Basics: Shortcrust


This is the most basic recipe for preparing a shortcrust. It is being used to bake sugarcookies, crust for pies and cakes, tartes or tartelettes.

It is fairly easy to make. There is just one thing you should keep in mind while preparing it – don´t overkneat it. Because if you do it could happen that the dough gets too warm and won´t stick together anymore. Unfortunately there is nothing you can do to fix it once it happened. That is one of the reasons why we always work with a chilled shortcrust and keep it in the fridge a few minutes befor we use it.

You will need:

  • 450g all-purpose flour
  • 300g cold butter
  • 150g confectioner´s sugar
  • 1 egg (small)
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • zests of half a lemon
  • a pinch of salt

All you have to do it put it all in one large bowl and kneat until it all comes together. If you are using a kitchen machine like a kitchen aid for example, you need to make sure to just let it kneat for a little while and do the rest by hand otherwise the heat of the machine can warm up ourt shortcrust. Once it is a nice dough you just wrap some celofane foil anround it and put it in the fridge for about half an hour. After that you can use it for whatever you need it for 😉

Stay sweet and talk to you soon!

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