Sweet shortcrust pastry without added sugar

Ingredients for 1 servings:

• 250 g butter
• 125 g soft dates
• 375 g flour
• 1 large egg(s)
• possibly spice(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

With egg, with the sweetness of dates

Let the butter soften at room temperature. Blend the butter and dates in a high-powered food processor. The mixture should be fine and smooth, the dates very, very fine. The butter will be almost liquid. Pour the date butter into a container and chill in the refrigerator until the butter solidifies again. Mix the flour and egg in a bowl or crumble them together. If the egg is only medium-rare, add a second egg yolk. Cut the solid date butter into small pieces and knead into the flour and egg mixture. Wrap the dough in foil and let it rest in the refrigerator for at least 1 hour. Knead the chilled dough briefly again, roll it out on a floured surface, cut out shapes, and place on a baking sheet lined with baking paper. Bake at 170°C for approx. 8-10 minutes. The dough should not be baked too dark and should still be soft. It is best to let the pastry cool completely on a wire rack. Tip: You can vary the dough with a little lemon or orange zest, or spice it up with a pinch of cinnamon, cloves, or cardamom. The cookies in my photo are sprinkled with homemade vanilla birch sugar and filled with my winter fruit spread. You can find more recipes without added sugar on my profile.