How to make shortcrust pastry for cookies. How to make classic shortcrust pastry

Hello dear readers. Probably few people do not like shortbread cookies and shortbread pies. I am no exception, for me, even biscuit dough is not as tasty as shortbread. Creamy, crispy, crumbly taste of cookies will not leave anyone indifferent. Children especially love cookies from shortcrust pastry. When I was little, my mother often made shortbread cookies. It was so delicious! There are many recipes for shortcrust pastry, I have tried different recipes. Each recipe is interesting and original. Preparing the dough is very simple, quick and easy, and the result is always pleasing. Cookies and pies made from shortcrust pastry are loved by everyone, both children and adults.

Perhaps not everyone knows how to make shortbread dough for cookies or pie. The dough recipes are very different, but the meaning is the same, it is very tasty. Today I will share proven recipes and secrets.

Secrets of making shortcrust pastry

For the preparation of shortcrust pastry, sugar, flour, butter, sour cream, mayonnaise, egg, vanilla are used.

Secret #1 It is imperative that shortbread dough after cooking should be placed in the refrigerator for at least 20 minutes, but the time can increase up to 1 hour. For the fastest cooling of the dough, it is placed in the freezer.

Secret #2 It is not recommended to knead the dough for a long time, sometimes it is enough to collect it into a ball and place it in the refrigerator. If you knead the dough for a long time, then the pastries can be tough, and not crumbly and tender.

The finished product is baked very quickly, the main thing is to monitor readiness and prevent burning.

Secret #3 The baking sheet on which the cookies or pie is baked can be greased with butter or margarine, in some recipes they are also sprinkled with flour. But you can cover it with parchment and that will be enough.

Secret #4 If you roll out the cookie dough thinly, the cookies may burn or dry out in the oven.

Secret #5 When baking one large cake, it must be pricked over the entire surface with a fork.

Now what about the ingredients for making the dough.

Oil. You can use butter or margarine, in my opinion shortbread cookies taste better with butter. In some recipes, the butter should be grated or cut into cubes and used cold, while in others it should be at room temperature.

In some recipes, butter is combined with flour to form crumbs, and may even be whipped into a fluffy foam.

Sour cream. Mayonnaise. Sometimes mayonnaise or sour cream is used to make shortcrust pastry. You can buy sour cream in the store or use homemade. As for mayonnaise, it is better to buy mayonnaise with at least 67% fat content

Sugar. Sugar is used to make cookies, sometimes sugar is replaced with powdered sugar in the recipe. Powdered sugar makes the cookies softer.

Eggs. Yolks. This is the link. Store-bought eggs can be used. And if you want to cook shortbread dough on yolks, then it is advisable to use homemade eggs. In such eggs, orange yolks and dough turn out to be very beautiful in color.

Salt. In recipes, salt is an obligatory component, but I do not exclude that the dough can be prepared without salt. Just salt sets off the taste of sugar and makes the taste of cookies brighter.

Soda. Baking powder. Baking powder is added to the shortbread dough, soda can be used, but do not forget to extinguish it with vinegar.

Flour. Flour is used to make shortbread cookies; in some recipes, starch can be added to shortbread dough.

Ground nuts. Nuts are added to taste and at will, but this is not at all necessary, nuts only add some piquancy to the dough, it turns out delicious. Especially interesting is the taste of cookies with the use of almonds. Almonds are crushed with a blender into dust, after removing the skin from it.

Vanilla. Vanilla is not a required component of shortcrust pastry, but it is desirable. Since vanilla gives a unique flavor to pastries. I do not advise using other spices, as you can spoil the taste of shortcrust pastry. The dough is unique in that it has a creamy aroma and taste with light hints of vanilla.

Additional components for the test. You can use cocoa, in which case you get chocolate shortbread dough. You can also add drops of chocolate, jam, jam, cottage cheese (for filling), dried fruits, lemon or orange zest are used.

Easy cookie dough recipe

Dough Ingredients:

• 2 eggs
• 250 grams of butter
• 1 cup of sugar
• 3 cups flour
• 1 sachet of vanilla sugar
• 0.5 teaspoon baking powder

1. Beat eggs and sugar until white, immediately add vanilla sugar. Add softened butter to this mixture.

If desired, you can add a few chopped nuts to the dough, for a piquancy of taste. I sometimes add 100 grams of almonds or walnuts. I grind the nuts with a blender into dust.

2. Mix flour and baking powder.

3. Combine butter, eggs, sugar, flour and knead the dough.

4. Knead the dough on the table, after sprinkling the table with flour. Knead the dough until elastic and smooth.

5. We place the dough, after wrapping it with plastic wrap in the refrigerator for 40 minutes.

6. Take the dough out of the refrigerator. We divide into several parts, roll out each part and cut out hearts, stars, circles, etc. figures with molds.

7. Bake for 20 minutes in a preheated oven. The oven is heated to 180 degrees.

Recipe for shortcrust pastry for cookies "Kurabie"

Ingredients:

• 180 grams of butter (butter should be soft)
• 75 grams of powdered sugar (preferably powdered, not sugar)
• 1 egg white
• a bag of vanilla sugar (you can just vanilla)
• one pinch of salt
• 220 grams of sifted flour

These cookies are very tasty with jam inside. Spread cookies on a baking sheet using a pastry bag. And in the center we put a little jam. You can replace the jam with chocolate drops or marmalade. I already prepared. It's very easy to prepare.

1. After preparing the ingredients, we begin cooking. Beat with a mixer softened butter with powdered sugar, vanilla, salt. Add protein. It turns out a homogeneous, smooth mass.

2. Now add flour and mix the dough. It is very convenient to do this with a spatula or spoon. Add flour in batches. Gather the dough into a ball. The dough turned out smooth, soft, tender, fragrant.

3. We place the dough in a bag with a nozzle and spread the shortbread cookies on a baking sheet at a distance from each other. Put the jam in the center.

4. Bake in the oven for 10 minutes. The cookies bake very quickly, so it's important that they don't burn.

Chocolate shortbread dough. Easy cocoa recipe

Ingredients:

• 1 egg
• 80 grams of sugar
• 125 grams butter
• 225 grams of flour
• 25 grams cocoa powder (I really like golden label cocoa)

Combine flour with cocoa.

1. Mix sugar and butter. Combine with cocoa and flour. Grind the mass into crumbs and add 1 egg. Form the dough into a ball and knead.

2. Before preparing cookies or a pie from chocolate shortbread dough, it must be placed in the refrigerator for 20-30 minutes.

You can cut diamonds, squares, hearts from cookie dough, or you can cook it, which is also quite interesting.

How to make delicious shortcrust pastry. Pie Recipes

In addition to cookies, we also love shortcrust pastry pies. They can be cooked with cottage cheese, berries, jam, etc. stuffing. If you haven't tried these pies yet, I highly recommend it, it's delicious.

Ingredients:

• 200 grams of flour
• 150 grams of butter
• 100 grams of sugar
• 1 small egg
• 1 teaspoon baking powder

Agree, the ingredients are quite simple, and photos and a step-by-step recipe will make it easier to prepare shortcrust pastry.

1. To prepare the dough, you need to combine the flour with a baking powder, add the cold butter cut into cubes or grated on a grater.

2. We grind everything crumbs, you need to do this with your hands. To the resulting mass, add sugar, egg and knead the dough.

It turns out a very elastic dough with a creamy aroma, and if vanilla is also added to the dough, there will be a creamy vanilla aroma.

3. Place the dough in the refrigerator for 30 minutes. Just wrap the dough in plastic wrap or place it in a plastic bag.

After half an hour, you can already start cooking the shortcrust pastry pie.

The pie is usually cooked in a split pan or pan. I cook in split form. Again, any toppings can be used.

I like to cook with cottage cheese or jam, as well as with fresh berries and fruits.

You can leave some of the dough to decorate the top of the cake. You can make strips of dough and lay them out so that rhombuses form on the surface of the shortcake, or you can rub the dough on a grater.

This will be a grated pie. By the way, I have a dough recipe for grated pie.

How to make shortbread dough for grated pie

Dough Ingredients:

• 300 grams of butter (can be replaced with margarine)
• 1 egg
• 1 st. Sahara
• 1 teaspoon baking soda quench 9% vinegar
• 4 cups flour
• a pinch of salt

This pie is very easy to make. The first time I tried a grated pie at a friend's, I liked the pie, so I immediately copied the recipe from her cookbook. This recipe is for a large sheet, for a large family. And also, it can be prepared when you are waiting for guests. With tea, coffee, compote, very tasty.

1. Combine softened margarine or butter with egg and sugar. We repay a teaspoon of soda with vinegar and add to the dough, do not forget about the salt.

3. 1/4 of the dough is immediately removed in the freezer, and the rest of the dough for 20 minutes in the refrigerator.

4. We grease the baking sheet with margarine, sprinkle with flour, you can cover it with parchment. We take the dough out of the refrigerator. Distribute the dough on a baking sheet.

5. Spread jam or jam on top. Sprinkle with nuts and raisins if desired.

6. We take out the dough from the freezer and three it on a coarse grater on top of the pie.

7. The cake is baked for 20-25 minutes. Keep an eye on the pie.

Shortcrust pastry recipes are very simple, I think everyone will find a recipe they like. In addition, there are quite a few shortcrust pastry recipes. Here is another recipe for mayonnaise shortcrust pastry.

Shortcrust pastry with mayonnaise

Ingredients:

• 200 grams of butter
• 200 grams of mayonnaise
• 200 grams of sugar
• 1 egg
• 400 grams of flour
• 0.5 teaspoon soda quench with 9% vinegar
• vanilla sugar

1. Before preparing cookies, remove all products from the refrigerator, they should be at room temperature.

2. Mix mayonnaise, sugar, butter, egg in a deep container. You can do this using a spoon or beat with a mixer. Add slaked soda.

3. Gradually, in small portions, you need to add flour. Pour the flour sifted through a sieve into half a glass and mix with the main mass.

4. Knead the dough and send it to the refrigerator, do not forget to wrap the dough with plastic wrap.

5. Be sure to place the dough in the refrigerator for an hour. We form cookies on mayonnaise by cutting out various figures. You can roll the shortbread dough into walnut-sized balls and flatten them with a fork. This will make a very nice pattern.

6. Shortbread cookies are baked on mayonnaise for 15 minutes at a temperature of 180 degrees. Cookies are tiny, tender, crumbly, crispy.

Shortcrust pastry on yolks - recipe

Dough Ingredients:

• 200 grams of butter
• 3-4 yolks
• 150-200 grams of powdered sugar
• 1 teaspoon baking powder
• a pinch of salt
• 2 cups of flour

1. All foods must be at room temperature. To prepare the dough, beat soft butter with powdered sugar with a mixer. Add egg yolks to the mixture and beat until fluffy.

2. Gradually add the sifted flour mixed with the baking powder. Mix the dough with a spoon or spatula. Do not knead the dough for a long time otherwise the cookies will be tough. Place the dough in cling film and refrigerate.

3. Place the dough in the refrigerator for 40 minutes. We form cookies from the dough and put them on a baking sheet. The dough is baked for 10 minutes at a temperature of 180 degrees. The cookies are very tiny, so after baking, remove the cookies from the baking sheet and let them cool.

I hope that the recipes will help you prepare delicious shortcrust pastry for cookies or pie.

Doing baking with your own hands, putting your whole soul into this activity, is loved by many housewives. If you also fall into this category, be sure to remember how to make shortcrust pastry at home, because it is suitable for a mass of products: crumbly cookies, pies, tarts, baskets and other dishes. Do you love this kind of food? Then find out how you can make the base for it in different ways.

What is shortcrust pastry

This is the name of a dense flour mass with sugar, butter, vegetable oil or other fat, such as margarine. No leavening agent is added. The dough has a crumbly texture. Sometimes 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 such a 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 proteins. They give tenderness, it is easier to roll out the sand mass with them.
2. Flavorings: nuts, coconut, raisins, cinnamon, citrus peel, vanilla.
3. Dairy products (sour cream, kefir). Raise the pastry, make layers in it.
4. Baking powder. Adds airiness.
5. Vodka. Keeps tenderness and friability.
6. Milk. Gives elasticity.

Kinds

There are several types of shortcrust pastry depending on the added components, purpose. There are such types:

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

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

1. Chopped. Butter is chopped into crumbs with flour. The mass is suitable for shortbread pies, which are baked immediately with the filling.
2. Puff chopped. Products are chopped not into small, but into large crumbs. The mass is suitable for the top of closed pies, because it rises well.
3. Frayed. The flour is ground with butter by hand, cooled before baking. The mass is suitable for pies with a liquid filling, cheesecakes and other dishes in which the cakes are prepared in advance.
4. Whipped. Beat butter with sugar, gradually introducing 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 sand. They are all different, but very tasty, so anyone will find something suitable for themselves. A few examples of what can be baked:

• cakes;
• pies: open, closed, grated;
• tarts;
• cookie;
• kurabye;
• products with curd fillings;
• cakes;
• bagels;
• cheesecake pies;
• pizza;
• baskets;
• nuts with condensed milk;
• succulents;
• cottage cheese.

How to make shortcrust pastry

All products are pre-cooled well for a long time. Then, in most cases, the butter is cut into small pieces and ground with flour into crumbs. Sometimes the mass is chopped with a knife. There are other recipes too. Liquid ingredients are first whipped in them manually or with a blender, and then butter and sifted flour are added. The mass is then 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 the right one for himself. The mass can be made both according to the basic recipe and according to the modified one: sweet and fresh, on sour cream, on yolks, on milk, without eggs (lean sand), sugar. Some options are more suitable for dessert pastries, others for hearty pies. You can even make chocolate chips. Check out the best recipes.

Classic recipe

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

To make the perfect shortcrust pastry according to the classic recipe, the formula 3:2:1 is used. So, for 3 parts of flour there are 2 oils and 1 sugar. Be sure to add egg yolks for a bunch. Sometimes, if the kneading fails, a little water is added. All components of the dish should 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 the fat in the freezer. Rub coarsely. Enter into the sugar-flour mixture.
2. Grind the food with your hands into small crumbs.
3. Add yolk. Knead, but not for long.
4. Roll into a ball, put in a bowl, cover with cling film. Keep in the refrigerator for 45 minutes, then use.

Shortcrust pie dough

• Cooking time: 75 min.
• Servings: 7 persons.
• Calorie content of the dish: 442 kcal (100 g).
• Purpose: the basis for an open or closed pie.
• Cuisine: American.
• Difficulty of preparation: medium.

The crumbly dough base is excellent for baking shortbread pies with sweet fillings. It turns out tender, slightly crispy, very tasty. A layer of small thickness prepared in the following way should bake perfectly. It turns out dense, unlike yeast dough. Do not worry that the filling will flow through it. Be sure to take note of the shortcrust pastry recipe 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 wheat flour. Add coarsely grated cold butter.
2. Break up the mass. Should be a crumb.
3. Put sugar, eggs, salt. Quickly knead the mass and roll into a ball.
4. Wrap with cling film, keep in the refrigerator for an hour.
5. Bake the cake 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: 12 persons.
• Calorie content of the dish: 510 kcal (100 g).
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty of preparation: medium.

The taste of shortbread cookies is familiar to most people from childhood. During the Soviet Union, absolutely every housewife knew how to cook this. Even in home economics classes in schools, girls learned how to make shortbread dough. You can even serve such a dessert on the 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 margarine into small pieces. Mix with powdered sugar, salt, eggs, soda.
2. Introduce flour in small portions.
3. Roll into a ball and refrigerate for a couple of hours.

For pies

• Cooking time: 75 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 412 kcal (100 g).
• Purpose: snack.
• Cuisine: Latin American.
• Difficulty of preparation: medium.

Shortbread pies made from crumbly dough are prepared in many cuisines of the world. In most countries, their variations with various savory fillings are called empanadas. Especially tasty are such pies with minced meat, mushrooms. Inside the products remain juicy, on top they are covered with a crispy golden brown. Learn how to make chilled dough for them.

Ingredients:

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

Cooking method:

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

For cakes

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

The simple shortcrust pastry recipe you will learn now is easy to remember and reproduce. Using it, you will make an excellent basis 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 before.

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. Rub the egg with salt and sugar. Put soft margarine. Whisk.
2. Mix the rest of the dry products, sift. Add to bowl.
3. Knead a homogeneous soft sand mass, roll into a ball. Leave for a quarter of an hour under the film at room temperature.

On margarine

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

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

Ingredients:

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

Cooking method:

1. Place margarine on the steam bath. When it dissolves, add sugar to it. Stir.
2. Beat by adding eggs.
3. Introduce the sifted flour in small portions.
4. Extinguish the soda with vinegar and add to the product. Knead the dough. Roll into a ball. Wrap with cling film. Keep 20 minutes in the refrigerator.

On yolks

• Cooking time: 45 min.
• Number of servings: 18 persons.
• Calorie content of the dish: 396 kcal (100 g).
• Cuisine: European.
• Difficulty of preparation: medium.

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

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. Beat softened butter with sugar and salt with a mixer or in a food processor.
2. Add yolks. Continue whisking until the powder is completely dissolved.
3. Mix flour and baking powder. Sift.
4. Add in small portions, kneading a soft mass.
5. Refrigerate for a while and use.

On sour cream

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

The dough prepared according to the following recipe is perfect for sand cakes, pies, cookies, it turns out very tender and crumbly. For a change, you can use any flavoring additives, for example, a little vanillin or almond flavor. The mass is kneaded without the use of 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 the butter, mix with sugar, salt, vanilla.
2. Sift the ripper and flour mixture
3. Rub the mass with your palms until crumbly.
4. Add yolks, sour cream.
5. Gather the mass into a ball. Wrap with foil. Keep in refrigerator for 2 hours.

On milk

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

There are not so many recipes for crumbly dough, and this is surprising, because shortbread baking from it turns out to be excellent. Cookies come out especially good - tender, with a slight milky aroma. This cake is perfect for morning or evening tea. You can serve a little condensed milk, homemade jam or jam with the liver. Although even without anything, the dessert will be great.

Ingredients:

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

Cooking method:

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

Quick shortcrust pastry

• Cooking time: 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 428 kcal (100 g).
• Purpose: basis for baking.
• Cuisine: European.
• Difficulty 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, you can bake 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 made 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 butter.
2. Knead the mass into crumbs with your hands.
3. Add yolks, water.
4. Stir. Blind the ball.
5. Keep half an hour in the refrigerator and use.

crumbly

• Cooking time: 85 min.
• Servings: 6 persons.
• Calorie content of the dish: 438 kcal (100 g).
• Purpose: basis for baking.
• Cuisine: European.
• Difficulty of preparation: medium.

Loose dough is loved by many people, because it turns out short, very tender and melts in your mouth. With it, sweet pastries are especially good: tarts, baskets with cream. Having shown imagination, you can use such a dough for savory shortbread pies with meat, mushrooms or vegetables. Be sure to chill all the ingredients for the dish well before you start 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. Quickly knead the mass by adding water.
4. Roll the ball. Wrap with cling film, let stand for half an hour in the refrigerator.

Soft

• Cooking time: 35 min.
• Servings: 12 persons.
• Calorie content of the dish: 435 kcal (100 g).
• Purpose: basis for desserts.
• Cuisine: European.
• Difficulty of preparation: medium.

The dough prepared according to the following recipe is 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 includes a minimum number of ingredients. All you need is flour, egg yolks, a little sugar.

Ingredients:

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

Cooking method:

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

without eggs

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

It is not necessary to put eggs in baking, because some people for one reason or another do not eat this product. If you use the following recipe, you will understand that even without them, the shortbread dish will turn out wonderful. You will have a smooth shortcrust pastry that can serve as the basis for a wonderful fruit pie. Find out how to cook this 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. Butter (soft) mix with cottage cheese.
2. Add sugar. Stir, and when the mass becomes homogeneous, salt.
3. Add sifted flour with baking powder in small portions. Don't stop stirring.
4. Knead the mass. Roll into a ball. Keep in the freezer for a quarter of an hour.

Sugarless

• Cooking time: 45 min.
• Servings: 6 persons.
• Calorie content of the dish: 431 kcal (100 g).
• Purpose: basis for baking.
• Cuisine: European.
• Difficulty of preparation: medium.

The elastic dough prepared according to the following recipe is universal, suitable for any pastry, both a sweet pie and a hearty one. With it you can make cakes, shortcakes, cakes and tartlets, pizza, buns and many other delicious dishes. A sugar-free recipe is useful to any housewife in her culinary piggy bank. Learn 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 it turns into a crumbly crumb.
3. Whisk the yolk with water with a fork.
4. Add to crumble. Knead. Form a ball. Hold in the refrigerator for half an hour.

Without flour

• Cooking time: 65 min.
• Number of servings: 8 persons.
• Calorie content of the dish: 384 kcal.
• Purpose: basis for baking.
• Cuisine: European.
• Difficulty of preparation: medium.

In some cases, baking is not done 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, will be able to make a sand cake, basket cakes, a cake. Try to cook the dough according to this recipe, it will turn out no worse than flour.

Once upon a time, I was completely confused in the concepts of “shortbread dough”, “sweet chopped”, “unsweetened chopped” - the set of products is the same, but the cooking technology and the finished result are different. If you also want to understand, read carefully, I will quickly “unravel” you =)

So, flour, butter, yolks. Let's figure out what each ingredient is responsible for in the test.

Flour

For shortcrust pastry, you need to choose flour with a low protein content. In our reality, this is ordinary white flour of the highest grade. Part of the flour can be replaced with rice, rye, corn, buckwheat or whole grains, oatmeal, cocoa powder or ground nuts. This substitution will make the dough crumbly and complicate its taste. Gluten - translated from Latin (gluten) is glue. The less gluten in the flour, the more loose and crumbly the dough will turn out, so if you find flour with a low gluten content, grab it. It is more useful) And it will come in handy for crumbly dough!

Butter

The oil should be of the highest quality in composition, with a high fat content (at least 82%), the proportion of oil in the composition is large enough, so its taste will affect the taste of the whole dough. In some recipes, butter is replaced with interior fat. This composition guarantees both density and friability at the same time.

Depending on the recipe, the ratio of flour and butter varies, usually in the 1:1 range (i.e., flour and butter are the same amount by weight). But some recipes give a 2:1 ratio (twice as much flour as butter). The more oil in the dough, the more tender and crumbly it turns out. It is very important to take this into account when choosing a recipe for an open pie: if the dough is very tender, then the heavy filling will not hold.

Granulated sugar

This is perhaps the only type of dough in which you can vary the amount of sugar to your taste without fear of spoiling its structure. In unsweetened pies, sugar in the dough can be completely abandoned. But there are also recipes in which the amount of sugar reaches 80% of the mass of all other ingredients. The main thing to remember is that excess sugar can make the finished cake hard and overly rosy.

Brown sugar will add a caramel flavor and aroma to baked goods. Sometimes granulated sugar is replaced with powdered sugar, with it the dough comes out softer and denser at the same time.

Eggs

They play the role of a liquid in the dough, along with water, milk, any fermented milk products used in recipes. Sometimes whole eggs are mixed in, often only the yolks or only the whites. It must be remembered that the yolk of an egg is fat, and the protein is water. Would you like a sweeter pastry? Use "fatty" liquid in the dough! That is, shortbread dough on water will always be denser and easier to taste than dough on yolk and milk.

Soda and baking powder

According to the rules, neither soda nor baking powder is placed in shortbread dough, since looseness is ensured by proper preparation, but some housewives insure themselves in this way, resorting to the help of baking powder. With baking powder, baking will surely succeed.

Salt

Salt must be added so that the dough is not bland and its taste manifests itself, use the finest salt you can find.

Shortcrust pastry with cream

The most delicate dough of all types of shortbread due to the fact that water is practically excluded in the composition. It is convenient to work with such a dough: it perfectly retains its shape when rolling out.

Shortcrust pastry with sour cream

To prepare this option, the entire volume of liquid according to the recipe is replaced with sour cream. The acid contained in sour cream softens the gluten, thereby adding friability and elasticity. Such a dough does not shrink much during baking, tasty and tender.

How to knead shortcrust pastry?

To know how to knead correctly, let's figure out what happens during kneading. Oil in the form of tiny particles is mixed with flour. Fat so quickly envelops the grains of flour that it does not allow gluten to develop. And since there is not enough liquid in the eggs and butter for the development of gluten, the dough is crumbly.

Generally speaking, there are three mixing methods:

• italian way
• cream method
• "chopped dough" method

But no matter which option you prefer, you need to remember the main thing: you can’t knead such a dough for a long time. After adding the liquid - collect the dough into a ball and you're done!

Butter shortbread dough for cakes, cookies, sweet pies

The dough obtained with this method of kneading is rightfully called shortbread. If you press on a piece of such a dough, it will crumble like sand into tiny crumbs. It can be kneaded with a spoon, using a mixer or a food processor. From such a test you can cook delicious.

Ingredients (for two pie bases):

• Flour - 250 g
• Butter - 180 g
• Sugar - 200 g
• Yolk - 1 pc.
• Egg - 1 pc.
• Salt - a pinch

Take the butter out of the fridge an hour before cooking so it is warm and pliable when kneading. Put the butter in a convenient bowl, add granulated sugar and rub with a spoon or spatula to a light cream. Stir the egg and yolk into the mixture and, stirring, achieve uniformity. Sift flour with salt and add to the rest of the ingredients. Knead the dough with quick movements. If you are working with a mixer, turn on the lowest speed. As soon as all the flour has crept into the dough, it is ready. The dough is so tender that without pre-cooling it is impossible to work with it.

This dough is perfectly stored in the freezer, it is very convenient to prepare it for future use.

The most durable shortbread dough for pies with a "lattice"

The dough according to this recipe is so strong and elastic that it can be easily used for sweet pies covered with a “lattice” of dough, for pastries with heavy fillings, for free-form pies. The temperature of the oil is very important here: cold, but not from the freezer. Cut into cubes, the butter should easily retain its shape, but when pressed with a knife, it should be easy to flatten.

For 1 semi-closed cake with a diameter of 24-26 cm:

• Flour - 400 g
• Fine granulated sugar or powdered sugar - 120 g
• Salt - 1/2 tsp

Cooking

The butter should be cut into cubes with sides of 1 cm. Sift all the dry ingredients into the bowl of a blender / mixer, add the chopped butter. Turn on the blender to the lowest speed and as you knead the dough, make sure that the oil is evenly distributed in the bowl. You can slightly increase the speed, but not to the maximum, otherwise the oil will heat up very much and soak the flour.

When all the butter particles are ground with flour, stop the mixer, clean the dough from the blender knives / mixer blades. Add the icing sugar/granulated sugar, let them mix into the butter-flour crumbs (this should take no more than a second).

Turn the dough out onto a floured work surface and knead 2-3 times. Flatten the dough into a disc shape, wrap with cling film and refrigerate for at least 30 minutes, up to a day.

Sweet chopped dough (sugar) for cookies and cakes

Products from such a dough are not only crumbly and tender, but also layered. The principle of preparation is that the flour is “chopped” or ground with butter until a crumb is formed, then the liquid is poured in and the dough is quickly kneaded. If a uniform fine crumb is formed, the dough will look like shortbread. If the size of the crumbs - the size of a pea or small beans - looks like a puff. Combining crumbs with pieces will give a sandy-layered structure.

Sweet chopped dough can be both unsweetened (breeze) and sweet (sugar).

Ingredients for 1 open cake with a diameter of 26-28 cm:

• Flour - 250 g
• Cold butter - 200 g
• Sugar - 100 g
• Yolks - 2 pcs
• Salt - 1/2 tsp

This type of dough can be used to prepare, for example,.
Chop the butter into pieces of various shapes. Sift the flour onto a work surface or into a bowl, sprinkle with salt and sugar. Put the pieces of butter on the flour, grind with your fingertips or with a knife until you get a fine-grained mixture. Collect the crumbs in a slide, make a depression in the middle into which pour the yolk and 1 tbsp. l. milk. Gather the dough into a ball. If you can't do this, add 1 more tbsp. l. milk. Knead the dough 2-3 times to make it even. Shape into a ball, flatten into a disc, wrap in cling film and refrigerate for 30 minutes, preferably 4 hours.

Unsweetened chopped dough (breeze)

I prepare this type of dough according to this recipe:

• Flour - 150 g
• Butter at room temperature - 110 g
• Salt - 1/2 tsp
• Yolk - 1 pc.
• Cold milk / water - 1-2 tbsp. l.

It is very convenient to knead chopped dough in a food processor or in a blender bowl with a knife attachment. Pour the flour, salt into the bowl, cut the butter into small pieces. Turning on short impulses for 3-4 seconds, turn the contents of the bowl into crumbs. Add milk and yolk. Turn on the food processor until the dough comes together in a ball (usually no longer than 1 minute).

Based on such a test, you can cook a delicious pie -.

How to bake shortcrust pastry

There are two ways to bake: the first is to fill the sand base with the filling and bake everything together. The second - first we bake the base until half cooked, after that the filling is laid out on it, baked together with the dough together. Thanks to pre-baking, the dough does not become sticky from a moist and juicy filling.

To make the dough basket beautiful and regular in shape, the “blind baking” method is often used, that is, without filling, but under load. Usually this technique is used for open pies, to make sure that there is a well-baked dough under the filling.

How to do it: Place baking paper slightly larger than the base on the dough base. Put the beans (beans, peas) for weighting and put in the oven to bake for 15-20 minutes at 190-200 C for 15-20 minutes. Then take out the mold, remove the weight of paper and return the mold to the oven for 5-7 minutes. The load allows the dough to keep its shape - the sides do not fall off, and the bottom does not rise.

The general rule is this: in recipes for pies with liquid fillings, it is advisable to pre-bake the basket. Pies with crumbly and thick fillings can be baked in one go.

I wish you only successful experiments in the kitchen! I hope the information on how to make shortcrust pastry will come in handy many times!

Make good shortcrust pastry at home, not everyone succeeds the first time, so in our article we will try to tell in the most detail how to make soft, tasty and beautiful shortbread dough on your own.

Many hostesses know that dishes made from shortcrust pastry are very airy and literally melt in your mouth. This type of dough differs from the usual one in that it contains a lot of fat. Of course, shortcrust pastry dishes are probably not suitable for diet breakfasts, but for those who are not used to counting calories, such yummy will be just right!

If the dough is well kneaded, then it will be possible not to add edible salt, which will best affect the taste of baking.

Another secret of high-quality shortcrust pastry is not to let it heat up.

During the kneading process, try to open the windows and ventilate the room well, make sure the table or board is cool enough before kneading the dough on it. And one more thing: try to minimize the time during which you will knead your shortbread dough, as this will limit its heating.

The structure of the finished dough should be smooth, matte and in no case shiny. If, nevertheless, it so happened that the dough is a little shiny, then send it for a while to the refrigerator or to any other cool place. When it cools a little, it will begin to knead better and stop sticking to your hands.

Pay special attention to rolling out the dough, as the thicker the layer, the worse it will bake. Carefully roll out the dough until its thickness is no more than 8 millimeters. Otherwise, do not complain that your dish is hopelessly spoiled.

When baking products from shortbread dough, you can not lubricate the baking dish with oil, since a sick amount of it is already contained in the dough itself. The oven must be preheated before baking, and the dough itself must be pricked several times with a fork before being sent to the oven.

If you are going to make shortbread dough much earlier than you will bake it, then we advise you to send it to the freezer until the very moment of baking. Shortbread dough can be stored in the freezer for about three months.

Before preparing the dough, sift the flour well and mix it thoroughly with chilled butter or margarine so that something resembling a crumb comes out. In this case, the dough will turn out crumbly and airy.

Some hostesses recommend kneading shortbread dough only with your hands, and not using special electrical appliances. This way you can control the temperature of the dough and refrigerate it the moment it starts to heat up. And, besides, any dish cooked with your own hands, and not with the help of a machine, turns out to be much tastier and more beautiful.

And now let's take a closer look at the most popular recipes with which you can make delicious shortcrust pastry at home.

Classic recipe

In order to independently make the perfect shortbread dough according to the classic recipe, you will need the following set of products:

flour: 3 tbsp.;

butter: 300 g;

powdered sugar: 1 tbsp.;

chicken eggs: 2 pcs.;

soda: ¼ tsp;

First, carefully sift the flour, then pour all the other ingredients on top. Remember that the oil must be chilled. It should be added last, cut into small pieces.

Now we knead the dough very, very quickly, achieving its uniformity, after which we send it to the refrigerator for an hour, after covering it with cling film.

Before you make something from the finished shortcrust pastry, it must be removed from the refrigerator, kneaded and rolled out well. The thinner the dough comes out, the better. Bake such a dough at a temperature of at least 200 degrees.

Soft shortbread dough

Shortcrust pastry prepared according to this recipe is incredibly soft and airy, and after cooking it literally melts in your mouth. To make shortbread dough soft, we need the following set of products:

flour: 3 tbsp.;

chilled butter: 450 g;

chicken eggs: 3 pcs.;

granulated sugar: 2/3 tbsp.;

soda: ¼ tsp;

lemon juice: 1 tsp;

Thoroughly mix the eggs and sugar with butter, then mix the flour with salt and soda, which should first be quenched with pre-prepared lemon juice. Now we mix all the ingredients as quickly as possible, knead the dough and send it to the refrigerator for one hour.

Such a dough is much softer than the classic shortbread dough, so in order to cook it, such a dough should be spread on a baking dish.

Dough with sour cream

Shortcrust pastry with the addition of sour cream turns out to be very lush and has a very pleasant aftertaste, which gives a dairy product. To make the dough according to this recipe, you should stock up on the following ingredients:

flour: 3 tbsp.;

chilled butter: 250 g;

sour cream: 1 tbsp.;

granulated sugar: 2 tbsp. l.;

lemon juice: 1 tsp;

salt: 0.5 tsp;

Grind the chilled butter with a grater, then mix it with sour cream. In the same container, sift the flour, add the rest of the ingredients and start kneading the dough. You need to do this as quickly as possible so that it does not have time to heat up.

When the shortbread dough is ready, send it to the refrigerator for at least two hours, after which you can cook delicious pastries from it.

Using the recommendations from our article, you can always quickly make delicious and proper shortcrust pastry at home. From this dough, very tasty bagels, cookies and pies are obtained, which your family and friends will surely like. See the video below for more information.

Don't know how to make shortcrust pastry?

We will teach you!!! See our detailed step by step recipe with photos in this article below.

Love sand pies?

We offer you to plunge a little into home cooking and cook shortcrust pastry yourself, relying on a step-by-step recipe with photos for clarity.

Cooking secrets:

• There are no special secrets when creating shortcrust pastry, but you should definitely sift the flour, this will saturate it with oxygen.
• In order for the dough to come out homogeneous and tender, it must be thoroughly kneaded. Many hostesses do this in a food processor, then the dough comes out more elastic. But even kneading it with your hands, it is possible to achieve such an effect, you just need to make a little effort.
• But after this, it is better to let the dough rest a bit in the cold so that it becomes more pliable and ready for modeling.

How to make shortcrust pastry correctly?

Ingredients

• 350 grams of flour;
• 200 grams of butter;
• 110 grams of sugar;
• 1 egg;
• 1 teaspoon baking powder;
• a pinch of salt.

Instruction:

Remove the butter from the refrigerator some time before preparing the dough so that it becomes soft and plastic. Divide the oil layer into several smaller pieces to make it easier to work with. But do not melt it on the stove, then you get a completely different result.

Prepare a spacious container, place soft butter inside, pour the indicated portion of granulated sugar. The dough with this amount of sugar will turn out to be moderately sweet. Also be sure to add a pinch of salt, it will emphasize the sweetness. Stir the mass intensively for several minutes to dissolve the sugar crystals in the oil as much as possible.

Pre-sift the right amount of flour through a special sieve, this will save it from debris. And it is also worth noting that baking with sifted flour is more airy.

At the same time, you can add a spoonful of baking powder, which will make the dough softer and fluffier.

When all the ingredients are in place, it will be difficult to knead the dough with a spoon, then you can let the palms of your hands enter.

After a long kneading, you should get a single piece of plastic dough, which should be placed in a bag, tightly closed and loaded for 25 minutes in the refrigerator.

After the time has elapsed, the shortcrust pastry is ready to use.