Shortcrust pastry recipe
As it is not long time left and the cookie time begins, I thought that this basic recipe may lead one or the other to leave the baking mix on the shelf and to make a nice own dough.
Shortcrust pastry is very versatile and not complicated. In addition to cookies, it is used for: cake pies / pie flats and pies.
ingredients
- 250 g flour
- 1 pinch of baking soda
- 65 g of sugar
- 1 pinch of salt
- 1 egg
- 125 g of butter or margarine
processing
- If necessary, mix the flour with baking powder and add sugar to the mixing bowl, then the remaining ingredients; the fat must be soft.
- Process all ingredients with the dough hook to a smooth, supple dough. If the ingredients are well mixed, it is advisable to knead a little with your hands.
- When you are done with the kneading, wrap the dough ball in cling film and put it for 1/2 - 1 hour cold.
- For further processing, please make sure that the dough gets as little hand heat as possible, it should stay as cold as possible (unfortunately I do not remember the reason).
- Shortcrust pastry is baked at high temperatures of 200 - 220 degrees. The time depends of course on the thickness of the dough and the planned product, from 8 to 25 minutes.
