shortcrust pastry

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, cold
• 100 g powdered sugar
• 2 egg yolks
• Salt
• vanilla sugar
• Lemon(s) peel

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Quickly knead all ingredients into a dough. Wrap in cling film and let rest in the refrigerator for at least half an hour. General information about shortcrust pastry: Shortcrust pastry is also called “one-two-three dough” because of its ingredient ratio (1 part sugar, 2 parts butter, 3 parts flour). It is a high-fat, crumbly dough that has a wide range of uses, e.g., for cookies, tea cakes, tart bases, etc. The dough’s flavor can be varied by adding peeled almonds (= white Linzer dough), unpeeled almonds (= brown Linzer dough), or melted chocolate dipping sauce. The most important thing during preparation is to knead the dough together as quickly as possible, as overworking the butter in the dough will soften and the dough will lose its binding power. Experts refer to this as “burning.” If it does become burnt, you can thicken the dough again with a little milk. Adding egg yolk not only enhances the flavor of the dough but also improves its binding. After letting it rest in the refrigerator for at least half an hour, the shortcrust pastry is rolled out to approximately 2 cm thick and shaped into the desired shape by cutting or cutting. Larger areas of shortcrust pastry are pricked (pierced) at regular intervals with a fork to prevent blistering. Shortcrust pastry should be baked without excessive color, as this will result in a bitter taste.