Today we will tell you how to make shortcrust pastry - a simple and popular basis for home baking. Fragrant, ruddy, crumbly, with a minimum amount of liquid and quite greasy, it's all about him, about shortcrust pastry.
Shortcrust pastry is good because it does not require any complex manipulations and expensive ingredients and appliances, you need a blender or just a knife, as well as a refrigerator. To make the dough crispy, it must be cooled before baking. This feature allows you to easily store shortcrust pastry in the refrigerator, as well as freeze it without loss of taste and quality. Shortcrust pastry is perhaps the most non-capricious of all varieties, it always turns out the first time, even for the most inexperienced hostess.
Where can this dough be used? Plenty of options! Cookies, crispy tartlets, cakes “baskets” and bases for fruit pies and tarts. My grandmother used to bake cakes for an amazing homemade "Napoleon" just from shortcrust pastry. Sprinkling for a variety of fruit or vegetable crumbles is also essentially shortcrust pastry, without the addition of liquid and eggs.
Shortcrust pastry options:
- Delicate shortbread dough for gourmet pastries and cakes consists of equal parts of fat and flour, and sugar contains from one second to three quarters of the amount of flour. Instead of sugar, you can use powdered sugar, then the dough will be just incredibly delicate in texture.
- Shortbread dough consisting of three parts of flour, two parts of fat and one part of sugar and one yolk per two hundred and fifty grams of flour, suitable for cakes, tartlets and fruit pies.
- For crispy dough, double the amount of flour and fat and knead the dough with sugar, one half to three quarters of the fat, one egg and one yolk. This dough is suitable for flat and round homemade cookies.
Cooking secrets:
- Up to fifty percent of the flour can be replaced with ground nuts, almonds, hazelnuts or walnuts. A little alcohol, such as cognac or rum, will flavor and loosen the dough, and a small amount of sour cream will separate it slightly.
- If the dough does not roll out well or breaks after cooling, knead it with a little water.
- Before baking, prick the cake or pie crust with a fork, this will prevent the dough from puffing up and cover with baking paper. Dry bean rice, or special glass balls for baking, are poured onto the paper to make the cake even. This technique is called "blind" baking.
- In order for the cake to turn ruddy, after a while the load should be removed and the cake baked until the necessary ruddy.
I will give basic recipe shortcrust pastry, from which I usually bake the bases for all pies with fruits or berries.
Total cooking time - 1 hour 10 minutes
Active cooking time - 10 minutes
Cost – $4.0
Calorie content per 100 gr - 455 kcal
Servings - 500 grams
How to make shortcrust pastry
Ingredients:
Flour - 150 gr.
Butter - 125 gr.
Sugar - 100 gr.
Egg - 1 pc.
dough baking powder- 5 gr.
Salt - a pinch
Cooking:
Pour the sifted flour, sugar, a pinch of salt and baking powder into a bowl or pour a slide onto the work surface. It is better to use a pre-chilled glass or marble board. 
It is very convenient to do all these manipulations in the bowl of a blender or food processor.
Cut the chilled butter into cubes and grate (if you knead the dough by hand). 
Place the butter over the flour and sugar mixture and quickly cut the butter and flour into coarse crumbs. 
If you use a blender, then press it several times in pulsation mode, you get just the right crumb. 
Now you can add the liquid, in this case the egg. It makes the dough more dense and durable, if you put only the yolk, the dough will be more crumbly. Just like adding some ice water to the dough. 
Quickly mix the dough until smooth, never need to mix this kind of dough for a long time, this will make it "oak". 
Now there are several options. If the dough is intended for the base of a tart or tartlets, baskets, it can be rolled out immediately with a rolling pin on a lightly floured surface to the desired thickness and put into a baking dish or molds. Carefully cut off the edges of the dough protruding from the mold with a knife. From these scraps I usually bake simple cookies They are delicious on their own, especially when freshly baked. In this form, put them to cool. Thus, you will speed up and simplify the entire baking process for yourself, and the dough will not need to be painfully rolled out of the hardened state. 
If shortbread dough is used for cookies, form it into a sausage or ball, wrap in cling film and also place in the refrigerator. Usually shortbread dough is cooled before baking for at least thirty and no more than sixty minutes. If you have leftover dough, you can freeze it and use it later if needed. 
Shortcrust pastry is easy enough to make. 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 it will be possible to create classic figured cookies, and tartlets, and tart, and baskets. This dough can be prepared ahead of time 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, classic shortbread cookies from this dough.
This dough is perfect. The shortbread dough itself should resemble wet sand in structure; when finished, it turns out to be crispy and crumbly. From this dough you can make cookies, tarts and tartlets, cake baskets, as well as 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 tablespoons 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 number 1. Butter must be cold. It is from this oil that the loose structure of the dough will be obtained. Do not take the butter out of the refrigerator ahead of time so that it becomes soft. Also, don't drown him. Melted butter will not make good shortcrust pastry with the desired texture. It will be sticky and sticky.
1. Grate cold butter. Do this quickly so that the oil does not have time to warm up from the heat of your hands. Otherwise, it will be difficult to rub it, it will float.
- Add powdered sugar to the grated butter. You can also put sugar, but the powder will be better rubbed with cold butter, there will be no grains. With a fork, mash the butter along with the powdered sugar. Also do this quickly so that the butter does not melt.
Secret number 2. Powdered sugar should be exactly 2 times less than butter. Too much sugar will make the dough crumbly and the cookies not so crispy.
- Beat the eggs into the dough. Beat in one egg first, stir, then beat in the next.
Secret number 3. Put 1 tbsp into the dough. sour cream. It will make the dough more elastic, it will not crumble. But an excess of sour cream will also hurt: the dough will float and lose its necessary consistency.
- After the eggs, put 1 tbsp. sour cream and mix with a fork.
Put a pinch of salt, mix quickly. In all sweet pastries put quite a bit of salt, because it better reveals the taste of sugar and gives a new flavor note.
Secret number 4. Shortbread dough needs flour with a low gluten content (less than 20%). This flour is made from soft wheat varieties. If you do not have such flour, then use this advice. Take a glass of plain flour, pour 2 tbsp. flour, instead put 2 tbsp. starch. You will get a mixture with a low gluten content.
- For 300 gr. oils need to put 600 gr. flour, that is, a ratio of 1: 2. If there is too much flour, the dough will turn out hard, it will not be possible to mold the necessary product from it. Sift the flour and add to the butter base, mix 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. Ready dough gets pretty tight.
Put 1 tsp into the cookie dough. baking powder, do not put it in the tart dough.
- Wrap the dough in cling film and refrigerate for 30 minutes to chill (or up to 2 hours). Immediately the dough cannot be rolled out, 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 gr. oils. For this amount of oil, you need to take 600 gr. flour. I will divide this oil base into 3 equal parts (100 g of oil each). It turns out for each part of 200 gr. flour. From the first part we will make classic shortcrust pastry cookies, from the second part - tangerine tart, from the third - gingerbread cookies with chocolate.
Raw dough can be made in advance and frozen in the freezer. It can be stored there for several months.
Preparation of gingerbread cookies from shortcrust pastry.
Additional Ingredients:
- ground ginger - 1 tbsp. without a slide
- baking powder dough - 1 tsp without a 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 an oil base. So, in 200 gr. flour (per 100 gr. butter) add 1 tbsp. ground ginger and 1 tsp. baking powder, mix. 200 gr. flour is 6 tbsp. with a hill. You can also add vanilla or vanillin if you wish.
For this baking, it is better to take a baking powder, not soda, because the soda acts immediately, and the baking powder gradually, during the baking process. Since our dough will still be cooling, an instant reaction is not needed.
Mix the dry mixture with the oil, knead the dough, just do not need to knead the shortbread dough for a long time. Wrap in clingfilm to keep dough warm and refrigerate (30 minutes to 2 hours).
After half an hour, take out the dough, roll it out on parchment about 5 mm thick. Cut out the desired shapes with molds 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). Take any chocolate as well, but not porous. Melt it in a water bath, look do not overheat, otherwise it will exfoliate.
When ready-made cookies cool a little, dip half of it in chocolate, and then in nuts. Place on parchment paper and let chocolate harden.
The finished liver is very fragrant and tasty.
Tangerine tart.
Additional Ingredients:
- eggs - 4 pcs.
- starch - 40 gr. (2 tablespoons)
- tangerines - 4-8 pcs.
- lemon - 1 pc.
- sugar - 150 gr. (8 tablespoons)
- butter
- almond flakes - for decoration
- powdered sugar - for decoration
From tangerines and lemon, you will need zest - 1 tbsp. and juice - 250 ml
In a meat base with 100 gr. butter add 200 gr. sifted flour. There is no need to put baking powder in this baking, as in cookies. Mash the base with flour until crumbs, then quickly knead the dough for 1 minute. Wrap in cling film and refrigerate for at least half an hour.
While the dough is cooling, you can prepare the cream.
Stir the eggs with a whisk until smooth.
Tangerines and lemon should be poured with boiling water for a few seconds. Next, take the fruits out of the water and wipe them 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 is not erased, only orange is needed for the zest, otherwise the filling will be bitter. All you need is 1 tbsp. zest.
If desired, citrus zest can be replaced with finely chopped candied fruit. Or not use it at all. You can also put the zest in the dough, and not in the cream.
From fruits without zest, you need to squeeze the juice. Do it in any way, the main thing is that seeds and pulp do not get into the juice. You can grind the pulp (remove the seeds in advance) in a blender, and then squeeze through gauze or a sieve. Or squeeze the juice through a sieve using a fork. For cream you need 250 ml of juice.
Combine juice and citrus zest in one bowl. Add sugar to them, mix. Next, pour in the stirred eggs, also bring to a homogeneous state. You don't need to beat it for a long time, just mix everything together.
So that the cream does not burn, it must be brewed in a water bath. To do this, boil water in a saucepan. Place the cream on top of the boiling water in a bowl or saucepan. Cook, stirring to prevent the eggs from curdling, until the foam is gone and the cream begins to thicken a little.
When all the foam is gone, put the butter in the cream, melt it.
Dissolve the starch in cold water until a homogeneous gruel (take 6 tablespoons of water for 2 tablespoons of starch). Add starch to cream and stir. Heat the cream until thickened for a few more minutes. After that, set it aside to cool.
Never toss in dry starch to thicken anything. Be sure to dilute it in cold water.
When the dough has cooled, take it out of the refrigerator. Take a form with high sides. The dough for the tart needs to be rolled out thinly, about 2-3 mm thick. There are two ways to create a pie:
- Place the mold on the parchment paper and cut out a circle along the bottom of the mold with a knife. Put the dough on this parchment circle and roll it thinly over this blank. Transfer the rolled out dough along with the parchment paper to the baking dish. Knead the dough with your hands, making the sides. It is not necessary to grease the form additionally, the dough is greasy and will not burn.
- Roll out the dough thinly, with a diameter larger than the bottom of the mold. Using a rolling pin, transfer the dough to the form, lay it down and cut off the excess dough that hangs from the edges with a knife, form the sides.
To prevent the dough from rising during baking, it needs to be weighted. 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 mold, about 500 gr.
In an oven preheated to 200 degrees, put the tart to bake for 10 minutes. After 10 minutes, the edge of the tart will become ruddy. Take out the mold, remove the parchment with the beans and send the cake to bake for another 5 minutes. After that, let the tart cool in the form.
When the tart has cooled, take it out of the mold. To do this, carefully turn the mold over so as not to break the pastries. Fill the tart with cream. Place in the refrigerator for half an hour to completely harden the cream.
When the cream has hardened, decorate the tart almond flakes and powdered sugar.
Carefully cut the tart and enjoy the exquisite taste!
Classic shortcrust pastry cookies (white and chocolate).
Additional Ingredients:
- baking powder - 1 tsp
- cocoa - 1 tbsp.
To make two kinds classic cookie, divide the oil base from 100 gr. oil for 2 parts. In the first part, put flour (100 g per 50 g butter) and baking powder - 0.5 tsp.
The second part also needs flour and baking powder, but also cocoa. Cocoa is not put in addition, but replaces one tablespoon of flour. That is, put flour on 1 tbsp. less (only 2 tbsp) and 1 tbsp. cocoa. All dry ingredients must be sieved to enrich them with oxygen. First mix the flour, cocoa and baking powder separately, then add this dry mixture to the butter base.
Knead the dough and put it in the refrigerator, not forgetting to wrap it in a film.
When the dough has rested, you can roll it out, about 5 mm thick and cut out cookies with cookie cutters.
In order not to hammer the dough with additional flour, 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.
Line a baking sheet with parchment paper, you do not 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 this biscuit is well revealed with milk.
Prepare shortcrust pastry according to this recipe and you will get a masterpiece! Write in the comments what kind of pastry you got. I want everything to be delicious!
What could be tastier than tender crispy pastries that seem to melt in your mouth? These are the products made from shortcrust pastry, prepared according to our recipes. To make the finished dough crispy, ordinary flour is replaced with starch, and powdered sugar is added to the mixture instead of sugar. If flour is used as the main ingredient, then it is recommended to give preference to a product with a low gluten content. So the finished baking will turn out soft, crumbly and very tasty. Still don't know how to make shortcrust pastry yourself at home? Then read our article.
On the basis of such a test, housewives prepare various desserts, pies, pizzas, as well as open and closed pies.
Note: flour, butter and sugar are taken in a ratio of 3: 2: 1. Thanks to this formula, the shortbread dough acquires the necessary crumbly texture, due to which the pastry turns out to be melting in the mouth.
You will need:
- 1 pack of margarine;
- 300 g flour;
- 150 g of sugar;
- 2 eggs.
Cooking:
To knead the dough, you must prepare in advance a convenient large bowl with a deep bottom.
- To begin with, grind the chilled margarine with a grater, after which we combine it with sugar and eggs.
- Next, we begin to slowly introduce flour into the resulting mixture until a steep mass of a homogeneous consistency is obtained. We cover the finished dough with cling film or cellophane and leave it in the freezer for 30 minutes.
- We roll out the cooled mass into a cake with a thickness of no more than 1 cm. Using special forms, we cut out any figures you like from the dough.
- The shaped cookies are placed in baking molds and cooked in the oven at 200 ° C. After 15 minutes, we get the finished dessert.
Basic cookie recipe
Ingredients:
- flour - 1 tbsp.;
- oil - ½ pack;
- crushed sugar - ½ tbsp.;
- sunflower oil - 3 tbsp. l.;
- starch - 30 g;
- salt and vanillin - a pinch.
Cooking steps:
- Cream butter with powdered sugar, add to mixture. vegetable oil.
Note: so that the oil does not affect taste qualities ready-made pastries, give preference to a refined, odorless product.
- The resulting mass is brought with a mixer to a homogeneous texture. Add starch, vanilla and beat the ingredients again. The result should be a cool plastic mass.
- Slowly add 1/3 of the flour to the mixture and begin to knead the dough. During cooking, add the rest of the flour. The resulting mass should not stick to the palms.
- Cover the cookie dough with cellophane and leave in the refrigerator for 30 minutes.
- Then we take out the chilled dough, form a small roller out of it and cut the mass into pieces.
- Shortbread cookies are baked at a temperature of 160 ° C for half an hour.
Cooking for a pie
Cooking shortcrust pastry for a pie will take a minimum of time. At the same time, the incredible aroma of freshly prepared pastries will make the household look forward to snatching at least a small piece of delicacy.
Note: the products to be used in the recipe must be pre-cooled. Butter, water and margarine - all these ingredients are kneaded exclusively cold.
You will need:
- 350 g flour;
- 1 pack of butter;
- 100 g of powdered sugar;
- 2 chicken yolks;
- a pinch of salt.
Cooking:
- In a bowl, mix butter with sugar and salt. For whipping, you can use a mixer or mix the ingredients manually using a regular whisk.
- Add chicken yolks to the resulting mass, beat the ingredients again.
- Pour the sifted flour onto the surface of the table in a slide, and make a small indentation in the center. Pour the egg mixture into the hole and knead the plastic mass.
Important! Do not knead the sand mass for too long, otherwise the finished baking will be hard and less crumbly.
- Form a ball from the dough, place it in cellophane and let it cool for 40-50 minutes. After a while, roll out the chilled mass and use the dough to make various pies.
Soft and crumbly dough with yeast
Ingredients:
- margarine - 1 pack;
- flour - 400 g;
- 1 tsp yeast;
- salt - on the tip of a knife;
- 30 g of granulated sugar;
- 60 ml of water.
Cooking:
- Dissolve yeast in warm water, add 1 tbsp. l. Sahara. Stir the ingredients and leave the mixture for 10 minutes.
- Combine the butter with the sifted flour, add salt and the remaining sugar.
- Next, start slowly pouring in the previously dissolved yeast, then knead the plastic mass. Use as much flour as you need to get a soft, non-sticky texture.
- Use the finished dough without pre-cooling. On its basis, you can cook pies, rolls or cookies.
- The processed dough should rise for 40-60 minutes before being sent to the oven. Next, the formed products are smeared with yolk and baked until a characteristic golden crust appears.
Step by step cooking without eggs
If suddenly there was no couple in the kitchen chicken eggs, we suggest making a lazy tart dough, which is not based on egg yolk and white.
All you need is:
- flour - 1 tbsp.;
- oil - 1 pack;
- water - 5 tbsp. l.;
- sugar - 30 g;
- salt on the tip of a knife.
Let's start cooking:
- Dissolve salt and sugar in water.
- Next, combine the sifted flour with butter and pour the ingredients with the previously prepared liquid. Knead the dough thoroughly on the work surface of the table.
- When the mass stops sticking to your palms, roll it into a small layer at least 1 cm thick. Using special molds, you can cut out small figures for future cookies or cook any other sweet desserts based on dough.
- Products are baked for 40-50 minutes at a temperature of 190 ° C.
Test recipe for one, two, three
Ingredients:
- ½ st. flour;
- 1 pack of margarine;
- a pinch of salt;
- 1 yolk;
- 50 ml of water.
Cooking:
- Rub the butter with flour, put a pinch of salt.
- Add water and chicken yolk to the resulting mixture, then mix the ingredients until a homogeneous texture. Knead a cool plastic mass.
- Next, form ready dough bun, cover it with cellophane and leave in the refrigerator for half an hour.
- Bake various tartlets, sweet pies or baskets from the chilled mass.
Shortcrust pastry for chicken
Dough for kurnik can be stored frozen for a fairly long period of time. Therefore, we recommend that you prepare a large amount of sand base at a time, so that later you can quickly and without much hassle bake fragrant flour products for the whole family.
Required products:
- flour - 2 tbsp.;
- salt - ½ tsp;
- a pinch of soda;
- egg - 1 pc.;
- margarine - 1 pack;
- sugar - 2 tbsp. l.;
- sour cream - 1 tbsp.
Cooking:
- We combine the fat with sugar and salt, beat the ingredients until the crystals are completely dissolved.
- Then add the egg, sour cream and beat the mixture again.
- Next, pour the flour in small portions, without stopping stirring the mass.
- We add slaked soda and knead a delicate plastic dough, which we put in the freezer for half an hour.
- After the specified time, cut the chilled mass into two parts. We roll one half into a round layer, after which we spread the prepared filling for the chicken coop on the dough.
- At the final stage, roll out the rest of the base and cover it with the top layer of the filling. The dough for the kurnik is baked in an oven preheated to 180 ° C for 40-50 minutes.
The lazy way in the food processor
If the cooking time plays a decisive role for you, then a quick dough kneading with a combine will be a real find. It is enough to throw all the necessary products into the bowl of the appliance in order to cook in a few minutes. delicious dough for home baking.
Important: during the preparation process, use special nozzles designed for kneading shortcrust pastry.
Compound:
- flour - 2 tbsp.;
- butter - 50 g;
- warm water - ½ tbsp.;
- egg - 1 pc.;
- a pinch of salt.
Cooking:
- In the bowl of the appliance, mix flour, butter and egg until smooth.
- In a separate bowl, dissolve the salt in a warm liquid, after which the salt solution is poured into the bowl with the dough. The resulting mass is kneaded using a low speed food processor.
- The dough wrapped in cellophane is cooled for 25-30 minutes.
- Next, a thin layer 2 mm thick is rolled out on the surface of the table with a rolling pin.
- At the end, small circles are cut out of the finished dough, which can be stuffed with any fruit for further baking or frozen until next preparation dishes.
The easiest shortcrust pastry to prepare serves as the basis for various delicious pastries. There are records in old grandmother's chests interesting recipes cookies, cakes and pies at home from shortcrust pastry.
The table is set for the arrival of loved ones delicious meals and in the center of the table are cake, pastries, and an abundance of biscuits. Each piece crumbles into small crumbs, reminiscent of the golden sand of the southern sea, and melts in your mouth.
These products were made from shortcrust pastry. The recipe for its preparation has some subtleties, following simple rules, at home you can make your own shortcrust pastry. Creativity To shortbread baking diversify evening tea drinking or festive table.
Fantasy turns on, confectionery masterpieces appear from shortcrust pastry:
original cake co sour cream with strawberry;
"golden" nuts stuffed with boiled condensed milk;
confectionery "sausages" with the addition of nuts, sesame seeds, candied fruits;
various types of cookies.
There are hundreds of recipes for making cookies from shortcrust pastry (curly, marshmallow, chocolate, cottage cheese).
Secrets and tricks of cooking
The most important rule for making shortcrust pastry is the need to use a lot of fat and sugar. A special friability is obtained due to the presence of oil in the product. It absorbs and envelops the flour, not allowing it to densely stray and stick together. To get a more porous dough, cooks are advised to use baking powder.
Important! Choose flour that has gluten, the percentage of which will be medium, otherwise, the resulting products will become dense. When working with flour, the gluten of which has a low percentage, baking will crumble quickly.
Skilled chefs say that shortbread dough will turn out good only when proper preparation. Used appliances, kitchen utensils (rolling pin, work surface, including), as well as products (butter, flour, eggs) must be well cooled. Otherwise, it will cease to be unique, and baking will lose its crumbliness. The time spent on kneading should be kept to a minimum.
Note! Dry products are always combined with flour, and liquid products are always combined with eggs, at the end of kneading they are combined.
In some cases, a little flour is replaced with crushed almonds, chopped nuts, potato starch. From the refrigerator in the manufacture of products from shortcrust pastry, the necessary part of it, which is used in the work at the moment, is taken out.
Fantasies of culinary specialists through experiments received alternative recipes for making shortcrust pastry. They make it different and any original holiday and will unite more strongly at a family dinner.
Shortcrust pastry - a classic recipe
Quantitative composition necessary products for the classic shortcrust pastry:
- 300 g - butter (butter);
- 3 art. - flour;
- 1 st. - sugar;
- 2 pcs. - eggs;
- vanilla, a little lemon juice and soda.
Classic shortcrust pastry traditional recipe prepared like this (step by step):
- flour is passed through a sieve onto the work surface in a small pile;
- sugar, soda, slaked with lemon juice, vanilla are placed on top of it;
- butter, cut into small pieces, placed on top, chopped with all the ingredients together with a sharp knife;
- eggs are added last;
- kneaded by hand, then placed for about 1 hour in the cold.
Then it is used to prepare conceived confectionery.
Easy cookie dough recipe
Products used:
- 260 g - butter (butter);
- 210 g - sugar;
- 0.5 kg - flour;
- 2 pcs - eggs;
- 0.5 tsp - baking powder;
- 1 sachet - vanillin.
How to make the necessary dough:
1. Rub the eggs until a white foam forms with sugar and vanilla. A fairly soft butter is added to the resulting consistency. For variety and taste, you can add 0.1 kg walnuts or almonds, crushed with a blender to a state similar to dust.
2. Baking powder is added to the flour.
3. The dough is kneaded from the combined flour and eggs with sugar. Knead on a floured surface until smooth and elastic.
4. The dough is placed in the refrigerator, wrapped in a film for food products, for three quarters of an hour.
5. The dough taken out of the refrigerator is divided into parts, rolled out and, using special shapes, stars, Christmas trees, mugs, bunnies, hearts are cut out.
Bake in a preheated oven at 180 degrees for 20-25 minutes.
Shortcrust pie dough
In addition to shortbread dough cookies, a pie is often prepared with a filling chosen to your liking, it can be fruits, jam, cottage cheese, berries.
For the pie you will need:
- 160 g - butter (butter);
- 210 g - flour;
- 110 g - sugar;
- 1 PC. - egg;
- 1 teaspoon - baking powder.
How to cook:
Common and affordable products, from which it will be prepared step by step delicious treat:
1. Baking powder is added to the flour and mixed with butter, grated on a grater in a cold state.
2. The mass is rubbed by hand until crumbs form. Then an egg with sugar is added, and the dough is kneaded. Comes out pretty elastic dough with a pleasant aroma, and if you add vanilla, it will turn out unusual.
3. The dough is wrapped in a plastic bag, placed for 30 minutes in the cold.
After half an hour, you can start working with sand dough. To do this, prepare a frying pan or a detachable form. You can choose any filling of your choice. Experts believe that the most tasty pie from shortcrust pastry baked with fresh berries and apples or cottage cheese.
4. A certain amount of dough is left to decorate the cake, branches are laid out on its surface, flowers are cut out with a knife, decorated with geometric shapes.
Some housewives rub the dough on a grater, getting a grated pie.
Shortcrust pastry for baskets
According to the above recipe, approximately 20-22 baskets come out. If the oven is in molds that have a diameter of a little more than 3 centimeters at the bottom, and at the top the diameter is approximately 7 cm. Ready-made baskets can be filled with any sweets if desired: chocolate, jam, candied fruits, fruits, curd mass. You can come up with many variations.
Would need:
- flour - 310 g;
- butter (butter) - 210 g;
- powdered (sugar) - 110 g;
- egg yolks - 2 pcs.
Step by step cooking recipe:
Measure the required amount of food and start cooking. You should start by sifting the flour, then add a little salt. Remove the butter from the refrigerator, cut into small pieces when cold and place on top of the flour, which must be sifted through a sieve. With a well-sharpened knife, chop together with flour.
Then add egg yolks and sweet powder, knead the dough by hand as quickly as possible. For kneading, a combine designed for work in the kitchen is suitable.
It is kneaded quickly enough, because from the heat of the hands it becomes sticky due to the melted butter. It is wrapped in a plastic bag and sent to the refrigerator for 0.5 hours.
At this time, baking dishes are being prepared. The molds are lubricated with a small amount of heated butter with a special brush.
The workplace is covered with foil, chilled dough is laid out on it. It is leveled to a rectangular shape, it is covered with foil on top and rolled with a rolling pin. The dough with such rolling does not stick to the foil. The layer is rolled out to approximately 4 mm. Molds are placed on top of it and cut out in shape, excess is removed from the edges.
A layer of dough is pressed gently against the bottom of the mold and pierced with a fork in order to rid the products of the resulting bulges during baking. It is covered with foil on top, of a suitable size, and to maintain a beautiful, even shape of the baskets, rice or buckwheat.
Baking in a hot oven at a temperature of 200 degrees is under control until the products grab a little and the danger of a spoiled shape disappears. Pieces of foil are removed along with cereals, and baskets continue to bake. The time spent on preparing these products from shortbread dough is a little more than 10 minutes.
Loose and very fragile baskets are left in the molds until completely cooled and only then carefully removed. It is important to adhere to this rule, when removing still warm baskets from the molds, their edges can break off and sprinkle. Start with any ingredients of your own taste. It turns out very elegant, tender delicacy.
Shortcrust pastry without eggs. Recipe with sour cream and vegetable oil
The recipe for this test contains:
- flour - 530 g;
- vegetable oil, odorless - 120 g;
- sugar - 190 g;
- sour cream - 120 g;
- soda, vinegar, salt, vanillin.
- spicy and aromatic additives.
The fastest and easiest recipe for cooking:
Combined in a bowl vegetable oil with sour cream. The rest of the products are included. The mixture is thoroughly mixed, flour is sifted into it, kneading is carried out until a soft, homogeneous composition is obtained.
Aged, wrapped in film dough, in the refrigerator for an hour. After this time, you can start making cookies, which will be unusually tasty if sprinkled with poppy seeds, sesame seeds, nuts on top.
How to make shortcrust pastry without eggs and butter
Required products:
- 330 g - flour;
- 170 ml - vegetable oil, odorless;
- 120 ml - ice water;
- salt.
Mixing rules:
First of all, odorless vegetable oil is combined with ice water. The mixture is shaken to a consistency similar to an emulsion, with the addition of a small amount of salt. Then the sifted flour is added to the resulting mixture and the shortcrust pastry is kneaded. It is sent under cling film to the cold and remains in it for 20 minutes.
Then the pie is baked with your favorite filling. This shortcrust pastry recipe is suitable for lean pies, and can be used in maintaining the post. This variant is made from simple products, but the result will be excellent, the wonderful taste will surprise and delight the whole family.
Video: Shortcrust pastry cupcakes from Yulia Vysotskaya
1. The shortbread dough is rolled out in identical and fairly thin plates so that it bakes well enough. The most suitable thickness should be 4-7mm.
2. Increased friability in baking by replacing several whole eggs with only their yolks. It is especially important if the flour used has a high percentage of gluten.
3. Pierced in different places with sharp objects (fork, knife) layers of shortcrust pastry before being sent to the oven. This must be done so that the ugly bumps on the layers from carbon dioxide, which is released during baking, do not spoil the look of the finished product.
4. For shortcrust pastry, it is sufficient to use a dry baking sheet, because it does not stick to the bottom during baking.
The most suitable temperature for baking is 220-250 degrees.
