Shortcrust pastry with vinegar

Ingredients for 1 servings:

• 150 g flour
• 100 g butter, cold, cut into small pieces
• 3 tbsp sugar
• 2 tbsp vinegar
• 1 tbsp water or
• sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

from a cookbook from 1917

Crumble the flour with the butter and sugar on a pastry board, then mix well with the vinegar and water or sour cream. Wrap the dough in a damp cloth, let it rest in the refrigerator for 1 hour, and then roll it out for use in things like fruit cakes. I use the dough not only for fruit cakes, but also for cakes or cookies. Temperature and baking time depend on the intended use. Don’t worry, you won’t taste the vinegar. It has to be in the dough; it won’t turn out as well without it.