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 cakes 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 filled with different varieties of cookies, but even the most delicious type of factory baked goods cannot be compared with the taste of 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 high-quality products, as they affect the taste of the 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 shortbread 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 a sand base are a 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 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. Below is a dietary recipe for a dish 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. The finished dish is crispy, very tasty, tender, crumbly. Feel free to add nuts, candied fruit, or your favorite spices to your baking. Below is a 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 dough for cookies?

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 soda slaked with lemon juice, vanillin to the mixture.
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. Ready 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 advise separately combining dry and liquid ingredients to make the cookies 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. Ready cookies can be decorated with 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 for tea is homemade cottage cheese and shortbread cookies. This delicacy is equally loved by adults and kids. The recipe below is good because, if desired, granulated sugar can 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.

Video

Shortcrust pastry is easy to make. Surely, many have noticed that some types of pastries - cakes, cookies, pastries - have an unusual crumbly structure, similar to sand. Similar products are baked from sand dough. Its recipe differs from other types of dough, but even at home, with a great desire and observance of elementary rules, the sand base for confectionery dishes can be prepared independently.

Shortbread dough opens up huge potential for creativity! Try to cook everyone's favorite "nuts" with boiled condensed milk inside (yes, they consist of shortbread dough), a beautiful cake soaked in sour cream sauce with strawberries or dessert sausages, and there are simply no number of cookie variations: with chocolate, marshmallows, in the form of funny figurines, wicker baskets and even with the addition of processed cheese.

How to cook shortcrust pastry - cooking technology

How to make "golden" crumbly dough at home? In fact, everything is very simple - there are hands, and the rest will follow! So, the first rule that should be learned: shortcrust pastry must be prepared with a lot of fat and sugar. It is the oil that gives the product its characteristic friability. Enveloping the flour, it does not allow its parts to tightly connect and stick together.

For greater porosity, leavening agents such as baking soda or ammonium carbonate can be added to shortcrust pastry. Flour should contain an average percentage of gluten, otherwise the baking will turn out to be somewhat tightened. If you take flour with a low percentage of gluten, there will be the opposite effect - the products will quickly crumble.

The traditional, classic shortcrust pastry recipe is based on the following principles:

• flour is sifted in a slide on a cutting board;
• sugar, soda quenched in lemon juice, vanilla and butter cut into medium-sized cubes are placed on top;
• the butter is chopped with a sharp knife along with the rest of the ingredients, eggs are added at the end;
• the dough is kneaded with hands, then it is removed for an hour in a cool place, and then it is used for the intended purposes.

Now let's decide on the number of ingredients used. To prepare a classic recipe, we need: three glasses of flour, 300 gr. butter (butter), a glass of sugar (powder), two eggs, soda on the tip of a knife, a spoonful of lemon juice and vanilla.

Shortcrust pastry - food preparation

All components (eggs, butter, flour), inventory (including a cutting board, rolling pin) and appliances used must be strictly chilled, otherwise the dough will lose its “zest”, and baking will eventually lose the desired structure. The kneading time of the product is also reduced to a minimum.

Remember: dry ingredients are always mixed with flour, and liquid ingredients are always mixed with an egg, and only at the end they are combined.

In some variations, it is allowed to replace part of the flour for making shortcrust pastry with ground nuts, grated almonds or starch. Another important nuance: take the finished dough out of the refrigerator only as needed - in portions.

In addition to the basic recipe for sweet shortcrust pastry, there are alternatives that have been obtained as a result of culinary experiments.

The recipes described below will help not only diversify your table, but also get real pleasure from joint, family creativity.

Shortcrust pastry - classic recipe

Ingredients:

• 2 eggs
• 250 grams of butter
• 1 cup of sugar
• 3 cups flour
• 1 sachet of vanilla sugar
• 0.5 teaspoon baking powder

Classic shortbread dough for a pie or cookie - a step by step recipe with a photo:

Beat eggs and sugar until white, immediately add vanilla sugar. Add softened butter to this mixture.

If desired, you can add a few chopped nuts to the dough, for a piquancy of taste. I sometimes add 100 grams of almonds or walnuts. I grind the nuts with a blender into dust.

Mix flour and baking powder. Combine butter, eggs, sugar, flour and knead the dough.

Knead the dough on the table, after sprinkling the table with flour. Knead the dough until elastic and smooth.

We place the dough, after wrapping it with plastic wrap in the refrigerator for 40 minutes.

Take the dough out of the refrigerator. We divide into several parts, roll out each part and cut out hearts, stars, circles, etc. figures with molds.

Bake for 20 minutes in a preheated oven. The oven is heated to 180 degrees.

Shortcrust pie dough

In addition to cookies, we also love shortcrust pastry pies. They can be cooked with cottage cheese, berries, jam, etc. stuffing. If you haven't tried these pies yet, I highly recommend it, it's delicious.

Ingredients:

• 200 grams of flour
• 150 grams of butter
• 100 grams of sugar
• 1 small egg
• 1 teaspoon baking powder

Agree, the ingredients are quite simple, and photos and a step-by-step recipe will make it easier to prepare shortcrust pastry:

To prepare the dough, you need to combine the flour with a baking powder, add the cold butter cut into cubes or grated on a grater.

We grind everything crumbs, you need to do this with your hands. To the resulting mass, add sugar, egg and knead the dough.
It turns out a very elastic dough with a creamy aroma, and if vanilla is also added to the dough, there will be a creamy vanilla aroma.

Place the dough in the refrigerator for 30 minutes. Just wrap the dough in plastic wrap or place it in a plastic bag.

After half an hour, you can already start cooking the shortcrust pastry pie.

The pie is usually cooked in a split pan or pan. I cook in split form. Again, any toppings can be used.

I like to cook with cottage cheese or jam, as well as with fresh berries and fruits.

You can leave some of the dough to decorate the top of the cake. You can make strips of dough and lay them out so that rhombuses form on the surface of the shortcake, or you can rub the dough on a grater. This will be a grated pie.

Quick shortcrust pastry

With these proportions, according to this recipe, about 20 baskets are obtained, baked in forms with a lower diameter of 3.5 cm and a 7 cm diameter of the upper part. Yes, baked baskets can be filled with your favorite ingredient: whipped cream, fruit, nuts, jam or chocolate spread, there are many options.

Ingredients:

• 300 g flour
• 200 g butter
• 100 g powdered sugar
• 2 egg yolks salt.

Cooking method:

Preheat the oven to 200 degrees. Measure the ingredients to the required amount and start preparing the crumbly dough.

Sift flour on the table, add a pinch of dough, add a pinch of salt. Cut the cooled butter into pieces and place on the sifted flour.

With a sharp butter knife, chop it together with flour, carefully. Now add the icing sugar and two egg yolks and quickly knead the dough with your hands. Do not knead too long, as the butter will start to melt due to the heat from your hands and the dough may become sticky.

You can also knead the dough in a food processor. Form the dough into a ball and wrap in cling film and refrigerate for 30 minutes.

During this time, prepare the baking dishes. Brush the molds with a thin layer of melted butter using a brush. Lay the foil flat on a table or cutting board and place a ball of chilled dough on top of it. Use your hands to flatten the dough into a rectangle shape. Cover with foil and roll.

During the rolling process, the dough will not stick to the foil. Roll out the plates to a thickness of 3-4 mm. Lay the molds on the dough and cut out the shapes. Remove excess from the edges. Press the dough gently against the bottom of the mold and pierce with a fork.

This will prevent bulging during baking.

Cover the top of the dough with pieces of foil of the appropriate size and sprinkle rice or buckwheat on top to keep the correct shape of the basket.

Control the baking and when the danger of losing shape is over, you can remove the foil with a load of cereal and continue baking. In total, the cooking time will be 10-12 minutes.

Since the baskets turn out to be crumbly and rather fragile, leave them in the finished products until they cool completely in the form and only then remove them. This must be done so that the edges do not crumble. Stuff the shortbread baskets with your favorite filling and serve! Very tasty, the dough just melts in your mouth!

Shortcrust pastry without eggs - a recipe for vegetable oil and sour cream

Ingredients:

• wheat flour - 520 g;
• odorless vegetable oil - 110 ml;
• granulated sugar - 185 g;
• sour cream - 110 g;
• baking soda - 5 g;
• table vinegar - 10 ml;
• table salt - 5 g;
• vanillin - 1 pinch;
• aromatic and spicy additives of your choice - to taste.

Cooking
First, combine sour cream and vegetable oil in a bowl. We also add a pinch of salt, granulated sugar, vanilla or other additives and lay the soda quenched with vinegar.

Mix the mass thoroughly, and then sift the flour into the mixture and knead. We achieve a soft, smooth and uniform texture of the dough. We roll it into a ball, wrap it with a film or place it in a bag and place it in the refrigerator for one hour.

After that, we can start forming cookies. Products from such a dough can be sprinkled with sesame seeds, nuts, poppy seeds or sugar.

Shortcrust pastry recipe without eggs and butter

Ingredients:

• wheat flour - 320 g;
• odorless vegetable oil - 160 ml;
• ice water - 110 ml;
• table salt - 5 g.

Cooking:

To prepare the dough according to this recipe, combine odorless vegetable oil and ice water in a bowl and shake the mixture until a kind of emulsion is obtained, adding a pinch of salt in the process.

After that, sift the flour into the mass and knead the shortbread dough.

After twenty minutes of being under the film in the refrigerator, we can start baking the pie with the desired filling.

This test option is perfect for lean products, as it does not contain butter, eggs, dairy products and other fast ingredients.

Despite the primitiveness of the dough recipe, products from it turn out to be worthy of taste and will certainly pleasantly surprise you.

Video: simple shortcrust pastry with margarine

1. Shortbread dough must be rolled out in uniform, thin enough layers so that it bakes well. The optimal thickness is from 3 to 7 mm;
2. Partial replacement of whole eggs with yolks alone increases the friability of products. This approach is especially relevant when using flour with a high level of gluten;
3. Baked layers of shortcrust pastry should be pierced in several places before being sent to the oven to avoid the appearance of ugly bubbles on their surface from the emitted carbon dioxide;
4. The baking tray for baking sand products must be dry. It is not necessary to lubricate it, since shortcrust pastry does not stick to the bottom during heat treatment. The optimal temperature for baking is from 220 to 250 C.

Cakes, pastries and shortbread cookies are very crumbly, which is why they are called shortbread. With strict adherence to the recipe, good shortcrust pastry can be prepared very quickly.

Delicate and crumbly shortbread dough allows us to create real culinary masterpieces - open pies with fruits and berries, vegetable cakes, curly cookies, so that all these products turn out tasty and do not burn, you need to know a few secrets:

-Starting kneading shortcrust pastry, it should be remembered that all its main ingredients - flour, butter, eggs and water - must be cooled (they also need to be mixed in a cool room). Butter makes the dough crumbly (many recipes use margarine instead of butter).

- Flour must be sifted to remove impurities and enrich with oxygen. The quality of the dough also depends a lot on the eggs, so make sure they are fresh first. It must be kneaded quickly so that the butter does not melt. If this happens, the dough will become shiny (ideally it should be matte), crumble and roll out poorly. It is very important not to overdo it with flour and water, otherwise the dough will become tough.

-In many recipes, eggs are replaced only with their yolks - this is also done in order to achieve friability. If you knead the dough with your hands, make sure they stay cold. Then the moisture in the oil will evaporate more slowly, and the dough will not turn out loose.

- To speed up the kneading process, all components can be chopped with a knife into crumbs. To do this, pour the flour on a work surface, make a recess at the top, put the diced butter, salt and sugar in it and start mixing the ingredients with a knife blade, moving from the edges to the center. Then we add eggs or only yolks and begin to knead the dough from the edges, gradually capturing the entire crushed mass. Then we roll up the ball, cover it with cling film and put it in the refrigerator for half an hour so that the dough “rests” and becomes elastic. After that, we leave it at room temperature for a quarter of an hour - now you can roll it out.

- The layer should not be too thick, the optimal thickness is 6-8 mm so that the products do not dry out and bake evenly. Before baking, the dough must be pierced with a fork in several places: this will avoid the formation of air bubbles during cooking. If you have a lot of dough, you can put the rest in a plastic bag and send it to the freezer (the dough can be stored there for about two weeks). Before laying out the layer, it is better to sprinkle the baking sheet with a little flour. If the top of the cake starts to burn, it should be covered with parchment paper.

-Sugar in the recipe can be replaced with powder, then the pastry will be very soft and tender, literally melting in your mouth. Vanillin, lemon zest, cocoa, chocolate, cinnamon, or nuts are often added to the dough to enhance flavor or color. If you like very crumbly dough, then a third of the flour should be replaced with starch.

- Butter, sugar and eggs are stirred with a silicone or wooden spatula until a homogeneous mass is obtained. Pour flour into this mass and knead the dough with your hand. After 1-2 minutes, the dough is cut. If it is heated by hand, it must be cooled before cutting.

- The presence of a large amount of fat in the dough ensures its plasticity and friability of finished products. With a decrease in fat, the products will turn out to be more dense and rigid. Partial replacement of whole eggs with yolks increases the friability and tenderness of the products. Eggs can be partially replaced with water, this increases the plasticity of the dough, but the taste of the products worsens.

-The best temperature for dough is 15-20°C. At lower temperatures, the dough hardens and is difficult to roll out. At temperatures above 25°C, the butter in the dough softens and may separate from the rest of the products; such dough crumbles during rolling, and the products prepared from it are very tough. To fix such a dough, you need to cool it well, hold your hands in cold water and quickly, within 2 minutes, knead the dough until it is plastic. If the dough does not become plastic, you need to add egg yolk to it.

-Before rolling, knead the dough a little with cold hands, without adding flour, and form a rectangular piece in the form of a brick. This piece is placed on a floured table or board, sprinkled with flour on top and rolled into a layer.

-The dough should be rolled out on a flat board or table. If the table is uneven, the layer will have a different thickness, when baking, thin places will burn, and thick ones will remain unbaked.

- From the rolled out layer with a knife or notches, make different shapes or transfer the layer to a baking sheet using a rolling pin. Excess dough around the edges of the baking sheet is cleaned with a knife.

-Baking sheets must be clean, dry, without any lubrication, as shortcrust pastry products do not stick to baking sheets.

- Sand products are baked at a temperature of 230-250 ° C until golden brown on the surface and inside the cakes. Layers of dough baked for sliced ​​​​cakes and cakes are pricked with the tip of a knife. If the layers are baked in one place, and in another place the dough is still raw, then sheets of paper are placed on the baked places above and below and baking continues until the entire layer is baked.

-Baked pastry products are very delicate and break easily. Large layers, which are then glued together with creams or fruit fillings, should not be baked on baking sheets, but on iron sheets, from which it is easier to remove the baked layers.

- During baking, the layers stick slightly to the iron sheet. To tear off the sheet from the iron sheet, you need to cool the sheet a little, take it with both hands and lightly hit the edge of the sheet on the edge of the table or on another object until the sheet moves. Then, holding the iron sheet with your left hand, carefully slide the layer off the sheet with your right hand. Fruit fillings and custards can be glued together with warm layers, with oil creams - only cold ones.

- The crumbs formed when cutting baked sand layers are used for sprinkling the sides of cakes and pastries.

To prepare desserts you will need:

Blenders & Mixers

kitchen scales

Decor for baking

Brand "S. Pudov" - seasonings, spices, food additives, flour and decor for baking

shortcrust pastry recipe

Products	Quantity
Wheat flour, glasses (250 ml)	1	1,5	2	2,5	3
Sugar, glasses (250 ml)	1/4	1/3	1/2	2/3	1
Butter or margarine, g	100	150	200	250	300
Eggs, pcs.	1/2	1	1,5	2	2
Output of baked products, g	300	450	600	750	900

If unsalted butter is used, a little salt must be added to the dough. This is when baking pies.

(basic recipe)

Ingredients:1 pack (200 g) margarine or butter1 egg;200 g sour cream;a little sugar (1-3 tablespoons);0.5 teaspoon of soda;flour

Cooking:Chop margarine or butter.Beat the egg white with sugar.Soda extinguish in sour cream.
Mix everything and add so much flour so that the dough is soft and does not stick to your hands (about 3 cups, add flour in portions).Vanilla, cinnamon and salt to taste.

SHORT DOUGH RECIPES

Sweet shortbread dough: 300 g (2.5 cups) flour 1 or premium, 200 g butter or margarine, 100 g (0.5 cup) sugar, 1 egg, grated zest of 0.5 lemon or a little vanilla.

Soft sweet shortcrust pastry: 300 g flour, 250 g butter or margarine, 2 egg yolks, 75-100 g sugar, 3 pcs. bitter almond.

Shortcrust pastry with potatoes : 200 g flour, 200 g boiled potatoes (two medium potatoes), 150 g butter or margarine (half can be replaced with pork fat), 1 egg or 2 tbsp. tablespoons of cold water, a pinch of salt, about half a teaspoon, (sugar).

Shortcrust pastry with sour cream : 300 g flour, 150 g butter or margarine, 0.5-1 egg, 0.25 teaspoon baking soda, 0.5-2 tbsp. spoons of sugar, 0.5 teaspoon of salt, 100 g of sour cream.

Shortcrust pastry with cottage cheese : 300 g flour, 200 g butter or margarine, 200 g cottage cheese, 0.5 teaspoon salt, 1-2 tbsp. spoons of sugar.

Yeast shortbread dough: 300 g flour, 150-175 g margarine, 0.5 teaspoon salt, (2 tablespoons sugar), 35 g yeast, 2/3 cup cold milk.

Shortcrust pastry with cheese : 200 g flour, 150 g grated cheese, 150 g butter or margarine, 0.25 teaspoon salt, 0.25 teaspoon red or black pepper, 1 egg.

Shortcrust pastry with baking powder : 250 g flour, 1 teaspoon baking powder, 100 g butter or margarine, 3 tbsp. spoons of sugar, 1-2 eggs, 1-2 tbsp. tablespoons of cream or wine, 0.25 teaspoon of salt, grated lemon zest or vanilla.

Recipe for flavored shortcrust pastry

Products	Quantity
Wheat flour, tea glasses (250 ml)	1	2	3	4
Sugar, tea glasses	1/4	1/2	3/4	1
Butter or margarine, g	75	150	225	300
Eggs, pcs.	1/2	1	1,5	2
Salt, teaspoons	1/8	1/4	1/3	1/2
Soda, teaspoons	1/8	1/4	1/3	1/2
Output of baked products, g	250	500	750	1000

The dough is prepared in the same way as described in the recipe above, only during kneading various aromatic substances are additionally added. Salt and baking soda are used in a mixture with flour, which causes the dough to acquire a different taste and its name changes.

Sandy vanilla dough .

Sand and lemon dough .

Sandy almond dough .

Shortbread chocolate dough .

Sand-candied dough .

Sandy spicy dough .

Shortbread dough can be prepared in two main ways:

1. Sweet shortbread dough can be prepared as follows. Sift the flour in a slide on a cutting board, pour sugar, soda, vanilla, grated lemon zest on top and put the butter cut into pieces. Chop the butter with a knife along with all the products, add the eggs and quickly knead with your hands until a homogeneous mass is obtained. Then roll the dough into a ball, cover with a napkin and refrigerate for half an hour or an hour. This dough can be made in advance and kept in the refrigerator until baking.

2. Shortbread dough with sour cream and soft shortbread dough you have to cook differently. Soften butter or margarine, grind with sugar, eggs or egg yolks (add sour cream to sour cream dough). Then add flour mixed with salt and soda, quickly knead and put in the refrigerator for 1-2 hours. Since this dough is quite soft, it is spread on a baking sheet and the bottom of the pan, and for cookies, it is squeezed through a pastry bag or a funnel folded from paper. Cakes, pastries, cookies are made from shortcrust pastry.

For 3 persons: flour - 175 g, white sugar - 50 g, brown sugar - 50 g, almonds - 40 g, blackberries - 250 g, apples - 150 g, butter - 100 g, salt

Dry the almonds in the oven. Clean, grind in a coffee grinder. Butter cut into cubes, grind with flour until the consistency of crumbs. Add chopped almonds, white sugar and a pinch of salt. Mix. Wash blackberries and apples and pat dry. Remove stems from berries. Peel the apples, cut out the core, chop finely. Gently combine apples and blackberries. Spread in an even layer in a baking dish. Sprinkle with brown sugar. Spread crumbs of dough on top. Bake in the oven for 20 minutes at 70°C.
Calorie per serving 335 kcal

For 4 persons: flour - 350 g, eggs - 2 pcs., sugar - 100 g, peanuts - 100 g, butter - 200 g, salt

Separate egg yolks from whites. Beat the yolks with sugar and a pinch of salt. Add softened butter. Sift flour into the mixture. Knead the dough, put in the refrigerator for 20-30 minutes. Roll out into a layer 6-8 mm thick. Using molds or glasses of different diameters, make blanks in the form of rings. Whisk the egg whites. Lubricate each workpiece on one side. Dry the peanuts in the oven. Cleanse, crush. Sprinkle blanks. Bake in the oven for 15-20 minutes at 200°C.
Calorie per serving 450 kcal
Cooking time from 75 minutes

For 4 persons: flour - 280 g, almonds - 110 g, sugar - 110 g, powdered sugar - 100 g, raspberry jam - 120 g, butter - 225 g, salt - 0.5 tsp.

Butter cut into cubes. In a mixer, mix butter, sugar, salt. Grind. Dry the almonds in the oven. Clear. Grind in a coffee grinder to a powder consistency. Add flour and chopped almonds to the butter mixture. Knead the dough. Roll out into a thin layer. Cut out square pieces with a knife or cookie cutters. In half of them, make curly holes in the center. Remove the blanks in the refrigerator for 20-30 minutes. Line a baking sheet with paper. Lay out cookies. Bake in the oven for 40-50 minutes at 150°C until done. Take out, cool. Grease whole squares with jam. Place squares with holes on top. Press down. Sprinkle with powdered sugar.
Calorie per serving 445 kcal

Difficulty level on a 10-point scale 8 points

For 6 persons: flour - 250 g, almonds - 80 g, eggs - 2 pcs., curd cheese - 100 g, plums - 700 g, sugar - 220 g, baking powder - 1 tsp, starch - 1 tbsp. l., butter - 170 g, salt

Dry the almonds in the oven, peel. Grind in a coffee grinder to a powder consistency. Combine ground almonds (30 g), flour, baking powder, sugar (100 g), a pinch of salt. Add softened butter (reserve 20 g for filling) and one egg. Knead the dough. Spread over the bottom and walls of the form, put in the refrigerator for 30 minutes. For cream, mix the remaining ground almonds, sugar, starch, egg, curd cheese and butter. Beat with a mixer until smooth. Spread the cream over the dough base. Wash plums, remove pits. Cut into halves. Spread over cream. Bake in the oven at 170°C for about an hour until done. Sprinkle with almond flakes before serving.
Calorie per serving 410 kcal

For 5 persons: flour - 180 g, corn starch - 15 g, sugar - 160 g, powdered sugar - 10 g, eggs - 3 pcs., milk - 250 ml, cream 33% - 100 ml, strawberries - 250 g , butter - 80 g

Combine half the sugar, flour (set aside 2 tablespoons for cream), one egg and softened butter. Knead the dough. Wrap with foil. Place in refrigerator for 40 minutes. Take two eggs, separate the whites from the yolks. Beat the yolks with the remaining sugar, add flour and starch. Boil the milk, pour into the egg-sugar mass. Pour into a saucepan, cook the cream until thickened. Cool down. Roll out the dough into a thin layer. Cut blanks, distribute along the walls and bottom of the molds. Pierce with a fork. Close with foil. Bake in the oven for 15 minutes at 180°C. Cool down. Whip cream with powdered sugar. Add to custard. Mix. Fill the mass of the basket. Wash strawberries. Remove stalks. Spread over cream. You can garnish with mint leaves before serving.
Calorie per serving 330 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 9 points

Cookies "Magnets"

For 4 persons: flour - 1.5 cups, powdered sugar - 1 cup, eggs - 2 pcs., corn starch - 2 tbsp. l., dark black chocolate - 150 g, butter - 220 g, vanillin

In a deep bowl, combine starch, powdered sugar and a quarter teaspoon of vanilla. Sift flour into a container. Cut the softened butter into pieces. Take one egg, separate the yolk from the protein. Add butter, egg and yolk to flour bowl. Knead plastic dough. Wrap in cling film, refrigerate for 30 minutes. Take out the dough, cut into small pieces. From each roll out small "sausages". Bend the blanks with a bagel. Preheat oven to 200°C. Bake cookies for 15 minutes. Take out, cool. Melt dark chocolate in a water bath. Dip the ends of the cookies in melted chocolate. Lay out on a surface lined with parchment paper. Let it freeze.
Calorie per serving 425 kcal
Cooking time from 90 minutes
Difficulty level on a 10-point scale 8 points

For 3 persons: flour - 150 g, eggs - 2 pcs., Green asparagus - 150 g, bacon - 80 g, cream 25% - 150 ml, hard cheese - 80 g, mustard - 0.5 tsp. , butter - 75 g, salt, ground black pepper

In a mixer, mix flour, butter and a pinch of salt. Grind. Add one egg. Knead the dough. Roll into a ball, wrap in cling film. Place in refrigerator for 20 minutes. Roll out the dough into a layer 5 mm thick, cover the bottom and walls of the form. Pierce with a fork, refrigerate for 30 minutes. Cover the form with parchment paper. Bake in the oven for 12-15 minutes at 180°C. Wash the asparagus, remove the hard ends. Bacon cut into cubes, fry in a dry frying pan. Cheese grate on a fine grater. Beat the egg with cream and mustard. Salt and pepper. Add bacon and half the cheese. Mix. Pour into a sand-based mold. Spread the asparagus on top, press down a little. Sprinkle with remaining cheese. Bake in the oven for 20 minutes at 180°C.
Calorie per serving 280 kcal
Cooking time from 2 hours
Difficulty level on a 10-point scale 9 points

For 5 persons: flour - 150 g, zucchini - 1 pc., onion - 2 pcs., garlic - 2 cloves, sour cream - 8 tbsp. l., greens (any) - 1 bunch, butter - 80 g, sunflower oil, salt, ground black pepper.

Peel and chop onion and garlic. Saute in sunflower oil. Wash the zucchini, peel, cut into small cubes. Send to the pan with onions and garlic. Simmer for 7-9 minutes. Salt and pepper. Wash greens, finely chop. Combine butter with flour. Grind until crumbly. Place vegetables in a baking dish. Sprinkle with chopped herbs. Lubricate with sour cream. Sprinkle everything with crumbs from the dough. Bake in the oven for 20-25 minutes at 180°C.
Calorie per serving 230 kcal
Cooking time from 45 minutes
Difficulty level on a 10-point scale 7 points

Fragrant pumpkin pie

Ingredients:
50 g butter; 75 g of sugar; 1 large pinch of ground nutmeg; 2 tablespoons ground cinnamon; 400 g pumpkin pulp (or zucchini); 225 g of ready-made shortcrust pastry; 1 egg

Cooking process:
Combine butter, sugar, nutmeg and cinnamon in a large saucepan and heat lightly to melt butter. Add the chopped pumpkin and cook, stirring, for 10-15 minutes until the pumpkin is soft.
Preheat the oven to 200°C and heat a baking sheet in it. Roll out half of the dough and place on the bottom of a 23 cm round pie dish. Top with the cooled pumpkin filling. Roll out the second half of the dough. Cover the pie with the second layer of dough and trim the edges. Small leaves can be cut from scraps and attached with a beaten egg to the edges of the pie. Lubricate the entire surface of the pie with an egg, sprinkle with sugar and pierce 2-3 holes so that steam can escape. Put the cake pan on a preheated baking sheet and bake for 25-30 minutes until golden brown. Garnish with walnut halves. Serve warm or cold with heavy cream or sour cream.
288 kcal, 17 g fat per serving
Preparation time: 15 min
Cooking time: 40 min

For the base:
200 g margarine; 4 cups flour; 3 eggs; 1 cup of sugar; 1/2 teaspoon soda

For filling:
3-4 thin-skinned lemons; 2 cups sugar

Grind the grated margarine with flour. Grind eggs with sugar. Connect both masses. Divide the resulting grain into 2 parts. Pour one part on a dry sheet, lay out the filling, and pour the second part of the grits on it. Bake in a warm oven for 30 min.
To prepare the filling, remove the pits from the lemons, pass through a meat grinder with a peel and mix with sugar.

Ingredients: 300 g butter; 500 g cherries; 225 g sugar; 500 g flour; 1 sachet of baking powder; 1/2 teaspoon lemon zest; 1 pinch of salt; 1 teaspoon ground cinnamon; 1 egg; 50 g peeled ground almonds

Cooking process:
Melt butter over low heat and let cool. Wash the cherries and let dry, then remove the pits and cover the cherries with half the norm of sugar. Mix flour, baking powder, remaining sugar, lemon zest, salt and cinnamon. Add melted butter and egg and beat with a hand mixer until crumbly. Preheat oven to 200°C. Grease a 28cm mold with butter. Put half of the dough into the form, pressing well. Divide the cherries over the dough. Crumble the rest of the dough on top. Bake in the middle rack of the oven for 40 minutes until golden brown. Take the cake out of the mold and let it cool.
This cake is especially delicious immediately after baking, but retains its flavor for 1-2 days.
Energy value per serving: 330 kcal, 3 g protein: 24 g fat, 27 g carbohydrates
Preparation time: 30 minutes
Baking time: 40 minutes

- Recipe 1

Ingredients:
For the dough: 3 cups flour; 300 g butter; 3 egg yolks; 200 g sour cream; 1 teaspoon of soda; 1 teaspoon of salt; vanillin

For the filling: 5 egg whites; ; 2 cups of sugar; 300 g nuts; honey

Cooking process:
Chop the butter well with a knife with flour. Make a hole, put yolks, sour cream, soda, salt and vanillin into it. Knead the dough, divide it into 3 parts and keep in the cold for 1 hour. Roll out one part of the dough, put half of the filling, cover with the second part, put the remaining filling, cover with the third part of the dough. Brush with 2 egg yolks, make cuts in the form of diamonds, and bake. 10-15 minutes before readiness to pull out, pour over the cuts with melted honey and bake. Cut cold.
To prepare the filling, beat the egg whites with sugar and mix with the nuts, ground in a meat grinder.

- Recipe 2

Ingredients:
For the dough: 150 g butter or margarine; 150 g sour cream; 2 eggs; 1/2 pack of yeast; 1/3 cup milk; 1 tablespoon of sugar; 2 cups of flour

For the filling: 50 walnuts; 1 cup of sugar; 1/2 cup raisins; 1 lemon

For syrup: 200 g honey; 3/4 cup sugar; 3/4 cup water

Cooking process:
Knead the dough from the components for the dough (it should not be steep). Put the dough in the refrigerator for 1-1.5 hours. Prepare the filling: peel the nuts, fry, grind with sugar and raisins, add grated lemon. To mix everything. Divide the dough into 4-5 parts, roll out thinly and spread on a greased sheet, layering with filling. Cut the surface with diamonds with the back of the knife and bake until browned over medium heat. Cut the baked pie to the end, and, without letting it cool, pour hot syrup (boil honey with sugar and water). Leave for a day to soak.

Ingredients:
For 900 g of cookies: flavored dough (according to recipe 1) from 1.5 cups of flour with the addition of 5 g of vanilla sugar, shortbread-chocolate dough from 1.5 cups of flour with the addition of 1 tbsp. tablespoons cocoa powder, 2 eggs for gluing.

Prepare two doughs: one is vanilla white, the other is with chocolate-colored cocoa powder.
To make chess cookies, cut 3/4 of the white and chocolate dough into square bars. So that when connecting the bars are not deformed, cool them. Roll out a thin layer of white dough, grease it and the sticks with an egg and wrap the sticks in a checkerboard pattern into a layer.
When making cookies with a spiral or ring pattern, also roll the white and chocolate layers together, cool well so that they do not crumple when cutting, cut into slices, put them on a clean, dry baking sheet.
Bake cookies for 15-20 minutes at a temperature of 230-240°C.

Ingredients:
For balls with a total weight of about 1 kg: flavored dough (recipe 1) from 3 cups flour, 3/4 cup finely chopped almonds or nuts, 2 egg yolks for lubrication. The dough can be made coffee by adding cocoa to it (pictured).

Roll out the finished dough into a tourniquet, cut into pieces, roll into round balls and cool. In a deep bowl, beat 2 egg yolks and put a few balls; then cover the dish with a lid and shake lightly several times so that the surface of the dough is covered with egg yolk.
Put the balls from the dishes on a baking sheet with finely chopped almonds or nuts, make a few circular motions on the baking sheet so that the balls are covered with almonds.
Transfer the balls to a dry baking sheet and bake for 10-15 minutes at a temperature of 230-250°C.

Cookies "Kurabie"

Ingredients: Butter - 100g / 200g.; Powdered sugar - 40g / 80g; Flour - 160g / 320g; Protein - 1pc \ 2pcs; Vanilla sugar - 1 tsp / 1 sachet

Mix the butter with the powder. Add the egg whites, mix well. Add the flour and vanilla sugar. Mix with a silicone spatula until smooth. Place the dough in a pastry bag with a large star nozzle and place the cookies on a baking sheet. Put a variety of jam in the center of each cookie ( to taste). We put in a preheated oven.
Cooking time lasts approximately 10-15 minutes (temperature 200-220°).

Cookies "Kurabiye Baku"

Ingredients:
For 550 g cookies: 2 cups flour, 200 g butter, 3 tbsp. tablespoons of powdered sugar, 1 egg white, 1 g of vanilla sugar (and preferably 1 tablespoon of cognac or vodka).

Mash the butter, add all other products and knead for 5-8 minutes. Put the dough in a jigging bag and squeeze different figures onto a baking sheet through a notched tube.
Bake cookies for 10-15 minutes at a temperature of 200-220°C.
Chilled biscuits can be sprinkled with warm fondant or glazed with chocolate or fondant.

PRODUCTS FROM FLAVORED SCRAP DOUGH

All kinds of cookies and other dry shortbread products without flavored fillings and glazes can be prepared from this dough.

Sandy vanilla dough

This dough is prepared in the same way as indicated in recipe 1, only 1 g of vanilla sugar or 3-5 drops of vanilla essence is added to 1 glass of flour.

Sand and lemon dough

The dough is prepared as indicated in recipe 1, only lemon zest and lemon juice from 1/4 lemon are added to 1 glass of flour, which are pre-mixed with butter and sugar, or 3-5 drops of lemon essence are added, or 10-15 g of lemon liqueur, or 15-20 g of candied lemon.

Sandy almond dough

The dough is prepared as indicated in recipe 1, only 1-2 tbsp. tablespoons finely ground, lightly toasted peeled or unpeeled almonds, respectively reducing the amount of flour. In addition to almonds, you can add 5-8 drops of almond essence.

Shortbread chocolate dough

The dough is prepared as indicated in recipe 1, only 1 teaspoon of cocoa powder and 1 teaspoon of powdered sugar are added to 1 glass of flour, while reducing the amount of flour by 1 teaspoon.

Sand-candied dough

The dough is prepared as indicated in recipe 1, only 1 tbsp. a spoonful of finely chopped or minced candied fruits.

Sandy spicy dough

The dough is prepared as indicated in recipe 1, only 1/4 teaspoon of cinnamon or 1/8 teaspoon of finely ground cloves, nutmeg, cardamom or ginger is added to 1 cup of flour.

Prepare this recipe original cookie . Pinch off the chocolate shortbread dough and roll up the flagella, which are then interlaced. Powder to taste. In general, this is a cookie for fantasies. You can make one flagellum white, the other cocoa. You can take three flagella and twist them like a braid and sprinkle, say, sunflower seeds on top.

Good delicious day, dear readers! I really like shortcrust pastry. As a child, my mother baked crumbly and tender cookies from it. And what is doubly nice - it can be used for both sweet and savory pastries. Today I will share with you a classic shortbread dough recipe that is suitable for making pies, cookies and even a cake.

Have you ever wondered where shortcrust pastry came from? And I became interested in the history of the emergence of a delicious recipe, and I began to study it. Unfortunately, there is very little information about this on the Internet.

It is only known that the recipe appeared somewhere in the 12th-13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the remnants of the dough at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became the way we know it now.

Moreover, the components of the dough can be varied - done with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fasting days. The quality of baking did not change. It is only necessary to take into account that if there is butter in the dough, the baking turns out to be very high-calorie.

And if you are on a diet, then you should refrain from tasty, but adding volume to the waist, desserts. But if summer is still far away, and you have not joined the team of those who are losing weight, then you can treat yourself to delicious pastries. You will not regret.

Another interesting fact from history. They say that our Empress Catherine II was very fond of a crumbly and tasty dessert. And every morning she started with a cup of aromatic coffee and a sweet basket of dough that melts in her mouth. Let's learn how to make shortcrust pastry.

Classic shortcrust pastry recipe

The classic recipe for shortcrust pastry consists of butter, flour and sugar taken in different parts.

For example:

• 100 grams of sugar;
• 200 grams of oil;
• 300 grams of flour.

For cooking, all foods must be cold, otherwise they may come into conflict with each other and separate. At the same time, the dough will turn out to be tight and poorly rolled out, baking will become tough.

First, mix sugar and butter. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbly. Just do it quickly before the butter melts. At the last stage, knead the dough very quickly with your hands, roll it into a ball, wrap it with cling film and send it to the refrigerator to rest for 30-50 minutes.

This is the easiest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My all-time favorite version of this recipe without the use of eggs. I tweaked it to my liking.

What you need:

• Butter - 170 grams;
• Sugar - 80 grams;
• Wheat flour - 210 grams.

I make it in a combine. In a bowl, beat sugar and butter, cut into pieces for convenience, at high speeds. The oil has previously stood for a little while until it is slightly softened, so that it whips more easily. Then I add flour. Beat on low speed just a little bit, until it begins to gather in lumps. After that, I transfer it to the form and ram it. This is the recipe I use to make lemon bars, you can see the full recipe here.

For other pastries, roll the mass into a lump, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like to serve appetizers in the form of tartlets. It is both aesthetically pleasing and delicious. But again, high in calories, because the composition includes butter. In this case, you can take a lighter filling to balance the usefulness and calorie content.

What do we need?l

• Butter or margarine 200 grams;
• Flour 250 grams;
• Egg 1 piece;
• A pinch of salt.

This time we will cook savory dough. It is ideal for tartlets and open pies, such as quiche or tart... First cut the butter into pieces. But it must be cold. Combine with flour until smooth.
Break the egg into a separate bowl and add a pinch of salt. We beat everything and send it to a cup with flour and butter. Thoroughly and quickly knead delicious dough for tartlets at home.

We wrap the finished lump of dough in cling film or put it in a plastic bag and send it to rest in the refrigerator. During this time, you can prepare the filling.

Options for fillings for tartlets:

1. From eggs, cheese and garlic;
2. Overcook mushrooms with onions;
3. Ham with cheese and cucumber;
4. Olivier salad;
5. Crab sticks with egg;
6. Caviar;
7. Red fish with potatoes;
8. Liver paste.

I will not dwell on the fillings in detail - they are not difficult to prepare.
After the dough has rested, roll it into a thin layer and cut it out with a shape or glass of notch. If you have cupcake molds, then we put our blanks there. You can not lubricate the walls, since the dough is very fatty in consistency due to oil. Prick all over the bottom with a fork.

You can pour pre-washed peas, beans or other cereals on the bottom so that the dough does not rise and looks beautiful. You can, of course, just knead it into shape with your hands. But in this case, it is unlikely that it will be possible to achieve a flat surface, and this will be ugly. Therefore, I advise you to first roll out a layer of dough.

If there are no molds, you can cut squares or rectangles with a curly pizza knife or a regular one, chop and bake, and then use them like crackers. You will also get an original serving for decorating the table.

Bake in the oven (be sure to preheat) at a temperature of about 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, keep an eye on the temperature and condition of the tartlets. As soon as they are covered with an even tan, take them out and let them cool a little. And only after that, release them from the mold, after gently picking them from the walls with a knife.

Shortcrust pastry with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent shortbread cakes and cookies. You can also cook tender ones.

What will be needed?

• Flour 180 grams;
• Oil 75 grams;
• Sugar or powdered sugar 50 grams;
• Sour cream 75 grams;
• Yolk of one egg.

As always, the products must be chilled for the best and correct kneading. Cut the cold butter into cubes, add the sifted flour and sugar. Grind quickly with your hands to crumbs. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a cup with crumbly crumbs.

The main thing here is not to overdo it with kneading by hand. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. At the same time, contact with the test is minimal, which is required. I wrap the resulting lump in a film and send it to winter in the refrigerator. Shortbread dough on sour cream is ready for use in 20-40 minutes.

It will make excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortcrust curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is lighter and healthier than the classic recipe. I like the taste of cottage cheese in bulk. Moreover, the consistency of the dough depends on the granularity of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If wet, then correspondingly more. Here you already need to look, and in the process of cooking, adjust the amount of flour.

So, what do we need for shortcrust curd dough:

• Cottage cheese of any fat content 200 grams;
• Butter 120 grams;
• Sugar 50-70 grams depending on your preference (sweeter or not);
• Flour 200-250 grams;
• Half a pack of baking powder;
• 1 egg;
• A pinch of salt.

Cooking process:

1. Cut the butter into pieces, keep in the refrigerator, and then mix with sugar;
2. Add the egg and mix again thoroughly, but quickly;
3. Pour the cottage cheese into a cup and knead the mass with a fork until smooth;
4. Add some flour, baking powder and a pinch of salt. Here, already look, if the mass sticks strongly to your hands, then add more flour. You should get a homogeneous piece of dough;
5. Wrap in cellophane and refrigerate.

The shortbread-curd dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortcrust pastry technology

To properly prepare the dough, you need to follow certain rules. Now we will consider them.

1. All products must be refrigerated. Only under this condition is the correct elastic dough obtained;
2. Use only quality products. You can replace the butter with margarine, but I would not recommend it. The quality of margarine is inferior to butter;
3. You can’t knead the dough for a long time - it will become dense, it is more difficult to roll it out and when finished it turns out to be tough and rough;
4. If you shifted the oil, then it will melt and the products will turn out to be too crumbly. The same thing can happen if too many yolks are added to the mass;
5. An excessive amount of flour and water leads to a deterioration in the quality of the product - it becomes tight and non-plastic. I don't add water.
6. The dough should be rolled out with a thickness of 3 mm to one centimeter. If thicker, add baking powder.
7. If the cake is burnt in places, it means that you rolled it unevenly;
8. To obtain a more uniform structure, instead of sugar, it is better to use powdered sugar;
9. Bake on a baking sheet on baking paper, without greasing anything. There is a lot of fat in the dough.

Subject to these simple requirements, shortcrust pastry will always turn out for you, and you will delight your loved ones with homemade cakes, using not only the classic shortcrust pastry recipe, but also all of the options listed above. Soon I will tell you what you can cook from it. If you want to be in the know, subscribe to updates! I wish you a pleasant tea!

Shortcrust pastry is ideal for making cookies. From sand cakes, smeared with butter cream, very tasty cakes are obtained. And if these cakes with cream are cut into rectangular pieces and additionally decorated with nuts or berries, then you can treat guests with homemade shortbread cakes. In order for shortbread dough to turn out tender and crumbly, it must be able to cook it correctly.

All ingredients for the dough should be cold - the dough does not tolerate strong heat. It is also advisable not to heat the room where you will knead it, i.e. Do not turn on the oven beforehand. You will light it while the dough is “resting” in the refrigerator. Some general rules for preparing dough:

• Shortcrust pastry is the more crumbly, the more fatty component it contains (butter or margarine). In butter, the dough will be tastier than margarine, but less fragile. Therefore, it is recommended to take them in equal amounts.
• Sugar is also put in shortcrust pastry, and so - if you replace it with powdered sugar, then the dough will literally “melt in your mouth”.
• Shortbread dough responds well to all kinds of fragrances, but it is best to add lemon zest to it - it will give an incredible aroma and freshness.
• Some recipes suggest laying eggs in shortcrust pastry, although some chefs try to do without them. In extreme cases, replace the eggs with only their yolks - the proteins make the dough tough.
• Take ice-cold water for kneading the dough - put a few cubes of people from the freezer in it in advance.
• Make the dough very quickly so that the butter does not have time to melt, but simply mixes with flour.

And now the recipe for a very tasty and light shortcrust pastry. Prepare:

• butter - 50 g;
• margarine - 50 g;
• flour - 200 g;
• sugar - 50 g;
• ice water - 2 tablespoons;
• vanillin or lemon zest - to taste.

Prepare the dough in the following order:

1. Mix flour, sugar, vanilla or zest in a bowl.
2. Solid, but not frozen, grate butter and margarine on a coarse grater directly into the flour.
3. Rub the flour with a fatty component with your hands so that you get a kind of butter-flour crumbs in a bowl.
4. Pour in water and quickly knead the dough.
5. Roll it into a ball, which then flatten a little - you get a thick cake.
6. Wrap the dough in cling film and put it in the refrigerator, but not in the freezer.

Let the dough rest in the refrigerator for 30 minutes and then work with it. Roll it out on a board sprinkled with a little flour. Using cookie cutters or ordinary glasses, cut out future cookies and place them on a dry baking sheet. Bake products in an oven preheated to 180-200 degrees. Pour the finished cookies with chocolate icing or glue two by two with any thick jam.

Shortcrust pastry is great for “grated” pie. For him, prepare the dough from twice the amount of ingredients. Divide the finished shortbread dough into two unequal parts (2/3 and 1/3). Roll the smaller one into a ball and freeze in the freezer - it will take 60-80 minutes. Roll out the larger part in the form of a baking sheet and lay it on a sheet. Spread any thick jam or jam on top. Grate the frozen dough directly onto the fruit filling using the largest grater. Bake the cake until the top layer is golden.

In the presented video, you can see how to cook shortcrust pastry according to a different recipe - with the addition of eggs to it. By the way, you can pour a couple of tablespoons of cocoa powder into any dough - then it will turn out to be sandy-chocolate. Or powdered walnuts - the dough will be sandy and nutty.