Don't know how to knead delicious shortbread dough to bake cakes and cookies? I am telling you how to make shortbread dough so that it turns out to be crumbly, crunchy and melting in your mouth. Step-by-step recipe with a photo. Video recipe.
You can quickly and easily prepare shortbread dough, from which crumbly products are obtained due to the content of a large amount of fat: butter or margarine. That is why it is called sand. It is used for baking a variety of cookies, pastries, cakes, pies. For sweet pastries, sugar must be added to the dough, which can be replaced with powdered sugar. For savory snacks, salt is added to the dough. But you can make a universal unleavened dough that is suitable for all types of products.
Part of the flour can be replaced with starch. And since the dough contains a lot of fat, it should not be warmed up when kneading. All dough ingredients and the rolling surface must be kept cool and kneading time is kept to a minimum. You can add additional products to the dough, which will give it a special taste or aroma. For example, vanilla sugar, grated lemon or orange peel, cocoa, chocolate, grated nuts, cinnamon.
See also how to make frozen apple shortbread.
- Caloric content per 100 g - 625 kcal.
- Servings - 650 g
- Cooking time - 10 minutes for kneading, plus half an hour for cooling in the refrigerator
Ingredients:
- Butter (from the refrigerator) - 200 g
- Flour - 400 g
- Eggs - 1 pc.
- Salt - a pinch
- Sugar - 1 tsp
Step by step preparation of shortcrust pastry, recipe with photo:
1. Butter (can be substituted with margarine) cold temperature (not frozen or warm) cut into medium-sized pieces.
2. To prepare the dough, we use a food processor with a "cutting knife" attachment. Place the chopped butter in the bowl of the appliance.
3. Add eggs to the bowl of the food processor, which must also be chilled so that the temperature of the dough does not heat up.
4. Pour flour into the food processor and sift it through a fine sieve to enrich it with oxygen and soften the dough.
5. Knead the dough until elastic and smooth so that it does not stick to the stacks of cookware. If you knead the dough with your hands, then do this process quickly so that it does not heat up from the warmth of your hands. Otherwise, the baked goods will not be crumbly and crunchy.
6. Form the shortcrust pastry into one lump. Wrap it in a plastic bag and refrigerate it for half an hour. It can also be frozen in the freezer for future use and used when needed. This is a versatile dough that can be used with any baked goods, both sweet and savory.
See also a video recipe on how to make shortbread dough.
