The main feature of shortcrust pastry is its sand-like structure. This dough gets its characteristic crumbliness from the large amount of fat and sugar included in its composition. It is the oil, enveloping the flour, that does not allow all the ingredients to tightly connect and stick together, and the feeling of “crumbled sand” appears in the mouth. It is quite possible to prepare such dough at home if you follow basic rules.

In the basic recipe, butter or any other fat is quickly chopped into flour, sugar, eggs, and baking powder are added. To give future baked goods a pleasant aroma, add orange zest, chocolate pieces, chopped nuts, and spices. Quickly knead a soft dough, which is placed in the refrigerator. The required products are formed from the chilled dough. If the dough is well kneaded, you can skip adding baking powder or baking soda. In some variations, part of the flour is replaced with starch and grated almonds. The most important thing to consider when kneading the dough is that it should not be allowed to heat up, otherwise the structure of the finished product will be damaged. Therefore, all recipe ingredients and equipment are pre-cooled.

Shortbread dough is used for baking cakes, cookies of various shapes, cake bases, pies with various fillings.

Delicious shortbread will be a great addition to tea, a good treat for breakfast or an afternoon snack. Try to make more cookies - delicious pastries disappear with lightning speed.

Ingredients:

• Flour - 2 tbsp;
• Butter - 150 g;
• Sugar - ½ tbsp.;
• Starch - ½ tbsp.;
• Egg - 1 pc.;
• Baking powder.

• Cottage cheese - 200 g;
• Egg - 2 pcs.;
• Lemon zest - 3 tbsp;
• Starch - 2 tsp;
• Sugar - ½ tbsp.

Cooking method:

1. Beat the egg with sugar. Melt the butter, cool to room temperature.
2. We combine the ingredients. Add melted butter, flour, baking powder, and starch to the beaten eggs. Knead soft dough.
3. We divide it into two parts. Place 1/3 in the freezer, 2/3 in the refrigerator (60 minutes).
4. Let's prepare the filling. Place the cottage cheese in a separate container, knead with a fork, add sugar, eggs, starch, zest. Stir until smooth.
5. Roll out the chilled dough (most of it) into a layer and place it on a baking sheet. Spread the curd filling evenly on top.
6. Rub the frozen dough over the curd filling.
7. Bake in the oven (180 0 C) for 20 minutes.
8. We cut the finished layer into rectangles or squares.

Interesting from the network

Children especially love crumbly and crispy bagels, but this delicacy is also very popular among adults. The dessert is quite simple to prepare; you don’t have to be a culinary genius. Choose any filling - do not limit the flight of your imagination. The easiest option is to make shortbread bagels with jam or jam.

Ingredients:

• Butter - 200 g;
• Sour cream - 200 g;
• Flour - 400 g;
• Sugar - 1 tbsp;
• Eggs - 2 pcs.;
• Salt - a pinch;
• Jam - 200 g (jam).

Cooking method:

1. Let's prepare the dough. Separate the yolks from the whites.
2. Mix the softened butter with sour cream, add salt, yolks, and stir in the flour in parts. Knead soft dough.
3. Cover the dough with cling film and put it in the refrigerator (60 minutes).
4. Beat the whites into foam.
5. Divide the chilled dough into several parts.
6. Roll each part into a thin layer (3 mm). Using a large plate, cut out a circle from the dough.
7. We cut the circle into segments, that is, we should get triangles.
8. Place a small amount of jam on the base of each triangle. Roll the dough into a roll.
9. Dip each roll first into the beaten egg whites, then into the sugar. Place the products on a baking sheet.
10. Bake in the oven (180 0 C) for 20 minutes. Cool, sprinkle with powdered sugar, and serve with tea.

Baskets are a favorite delicacy for many. And cooked with bright fruits and delicate cream, they will become a real decoration of the festive table. In fact, shortcrust pastry baskets can be filled with any filling: jam, cottage cheese. Let's try to prepare this delicacy with apples.

Ingredients:

Dough for baskets

• Flour - 1.5 tbsp;
• Butter - 200 g;
• Sugar - 100 g;
• Yolks - 3 pcs.;
• Vanilla sugar - a bag;
• Baking powder for the dough.

• Apples - 3 pcs.;
• Sugar - 100 g;
• Water - 200 ml;
• Cinnamon - 1 tsp;
• Lemon;
• Powdered sugar - to taste.

Cooking method:

1. Let's prepare shortbread dough. Mix softened butter with sugar, add yolks, vanillin, baking powder, flour. Knead the dough, wrap it in cling film, and put it in the refrigerator (60 minutes).
2. Let's prepare the filling. Cut the apples into beautiful thin slices and sprinkle with lemon juice.
3. Pour the sugar with water, bring to a boil, lower the apple slices for 1-2 minutes. Carefully remove them from the syrup.
4. Place a small piece of dough into the basket molds. Distribute it evenly over the entire surface.
5. Carefully insert flower-shaped apple slices into the dough of each basket. We wrap the “petals” with thread so that they do not lose their shape during baking.
6. Cook the baskets in the oven (180 0 C) for 20 minutes. Sprinkle the finished products with powdered sugar.

The highlight is the curd filling with meringue. The strawberry layer adds flavor and freshness to the baked goods. We choose any berries or fruits to suit our taste.

Ingredients:

• Flour - 1 tbsp;
• Butter - 100 g;
• Sugar - 250 g;
• Egg - 4 pcs.;
• Fresh strawberries - 500 g (any berries);
• Cottage cheese - 500 g;
• Sour cream - 100 g;
• Semolina - 1 tbsp.

Cooking method:

1. Let's prepare the dough. Grind the softened butter with sugar (2 tbsp), flour and one egg. Mix the dough.
2. Wrap it in film and put it in the refrigerator.
3. Separate the whites from the yolks of 3 eggs.
4. Let's prepare the filling. Mix cottage cheese, yolks, sour cream, sugar (4 tbsp), semolina. Mix well.
5. Distribute the cooled dough evenly over the baking pan, forming sides (for these purposes it is better to use a springform pan).
6. Place chopped strawberries on top and fill with curd filling.
7. Bake in the oven (180 0 C) for 40 minutes.
8. Let's prepare the meringue. In a clean bowl, beat the egg whites with the remaining sugar.
9. After 40 minutes, remove the pie from the oven and evenly distribute the protein mixture over its surface.
10. Cook in the oven for 10 minutes.
11. When serving, decorate with fresh strawberries, any fruits or berries.

Now you know how to prepare shortcrust pastry according to the recipe with photo. Bon appetit!

Shortbread dough allows you to create real culinary masterpieces: various cookies, pastries, pies, cakes, prepared with all kinds of fillings, decorated with airy cream - a huge scope for delicious culinary experiments. Adhering to basic rules and recommendations, shortcrust pastry can be prepared at home. Experienced chefs share their secrets:

• Before starting cooking, all ingredients included in the shortcrust pastry, as well as equipment, including a rolling pin, cutting board, knife, must be cooled.
• Cottage cheese with raisins can be used as a filling for shortbread cookies, bagels, baskets and pie; chocolate, pitted cherries and walnuts; dates, dried figs, dried cranberries; various fresh berries and fruits; nut butters and marzipan; lemon, grated with sugar, nuts and raisins; carrots and pumpkin mixed with honey.
• Instead of butter, you can use margarine, vegetable spread or any other fat - it's a matter of taste. Try experimenting with different options.
• Shortbread cookies should be baked on a dry baking sheet: additional grease is not needed in this case.
• Shortbread dough can be flavored with vanilla, cinnamon, cocoa, nuts, cheese - there are a huge number of options.
• An important principle for preparing shortcrust pastry is that the longer we knead it, the faster it loses its structure and plasticity and the baked goods turn out hard, without a “sandy” effect. The ideal way is to knead the dough in a food processor.

The easiest to prepare shortcrust pastry serves as the basis for various delicious baked goods. Old grandmothers' chests contain records of interesting homemade recipes for cookies, cakes and pies made from shortcrust pastry.

For the arrival of loved ones, the table is laden with delicious dishes and in the center of the table there is cake, pastries and an abundance of cookies. Each piece crumbles into small crumbs, reminiscent of golden sand near the southern sea, and melts in your mouth.

These products were made from shortcrust pastry. The recipe for its preparation has some subtleties, following simple rules, you can make your own shortbread dough at home. A creative approach to shortbread pastries will add variety to your evening tea party or holiday table.

Your imagination turns on and confectionery masterpieces emerge from shortcrust pastry:
original cake with sour cream and strawberries;
“golden” nuts stuffed with boiled condensed milk;
confectionery “sausages” with the addition of nuts, sesame seeds, candied fruits;
various varieties of cookies.
There are hundreds of recipes for making cookies from shortcrust pastry (figured, marshmallow, chocolate, curd).

Cooking secrets and tricks

The most important rule on how to make shortcrust pastry correctly is the need to use a lot of fats and sugar. Particular friability is obtained due to the presence of oil in the product. It absorbs the flour and envelops it, not allowing it to thickly clump and stick together. To obtain a more porous dough, cooks advise using baking powder.

Important! Choose flour that has gluten, the percentage of which will be average, otherwise the resulting products will become dense. When working with flour that has a low gluten percentage, baked goods will quickly crumble.

Skilled chefs say that shortbread dough will turn out good only with proper preparation. The appliances used, kitchen utensils (rolling pin, work surface, among others), as well as products (butter, flour, eggs) must be well cooled. Otherwise, it will cease to be unique, and the baked goods will lose their crumbliness. The time spent kneading should be minimal.

Note! Dry products are always combined with flour, and liquid products are always combined with eggs; at the end of kneading they are combined.

In some cases, replace a little flour with crushed almonds, chopped nuts, and potato starch. When making products from shortcrust pastry, the necessary part of it is removed from the refrigerator, which is used in the work at the moment.

Through experimentation, the imaginations of culinary specialists have developed alternative recipes for making shortcrust pastry. They will make any holiday diverse and original and will unite you more closely at a family dinner.

Shortbread dough - a classic recipe

Quantitative composition of the necessary products for classic shortcrust pastry:

• 300 g – butter (butter);
• 3 tbsp. - flour;
• 1 tbsp. - sugar;
• 2 pcs. - eggs;
• vanilla, a little lemon juice and soda.

Classic shortbread dough according to the traditional recipe is prepared as follows (step by step):

1. flour is passed through a sieve onto the work surface in a small pile;
2. sugar, soda, slaked with lemon juice, vanilla are placed on top;
3. butter, cut into small pieces, placed on top, chopped with all the ingredients together with a sharp knife;
4. eggs are added last;
5. knead with your hands, then put in the cold for about 1 hour.

Then it is used to prepare the intended confectionery products.

Simple Shortcrust Cookie Dough Recipe

Products used:

• 260 g – butter (butter);
• 210 g – sugar;
• 0.5 kg – flour;
• 2 pcs. - eggs;
• 0.5 teaspoon – baking powder;
• 1 sachet – vanillin.

How to make the required dough:

1. Grind the eggs with sugar and vanilla until white foam forms. Fairly soft butter is added to the resulting consistency. For variety and flavor, you can add 0.1 kg of walnuts or almonds, crushed in a blender to a dust-like state.

2. Add baking powder to the flour.

3. Knead the dough from combined flour and eggs with sugar. Knead on a floured surface until smooth and elastic.

4. Place the dough, wrapped in food grade film, in the refrigerator for three quarters of an hour.

5. The dough, taken out of the refrigerator, is divided into parts, rolled out and stars, Christmas trees, circles, bunnies, and hearts are cut out using special molds.

Bake in a preheated oven at 180 degrees for 20-25 minutes.

Shortcrust pastry for pie

In addition to cookies, a pie is often prepared from shortcrust pastry, with a filling selected to suit your taste, which can be fruits, jam, cottage cheese, or berries.

For the pie you will need:

• 160 g – butter (butter);
• 210 g – flour;
• 110 g – sugar;
• 1 PC. - egg;
• 1 teaspoon – baking powder.

How to cook:

Common and affordable products from which you can prepare a delicious delicacy step by step:
1. Add baking powder to the flour and mix with cold grated butter.

2. Grind the prepared mass by hand until crumbs form. Then the egg and sugar are added and the dough is kneaded. The dough comes out quite elastic with a pleasant aroma, and if you add vanilla, it will turn out extraordinary.

3. The dough is wrapped in a plastic bag and placed in the cold for 30 minutes.
After half an hour, you can start working with shortcrust pastry. To do this, prepare a frying pan or springform pan. You can choose any filling at your discretion. Experts believe that the most delicious shortcrust pastry pie is baked with fresh berries and apples or cottage cheese.

4. A certain amount of dough is left to decorate the pie, twigs are laid out on its surface, flowers are cut out with a knife, and decorated with geometric shapes.

Some housewives grate the dough to obtain a grated pie.

Shortbread dough for baskets

According to the given recipe, approximately 20-22 baskets are obtained. If the oven is in molds with a bottom diameter of slightly more than 3 centimeters, and a top diameter of approximately 7 cm. The finished baskets can be filled with any sweets if desired: chocolate, jam, candied fruits, fruits, curd mass. You can come up with many variations.

Required:

• flour – 310 g;
• butter (butter) – 210 g;
• powder (sugar) – 110 g;
• egg yolks – 2 pcs.

Step-by-step cooking recipe:

Measure out the required amount of food and start cooking. You should start by sifting the flour, then add a little salt. Remove the butter from the refrigerator, cut into small pieces when cold and place on top of the flour, which must be sifted through a sieve. With a well-sharpened knife, chop along with the flour.

Then add the egg yolks and sweet powder, knead the dough by hand as quickly as possible. A food processor designed for use in the kitchen is suitable for kneading.

It kneads quite quickly, because the heat of your hands makes it sticky due to the melted butter. Wrapped in a plastic bag and placed in the refrigerator for 0.5 hours.

At this time, baking dishes are prepared. Grease the molds with a small amount of heated butter using a special brush.

Cover the work area with foil and place the chilled dough on it. It is leveled to a rectangular shape, covered with foil on top and rolled with a rolling pin. When rolled out this way, the dough does not stick to the foil. The layer is rolled out to approximately 4 mm. The molds are placed on top of it and cut out to fit, the excess is removed from the edges.

A layer of dough is carefully pressed to the bottom of the mold and pierced with a fork in order to rid the product of any bulges that arise during baking. The top is covered with foil of a suitable size and, to maintain the beautiful, even shape of the baskets, rice or buckwheat is poured onto it.

Baking is under control in a hot oven at a temperature of 200 degrees until the products set a little and the danger of spoiled shape disappears. The pieces of foil are removed along with the cereals, and the baskets continue to be baked. The time spent preparing these shortcrust pastry products is just over 10 minutes.

The crumbly and very fragile baskets are left in the molds until they cool completely and only then are carefully removed. It is important to adhere to this rule; when removing the still warm baskets from the molds, their edges may break off and crumble. Filled with any ingredients of your choice. It turns out to be a very exquisite, delicate delicacy.

Shortcrust pastry without eggs. Recipe with sour cream and vegetable oil

The recipe for this test contains:

• flour – 530 g;
• odorless vegetable oil – 120 g;
• sugar – 190 g;
• sour cream – 120 g;
• soda, vinegar, salt, vanillin.
• spicy and aromatic additives.

The fastest and easiest recipe:

Combine vegetable oil with sour cream in a bowl. The rest of the products are added. The mixture is mixed thoroughly, flour is sifted into it, and kneading is done until a soft, homogeneous composition is obtained.

The dough, wrapped in film, is kept in the refrigerator for an hour. After this time, you can start making cookies, which will be incredibly tasty if you sprinkle poppy seeds, sesame seeds, and nuts on top.

How to make shortbread dough without eggs and butter

Required Products:

• 330 g – flour;
• 170 ml – odorless vegetable oil;
• 120 ml – ice water;
• salt.

Mixing rules:

First of all, combine odorless vegetable oil with ice water. The mixture is shaken to a consistency similar to an emulsion, with the addition of a small amount of salt. Then the sifted flour is added to the resulting mixture and the shortbread dough is kneaded. Place under cling film in the cold and remain there for 20 minutes.

Then a pie is baked with your favorite filling. This shortcrust pastry recipe is suitable for Lenten pies, and can be used to support fasting. This option is prepared from very simple ingredients, but the result will be excellent, the wonderful taste will surprise and delight the whole family.

Video: Shortcrust pastry cupcakes from Yulia Vysotskaya

1. Roll out the shortbread dough into equal and fairly thin sheets so that it is baked well enough. The most suitable thickness should be 4-7mm.

2. Increase the friability of baked goods by replacing several whole eggs with only their yolks. This is especially important if the flour used has a high percentage of gluten.

3. The layers of shortcrust pastry are pierced in different places with sharp objects (fork, knife) before being sent to the oven. This must be done so that unsightly unevenness in the layers from carbon dioxide, which is released during baking, does not spoil the appearance of the finished product.

4. For a product made from shortcrust pastry, it is enough to use a dry baking sheet, because it does not stick to the bottom when baking.
The most suitable temperature for baking is 220-250 degrees.

I really love and often make shortbread cookies and shortcrust pastry pies. Traditionally, margarine or butter is used for their preparation. I respect the latter very much and, moreover, love it. But if you cook with it often, it will be a bit greasy (in every sense of the word). A lot has already been said about margarine and spreads, but I think it would be worth recalling 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. Now I make shortbread dough using vegetable oil. Completely safe, tasty and healthy. And what is important is even cheaper and faster than with margarine! And a few more words about margarine. Margarine lovers are more likely to develop angina pectoris, myocardial infarction, arrhythmia and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and frying. 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 BIT tougher than those made from margarine or butter, but is it worth ruining your blood vessels for the sake of a small difference???

Shortbread dough is quite easy to prepare. But to make it perfect, you need to know some secrets. In this article I will write how to make sweet shortbread dough, from which you can create classic figured cookies, tartlets, tarts, and baskets. This dough can be prepared for future use and stored in the freezer for up to 3 months.

In addition to the recipe for the dough itself, I will write how to bake delicious gingerbread cookies, tangerine tart, and classic shortbread cookies from this dough.

This dough turns out perfect. The shortbread dough itself should resemble wet sand in structure; when finished, it turns out crispy and crumbly. This dough can be used to make cookies, tarts and tartlets, cake baskets, and cake layers.

In this recipe, I will show you how to properly knead the dough so that it rolls out well and does not break after baking. I will also share the secrets of making shortcrust pastry.

Ingredients:

• cold butter - 300 gr.
• powdered sugar or sugar - 150 gr. (4 tbsp with top)
• eggs - 2 pcs.
• sour cream - 1 tbsp.
• salt - 1 pinch
• low gluten flour - 600 gr.

Step-by-step preparation of shortcrust pastry.

Secret No. 1. The butter should be cold. It is from this oil that the loose structure of the dough will be obtained. Do not remove the butter from the refrigerator in advance to allow it to soften. And especially don’t drown him. Melted butter will not make good shortcrust pastry with the desired texture. It will be sticky and stringy.

1. Grate the cold butter. Do this quickly so that the oil does not have time to heat up from the heat of your hands. Otherwise it will be difficult to rub it, it will float.

1. Add powdered sugar to the grated butter. You can also add sugar, but the powder will grind better with cold butter and there will be no grains. Using a fork, mash the butter with the powdered sugar. Also do this quickly so that the butter does not melt.

Secret No. 2. There should be exactly 2 times less powdered sugar than butter. Too much sugar will make the dough crumbly and the cookies less crispy.

1. Beat the eggs into the dough. Beat in one egg first, stir, then beat in the next one.

Secret No. 3. Place 1 tbsp into the dough. sour cream. It will make the dough more elastic and will not crumble. But too much sour cream will also cause harm: the dough will float and lose its necessary consistency.

1. After the eggs, add 1 tbsp. sour cream and mix with a fork.
2. Add a pinch of salt and stir quickly. All sweet baked goods add very little salt, because it better reveals the taste of sugar and gives a new flavor note.

Secret No. 4. Shortbread dough requires flour with a low gluten content (less than 20%). This flour is made from soft varieties of wheat. If you don’t have such flour, then use this advice. Take a glass of regular flour, add 2 tbsp. flour, instead put 2 tbsp. starch. The result is a mixture with low gluten content.

1. For 300 gr. you need to put 600 grams of oil. flour, that is, the proportion is 1:2. If there is too much flour, the dough will turn out hard and you won’t be able to mold it into the desired product. Sift the flour and add to the oil base, stir quickly. When the dough already looks like crumbs, knead it with your hands, but not for long, otherwise the cookies will not be so crispy. The finished dough is quite tight.

In the cookie dough you need to put 1 tsp. baking powder, you do not need to put it in the tart dough.

1. Wrap the dough in cling film and place in the refrigerator for 30 minutes to cool (or 2 hours). The dough cannot be rolled out right away, the dry and wet ingredients must react, then the dough will be elastic and pliable.

How to make various pastries from shortcrust pastry

The process of preparing dough from 300 grams was described above. oils For this amount of oil you need to take 600 grams. flour. I will divide this oil base into 3 equal parts (100 grams of oil each). You will get 200 grams for each part. flour. From the first part we will make classic shortcrust pastry cookies, from the second part - tangerine tart, from the third - ginger cookies with chocolate.

The raw dough can be made in advance and frozen in the freezer. There it can be stored for several months.

Making ginger cookies from shortcrust pastry

Additional Ingredients:

• ground ginger - 1 tbsp. no slide
• baking powder - 1 tsp. no slide
• nuts and chocolate for decoration

As you can see, the additional ingredients are dry, so they must first be mixed with flour, and then combined with the oil base. So, in 200 gr. flour (per 100 grams of butter) add 1 tbsp. ground ginger and 1 tsp. baking powder, mix. 200 gr. flour - 6 tbsp. with a slide. You can also add vanilla or vanillin if you wish.

For this baking, it is better to use baking powder rather than soda, because soda acts immediately, while baking powder acts gradually during the baking process. Since our dough will still be cooling, an immediate reaction is not needed.

Mix the dry mixture with the oil mixture, knead the dough, just do not knead the shortbread dough for a long time. Wrap in film to prevent the dough from drying out and place in the refrigerator (from 30 minutes to 2 hours).

After half an hour, take out the dough and roll it out on parchment about 5 mm thick. Cut out the desired shapes with cutters and bake on parchment at 200 degrees for 15 minutes.

If desired, cookies can be decorated with chocolate and nuts. To do this, take any nuts and chop them (you can do this with a rolling pin). Also take any chocolate, but not porous. Melt it in a water bath, be careful not to overheat, otherwise it will separate.

When the finished cookies have cooled a little, dip half of them in chocolate and then in nuts. Place on parchment paper and leave until the chocolate hardens.

The finished liver is very aromatic and tasty.

Tangerine tart

Additional Ingredients:

• eggs - 4 pcs.
• starch - 40 gr. (2 tbsp)
• tangerines - 4-8 pcs.
• lemon - 1 pc.
• sugar - 150 gr. (8 tbsp)
• butter
• almond flakes - for decoration
• powdered sugar - for decoration

From tangerines and lemon you will need zest - 1 tbsp. and juice - 250 ml

In meat base with 100 gr. add 200 g of oil. sifted flour. There is no need to add baking powder to these baked goods, like in cookies. Mash the base with flour until crumbly, then quickly knead the dough for 1 minute. Wrap in film and refrigerate for at least half an hour.

While the dough is cooling, you can prepare the cream.

Mix the eggs with a whisk until smooth.

Tangerines and lemon should be poured with boiling water for a few seconds. Next, remove the fruit from the water and dry it with napkins. The next step is to grate the zest of tangerines and lemon on the smallest grater. Rub, turning the fruit in a circle. Make sure that the white part does not rub off; only the orange part is needed for the zest, otherwise the filling will be bitter. In total you need 1 tbsp. zest.

If desired, citrus zest can be replaced with finely chopped candied fruits. Or don't use it at all. You can also put the zest in the dough rather than in the cream.

You need to squeeze the juice out of fruits without zest. Do this in any way, the main thing is that no seeds or pulp get into the juice. You can grind the pulp (remove the seeds in advance) in a blender, and then squeeze through cheesecloth or a sieve. Or squeeze the juice through a sieve using a fork. For the cream you need 250 ml of juice.

Combine citrus juice and zest in one bowl. Add sugar to them and mix. Next, pour in the stirred eggs and bring until smooth. You don’t need to beat for a long time, just combine everything together.

To prevent the cream from burning, it must be brewed in a water bath. To do this, boil water in a saucepan. Place the cream in a bowl or saucepan on top of the boiling water. Cook, stirring to prevent the eggs from curdling, until the foam subsides and the cream begins to thicken a little.

When all the foam has gone, add butter to the cream and melt it.

Dissolve starch in cold water until smooth (for 2 tablespoons of starch, take 6 tablespoons of water). Add starch to the cream and stir. Heat the cream until thickened for a few more minutes. After this, set it aside to cool.

Never throw in dry starch to thicken anything. Be sure to dilute it in cold water.

Once the dough has cooled, remove it from the refrigerator. Take a shape with high sides. Roll out the tart dough thinly, about 2-3mm thick. There are two ways to form a pie:

1. Place the mold on the parchment and use a knife to cut a circle along the bottom of the mold. Place the dough on this parchment circle and roll it thinly over this workpiece. Transfer the rolled out dough along with the parchment into the pan. Using your hands, knead the dough into edges. There is no need to additionally grease the pan, the dough is fatty and will not burn.
2. Roll out the dough thinly, with a diameter larger than the bottom of the mold. Using a rolling pin, transfer the dough into the pan, place it and use a knife to trim off any excess dough that hangs over the edges and form sides.

To prevent the dough from rising during baking, it needs to be weighted down. Professional chefs use special stones for this. At home, you can take beans or other dry cereals (peas, buckwheat, rice).

Cover the tart completely with parchment (the sides should also be covered) and pour beans into the pan, about 500 g.

Place the tart in an oven preheated to 200 degrees for 10 minutes. After 10 minutes the edge of the tart will be golden brown. Remove the pan, remove the parchment with beans and bake the pie for another 5 minutes. After this, let the tart cool in the mold.

When the tart has cooled, remove it from the pan. To do this, carefully turn the pan over so as not to break the baked goods. Fill the tart with cream. Place in the refrigerator for half an hour until the cream hardens completely.

When the cream has hardened, decorate the tart with almond flakes and powdered sugar.

Carefully cut the tart and enjoy the delicious taste!

Classic shortbread cookies (white and chocolate)

Additional Ingredients:

• baking powder - 1 tsp.
• cocoa - 1 tbsp.

To make two types of classic cookies, divide the butter base from 100 g. butter into 2 more parts. In the first part, put flour (100 g per 50 g of butter) and baking powder - 0.5 tsp.

The second part also requires flour and baking powder, but also cocoa. Cocoa is not added additionally, but replaces one spoon of flour. That is, put flour on 1 tbsp. less (only 2 tbsp) and 1 tbsp. cocoa. All dry ingredients must be sifted to enrich them with oxygen. First mix flour, cocoa and baking powder separately, then add this dry mixture to the oil base.

Knead the dough and put it in the refrigerator, not forgetting to wrap it in film.

When the dough has rested, you can roll it out to about 5 mm thick and cut out cookies with cookie cutters.

To avoid adding extra flour to the dough, roll it out between two pieces of parchment paper. It is also good to use a cold board for this (also hide it in the refrigerator along with the dough) and a cold rolling pin.

Cover the baking sheet with parchment; there is no need to grease it with oil, since the cookies are quite fatty. Preheat the oven to 200 degrees. Sprinkle the cookies with sugar and bake for 15 minutes until browned.

Let the cookies cool on the baking sheet. The taste of these cookies develops well with milk.

Prepare shortbread dough according to this recipe and you will have a masterpiece! Write in the comments what kind of baked goods you made. I wish everything was delicious!

A variety of products are prepared from shortcrust pastry - cookies, pastries, cakes and pies. The traditional recipe includes 1 part sugar, 2 parts butter or margarine and 3 parts flour. However, modern interpretations add eggs, water, baking powder, starch and other products other than yeast. Sugar is also replaced with powdered sugar, which gives the product a delicate texture and special melting softness. Vanilla sugar, lemon zest, cocoa, chopped nuts, and cinnamon are often added to shortbread cookies.

Since the dough contains a lot of fat, which makes the products crumbly, all components and the rolling board must be cooled before preparing the dough, and the dough itself must be kneaded as quickly as possible.

1. Shortcrust pastry cookies with candied fruits

Bright shortbread cookies decorated with multi-colored candied fruits.

2. Shortbread cookies with apples and cinnamon

Shortbread cookies with lattice.

The recipe uses boiled condensed milk.

4. Shortcrust pastry baskets

Sand baskets filled with jam, soft cheese, fruits and berries.

5. Shortcrust pastry pie with apples and lingonberry jam

The dough for this pie is mixed with the addition of potato starch, which makes the pie even more crumbly.

6. Sand baskets with cream

Sand baskets with jam and pastry cream.

Shortbread dough is kneaded with the addition of chopped peanuts.

8. Grated shortbread cookies with mayonnaise

Mayonnaise in the dough gives the finished cookies a melting texture and maximum friability.

9. Shortbread cookies with filling

Shortbread dough balls. Flour, eggs, sugar, butter.

Shortcrust pastry cookies with a loose structure that melts in your mouth.

11. Kurabye. Shortbread

Kurabye according to this recipe is a cookie, the dough for which is mixed with powdered sugar, vegetable oil, butter, and cocoa.

12. Shortbread pie with bananas and caramel

The pie is made from shortcrust pastry made with butter, filled with bananas and peanuts.

13. Crostata with raspberry jam

Italian crostata is made from shortcrust pastry with different fillings. The top is decorated with stripes, strands, and dough figures.

14. French sablé shortbread cookies

The name of the cookie - sablé - translates as “sand”. And indeed, it is very crumbly, melting in your mouth.

15. Wensoke shortbread finger cookies

Oblong-shaped shortbread cookies made from starch shortbread dough, decorated with chocolate.