minutes.

Ingredients required for kneading shortcrust pastry:

2 cups of flour; 200 g of any fat (butter or margarine for baking are suitable); 2 yolks; 200 g sour cream; a spoonful of baking powder; half a tablespoon of sugar; a third of a teaspoon of salt.

Shortbread crumbly dough, which I suggest you remember, is done in several stages:

1. Grind the chicken yolks with sugar and salt in a separate bowl.
2. Add sour cream, mix with a spatula. Leave aside for a while so that the sugar grains have time to dissolve.
3. Cool the margarine or butter and grate it on a coarse grater.
4. Add flour to the shavings and rub the mixture with your hands to form a buttery crumb. Then add baking powder or dissolved soda (you need to take half as much).
5. Combine both masses together and knead shortbread dough.
6. To form a chicken pot, you need to divide the mass into two unequal parts, 2/3 will go to the base with sides, 1/3 to the top. Before you start rolling, place it in the refrigerator for 30-40 minutes.

Shortbread mayonnaise dough is familiar to many housewives who pamper their family with delicious and crumbly pastries. As a filling, you can use both fresh fruits and jam made from them.

List of ingredients:

200 g each of sugar and butter; egg; 400 g flour; half a spoon of soda; Art. spoon of vinegar; a glass of mayonnaise. Enrich shortcrust pastry with any flavor - vanilla or cinnamon

Start preparing the shortbread dough in advance, that is, put all the ingredients out of the refrigerator on the table, they should warm up to room temperature.

1. Rub the butter into the flour until you have fine crumbs.
2. Add and stir egg and mayonnaise
3. Add salt and sugar, then slaked soda or baking powder.
4. Knead the dough, enrich its taste by adding any aromatic essence.
5. Before forming the cake, its base must be kept in the cold for at least half an hour.

Ingredients: 320 g white flour; 150 g butter; 200 gram pack of cottage cheese; a tablespoon of sugar; a pinch of salt and soda; yolk of one egg.

If you want to make shortcrust pastry successful, buy cottage cheese of any fat content, but with a minimum moisture content. After:

1. Grind it in a bowl with added sugar and salt.
2. Add the yolk and stir the mixture again.
3. Grind the flour with butter, add slaked soda.
4. Combine both masses together into one. It should be sticky, but not too runny.
5. Before shaping the baked goods, place the base in the refrigerator to set. This will only take 30 minutes.

Oatmeal will come in handy not only for preparing breakfast, but also as one of the ingredients for delicious and healthy baked goods.

The filling for pies can be very varied, but you will experience the most harmonious combination with raisins, cottage cheese, and dried apricots.

So take: 100 g each of sugar, flour and butter; 300 g oatmeal; a third of a teaspoon each of salt and baking powder.

Preparation:

1. Mix all ingredients, except butter (it must first be melted in a water bath), in a bowl.
2. Add butter and knead the dough. If it comes out a little dry, don’t worry, you don’t need to roll it out anyway. Leave the mixture to sit for 20 minutes.
3. Pour half of the dough onto a greased baking sheet (if the pie is closed), put the filling and sprinkle the second part on top. Done, you can bake the cake.

If you put corn flour in the unleavened shortbread dough, the baked goods will take on an amazing color. This pie will certainly appeal to children who love everything bright and unusual.

Ingredients you need to purchase:

one glass each of wheat and corn flour; a pack of butter (200 g); 4 tablespoons of powdered sugar; a pinch of salt; one packet of vanilla sugar

Start preparing the baked goods by mixing corn and wheat flour with salt. If you set out to get a classic shortbread dough, then you should not add baking powder or soda to the mixture.

To obtain a more crumbly cookie, these components can be used, but not more than half a teaspoon. Then:

1. Cut the cooled butter into cubes and place it in a bowl.
2. Add powdered sugar in the amount specified in the recipe and grind until smooth and fluffy. Use a mixer for this process, turning it on at high speed. Whipping time – 5 minutes.
3. Combine the butter with the dry ingredient mixture and stir until it forms a lump.
4. Wrap the sand product in film and put it in the refrigerator.
5. After 30-40 minutes you can start shaping the baked goods. Use all kinds of toppings. Through experimentation, you will find exactly the one that your family will like.

Once upon a time, I was completely confused by the concepts of “short pastry”, “sweet chopped”, “unsweetened chopped” - the set of products is the same, but the preparation technology and the finished result are different. If you also want to figure it out, read carefully, I’ll quickly “untangle” you =)

So, flour, butter, yolks. Let's figure out what each ingredient is responsible for in the test.

Flour

For shortcrust pastry, you need to choose flour with a low protein content. In our realities, this is ordinary white flour of the highest grade. Some flour can be replaced with rice, rye, corn, buckwheat or whole grain flour, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and complicate its flavor. Gluten - translated from Latin (gluten) - is glue. The less gluten in the flour, the more loose and crumbly the dough will be, so if you find low-gluten flour, grab it. It’s healthier) And you’ll need it for crumbly dough!

Butter

The oil must be of the highest quality in composition, with a high fat content (at least 82%), the proportion of oil in the composition is quite large, so its taste will affect the taste of the entire dough. In some recipes, butter is replaced with fat. This composition guarantees both density and friability at the same time.

Depending on the recipe, the ratio of flour to butter varies, usually in the range of 1:1 (i.e., equal amount of flour and butter by weight). But some recipes give a 2:1 ratio (twice as much flour as butter). The more oil in the dough, the more tender and crumbly it turns out. It is very important to take this into account when choosing a recipe for an open pie: if the dough is very tender, it will not hold the heavy filling.

Granulated sugar

This is perhaps the only type of dough in which you can vary the amount of sugar to your taste without fear of ruining its structure. In unsweetened pies, you can completely avoid sugar in the dough. But there are also recipes in which the amount of sugar reaches 80% of the weight of all other ingredients. The main thing to remember is that excess sugar can make the finished pie tough and overly browned.

Brown sugar will add a caramel flavor and aroma to baked goods. Sometimes granulated sugar is replaced with powdered sugar, which makes the dough softer and denser at the same time.

Eggs

They act as a liquid in the dough, along with water, milk, and any fermented milk products used in recipes. Sometimes whole eggs are mixed in, often only the yolks or only the whites. It must be remembered that the yolk of an egg is fat, and the white is water. Want a richer dough? Use “fat” liquid in the dough! That is, shortbread dough made with water will always be denser and simpler in taste than dough made with yolk and milk.

Baking soda and baking powder

According to the rules, neither soda nor baking powder are added to shortbread dough, since looseness is ensured by proper preparation, but some housewives play it safe in this way by resorting to the help of baking powder. Baking will certainly succeed with baking powder.

Salt

Salt must be added so that the dough is not bland and its taste is revealed; use the finest salt you can find.

Shortbread dough with cream

The most delicate dough of all types of shortbread due to the fact that water is practically excluded from the composition. This dough is easy to work with: it perfectly retains its shape when rolled out.

Shortbread dough with sour cream

To prepare this option, the entire volume of liquid in the recipe is replaced with sour cream. The acid contained in sour cream softens the gluten, thereby adding friability and elasticity. This dough does not shrink much when baking, it is tasty and tender.

How to properly knead shortbread dough?

To know how to knead correctly, let’s figure out what happens during kneading. Oil in the form of tiny particles is mixed with flour. The fat envelops the grains of flour so quickly that it prevents gluten from developing. And since there is not enough liquid in the eggs and butter for gluten to develop, the dough turns out crumbly.

By and large, three mixing methods are used:

• Italian way
• cream method
• "chopped dough" method

But no matter which option you prefer, you need to remember the main thing: you cannot knead this dough for a long time. After adding liquid, collect the dough into a ball and you're done!

Butter shortbread dough for cakes, cookies, sweet pies

The dough obtained using this kneading method is rightly called shortbread. If you press on a piece of such dough, it will crumble like sand into tiny crumbs. It can be kneaded with a spoon, using a mixer or food processor. You can make delicious things from this dough.

Ingredients (for two pie crusts):

• Flour - 250 g
• Butter - 180 g
• Granulated sugar - 200 g
• Yolk - 1 pc.
• Egg - 1 pc.
• Salt - a pinch

An hour before cooking, remove the butter from the refrigerator so that it is warm and pliable when kneading. Place the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula to a light cream. Add the egg and yolk to the resulting mixture and stir until smooth. Sift the flour with salt and add to the rest of the ingredients. Knead the dough with quick movements. If you are working with a mixer, turn on the lowest speed. Once all the flour has been incorporated into the dough, it is ready. The dough turns out to be so tender that it is impossible to work with it without pre-cooling.

This dough stores well in the freezer, making it very convenient to prepare for future use.

The strongest shortcrust pastry for lattice pies

The dough for this recipe is so strong and elastic that it can easily be used for sweet pies covered with a “lattice” of dough, for baked goods with heavy filling, and for free-form pies. The temperature of the oil is very important here: cold, but not from the freezer. Cut into cubes, the butter should easily retain its shape, but when pressed with a knife, it should easily flatten.

For 1 half-closed pie with a diameter of 24-26 cm:

• Flour - 400 g
• Fine granulated sugar or powdered sugar - 120 g
• Salt - 1/2 tsp.

Preparation

The butter should be cut into cubes with sides of 1 cm. Sift all the dry ingredients into a blender/mixer bowl and add the chopped butter. Turn the blender on to the lowest speed and as you knead the dough, make sure that the butter is evenly distributed in the bowl. You can increase the speed a little, but not to maximum, otherwise the oil will heat up very much and saturate the flour.

When all the butter particles have been rubbed into the flour, stop the mixer and scrape the dough off the blender blades/mixer paddle. Add the caster/granulated sugar and let it combine with the butter/flour crumbs (this should only take a few seconds).

Place the dough on a floured work surface and knead 2-3 times. Flatten the dough into a disk shape, wrap in cling film and place in the refrigerator for at least 30 minutes, up to 24 hours.

Sweet chopped dough (sugar) for cookies and cakes

Products made from such dough are not only crumbly and tender, but also layered. The principle of preparation is that the flour is “chopped” or ground with butter until crumbs are formed, then the liquid is poured in and the dough is quickly kneaded. If a uniform fine crumb is formed, the dough will be similar to shortbread. If the crumbs are the size of a pea or the size of small beans, it looks like a puff pastry. Combining crumbs with pieces will give a sandy-layered structure.

Sweet chopped dough can be either unsweetened (brize) or sweet (sugar).

Ingredients for 1 open pie with a diameter of 26-28 cm:

• Flour - 250 g
• Cold butter - 200 g
• Sugar - 100 g
• Yolks - 2 pcs
• Salt - 1/2 tsp

This type of dough can be used to prepare, for example,.
Chop the butter into pieces of various shapes. Sift the flour onto a work surface or into a bowl and sprinkle with salt and sugar. Place the pieces of butter on the flour and rub with your fingertips or a knife until you obtain a fine-grained mixture. Collect the crumbs in a mound, make a well in the middle, into which pour the yolk and 1 tbsp. l. milk. Gather the dough into a ball. If you can't do this, add 1 more tbsp. l. milk. Knead the dough 2-3 times until smooth. Form into a ball, flatten into a disk, wrap in cling film and refrigerate for 30 minutes, or preferably 4 hours.

Unsweetened chopped dough (breeze)

I prepare this type of dough according to this recipe:

• Flour - 150 g
• Butter at room temperature - 110 g
• Salt - 1/2 tsp.
• Yolk - 1 pc.
• Cold milk/water - 1-2 tbsp. l.

It is very convenient to knead the chopped dough in a food processor or in a blender bowl with a knife attachment. Pour flour, salt into a bowl, cut the butter into small pieces. Turn the contents of the bowl into crumbs using short pulses of 3-4 seconds. Add milk and yolk. Turn on the processor until the dough comes together into a ball (usually no longer than 1 minute).

Based on this dough you can prepare a delicious pie -.

How to bake shortbread dough

There are two baking methods: the first is to fill the sand base with filling and bake everything together. Second - first we bake the base until half cooked, after that the filling is laid out on it and baked together with the dough. Thanks to pre-baking, the dough does not become sticky due to the moist and juicy filling.

To make the dough basket beautiful and regular in shape, the “blind baking” method is often used, that is, without filling, but under a load. This technique is usually used for open-faced pies to ensure that there is a well-baked dough underneath the filling.

How to do it: Place baking paper slightly larger than the base on the dough base. Lay out the beans (beans, peas) for weighting and place in the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then remove the pan, remove the paper weight and return the pan to the oven for 5-7 minutes. The load allows the dough to maintain its shape - the sides do not fall and the bottom does not rise.

The general rule is this: in pie recipes with liquid fillings, it is advisable to pre-bake the crust. Pies with crumbly and thick fillings can be baked in one batch.

I wish you only successful experiments in the kitchen! I hope the information on how to make shortcrust pastry will be useful to you many times!

Have a delicious day, dear readers! I really like shortcrust pastry products. As a child, my mother baked crumbly and tender cookies from it. And what’s doubly nice is that it can be used for both sweet and savory baked goods. Today I will share with you a classic shortcrust pastry recipe that is suitable for making pies, cookies and even cake.

Have you ever wondered where shortcrust pastry came from? And I became interested in the history of the delicious recipe, and I started studying it. Unfortunately, there was very little information about this on the Internet.

It is only known that the recipe appeared somewhere in the 12th and 13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the remaining dough at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became the way we know it now.

Moreover, the components of the dough can be varied - made with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fast days. The quality of the baked goods did not change. You just need to take into account that if there is butter in the dough, the baked goods are very high in calories.

And if you are on a diet, then you should refrain from delicious desserts that add volume to your waist. But if summer is still far away, and you have not joined the squad of losing weight, then you can treat yourself to delicious pastries. You will not regret.

Another interesting fact from history. They say that our Empress Catherine II really liked the crumbly and delicious dessert. And she started every morning with a cup of aromatic coffee and a sweet basket of dough that melted in the mouth. Let's find out how to make shortbread dough.

Classic shortcrust pastry recipe

The classic recipe for shortcrust pastry consists of butter, flour and sugar taken in different parts.

For example:

• 100 grams of sugar;
• 200 grams of butter;
• 300 grams of flour.

All foods must be cold before cooking, otherwise they may conflict with each other and separate. The dough will turn out to be tight and difficult to roll out, and the baked goods will become tough.

The first step is to mix sugar and butter. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbly. Just do this quickly, before the butter melts. The last step is to knead the dough very quickly with your hands, roll it into a ball, wrap it in cling film and put it in the refrigerator to rest for 30 - 50 minutes.

This is the simplest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My favorite version of this recipe is without using eggs. I adjusted it to my taste preferences.

What you will need:

• Butter – 170 grams;
• Sugar – 80 grams;
• Wheat flour – 210 grams.

I make it in a food processor. In a bowl, beat sugar and butter at high speed, cut into pieces for convenience. Let the butter sit for a little while beforehand until it softens slightly to make it easier to whip. Then I add flour. Beat at low speed just a little bit until it starts to form lumps. After that, I transfer it to the mold and compact it. This is the recipe I use to make lemon bars, you can see the full recipe.

For other baked goods, roll the mixture into a ball, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like to serve appetizers in the form of tartlets. It is both aesthetically pleasing and tasty. But again it’s high in calories, because it contains butter. In this case, you can take a lighter filling to balance the health and calorie content.

What do we need?l

• Butter or margarine 200 grams;
• Flour 250 grams;
• Egg 1 piece;
• A pinch of salt.

This time we will prepare unsweetened dough. It is ideal for tartlets and open pies, such as quiche or tart... First, cut the butter into pieces. But it must be cold. Combine with flour until smooth.
Break the egg into a separate bowl and add a pinch of salt. Whisk everything and place it in a cup with flour and butter. Carefully and quickly knead delicious tartlet dough at home.

We wrap the finished dough ball in cling film or put it in a plastic bag and put it in the refrigerator to rest. During this time you can prepare the filling.

Options for fillings for tartlets:

1. Made from eggs, cheese and garlic;
2. Fry the mushrooms with onions;
3. Ham with cheese and cucumber;
4. Olivier salad;
5. Crab sticks with egg;
6. Caviar;
7. Red fish with potatoes;
8. Liver paste.

I won’t dwell on the fillings in detail - they are not difficult to prepare.
After the dough has rested, roll it out into a thin layer and cut out indentations with a mold or glass. If you have cake pans, then put our preparations there. You don’t have to grease the walls, since the consistency of the dough is very greasy due to the oil. Prick with a fork all over the bottom.

You can sprinkle pre-washed peas, beans or other grains on the bottom so that the dough does not rise and looks beautiful. You can, of course, just knead it into shape with your hands. But in this case, it is unlikely that it will be possible to achieve a flat surface, and this will be ugly. Therefore, I advise you to first roll out a layer of dough.

If you don’t have any molds, you can cut squares or rectangles with a pizza cutter or regular knife, prick them and bake them, and then use them like crackers. This will also make an original presentation for table decoration.

Bake in the oven (be sure to preheat) at a temperature of approximately 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, monitor the temperature and condition of the tartlets. As soon as they are covered with an even tan, take them out and let them cool a little. And only after that, release them from the mold, after lightly prying them away from the walls with a knife.

Shortbread dough with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent shortbread and cookie crusts. You can also cook tender ones.

What will you need?

• Flour 180 grams;
• Butter 75 grams;
• Sugar or powdered sugar 50 grams;
• Sour cream 75 grams;
• Yolk of one egg.

As always, the products need to be cooled for better and proper mixing. Cut the cold butter into cubes, add sifted flour and sugar. Rub quickly with your hands until crumbly. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a cup with crumbly crumbs.

The main thing here is not to overdo it with your hands. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. At the same time, contact with the test is minimal, which is what is required. I wrap the resulting lump in film and put it in the refrigerator for the winter. Shortbread dough with sour cream is ready to eat in 20-40 minutes.

It makes excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortbread curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is easier and healthier compared to the classic recipe. I like the taste of cottage cheese in the mass. Moreover, the consistency of the dough depends on the graininess of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If it is wet, then correspondingly more. Here you need to watch and adjust the amount of flour during the cooking process.

So, what do we need for shortbread and curd dough:

• Cottage cheese of any fat content 200 grams;
• Butter 120 grams;
• Sugar 50-70 grams depending on your preference (sweeter or not);
• Flour 200-250 grams;
• Half a packet of baking powder;
• 1 egg;
• A pinch of salt.

Cooking process:

1. Cut the butter into pieces, keep in the refrigerator, and then mix with sugar;
2. Add the egg and mix thoroughly but quickly again;
3. Tip the cottage cheese into a cup and mash the mixture with a fork until smooth;
4. Add some of the flour, baking powder and a pinch of salt. Look here, if the mass sticks too much to your hands, then add more flour. You should get a homogeneous piece of dough;
5. Wrap in cellophane and store in the refrigerator.

The shortbread dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortbread dough preparation technology

To prepare the dough correctly, you need to follow certain rules. Now we will look at them.

1. All products must be refrigerated. Only under this condition is the correct elastic dough obtained;
2. Use only high quality products. You can replace butter with margarine, but I wouldn't recommend it. The quality of margarine is inferior to butter;
3. You cannot knead the dough for a long time - it will become dense, it is more difficult to roll it out and when finished it turns out hard and rough;
4. If you transfer the oil, it will melt and the products will turn out too crumbly. The same thing can happen if too many yolks are added to the mass;
5. Excessive amounts of flour and water lead to deterioration in the quality of the product - it becomes tight and unplastic. I don't add water.
6. The dough should be rolled out to a thickness of 3 mm to one centimeter. If thicker, add baking powder.
7. If the cake is burnt in places, it means you rolled it out unevenly;
8. To obtain a more uniform structure, it is better to use powdered sugar instead of sugar;
9. Bake on a baking sheet on baking paper, without greasing anything. There is plenty of fat in the dough.

If you follow these simple requirements, you will always succeed in making shortcrust pastry, and you will delight your loved ones with homemade baked goods, using not only the classic shortcrust pastry recipe, but also all the options listed above. Soon I will tell you what you can cook from it. If you want to stay updated, subscribe to updates! I wish you a pleasant tea party!