Mixing flour and butter
Cut the cold butter into pieces. Put the flour in a bowl, add salt and the pieces of butter.
Shortcrust dough basic recipe
100g
icing sugar
200g
butter or margarine
300g
flour
1 pinch
of salt
1
egg
1 small package
vanilla sugar
100g
1 serving
energy
1900 kJ
12638 kJ
453 kcal
3017 kcal
fat
26 g
174 g
saturated_fat
16 g
109 g
carbs
48 g
323 g
sugars
16 g
109 g
protein
5.7 g
38 g
salt
0 g
0.2 g
Shortcrust dough basic recipe
description & times
Shortcrust pastry consists of one part of sugar, two parts of butter and three parts of flour. Flavouring ingredients such as nuts or chocolate are deducted from the flour.
Flaking off
Crumble the flour with the butter. This should go as fast as possible, or otherwise the dough will become gangrenous and the dough will lose it's binding.
If the dough has become gangrenous, this can be remedied by adding one or two tablespoons of milk.
Adding the egg
Knead in the egg, add salt and any other ingredients like nuts quickly.
Cooling down the dough
Distribute some flour an a plate. Place the dough on top and let it rest in the refrigerator for at least 30 minutes.
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