Delicious shortbread dough. How to make shortcrust pastry

Homemade shortcrust pastry is simply amazing! Crumbly cookies and cake layers, chestnuts and truffles ... There are so many delicious things you can cook!

Today I will tell you the simplest recipe for shortbread dough, on the basis of which I bake most of the crumbly goodies. The recipe is simply gorgeous: there is nothing at all, fuss too, and the taste of baking is amazing!

Initially, it was a recipe for Trufelki cookies that I read in the newspaper. But, after experimenting, I was convinced that the dough is also great for other culinary delights - like Chestnut cookies and Basket cakes.

There are, of course, other, more complex recipes for shortcrust pastry, for example, on yolks, or tart dough. They are also good and tasty, perhaps you will like some options even more. But it was this recipe that was the first one that I mastered, and cookies from it invariably delight the household. Therefore, I share with you! 🙂

Ingredients:

• 1 pack of margarine, or better - butter, especially if you cook for kids! (250g);
• 2 cups of flour;
• 2 tablespoons of sugar;
• 1 teaspoon of soda without top;
• 1 tablespoon of vinegar.

Shortcrust pastry recipe:

I share the main secret right away. It is very important which margarine you take for the test. Once I bought by weight, inexpensive - the dough turned out completely different. Not crumbly! So take margarine in packs, and the best effect is given by a special one, marked “for lush pastries” or “Pampushok for a fluffy biscuit”, because you live in Ukraine 🙂.

Better yet, buy good butter for baking. Not spread or margarine, namely butter - it will be more expensive, but better for health.

So, pour the flour into a bowl or on the table, as you prefer. Cut softened margarine into pieces of flour. To soften, do not melt it - just hold it for 20 minutes at room temperature.

We knead the margarine with flour with our hands, and soon we will get a “sand crumb”. Pour sugar, soda into it, quench with vinegar and continue to knead. If it seems that there is not enough flour, you can add a bit.

At one point, the crumbs will begin to stick together, and now you will have a whole lump of shortcrust pastry. Keep it in the fridge for 15 minutes before shaping. Then the dough will cool and will not soften sharply when placed in the oven.

We bake products from shortbread dough over medium heat for about half an hour, until dry dough with a stick and a golden color.

Good delicious day, dear readers! I really like shortcrust pastry. As a child, my mother baked crumbly and tender cookies from it. And what is doubly nice - it can be used for both sweet and savory pastries. Today I will share with you a classic shortbread dough recipe that is suitable for making pies, cookies and even a cake.

Have you ever wondered where shortcrust pastry came from? And I became interested in the history of the emergence of a delicious recipe, and I began to study it. Unfortunately, there is very little information about this on the Internet.

It is only known that the recipe appeared somewhere in the 12th-13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the remnants of the dough at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became the way we know it now.

Moreover, the components of the dough can be varied - done with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fasting days. The quality of baking did not change. It is only necessary to take into account that if there is butter in the dough, the baking turns out to be very high-calorie.

And if you are on a diet, then you should refrain from tasty, but adding volume to the waist, desserts. But if summer is still far away, and you have not joined the team of those who are losing weight, then you can treat yourself to delicious pastries. You will not regret.

Another interesting fact from history. They say that our Empress Catherine II was very fond of a crumbly and tasty dessert. And every morning she started with a cup of aromatic coffee and a sweet basket of dough that melts in her mouth. Let's learn how to make shortcrust pastry.

Classic shortcrust pastry recipe

The classic recipe for shortcrust pastry consists of butter, flour and sugar taken in different parts.

For instance:

• 100 grams of sugar;
• 200 grams of oil;
• 300 grams of flour.

For cooking, all foods must be cold, otherwise they may come into conflict with each other and separate. At the same time, the dough will turn out to be tight and poorly rolled out, baking will become tough.

First, mix sugar and butter. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbly. Just do it quickly before the butter melts. At the last stage, knead the dough very quickly with your hands, roll it into a ball, wrap it with cling film and send it to the refrigerator to rest for 30-50 minutes.

This is the easiest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My all-time favorite version of this recipe without the use of eggs. I tweaked it to my liking.

What you need:

• Butter - 170 grams;
• Sugar - 80 grams;
• Wheat flour - 210 grams.

I make it in a combine. In a bowl, beat sugar and butter, cut into pieces for convenience, at high speeds. The oil has previously stood for a little while until it is slightly softened, so that it whips more easily. Then I add flour. Beat on low speed just a little bit, until it begins to gather in lumps. After that, I transfer it to the form and ram it. This is the recipe I use to make lemon bars, you can see the full recipe here.

For other pastries, roll the mass into a lump, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like to serve appetizers in the form of tartlets. It is both aesthetically pleasing and delicious. But again, high in calories, because the composition includes butter. In this case, you can take a lighter filling to balance the usefulness and calorie content.

What do we need?l

• Butter or margarine 200 grams;
• Flour 250 grams;
• Egg 1 piece;
• A pinch of salt.

This time we will cook savory dough. It is ideal for tartlets and open pies, such as quiche or tart... First cut the butter into pieces. But it must be cold. Combine with flour until smooth.
Break the egg into a separate bowl and add a pinch of salt. We beat everything and send it to a cup with flour and butter. Thoroughly and quickly knead delicious dough for tartlets at home.

We wrap the finished lump of dough in cling film or put it in a plastic bag and send it to rest in the refrigerator. During this time, you can prepare the filling.

Options for fillings for tartlets:

1. From eggs, cheese and garlic;
2. Overcook mushrooms with onions;
3. Ham with cheese and cucumber;
4. Olivier salad;
5. Crab sticks with egg;
6. Caviar;
7. Red fish with potatoes;
8. Liver paste.

I will not dwell on the fillings in detail - they are not difficult to prepare.
After the dough has rested, roll it into a thin layer and cut it out with a shape or glass of notch. If you have cupcake molds, then we put our blanks there. You can not lubricate the walls, since the dough is very fatty in consistency due to oil. Prick all over the bottom with a fork.

You can pour pre-washed peas, beans or other cereals on the bottom so that the dough does not rise and looks beautiful. You can, of course, just knead it into shape with your hands. But in this case, it is unlikely that it will be possible to achieve a flat surface, and this will be ugly. Therefore, I advise you to first roll out a layer of dough.

If there are no molds, you can cut squares or rectangles with a curly pizza knife or a regular one, chop and bake, and then use them like crackers. You will also get an original serving for decorating the table.

Bake in the oven (be sure to preheat) at a temperature of about 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, keep an eye on the temperature and condition of the tartlets. As soon as they are covered with an even tan, take them out and let them cool a little. And only after that, release them from the mold, after gently picking them from the walls with a knife.

Shortcrust pastry with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent shortbread cakes and cookies. You can also cook tender ones.

What will be needed?

• Flour 180 grams;
• Oil 75 grams;
• Sugar or powdered sugar 50 grams;
• Sour cream 75 grams;
• Yolk of one egg.

As always, the products must be chilled for the best and correct kneading. Cut the cold butter into cubes, add the sifted flour and sugar. Grind quickly with your hands to crumbs. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a cup with crumbly crumbs.

The main thing here is not to overdo it with kneading by hand. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. At the same time, contact with the test is minimal, which is required. I wrap the resulting lump in a film and send it to winter in the refrigerator. Shortbread dough on sour cream is ready for use in 20-40 minutes.

It will make excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortcrust curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is lighter and healthier than the classic recipe. I like the taste of cottage cheese in bulk. Moreover, the consistency of the dough depends on the granularity of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If wet, then correspondingly more. Here you already need to look, and in the process of cooking, adjust the amount of flour.

So, what do we need for shortcrust curd dough:

• Cottage cheese of any fat content 200 grams;
• Butter 120 grams;
• Sugar 50-70 grams depending on your preference (sweeter or not);
• Flour 200-250 grams;
• Half a pack of baking powder;
• 1 egg;
• A pinch of salt.

Cooking process:

1. Cut the butter into pieces, keep in the refrigerator, and then mix with sugar;
2. Add the egg and mix again thoroughly, but quickly;
3. Pour the cottage cheese into a cup and knead the mass with a fork until smooth;
4. Add some flour, baking powder and a pinch of salt. Here, already look, if the mass sticks strongly to your hands, then add more flour. You should get a homogeneous piece of dough;
5. Wrap in cellophane and refrigerate.

The shortbread-curd dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortcrust pastry technology

To properly prepare the dough, you need to follow certain rules. Now we will consider them.

1. All products must be refrigerated. Only under this condition is the correct elastic dough obtained;
2. Use only quality products. You can replace the butter with margarine, but I would not recommend it. The quality of margarine is inferior to butter;
3. You can’t knead the dough for a long time - it will become dense, it is more difficult to roll it out and when finished it turns out to be tough and rough;
4. If you shifted the oil, then it will melt and the products will turn out to be too crumbly. The same thing can happen if too many yolks are added to the mass;
5. An excessive amount of flour and water leads to a deterioration in the quality of the product - it becomes tight and non-plastic. I don't add water.
6. The dough should be rolled out with a thickness of 3 mm to one centimeter. If thicker, add baking powder.
7. If the cake is burnt in places, it means that you rolled it unevenly;
8. To obtain a more uniform structure, instead of sugar, it is better to use powdered sugar;
9. Bake on a baking sheet on baking paper, without greasing anything. There is a lot of fat in the dough.

Subject to these simple requirements, shortcrust pastry will always turn out for you, and you will delight your loved ones with homemade cakes, using not only the classic shortcrust pastry recipe, but also all of the options listed above. Soon I will tell you what you can cook from it. If you want to be in the know, subscribe to updates! I wish you a pleasant tea!

Hello, our dear readers and guests of our site. Today I will tell you all the secrets of a successful shortcrust pastry. Depending on what product you will bake, you will choose the right recipe for yourself.

I’ll tell you frankly, I wrote this post for a long, very long time, because I got confused. I collected information on the Internet, clarified it in books and even from French bloggers. I tried to structure it so as not to miss anything. The dough is kind of like dough - everything is simple, not like yeast, but the cooking methods made me difficult.

Have you noticed in the recipes how to cook shortbread dough, two different options are described everywhere:

1. Grind the softened butter with sugar and eggs, then flour is added.
2. Cold butter is rubbed (chopped) with flour, and then eggs beaten with sugar are added.

Sometimes the same recipe is prepared in these different ways. Do you end up with the same baked goods? Let's figure it out.

So the first option is shortbread dough, and the second option is considered chopped.

But let's start with the basics of cooking. We will remember and sort out the completely obvious properties of products that you know even without me, and there will be nothing new here. The bottom line is to learn how to apply this knowledge about making the perfect shortcrust pastry in the future.

Shortbread dough should be crumbly. How to achieve this? It is necessary to know a little which component in the test has what properties.

• Flour. Flour, as you know, can be different, but here the amount of gluten, gluten is important to us. Translated from Latin, gluten is glue. The less it is, the dough will be more friable. Sometimes starch is added to flour. It is allowed to add another type of flour, for example, oatmeal cookies are mixed with oatmeal.
• Butter. Butter is fat, it keeps flour from sticking together. The higher quality and fatter the oil, the tastier the pastries will be. Butter in some recipes is replaced with cooking oil (such as lard). Previously, such fat was sold on a par with margarine and in the same packages of 250 g, now I have not seen it anywhere in stores. Can butter be substituted for margarine? Probably you can. And in Soviet times, all recipes in culinary notebooks were made on margarine. See for yourself according to your financial capabilities, but I still recommend using butter. Do not forget that margarine is a compound fat that is difficult for the body to digest and is poorly excreted from it.
• Eggs and water. It is the link between flour and butter. Depending on the recipe, it is added in a certain amount so that the mass is kneaded with dough, otherwise everything will not connect. Protein is like glue, so for a more sandy effect, it is better to use only yolks.
• Sugar. Since the dough must be cooked quickly so that the butter does not have time to melt, it is best to replace with powdered sugar. Another option is to grind with eggs until the crystals are completely dissolved.
• Salt. Salt must be in any dough, even in sweet ones, a small pinch is enough to set off the taste, salt shows the taste of sugar, makes it brighter. With salt, the dough will not seem bland.
• Soda or baking powder. Soda is not put in shortbread dough, flowability is achieved through proper preparation, but some housewives, not confident in their abilities, resort to baking powder. With baking powder, baking shortcrust pastry will surely succeed. So it's your choice.
• Additional flavoring ingredients. By adding different ingredients to taste, such as vanilla, cocoa, lemon peel, a variety of nuts, dried fruits, chocolate drops, ground ginger, cinnamon, you will get a new exquisite taste and aroma.

Now you know how the components work, but there are still mandatory conditions, so to speak, the technological process that must be observed. These conditions are the same, no matter what recipe you cook below.

• All ingredients must be weighed on a scale. The recipe in cups, spoons is not suitable here, the recipe must be strictly observed in grams. Of course, you can use measuring cups, but be sure to follow the recipe more precisely. Use the table of measures of weights and volumes.
• Dry ingredients according to the recipe (flour, salt, soda or baking powder, cocoa powder, ground nuts) are mixed before cooking. But remember that cocoa is equivalent to loose, i.e. to flour. Therefore, if you add cocoa powder to the dough, then reduce the same amount of flour in the recipe (for example, reduce 1 tablespoon of flour and add 1 tablespoon of cocoa powder).
• If you are preparing chopped dough, then all kitchen utensils (beating bowl, whisks, rolling board, rolling pin) should be cold.
• Shortbread dough cannot be kneaded for a long time, just combine all the crumbs into a lump and knead a couple of times. Strike out.
• The finished shortbread dough must be cooled, put in a plastic bag, tightly closed and sent to cool in the refrigerator for at least 30 minutes, and preferably for an hour. To make the dough cool faster and better, do not put it in a kolobok, flatten it slightly. Why is it necessary to refrigerate at all? Look, butter, when heated, separates into milk fat and liquid. You could observe this if you cooked ghee, and remaining cold in the mass with flour will prevent the flour from absorbing moisture, because there is gluten in the flour, it combines with the liquid and adds viscosity to the dough.
• Roll out the dough in an even layer, otherwise thinner layers will be more dried in the oven. If one large cake is baked, it must be pricked over the entire surface with a fork. Bake the shortcrust pastry in a preheated oven at 200°C, placing the pastries in the middle of the oven on the standard top-bottom oven setting, until lightly golden.

France is considered the founder and unsurpassed leader of the confectionery art. So in France, shortbread dough is divided into three types: pâte brisée (basic chopped dough), pate sablee (chopped sweet) and pate sukree (delicate sweet shortbread dough). Completely unfamiliar names, incomprehensible to ordinary housewives, but familiar to everyone according to the cooking technology.

Basic chopped shortcrust pastry or pâte brisée

It is considered the most universal, basic test. Pate Brize is used to make mostly savory pastries such as meat pies, open pies with vegetables or Quiche.

Pate Brize is a chopped pastry made with only flour, water and a moderate amount of butter, and no sugar or salt is added to it.

• Flour - 250 g
• Butter - 125 g
• Ice water - 50 ml
• Salt - a pinch

As a rule, it is prepared with the help of a combine-mixer, but it can be easily done by hand.

Put the well-chilled butter on the flour and chop with a knife (grate or cut into small cubes), grind with flour until fine mealy crumbs are obtained. Gradually adding cold water, quickly combine the dough into a ball. Send to refrigerator.

Due to large grains of cold butter, when moisture evaporates during baking, the dough acquires the properties of layering. Sometimes such dough is called false or pseudo-puff.

Depending on the proportions of water, flour and butter, you can even make dough for the cake layers of the famous and beloved Napoleon cake.

Chopped shortcrust pastry or pate sablee

This is the same chopped dough as the base, but with slightly different proportions of ingredients, or rather, with the addition of sugar, eggs and, if necessary, water.

• Flour - 250 g
• Salt - a pinch
• Butter - 125 g
• Sugar - 60 g Eggs - 1 pc.

Mix dry ingredients. Put the well-chilled butter on the flour and chop with a knife, when there are small pieces of butter, grind them with flour until fatty flour is formed.

Separately, grind the eggs with sugar and pour the egg mass into the flour. Knead a tight dough.

Sweet or savory shortcrust pastry (pate sukree)

Shortcrust pastry is the simplest and easiest to make of all, in my opinion. Cookies from it turn out to be crumbly, just melt in your mouth, and a wide variety of cookie shapes can be formed. From shortcrust pastry, you can cook, for example, kurabie and Viennese cookies, ringlets with nuts, baskets with protein cream and many, many more different sweets. Shortcrust pastry is an excellent base for cakes with curd and fruit fillings, and is also suitable for jam pie.

Depending on the amount of flour, the dough will either be softer or denser.

The ideal proportion is 1-2-3, i.e. 1 part sugar, 2 parts butter and 3 parts flour. And, mind you, this is in grams.

The shortcrust pastry recipe for one-two-three looks like this

• Sugar - 100 g
• Butter - 200 g
• Flour - 300 g
• Egg - 1 pc. whole or two yolks
• Salt - a pinch
• Baking powder - 1 tsp

But sometimes another proportion is more justified in the recipe, namely, twice as much flour as butter, especially if milk or sour cream is added to the dough.

How to cook shortcrust pastry?

Mix flour, baking powder, salt.

The butter should be at room temperature and take it out of the fridge about one hour in advance. Rub the butter with sugar until the grains disappear, and preferably with powdered sugar, then add the eggs, and, continuing to knead, gradually add flour, knead a soft dough with a spoon.

At the end of kneading, you can help yourself with your hands to combine the whole mass into a lump.

Wrap in cling film and refrigerate for 1 hour.

It is good to prepare such a dough in advance, put it in the cold at night, and quickly form cookies in the morning and be content with fresh pastries for tea for breakfast.

We noticed that during the cooking process there are no grains of butter, the butter is ground with sugar and eggs, and, therefore, large voids do not form when heated in the oven, as in minced meat. Due to this, the dough will turn out more tender.

I hope you understand the specifics of cooking. Maybe I missed something, write in the comments, we will discuss together.

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 shortbread dough 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;
• cookies;
• 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.
• Number of 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.
• Number of 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-curd dough, which 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.
• Number of 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.

1. Butter of cold temperature, not frozen, cut into pieces.

2. Combine the butter with the flour sifted through a sieve.

3. Chop the flour with quick movements with a knife to make fine flour crumbs. Add soda, salt and sugar and continue to move the knife so that the products are evenly distributed.

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

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

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

7. Wrap the dough in plastic and refrigerate for half an hour, or better an hour. The dough can be kept in the refrigerator for 1-2 days. It can also be frozen for up to 3 months.
After a certain time, you can start baking cookies, cakes, cakes, pies. But keep in mind that since the dough contains a large amount of fat, the board and rolling pin must 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, because. it must not be allowed to warm up.

Note: the dough can be given a special taste and aroma. To do this, vanilla sugar, grated lemon or orange zest, crushed chocolate, cocoa powder, ground or chopped nuts, cinnamon, etc. are added to the composition. Additives should be put when kneading the dough and together with them it should be cooled in the refrigerator.