All this can be done from shortcrust pastry... This dough is one of the easiest to prepare, but it also has its own secrets. Correctly kneaded shortbread dough is very crumbly in structure, it just melts in the mouth.

Depending on the composition shortcrust pastry divided into types. According to the classic recipe, it is prepared on the basis of a mixture of fat and flour with the addition of a small amount of water. Most often used as fat butter... The more fat in the dough, the more crumbly it is. If in the classical version the water is replaced with an egg, then it will work, and if with sour cream, then sour cream. Also as an additional ingredient in shortcrust pastry can be added, boiled potatoes, or... For flavor, shortbread dough is often added vanilla or, cardamom or nutmeg.

Shortbread dough is kneaded in two ways:

Butter (cold) is ground into crumbs with dry ingredients, water (egg or sour cream) is added, everything is mixed very quickly until a dough is formed and cooled.

Butter (room temperature) is mixed with sugar until it is completely dissolved, egg and flour are added.

50 g sugar (better than powdered sugar)

100 g butter

150 g flour

1 yolk

A pinch of salt

A few tips for making shortcrust pastry

The most important thing to know is that shortbread dough cannot be kneaded for a long time. You need to knead it very quickly so that the fat that is part of it does not melt, otherwise the products from such a dough will be tough after baking.

It is better to knead shortbread dough in a cool room, and it is better to hold your hands under cold water for several minutes before kneading.

The dough must be chilled, but not taken from the freezer. Most often, a 2: 1 ratio of flour and fat is used for kneading shortcrust pastry.

For a crisper dough, use powdered sugar instead of sugar, and only yolks instead of whole eggs.

After kneading, the dough must be cooled for at least 1 hour. To do this, it is advisable to slightly flatten the dough into a layer, so it will cool more evenly, and after cooling, the dough will be easier to roll out.

Shortcrust pastry should be rolled out from 4 to 8 mm thick.

There is no need to grease the baking pans and sheets, as the shortbread dough does not stick due to the large amount of fat in it.

Shortcrust pastry products are baked at a temperature of 180 to 220 C.

After baking, the finished products should be allowed to cool down, as they are very fragile when hot and can easily break.

Also, for baking open cakes, they often use blind baking method... First, the base is baked from the dough, and then they are filled with the filling and baked all together. So that the base dough does not lose its shape during baking, the dough is laid out tightly into the mold, pricked with a fork, a piece of foil or parchment is placed on top of the dough and covered with beans or peas and baked in this form for about 15 minutes (after baking, the beans or peas are already unsuitable for cooking , but it can be left and always used when baking). Next, fill the dough base with the filling and bake the whole pie.

If the shortcrust pastry pie is closed, then in the top layer of the dough it is imperative to make small holes for the steam to escape.

Delicious pastries and bon appetit!

Hello sweet pastry lovers!

Shortcrust pastry is easy to prepare. But to make it perfect, you need to know some secrets. In this article I will write how to make a sweet batch, from which it will be possible to create classic figured cookies, and tartlets, and tart, and baskets. Such a mass can be prepared for future use 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 classic and gingerbread cookies, tangerine tart from it.

This dough is perfect. The finished mass itself should resemble wet sand in structure, in finished form it turns out to be crispy and crumbly. This mix can be used to make biscuits, tarts and tartlets, cake baskets and cake cakes.

In this recipe, I will show you how to knead the dough correctly so that it rolls out well and does not break after baking. I will also share the secrets and nuances of cooking.

Ingredients:

• cold butter - 300 gr.
• icing sugar or sugar - 150 gr. (4 tablespoons with top)
• eggs - 2 pcs.
• sour cream - 1 tablespoon
• salt - 1 pinch
• flour with a low gluten content - 600 gr.

Step by step cooking:

• Secret # 1. The butter must be cold. It is from such an oil that a loose structure will turn out. Leave the oil out of the refrigerator beforehand to soften it. And all the more, do not drown him. Melted butter will not make a good shortbread dough of the desired texture. It will be sticky and gooey.

1.Grate the oil cold. Do this quickly so that the oil does not heat up from the warmth of your hands. Otherwise, it will be difficult to rub it, it will float.

2.Add icing sugar to the grated butter. You can also put sugar, but the powder is better rubbed with cold fat, there will be no grains. Mash butter and icing sugar with a fork. Do this also quickly to keep the butter from melting.

• Secret No. 2. There should be exactly 2 times less powdered sugar than butter. A lot of sugar will make the dough crunchy and the biscuits less crunchy.

3. Beat the eggs into the dough. Beat in one egg first, stir, then beat in the next.

• Secret number 3. Put 1 tablespoon in the dough. sour cream. It will make the mass more elastic, it will not crumble. But excess sour cream will also harm: the workpiece will float and lose its necessary consistency.

4. After the eggs, place 1 tbsp. sour cream and mix in the same way with a fork.

5.Put in a pinch of salt, stir quickly. Very little salt is added to all sweet baked goods, because it better reveals the taste of sugar and gives a new flavor note.

• Secret number 4. In shortbread dough you need flour with a low gluten content (less than 20%). It is made from soft wheat varieties. If you do not have such a product, then use this advice. Take a glass of plain flour, pour in 2 tablespoons, put 2 tablespoons instead. starch. The result is a low gluten mixture.

6.At 300 gr. butter you need to put 600 gr. flour, that is, a ratio of 1: 2. If there is too much flour, the dough will turn out to be hard, it will not work out of it to mold the necessary product. Sift flour and add to butter base, stir quickly. When the mass already looks like a crumb, knead it with your hands, just not for a long time, otherwise the cookies will not be so crispy. The finished mixture turns out to be quite tight.

Put 1 tsp in the cookie dough. baking powder, you do not need to put it in the base for the tart.

7. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes to cool (or 2 hours is possible). Immediately, the workpiece cannot be rolled out, dry and wet ingredients must react, then the mass will be elastic and pliable.

Above, the process of making a dough from 300 gr was described. oils. For this amount of oil, you need to take 600 gr. flour. I will divide this oil base into 3 equal parts (100 grams of oil). It turns out for each part of 200 gr. flour. From the first part we will make a classic cookie, from the second part - tangerine tart, from the third - gingerbread cookies with chocolate.

Raw dough can be made ahead of time and frozen in the freezer. There it can be stored for several months.

Making shortbread gingerbread cookies

Additional ingredients:

• ground ginger - 1 tablespoon without a slide
• baking powder - 1 tsp without a slide
• nuts and chocolate for decoration

As you can see, the additional ingredients are dry, so they must be mixed first with flour, and then combined with the 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 slide. You can also add vanilla or vanillin if you wish.

For this baking, it is better to use baking powder, not baking soda, because baking soda acts immediately, and 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 butter mixture, knead the shortbread dough, just do not need to do this for a long time. Wrap in plastic wrap so that the mass does not dry out, and put in the refrigerator (from 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 tins and bake on parchment at 200 degrees for 15 minutes.

If you wish, you can decorate the cookies with chocolate with nuts. To do this, take any nuts and chop them (you can do this with a rolling pin). Take any chocolate, just not porous. Melt it in a water bath, do not overheat, otherwise it will exfoliate.

When the finished cookies have cooled slightly, dip half of them in chocolate and then in nuts. Place on parchment and set aside to set.

The cooked liver is very aromatic 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 tbsp.)
• butter
• almond flakes - for garnish
• powdered sugar - for decoration

From tangerines and lemon peel will be needed - 1 tbsp. and juice - 250 ml

In a meat base with 100 gr. oil add 200 gr. sifted flour. Baking powder does not need to be added to these baked goods, as in cookies. Knead the base with flour until crumbly, then quickly knead the dough for 1 minute. Wrap in plastic 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.

Pour boiling water over tangerines and lemon for a few seconds. Next, remove the fruit from the water and wipe it off with napkins. The next step is to grate the tangerine and lemon zest on the smallest grater. Rub, turning the fruit in a circle. Make sure that the white part does not rub off, only orange is needed for the zest, otherwise the filling will taste bitter. In total, 1 tbsp is needed. zest.

If desired, citrus zest can be replaced with finely chopped candied fruits. Or not use it at all. You can also put the zest in the dough rather than in the cream.

Squeeze the juice from fruits without zest. Do this in any way, the main thing is that the 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 cheesecloth or a sieve. Or squeeze the juice through a sieve using a fork. For the cream you need 250 ml of juice.

Combine the juice and citrus zest in one bowl. Add sugar to them, stir. Next, pour in the stirred eggs, also bring to a homogeneous state. You don't need to whip for a long time, just put everything together.

To prevent the cream from burning, 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 occasionally, 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 butter in the cream, melt it.

Dissolve the starch in cold water until a homogeneous gruel (for 2 tablespoons of starch, take 6 tablespoons of water). Add the starch to the cream and stir. Heat the cream until thickened for a few more minutes. Then set it aside to cool.

Never drop dry starch to thicken anything. Be sure to dilute it in cold water.

When the dough has cooled, remove it from the refrigerator. Take a form with high sides. The base for the tart should be rolled out thinly, about 2-3 mm thick. There are two ways to form a cake:

1. Place the mold on the parchment and cut a circle along the bottom of the mold with a knife. Place the dough on this circle of parchment and roll it thinly over this piece. Transfer the rolled sheet along with the parchment into a mold. Knead it with your hands, making the sides. It is not necessary to lubricate the mold additionally, the dough is greasy and will not burn.
2. Roll out the dough thinly, with a diameter larger than the bottom of the mold. Using a rolling pin, transfer it to the mold, lay it down and cut off the excess that hangs from the edges with a knife, form the sides.

To prevent the dough from rising during baking, you need to make it heavier. 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 must also be covered) and pour the 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 rim of the tart will be golden brown. Remove the baking dish, remove the parchment and beans, and bake for another 5 minutes. Then let the tart cool in the mold.

When the tart has cooled, remove it from the mold. To do this, gently turn the baking dish over to avoid breaking the baked goods. Fill the tart with cream. Put in the refrigerator for half an hour to completely solidify the cream.

When the cream has set, garnish the tart with almond flakes and powdered sugar.

Cut the tart gently and enjoy the delicious taste!

Classic shortbread cookies (white and chocolate)

Additional ingredients:

• baking powder - 1 tsp
• cocoa - 1 tablespoon

To make two types of classic biscuits, divide the 100g butter base. oil into 2 more parts. In the first part, put flour (100 gr. For 50 gr. Butter) and baking powder - 0.5 tsp.

The second part also needs flour and baking powder, but also cocoa. Cocoa is not added additionally, but replaces one spoonful of flour. That is, put flour on 1 tablespoon. 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, remember to wrap it in plastic wrap.

When the dough has rested, you can roll it out, about 5 mm thick and cut out cookies with cookie cutters.

To avoid clogging the dough with extra flour, roll it between two pieces of parchment paper. It is also good to use a cold board for this (also hide it in the refrigerator) and a cold rolling pin.

Cover the baking sheet with parchment; 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 15 minutes until browning.

Let the liver cool on a baking sheet. The taste of this cookie unfolds well with milk.

Prepare shortbread dough according to this recipe and you will have a masterpiece! Write in the comments what kind of baked goods you got. I wish everything to be delicious!

Delicate and crumbly products are obtained from shortcrust pastry, but only if it is mixed correctly. So that cookies or cakes are not hard, you need to know some of the intricacies of making shortbread dough. We will talk about this below.
Recipe content:

Shortcrust pastry products are always crumbly, because contain a lot of fat, like butter or margarine. This is what distinguishes the dough, which is why it is called shortbread. It is prepared easily and quickly, the main thing is to follow certain rules.

Secrets of making shortbread dough

• So the first secret is the temperature of the ingredients. The butter should be cold and hard, not frozen. Other foods should also be cold.
• The crumbly effect will be obtained only due to the large amount of oil. Therefore, you do not need to feel sorry for him.
• The flour must be sifted and rubbed with butter to a crumb consistency. It is important! Fat envelops the flour. The gluten in flour combines with moisture and creates crunch, crunchiness and softness, rather than firmness.
• Observe the proportion of flour and butter - 1: 2. Then there will be a pleasant result.
• The dough is kneaded by hand and not for long. Otherwise, the oil will melt, from which the products will not come out tender and soft.
• It is easier to roll out the dough after chilling in the refrigerator for half an hour. It will shrink and shrink.
• The products are baked in a preheated oven at 180-200 degrees.

• See the recipe -

• Caloric content per 100 g - 314 kcal.
• Servings - 700-800 g
• Cooking time - 15 minutes for kneading, 30 minutes for cooling

Ingredients:

• Flour - 500 g
• Eggs - 1 pc.
• Butter - 250 g
• Sugar - 1 tablespoon
• Salt - a pinch
• Baking soda - 1 tsp

Step by step preparation of shortcrust pastry:

1. Butter, cold temperature, not frozen, cut into slices.

2. Combine butter with flour sifted through a sieve.

3. Use quick knife movements to chop the flour into small flour crumbs. Add baking soda, salt and sugar and continue using the knife to distribute the food evenly.

4. In the flour crumbs, make a small indentation into which you drive the egg.

5. Stir the mixture with a fork or knife so that the egg is evenly distributed throughout the mixture.

6. Knead the dough with quick movements, collecting it into a lump. Here, in fact, you don't need to knead anything, just scoop up the dough from the edges to the middle, forming it in one whole "bun".

7. Wrap the dough in plastic and refrigerate for half an hour, or preferably an hour. The dough can stay in the refrigerator for 1-2 days. It can also be frozen for 3 months.
After a certain time, you can start baking cookies, pastries, cakes, pies. But keep in mind that since the dough contains a large amount of fat, the board and rolling pin should be chilled, so I recommend keeping them in the refrigerator for some time in advance. It is also important to roll out the dough very quickly as it must not be allowed to warm.

Note: You can add a special flavor and aroma to the dough. To do this, vanilla sugar, lemon or orange grated zest, crushed chocolate, cocoa powder, ground or chopped nuts, cinnamon, etc. are added to the composition. Add additives when kneading the dough and chill it in the refrigerator with them.

Many housewives love making baked goods with their own hands, putting their whole soul into this occupation. If you also belong to this category, be sure to remember how to make shortbread dough at home, because it is suitable for a lot of products: crumbly cookies, pies, tarts, baskets and other dishes. Do you like these pastries? Then find out how you can make a base for it in different ways.

What is shortcrust pastry

This is the name for a dense flour mass with sugar, butter, vegetable oil or other fat, for example, margarine. Baking powder is not added. The dough has a crumbly structure. Sometimes it is cooked with the addition of eggs or only yolks, a small amount of cold water. There are a lot of different recipes and every day there are even more of them. There are many desserts from this mass, and they are all called shortbread.

Compound

In the classic version, fat and sugar are added to the mass. However, over time, the number of recipes and ingredients used has increased. What can be added to the "sand":

1. Eggs or yolks without whites. They give tenderness, the sand mass is easier to roll out with them.
2. Flavors: nuts, coconut, raisins, cinnamon, citrus zest, vanilla.
3. Fermented milk products (sour cream, kefir). Raise the baked goods, make layers in it.
4. Baking powder. Adds airiness.
5. Vodka. Retains tenderness and friability.
6. Milk. Gives elasticity.

Kinds

There are several types of shortbread dough, depending on the added components, the purpose. There are the following types:

1. Saber. Classic sand base.
2. Breeze. Sugarless. For savory tarts, open pies.
3. Sucre. Sweet, oily and fragile base.

The sand mass is also divided into groups according to the kneading method. This influences the texture of the finished product and the taste. There are such types:

1. Chopped. Butter is chopped into crumbs with flour. The mass is suitable for shortbread pies that are baked immediately with filling.
2. Chopped puff pastry. Products are chopped not into small, but into large crumbs. The mass is suitable for the tops of closed cakes, because it rises well.
3. Shabby. Grind the flour with butter by hand, cool before baking. The mass is suitable for pies with liquid filling, cheesecakes and other dishes in which the cakes are prepared in advance.
4. Whipped. Beat butter with sugar, gradually adding eggs and flour. The mass is suitable for homemade cookies, muffins.

Shortcrust pastry

There are a huge number of sweet and savory dishes that you can make from the "sand". They are all different, but very tasty, so anyone will find something suitable for themselves. Some examples of what you can bake:

• cakes;
• pies: open, closed, grated;
• tarts;
• cookies;
• kurabye;
• products with curd fillings;
• cakes;
• bagels;
• cheesecake pies;
• Pizza;
• baskets;
• nuts with condensed milk;
• cobbler;
• curds.

How to make shortbread dough

All food is pre-cooled well for a long time. Then, in most cases, the butter is cut into small pieces and ground into crumbs with flour. Sometimes the mass is chopped with a knife. There are other recipes as well. In them, first, liquid ingredients are whipped manually or with a blender, and then butter and sifted flour are added. Then the mass is rolled into a ball, cooled and used.

Shortcrust pastry recipes

There are a lot of options and a person with any taste preferences will definitely find a suitable one for himself. The mass can be made both according to the basic recipe and according to the modified one: sweet and unleavened, with sour cream, with yolks, with milk, without eggs (lean shortbread), sugar. Some options are more suitable for dessert baking, others for hearty pies. You can even make a chocolate sand mass. Check out the best recipes.

Classic recipe

• Cooking time: 1 hour.
• Servings Per Container: 9 Persons.
• Calorie content of the dish: 418 kcal (100 g).
• Purpose: dessert.
• Cuisine: Scottish.

To make the perfect shortbread dough according to the classic recipe, a 3: 2: 1 formula is used. This means that 3 parts of flour have 2 oils and 1 sugar. Be sure to add egg yolks for the bunch. Sometimes, if the kneading does not work out, add a little water. All ingredients in the dish must be very cold. Only then will the mass come out plastic.

Ingredients:

• yolks - 3 pcs.;
• sugar - 135-150 g;
• flour - 450-480 g;
• butter - 320 grams.

Cooking method:

1. Chill fat in the freezer. Rub coarsely. Add to the flour-sugar mixture.
2. Rub the food into small crumbs with your hands.
3. Add the yolk. Knead, but not for long.
4. Roll into a ball, place in a bowl, cover with cling film. Refrigerate for 45 minutes, then use.

Shortcrust pastry for pie

• Cooking time: 75 min.
• Servings Per Container: 7 Persons.
• Calorie content: 442 kcal (100 g).
• Purpose: base for open or closed cake.
• Cuisine: American.
• Complexity of preparation: medium.

The crumbly dough base is perfect for baking shortbread cakes with sweet fillings. It turns out to be tender, slightly crispy, very tasty. A thin layer prepared in the following way should be perfectly baked. It turns out to be dense, unlike yeast dough. Do not worry that the filling will leak through it. Be sure to take note of the recipe for shortcrust pastry for the pie.

Ingredients:

• salt - a pinch;
• flour - 325 g;
• large eggs - 2 pcs.;
• butter (butter) - 175 g;
• granulated sugar - 90 g.

Cooking method:

1. Sift the wheat flour. Add grated, coarsely cold butter.
2. Grind the mass. It should make a crumb.
3. Add sugar, eggs, salt. Knead the mixture quickly and roll into a ball.
4. Wrap with plastic wrap, keep in the refrigerator for an hour.
5. Bake the pie at 180 degrees in the oven on a baking sheet lined with baking paper. It is necessary to lubricate the sheet with a small amount of oil.

For cookies

• Cooking time: 55 min.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 510 kcal (100 g).
• Purpose: dessert.
• Cuisine: Russian.
• Complexity of preparation: medium.

The taste of shortbread cookies is familiar to most people from childhood. In the days of the Soviet Union, absolutely every housewife knew how to cook this. Even in home economics classes in schools, girls learned to make dough for shortbread cookies. You can even serve such a dessert on a festive table. Although the cookies look simple, they will amaze guests with their great taste.

Ingredients:

• margarine - 0.2 kg;
• powdered sugar - 205 g;
• soda - 0.5 tsp;
• flour - 410-440 g;
• salt - 0.5 tsp;
• eggs - 2 pcs.

Cooking method:

1. Cut the margarine into small pieces. Stir in powdered sugar, salt, eggs, baking soda.
2. Add the flour in small portions.
3. Roll up a ball and refrigerate for a couple of hours.

For pies

• Cooking time: 75 min.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 412 kcal (100 g).
• Purpose: appetizer.
• Cuisine: Latin American.
• Complexity of preparation: medium.

Crumbly dough shortbreads are made in many cuisines around the world. In most countries, their variations with different savory fillings are called "empanadas". Such pies with minced meat and mushrooms are especially tasty. Inside, the products remain juicy, while on top they are covered with a crispy ruddy crust. Learn how to make chilled dough for them.

Ingredients:

• butter - 220 g;
• water (ice cold) - 160 ml;
• vinegar 9% - 2 tbsp. l .;
• flour - 560 g;
• salt - 2 tsp;
• eggs - 2 pcs.

Cooking method:

1. Mix dry ingredients. Mash with chilled butter, cut into pieces. Better use a blender.
2. In a separate bowl, beat eggs with vinegar and water.
3. Combine the butter mixture with the egg mixture. Knead and roll into a ball. Leave in the refrigerator for an hour.

For cakes

• Cooking time: 75 min.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 395 kcal (100 g).
• Purpose: dessert.
• Cuisine: French.
• Complexity of preparation: medium.

The simple shortbread dough recipe that you will learn now is easy to remember and reproduce. Using it, you will make an excellent base for baskets and other cakes with different creams: butter, butter, chocolate, fruit. The recipe is so easy that anyone can master it, even one who has never cooked desserts.

Ingredients:

• flour - 1.5 cups;
• soda - a couple of pinches;
• sugar - half a glass;
• salt - a pinch;
• margarine - 150 g;
• egg - 1 pc.

Cooking method:

1. Mash the egg with salt and sugar. Add soft margarine. Whisk.
2. Stir the rest of the dry foods, sift. Add to bowl.
3. Knead into a homogeneous soft sand mass, roll into a ball. Leave for a quarter of an hour under the plastic wrap at room temperature.

On margarine

• Cooking time: 45 min.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 485 kcal (100 g).
• Cuisine: European.
• Complexity of preparation: medium.

It is not necessary to add butter to baked goods. It can be perfectly replaced with special margarine. It costs significantly less and is available in all grocery stores. Using the following recipe, you can easily make a crumbly dough for pie, pastries, cookies. Desserts prepared on its basis will appeal to both adults and little gourmets.

Ingredients:

• soda - 2 tsp;
• sugar - 300-320 grams;
• eggs - 2 pcs.;
• margarine - 0.3 kg;
• flour - 0.7 kg.

Cooking method:

1. Place the margarine on the steam bath. When dissolved, add sugar to it. Stir.
2. Whisk by adding eggs.
3. Add sifted flour in small portions.
4. Quench the baking soda with vinegar and add to the product. Knead the dough. Roll into a ball. Wrap with plastic wrap. Refrigerate for 20 minutes.

On yolks

• Cooking time: 45 min.
• Servings Per Container: 18 Persons.
• Calorie content of the dish: 396 kcal (100 g).
• Cuisine: European.
• Complexity of preparation: medium.

Making shortcrust pastry on yolks is an easy process that will not take much time and will bring pleasure. Most of all, such a mass is suitable for cookies sprinkled with crushed nuts, coconut flakes or cocoa powder. It can also make an excellent base for an open or closed cake. Learn how to make this versatile dough.

Ingredients:

• salt - two pinches;
• butter - 0.4 kg;
• powdered sugar - 0.3 kg;
• ripper - 1.5-2 tsp;
• egg yolks - 8 pcs.;
• flour - 3.5-4 cups.

Cooking method:

1. Whisk the softened butter with the icing sugar and salt in a mixer or food processor.
2. Add yolks. Continue whisking until the powder is completely dissolved.
3. Combine flour and baking powder. Sift.
4. Add in small portions, mixing in a loose mass.
5. Refrigerate for a while and use.

On sour cream

• Cooking time: 2.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 423 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

The dough prepared according to the following recipe is perfect for shortbread cakes, pies, cookies, it turns out to be very tender and crumbly. For a change, you can also use any flavoring, for example, a little vanillin or almond flavor. The mass is kneaded without using a mixer or blender, so it turns out to be very light.

Ingredients:

• butter - 130-150 g;
• yolks - 2 pcs.;
• baking powder - 1 tsp;
• homemade sour cream - 150 ml;
• vanilla sugar - 2 tsp;
• flour - 360 g;
• salt - 0.5 tsp;
• sugar - 2 cups.

Cooking method:

1. Cut butter, mix with sugar, salt, vanilla.
2. Sift the ripper and flour mixture
3. Rub the mass with palms until crumbly.
4. Add yolks, sour cream.
5. Collect the mass into a ball. Wrap with plastic wrap. Refrigerate for 2 hours.

Milk

• Cooking time: 100 min.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 441 kcal (100 g).
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

There are not so many crumbly dough recipes, and this is surprising, because shortbread from it turns out to be excellent. Biscuits are especially good - tender, with a light milky aroma. These pastries are perfect for morning or evening tea. A little condensed milk, homemade preserves or jam can be served with the cookies. Although even without anything, the dessert will be great.

Ingredients:

• milk - 0.1 l;
• flour - 0.5 kg;
• butter - 360 g;
• yolks - 4 pcs.;
• icing sugar - 200 g.

Cooking method:

1. Combine flour with sweet powder.
2. Add soft butter.
3. Grind everything with a fork into crumbs.
4. Enter whipped yolks, milk.
5. Knead and twist the ball, wrap with foil. Keep in the refrigerator for half an hour.

Quick shortcrust pastry

• Cooking time: 45 min.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 428 kcal (100 g).
• Purpose: base for baking.
• Cuisine: European.
• Complexity of preparation: medium.

The hostess does not always have time to wait until the mass cools down and reaches the required consistency within an hour. If you use the following recipe, then you can make baked goods in 40 minutes. This is a great option for those cases when guests are on the doorstep, and they have nothing to offer for dessert. The dough is prepared from simple ingredients that almost all housewives have at home.

Ingredients:

• flour - 0.3 kg;
• cool water - 6 tbsp. l .;
• salt - two pinches;
• yolks - 2 pcs.;
• butter - 150 g.

Cooking method:

1. Combine flour with salt. Add cold oil.
2. Knead the mass into crumbs with your hands.
3. Add yolks, water.
4. Stir. Blind the ball.
5. Keep in the refrigerator for half an hour and use.

Crumbly

• Cooking time: 85 min.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 438 kcal (100 g).
• Purpose: base for baking.
• Cuisine: European.
• Complexity of preparation: medium.

Loose dough is loved by many people, because it turns out to be sandy, very tender and melts in the mouth. Sweet pastries are especially good with him: tarts, baskets with cream. Having shown your imagination, you can use such a dough for savory shortbread pies with meat, mushrooms or vegetables. Be sure to refrigerate all food items well before cooking.

Ingredients:

• flour - 0.5 kg;
• water - 3-4 tbsp. l .;
• butter - 0.3 kg;
• eggs - 2 pcs.;
• sugar - 2 tsp;
• salt - 2 tsp

Cooking method:

1. Grind flour with finely chopped butter.
2. Put eggs, sugar, salt.
3. Knead the mixture quickly by adding water.
4. Roll up the ball. Wrap with plastic wrap, let stand for half an hour in the refrigerator.

Soft

• Cooking time: 35 min.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 435 kcal (100 g).
• Purpose: base for desserts.
• Cuisine: European.
• Complexity of preparation: medium.

The dough prepared according to the following recipe turns out to be very pleasant to the touch, soft. Suitable for shortbread desserts, because it is sweet in itself. By kneading this mass, you can prepare a delicious fruit pie, baskets. The dish contains a minimum amount of ingredients. You only need flour, egg yolks, a little granulated sugar.

Ingredients:

• yolks - 4 pcs.;
• sugar - 0.2 kg;
• oil - 0.5 kg;
• flour - 0.6 kg.

Cooking method:

1. Cut the melted butter, mix with sugar.
2. Beat the mixture with a mixer.
3. Add yolks. Whisk.
4. Add the sifted flour in small portions with a spoon.
5. Knead the dough and use.

No eggs

• Cooking time: 35 min.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 484 kcal (100 g).
• Purpose: base for dessert.
• Cuisine: European.
• Complexity of preparation: medium.

It is not necessary to put eggs in baked goods, because some people, for one reason or another, do not eat this product. If you use the following recipe, you will understand that without them, the shortbread dish will turn out wonderful. You will end up with a smooth curd and shortbread dough that can serve as the basis for a wonderful fruit pie. Learn how to cook it right.

Ingredients:

• sugar - 100 g;
• sifted flour - 0.4-0.5 kg;
• salt - 0.5 tsp;
• cottage cheese - 0.4 kg;
• butter - 250 g;
• baking powder - 2 tsp.

Cooking method:

1. Mix butter (soft) with cottage cheese.
2. Add sugar. Stir, and when the mass becomes homogeneous, salt.
3. Add the sifted flour and baking powder in small portions. Do not stop stirring.
4. Knead the mass. Roll into a ball. Hold in the freezer for a quarter of an hour.

Sugarless

• Cooking time: 45 min.
• Servings Per Container: 6 Persons.
• Calorie content: 431 kcal (100 g).
• Purpose: base for baking.
• Cuisine: European.
• Complexity of preparation: medium.

The elastic dough prepared according to the following recipe is universal, suitable for any baking, both sweet and hearty. With it you can make cakes, shortbread pies, cakes and tartlets, pizza, rolls and many other mouth-watering dishes. A sugar-free recipe will come in handy for any housewife in her culinary piggy bank. Find out how to cook it.

Ingredients:

• cold water - 4 tbsp. l .;
• butter - 200 g;
• flour - 340 g;
• egg yolk - 2 pcs.;
• salt - 2 pinches.

Cooking method:

1. Sift the flour. Add soft, diced butter.
2. Chop the mass with a knife until you turn it into crumbly crumbs.
3. Whisk the yolk and water with a fork.
4. Add to the crumb. Knead. Form a ball. Keep in the refrigerator for half an hour.

No flour

• Cooking time: 65 min.
• Servings Per Container: 8 Persons.
• Calorie content: 384 kcal.
• Purpose: base for baking.
• Cuisine: European.
• Complexity of preparation: medium.

In some cases, baking is not made with flour, although this is extremely rare. Lots of eggs are added. There are also margarine, sugar and a little lemon zest. The main component can be replaced with starch. You, as in all previous cases, can make a shortbread cake, cakes, baskets, cake. Try to make dough according to this recipe, it will turn out no worse than flour.

Ingredients:

• starch - 0.6 kg;
• grated lemon zest - 1 tsp;
• margarine - 0.6 kg
• eggs - 10 pcs.;
• sugar - 0.6 kg.

Cooking method:

1. Whisk the margarine into a thick foam. Mix in half the starch.
2. Beat eggs with lemon zest. Combine with the other half of the starch.
3. Stir everything. Roll up, cool in the refrigerator.

Video

Sometimes you want to enjoy some baked goods. And the more successful it is, the greater the feeling of satisfaction. Each of us has a favorite delicacy based on shortbread dough. A skilled hostess can add her favorite ingredients to the classic recipe, which will allow you to create an individual culinary masterpiece.

Shortcrust pastry

This is a semi-finished product that is used in the preparation of flour products both on an industrial scale and at home. It turns out when mixing different ingredients and is the basis of many recipes, therefore, how tasty the finished dish will be largely depends on it. In this case, you need to know what kind of dough is being prepared for what purpose and how to knead it correctly.

The dough can be prepared using two different technologies:

• yeast;
• yeast-free.

In the manufacture of the first technology, yeast is used as a leavening agent. There are two possible methods here: sponge (first the sourdough is kneaded, and then the dough itself) and bezoparny (the dough is used immediately after kneading).

Yeast-free dough is divided into biscuit, shortbread and puff pastry. Each of them is prepared according to its own technology and is significantly different in taste.

The classic recipe of which is based on the observance of the ratio of 3: 2: 1 (flour / butter / sugar), is used for baking cookies and pies, also found in some recipes for pastries and cakes.

Classic shortbread dough

The right shortbread dough is very tasty and tender. The classic recipe suggests several options:

• flour, butter, sugar, water, egg yolk;
• flour, butter, sugar, water;
• flour, butter, sugar, eggs, soda, vanillin;
• flour, butter, sour cream, sugar, soda, baking powder.

Such a dough is prepared easily and quickly, it turns out to be very tender and crumbly.

Shortbread dough, the classic recipe of which necessarily includes butter, is kneaded in several ways. It depends on what consistency the oil is in. Frozen is rubbed on a grater, hard butter from the refrigerator is cut into cubes with a knife, softened is put into flour and mixed with a mixer, melted butter is poured out and also mixed. If you need to get lean shortbread dough, then butter is replaced with vegetable oil.

Cookie dough

Freshly made homemade shortbread cookies have a unique taste and delicate aroma. This is where the simplest is the best. Such cookies, intended for perhaps, will take longer to cook than to show off on the dinner table.

Classic does not contain any frills, unnecessary ingredients. Such cookies are good because they are served warm, sometimes still hot, as they say, in the heat of the heat. This is its charm and consists. Their shape also makes such cookies especially attractive: you can cut out animals, flowers and stars.

So, let's take the necessary products:

• 200 g butter;
• 100 g granulated sugar;
• 2 eggs;
• 2 cups of flour;
• 0.5 tsp soda.

Let's start cooking:

If desired, raisins, cocoa powder, nuts can be added to the mass before baking.

Pie dough

The classic recipe for shortcrust pastry for a pie allows you to well retain the moisture that is released from the fruit during baking. At the same time, the cake remains crispy on the outside, and so that it does not flow, you need to put a little starch in the filling.

The minimal version of such a test looks like this. Take as ingredients:

• 235 g flour;
• 115 g butter;
• 115 ml of water.

Preparation:

1. We put all the products and equipment in the refrigerator for ten minutes.
2. Cut the butter into small cubes with a knife and then chop it with flour.
3. Add ice water to fine oil crumbs and collect the dough in a lump.
4. Having wrapped it in a film, we send the dough to the refrigerator for half an hour.
5. We put it on the table, roll it out, add the filling and send it to the oven.

If everything is done using this technology, the dough will be crispy and will not form bubbles when baking.

The cake can be served open or closed, on a baking sheet or in a tin. As a filling for such a pie, you can take strawberries, cherries, wild berries, apples. You can simply sprinkle the filling with sugar, or you can pour the berries or fruits with gelatin dissolved in yogurt. This delicacy will be appreciated by everyone.

Wonderful dessert

The classic shortbread dough forms a beautiful golden brown crust during baking. A recipe with a photo of a finished product is a vivid example of this.

The dough made according to the previous recipe is very suitable for a pie with berries. The only thing that can be added to the ingredients is granulated sugar. In addition to sweetness, it also forms a pleasant aromatic crust, which will give the finished product a beautiful appearance.

Such a pie will be a wonderful dessert, it goes very well with milk, juice, compote. The enthusiastic praise of loved ones will be the reward for the efforts in making the cake.

Various shortcrust pastry products

Recently, shortcrust pastry products have become very popular, because they are prepared simply, and they have a homemade taste.

Dough made correctly has a crumbly texture and a sweetish taste. It can be used to make closed and cakes, cakes, bagels, tartlets. They will decorate the festive table, and are also suitable for a modest evening tea party.

Wonderful shortcrust pastry, the classic recipe of which is supplemented with kefir, will go to bagels with jam. Kefir makes the dough very elastic, which makes it possible to roll a bagel filled with a fragrant filling.

Shortbread dough, the classic recipe of which allows you to roll it out very thinly, will be an excellent base for cheesecake with cottage cheese. Children love this pastry very much, because it has a very delicate creamy taste.