Shortbread Dough
40 min. Recipe Yield:
1.4-1.5 kg Difficulty:
Medium recipe
Shortbread dough – standard recipe for shortcrust pastry. It is no secret that shortbread dough is a lifesaver for the hostess, it is easy and quick to cook, there is little hassle with it, but in order to get a correct and tasty shortbread dough, you need to know a few small nuances and, of course, observe the proportions.
Recipe Ingredients
Cooking Recipe
For a shortbread dough recipe, first of all, you must remove the butter and eggs from the refrigerator in advance so that they are at room temperature. If the butter or eggs are cold, the sugar will not dissolve well. Sugar is better to take fine or powdered sugar. If you have coarse sugar, it must be crushed in a mortar to small crystals. Beat the softened butter and eggs lightly in a food processor.
Then add sugar, baking powder and salt, beat until smooth.
Then add the sifted flour and also mix into crumbs.
Do not knead the shortbread dough for a long time - the baked goods will turn out to be dense and tough.
Collect the crumbs of shortcrust pastry into a lump with your hands, wrap with foil and place in the refrigerator for 20-25 minutes. Shortcrust pastry products are baked at 200°C (390°F) for 10-15 minutes. At low temperatures, the butter in shortbread dough will float, but if the cooking time is increased, the baked goods will brown and become brittle and less tasty. You can make cookies, baskets, pastries and cakes from shortcrust pastry.