Shortbread dough by hand. Shortcrust pastry - all the secrets of the perfect shortcrust pastry

I love and often cook shortbread and pies from shortcrust pastry. Traditionally, margarine or butter is used for their preparation. The latter I respect and, moreover, love. But if you often cook on it, it will be greasy (in every sense of the word). A lot has already been said about margarine and spreads, but I consider it useful to recall that the transgenic fats they contain lead to an increase in the level of "bad" cholesterol in the blood, disrupt the normal functioning of cell membranes, contribute to the development of vascular diseases, etc. Therefore, I completely excluded these "products" from my kitchen. And now I make shortcrust pastry in vegetable oil. Completely safe, tasty and healthy. And what is important, even cheaper and faster than with margarine! And a couple of words about margarine. Margarine drinkers are more likely to develop angina, myocardial infarction, arrhythmias, and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and fries. All this happened at the end of the century before last, people had different ideas about food and life. I want to warn you that products made from this dough are A LOT harder than those made from margarine or butter, but is it worth ruining your blood vessels for the sake of a small difference ???

Today we will tell you how to make shortbread dough - a simple and popular basis for home baking. Fragrant, ruddy, crumbly, with a minimum amount of liquid and quite greasy, it's all about him, about shortcrust pastry.

shortcrust pastry the good thing is that it does not require any complex manipulations and expensive ingredients and appliances, you need a blender or just a knife, as well as a refrigerator. To make the dough crispy, it must be cooled before baking. This feature allows you to easily store shortcrust pastry in the refrigerator, as well as freeze it without loss of taste and quality. Shortcrust pastry is perhaps the most non-capricious of all varieties, it always turns out the first time, even for the most inexperienced hostess.

Where can this dough be used? Plenty of options! Cookies, crispy tartlets, cakes "baskets" and bases for fruit pies and tarts will not do without it. My grandmother baked cakes for the amazing homemade "Napoleon" just from shortcrust pastry. Sprinkling for a variety of fruit or vegetable crumbles is also essentially shortcrust pastry, without the addition of liquid and eggs.

Shortcrust pastry options:

• Delicate shortbread dough for gourmet pastries and cakes consists of equal parts of fat and flour, and sugar contains from one second to three quarters of the amount of flour. Instead of sugar, you can use powdered sugar, then the dough will be just incredibly delicate in texture.
• Shortbread dough, consisting of three parts of flour, two parts of fat and one part of sugar and one yolk for two hundred and fifty grams of flour, is suitable for cakes, tartlets and fruit pies.
• For crispy dough, double the amount of flour and fat and knead the dough with sugar, one half to three quarters of the fat, one egg and one yolk. This dough is suitable for flat and round homemade cookies.

Cooking secrets:

• Up to fifty percent of the flour can be replaced with ground nuts, almonds, hazelnuts or walnuts. A little alcohol, such as cognac or rum, will flavor and loosen the dough, not a large number of sour cream will exfoliate it slightly.
• If the dough does not roll out well or breaks after cooling, knead it with a little water.
• Before baking, prick the cake or pie crust with a fork, this will prevent the dough from puffing up and cover with baking paper. Dry bean rice, or special glass balls for baking, are poured onto the paper to make the cake even. This technique is called "blind" baking.
• In order for the cake to turn ruddy, after a while the load should be removed and the cake baked until the necessary ruddy.

I will give a basic shortcrust pastry recipe, from which I usually bake the bases for all pies with fruits or berries.
Total cooking time - 1 hour 10 minutes
Active cooking time - 10 minutes
Cost – $4.0
Calorie content per 100 gr - 455 kcal
Servings - 500 grams

How to make shortcrust pastry

Ingredients:

Flour - 150 gr.
Butter - 125 gr.
Sugar - 100 gr.
Egg - 1 pc.
dough baking powder- 5 gr.
Salt - a pinch

Cooking:

Pour the sifted flour, sugar, a pinch of salt and baking powder into a bowl or pour a slide onto the work surface. It is better to use a pre-chilled glass or marble board.

It is very convenient to do all these manipulations in the bowl of a blender or food processor.
Cut the chilled butter into cubes and grate (if you knead the dough by hand).

Place the butter over the flour and sugar mixture and quickly cut the butter and flour into coarse crumbs.

If you use a blender, then press it several times in pulsation mode, you get just the right crumb.

Now you can add the liquid, in this case the egg. It makes the dough more dense and durable, if you put only the yolk, the dough will be more crumbly. Just like adding some ice water to the dough.

Quickly mix the dough until smooth, never need to mix this kind of dough for a long time, this will make it "oak".

Now there are several options. If the dough is intended for the base of a tart or tartlets, baskets, it can be rolled out immediately with a rolling pin on a lightly floured surface to the desired thickness and put into a baking dish or molds. Carefully cut off the edges of the dough protruding from the mold with a knife. From these scraps I usually bake simple cookies They are delicious on their own, especially when freshly baked. In this form, put them to cool. Thus, you will speed up and simplify the entire baking process for yourself, and the dough will not need to be painfully rolled out of the hardened state.

If shortbread dough is used for cookies, form it into a sausage or ball, wrap in cling film and also place in the refrigerator. Usually shortbread dough is cooled before baking for at least thirty and no more than sixty minutes. If you have leftover dough, you can freeze it and use it later if needed.

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. different recipes There are so many and there are more and more every day. There are many desserts from such a mass, and they are all called shortbread.

Compound

AT 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 texture. 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 liquid filling, cheesecakes and other dishes in which 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 baking, 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.

For making the perfect shortcrust pastry classic recipe the formula 3:2:1 applies. 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 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: basis for 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. wheat flour sift. 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 this dessert 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. Stir 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 different savory fillings called empanadas. Such pies are especially tasty 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: creamy, 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 - easy process which will not take much time and will bring pleasure. Most of all, such a mass is suitable for cookies sprinkled with crushed nuts, coconut flakes 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 non-tight 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.

Cooked by next recipe the dough 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 crumbly dough recipes, and this is surprising, because shortbread baking it makes 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. It works especially well with him. sweet pastries: 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 others. mouth-watering dishes. A sugar-free recipe will be 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, can do sand cake, cake-baskets, cake. Try to cook the dough according to this recipe, it will turn out no worse than flour.

This is an intermediate option between sand and puff pastry. It is crumbly, but durable, so it is suitable as a base for big pies and quiches.

In a recipe, you can add the word "cold" before each ingredient and item, and this should not be neglected. Water should be ice cold, oil - hard as a stone. It's a good idea to keep bowls, knives and even the board on which you will work with the dough in the freezer. It is better to move the cutting table away from the battery or open a window.

The secret of shortcrust pastry in oil. It is thanks to him that baking turns out crumbly.

All this trouble to ensure that the butter does not melt. Because otherwise you get a completely different product.

Classic way

Ingredients

• 200 g butter;
• 300 g flour;
• a pinch of salt;
• 50–100 ml of water.

Cooking

Chop the cold butter into small cubes and place in the freezer for 15 minutes. At this time, sift the flour with salt, pour it on a table or board. Lay the butter cubes on top, dust them generously with flour and chop the dough with a knife or two.

It is important to touch the oil as little as possible with your hands: body heat will quickly melt it, the consistency will not be what you need.

When the butter and dough combine and turn into small grains, gradually add water, kneading the mass into a plastic lump. Put it in the freezer for 15 minutes. Then roll out the dough, put the filling, for example, and send it to the oven.

lazy way

Technological progress does not stand still, why not use it in cooking. You will need the same ingredients and a food processor with bladed knives. It is not necessary to chop the oil into small cubes: the device will handle itself. Throw butter, flour into the bowl and whisk. The main thing is not to overdo it, in the end you should get all the same grains.

Gradually add ice water until the dough starts to form into a ball. Further instructions are the same as in the classic recipe.

Shortcrust pastry can be stored in the freezer for several weeks.

Additives

Retreat from basic recipe can. Here are some ideas:

1. Put 50-100 g of sugar in the dough for a sweet pie.
2. Replace 30 g of flour with the same amount of cocoa - you will get chocolate dough.
3. Add up to half a cup of finely chopped nuts.
4. Flavor the mixture with citrus zest or vanilla.

According to this recipe, a more plastic dough will be obtained, which is convenient to roll out. Baking from it crumbles less. By the way, in culinary disputes, some confectioners refuse to call shortbread chopped dough. They believe that only with the help of such a recipe can you get classical basis for tarts and baskets.

The oil should not be cold, but chilled. It is impossible to explain how one state differs from another. Just take the product out of the freezer an hour before cooking.

Ingredients

• 100 g of oil;
• 100 g of sugar (preferably powdered sugar);
• 250 g flour;
• 1 egg (or 2 yolks).

Cooking

It is better to mix the components with a culinary spatula or spoon, and connect your hands only at the last stage, when you need to collect the dough into a ball. Rub butter with sugar, add flour, then egg.

If you have a food processor, delegate all these responsibilities to him.

You can cool the dough, and then cut it. You can first give it the desired shape, and then send it to the freezer. It is important that it enters the oven cold.

3. Cottage cheese shortbread dough

This dough is less capricious in work than its counterparts without cottage cheese, and less high-calorie, since fermented milk product replaces half the oil.

Ingredients

• 100 g of cottage cheese;
• 100 g butter;
• 180 g flour;
• ½ teaspoon of soda;
• ½ teaspoon salt.

Cooking

Rub the cottage cheese through a sieve, grate the cold butter on a grater. Mix both ingredients with a fork, add flour, soda and salt. Quickly knead the dough until smooth, put in a bag and put in the refrigerator for an hour.

What to do next

If there is a pie on the menu, then roll out the dough to the size of the mold, pierce it several times with a fork so that it does not swell, cover parchment paper and load it up. Special heat-resistant balls or beans, peas can act as a weighting agent. This design is baked for about 15 minutes at a temperature of 180 ° C. Then remove the load, lay out the filling of the pie and bring to readiness.

It is better to choose the filling, adjusted for the sugar content in the dough. Unsweetened chopped is suitable for quiches with filling, pies with meat and vegetables. Dough with added sugar will be the basis for fruit and berry

Baskets are also baked, only the cooking time must be reduced in proportion to the decrease in the size of the cakes. It is enough to bring cookies and other small products in the oven to a light blush, otherwise they will be too hard.

Pastry made from shortcrust pastry comes out very tasty, airy, melting in your mouth. Cookies get their crumblyness due to the high fat content in the recipe. The dish has a high calorie content, but for those who are not used to counting calories, sand products are a real pleasure.

How to make shortcrust pastry

Delicious crumbly homemade baking can take different forms and be supplemented with any additives - chocolate, raisins, dried fruits, nuts - depending on the personal preferences of the cook. Store shelves are full various options cookies, but even the most delicious view factory baked goods cannot be compared in taste with a home-cooked dish. The recipe is very simple, but inexperienced housewives may have difficulty kneading the cookie base. How to make delicious shortcrust pastry? To do this, you need to know certain cooking tricks.

How to knead shortbread dough

1. All components used must be refrigerated. At the same time, the kitchen should also not be preheated (do not turn on the oven in advance).
2. The more fat (margarine or butter) in the composition, the more crumbly the cookies will turn out. In oil, the dish will be tastier, but not so fragile, so experienced chefs advise mixing both components 1: 1. It is important to use only quality products because they affect taste qualities finished product. If little fat is added, the dish will turn out hard and dense.
3. Cookies will be more tender if sugar is replaced with powdered sugar.
4. You can safely add any spices to the cookies - the dish perfectly absorbs flavors.
5. If the recipe calls for eggs, it's best to limit yourself to yolks only, as whites can make pastries tougher.
6. It is important to knead the dough quickly so that the butter/margarine does not have time to melt.
7. Water for kneading is recommended to take very cold.
8. The ideal flour for shortbread cookies is low in gluten. If you cannot check this indicator, add a little starch to it - so the products will be as crumbly as possible.
9. It is not necessary to knead the dough for a long time, otherwise it will lose its plasticity.
10. The finished baking base should stand in the refrigerator for half an hour, then the cookies will not crack during baking.

Classic shortcrust pastry recipe

The traditional sand base is prepared from a minimum set of products and without chicken eggs. Using it, you can make not only cookies, but also cakes, pies, cake layers, etc. If desired, butter is replaced with high-quality margarine. Classic shortbread dough is combined with any fillings - cottage cheese, berry, cream. The technology for preparing the base for baking is described in detail and with a photo below.

Ingredients:

• soft butter - 200 g;
• flour of the 1st grade - 3 tbsp.;
• salt - ¼ tsp;
• sugar - 1 tbsp.;
• sour cream - 3 tbsp. l.

Cooking method:

1. Put the softened butter in a glass bowl, knead thoroughly with a fork.
2. Add sugar to the butter, grind the components, removing large lumps.
3. Add flour, salt. Knead the food with your hands until fine crumbs form.
4. Next, you need to slowly add sour cream, stirring the mass. When the base for cookies becomes uniform and elastic, cover it with a film, put it in the refrigerator for 40 minutes.
5. After that, you can start making curly cookies.

Tender on sour cream

The recipe for homemade shortcrust pastry for cookies may differ, but, according to experienced chefs, it is easier and faster to prepare it from sour cream, while it is better to take a fatter product. The main advantages of baking from sand base- this is delicate taste, softness and ease of preparation. However, cookies will turn out to be successful only if you choose quality products for them. How to cook shortbread dough with sour cream?

Ingredients:

• egg;
• margarine - 70 g;
• flour - 150 g;
• baking powder - ½ tsp;
• sugar - 1 tbsp. l.;
• fat sour cream - 50 g;
• vanillin - 1 pack.

Cooking method:

1. Beat sugar, margarine, salt until fluffy.
2. Add the egg here, then work with the mixer for another 30 seconds.
3. Add the baking powder to the flour, start pouring the dry mixture into the prepared liquid base.
4. When the mass becomes homogeneous, cover the bowl with a film, send it to the refrigerator.
5. After at least half an hour, you can roll out the dough and cut out the cookies using special molds or skip the mass through a meat grinder.

On margarine

Making these cookies is very simple: you do not need to freeze or heat anything beforehand. Shortcrust pastry with margarine will turn out delicious, tender and crumbly, provided that all the components used are of high quality, so you should not save on products. You can serve the dish with homemade jam or jam and hot tea. How to make shortcrust pastry for homemade cookies?

Ingredients:

• soda - ½ tsp;
• sugar - ½ tbsp.;
• flour - 2 tbsp.;
• egg;
• margarine - 120 g.

Cooking method:

1. Mix the egg with sugar. Whisk the mixture.
2. Remove the margarine from the refrigerator, cut into small pieces with a knife.
3. Combine the ingredients by carefully kneading them with a fork.
4. Add baking soda and flour to the dough. With hands previously lubricated with vegetable oil, knead the base. Form a ball, which should stand in the cold for half an hour.
5. After that, roll out the layer no thicker than 1 cm, cut out cookies from it with the help of molds, place the products on a baking sheet covered with parchment, and bake for 10-15 minutes at 180 degrees.

No butter or margarine

Loose shortbread dough for cookies is the most common and beloved all over the world, this explains the variety of recipes for its preparation in cooking. Despite the general love for such pastries, it can be given to children in very limited quantities, since the cookies contain a large amount of fat. Suggested below diet recipe food that even small children can eat. How to cook shortcrust pastry without butter and margarine?

Ingredients:

• sour cream 20% - 100 ml;
• eggs - 2 pcs.;
• slaked soda - ½ tsp;
• sugar - 1 tbsp.;
• flour - 3 tbsp.;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. First you need to combine salt, flour, vegetable oil.
2. Eggs are beaten with sugar, then slaked soda and sour cream are added.
3. All ingredients are combined and flour is slowly added, kneading the dough until elasticity is obtained.
4. Next, the table should be sprinkled with flour, roll out a layer on the prepared surface, cut out curly cookies from it with molds.
5. Products are laid out on an oiled baking sheet, sent to bake at 180 degrees. After 10 minutes, the cookies are served with tea, after sprinkling with powdered sugar (this is not necessary).

Easy shortcrust pastry recipe

It is very easy to prepare such a baking base: it does not require the addition of baking powder and other components to give the products a loose structure, tenderness, and friability. Even without special additives, simple shortcrust pastry for cookies turns out to be airy, tasty, melting in your mouth. You can also use it for baking open pies, cake layers, tartlets and other products. Below, in detail and with a photo, it is described how to bake shortbread cookies.

Ingredients:

• flour - 2 tbsp.;
• vinegar - 1 tbsp. l.;
• 1 grade sugar - 2 tbsp. l.;
• butter - 250 g;
• soda - 2/3 tsp

Cooking method:

1. Add the pieces of butter to the flour, start kneading the mass. You can do this both in a large bowl and on the table.
2. When you see sand crumbs, add soda and sugar slaked with vinegar to it. Sprinkle some more flour if necessary.
3. The finished base should stick together in one lump, which should be sent to the cold for 20 minutes.
4. After that, roll out the layer with a thickness of 1 cm, use a glass or special molds to cut out cookies from it, put them on a baking sheet and bake until a golden hue appears.

With kefir

Many people like this type of baking base due to its versatility: it is combined with almost any fillings and additives. Shortbread dough on kefir for cookies comes out very plastic, so it is very easy to sculpt products from it. Ready meal it turns out crispy, very tasty, tender, crumbly. Feel free to add nuts, candied fruit, or your favorite spices to your baking. Suggested below detailed recipe with a photo of a sand base on kefir.

Ingredients:

• egg;
• margarine - 100 g;
• flour - 0.7 kg;
• soda - ½ tsp;
• kefir - 300 ml.

Cooking method:

1. First, melt the margarine over low heat. Add kefir, soda, egg to the liquid.
2. Mix all products thoroughly (it is better to use a mixer).
3. Add flour to the mixture, kneading a plastic, thick base. At the same time, she should stop sticking to her hands.
4. Put the dough in the refrigerator for half an hour. After forming cookies, bake it at 180 degrees.

on mayonnaise

According to the classic recipe, shortbread dough with mayonnaise does not involve the addition of any spices. However, for a savory taste, baked goods can be seasoned with a little turmeric, paprika, vanilla, cinnamon, or other spices. Based on the preferences of your household, you can add nuts, raisins, candied fruits, sesame seeds and other products to the dish. How to prepare shortbread delicious dough for baking?

Ingredients:

• egg;
• lemon juice - ½ tsp;
• medium-fat mayonnaise - 200 ml;
• flour of the 1st grade - 3 tbsp.;
• soda - ½ tsp;
• vanillin;
• butter - 0.2 kg;
• sugar - 0.2 kg.

Cooking method:

1. Combine sugar, egg, mayonnaise. Stir the products until perfect uniformity.
2. Add slaked to the mixture lemon juice soda, vanillin.
3. Start adding flour in small portions, constantly kneading the base for baking.
4. Add softened butter cut into pieces.
5. The resulting mass should not be too steep, tight.
6. Form small balls out of it, put on an oiled baking sheet. Press each circle with a fork to decorate the product with a pattern.
7. Send the baking sheet to the oven for 15 minutes at 200 degrees. Cookies can be sprinkled with sweet powder or cocoa powder.

Sweet shortbread dough

If desired, you can add chopped lemon zest, chocolate pieces, nuts, vanillin, cocoa to the dish. Experienced chefs It is advised to separately combine dry and liquid ingredients so that the cookies turn out crumbly. At the same time, it is better to add a little starch to the flour, then the products will turn out crispy and tender. Finished cookies can be decorated butter cream. How should you prepare shortbread-yeast sweet dough?

Ingredients:

• cold water- 4 tbsp. l.;
• flour of the 1st grade - 150 g;
• sugar - 4 tbsp. l.;
• salt;
• sweet butter - 75 g;
• yolk.

Cooking method:

1. Combine the oil with salt, grind the products.
2. Beat the yolk with sugar, add water.
3. Start adding flour to the egg mixture, mixing the ingredients with a knife with a round end of the blade.
4. Mix flour mass with butter. After kneading thoroughly, roll out the base on a countertop sprinkled with flour.
5. Form cookies of any shape, size. After that, you can send them to bake for 10-15 minutes at 220 degrees.

Cottage cheese shortbread

A wonderful dessert homemade shortbread cookies will serve with tea. This delicacy is equally loved by adults and kids. The recipe below is good because, if desired, granulated sugar may not be used at all. Honey will serve as its replacement, and in this case, cookies will become more useful. How to cook cottage cheese shortbread dough?

Ingredients:

• cottage cheese - 250 g;
• baking powder - 15 g;
• butter - 200 g;
• granulated sugar - 50 g;
• flour - 0.5 kg;
• lemon zest - 1 tsp

Cooking method:

1. Combine cottage cheese with softened butter, lemon zest.
2. Mix flour with baking powder, salt, then sift.
3. Add the flour mass to the curd gradually, kneading the dough without lumps.
4. Divide the resulting cookie base into 3 equal parts.
5. Alternately roll out the layers on the table, cutting out curly products from them and folding them onto the prepared baking sheet.
6. Bake cookies for 20 minutes at 200 degrees.

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