How to make shortbread dough with your own hands. shortcrust pastry

14.11.2020 Soups

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

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

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

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

Classic way

Ingredients

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

Cooking

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

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

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

lazy way

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

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

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

Additives

You can deviate from the basic recipe. Here are some ideas:

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

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

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

Ingredients

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

Cooking

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

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

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

3. Cottage cheese shortbread dough

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

Ingredients

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

Cooking

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

What to do next

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

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

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

Sometimes you want to enjoy some pastries. And the more successful it is, the greater the feeling of satisfaction. Each of us has a favorite delicacy, which is based on shortcrust pastry. The skillful hostess can supplement the classic recipe with her favorite ingredients, which will create an individual culinary masterpiece.

shortcrust pastry

This is a semi-finished product that is used in the preparation of flour products both on an industrial scale and at home. It is obtained by mixing different ingredients and is the basis of many recipes, so it largely depends on how tasty the finished dish will be. At the same time, you need to know what kind of dough is being prepared for what purpose and how to knead it correctly.

The dough can be prepared using two different technologies:

yeast;
yeast-free.

In the manufacture of the first technology, yeast is used as a leavening agent. Two methods are possible here: double (first the sourdough is kneaded, and then the dough itself) and unpaired (the dough is used immediately after kneading).

Yeast-free dough is divided into biscuit, shortbread and puff pastry. Each of them is prepared according to its own technology and differs significantly in taste.

The classic recipe of which is based on a 3:2:1 ratio (flour/butter/sugar), is used for baking cookies and pies, and is also found in some recipes for cakes and cakes.

Classic shortcrust pastry

The correct shortcrust pastry is obtained very tasty and tender. The classic recipe involves several options:

flour, butter, sugar, water, egg yolk;
flour, butter, sugar, water;
flour, butter, sugar, eggs, soda, vanillin;
flour, butter, sour cream, sugar, soda, baking powder.

Preparing such a dough is easy and fast, it turns out very tender and crumbly.

Shortbread dough, the classic recipe of which necessarily includes butter, is kneaded in several ways. It depends on what consistency the oil is in. Frozen is rubbed on a grater, solid butter from the refrigerator is cut into cubes with a knife, softened is placed in flour and mixed with it with a mixer, melted is poured and also mixed. If you need to get lean shortbread dough, then butter is replaced with vegetable oil.

cookie dough

Freshly made homemade shortbread cookies have a unique taste and delicate aroma. This is the case when the simplest is the best. Such cookies, intended for perhaps, will take longer to cook than to show off on the dining table.

Classic does not contain any frills, extra ingredients. Such cookies are good because they are served warm, sometimes still hot, as they say, piping hot. Therein lies its charm. Their shape also gives such cookies a special attraction: you can cut out animals, flowers and stars.

So, let's take the necessary products:

200 g butter;
100 g of granulated sugar;
2 eggs;
2 cups of flour;
0.5 tsp soda.

Let's get cooking:

If desired, raisins, cocoa powder, nuts can be added to the mass before baking.

Pie dough

The classic recipe for shortcrust pastry for a pie allows you to retain moisture well, which is released from the fruit during baking. At the same time, the cake remains crispy on the outside, and so that it does not drip, you need to put a little starch in the filling.

The minimal version of such a test looks like this. Let's take as ingredients:

235 g flour;
115 g butter;
115 ml of water.

Cooking:

Put all products and equipment in the refrigerator for ten minutes.
With a knife, cut the butter into small cubes and then chop it with flour.
Add ice water to a small oil crumb and collect the dough in a lump.
Wrapped in cling film, put the dough in the refrigerator for half an hour.
We spread it on the table, roll it out, add the filling and send it to the oven.

If everything is done using this technology, the dough will turn out crispy and will not form bubbles during baking.

The cake can be arranged open and closed, on a baking sheet and in shape. As a filling for such a pie, you can take strawberries, cherries, wild berries, apples. You can simply sprinkle the filling with sugar, or you can pour berries or fruits with gelatin dissolved in yogurt. Everyone will appreciate this delicacy.

Lovely dessert

A beautiful ruddy crust forms during baking classic shortcrust pastry. A recipe with a photo of the finished product is a vivid example of this.

The dough made according to the previous recipe is very well suited for a pie with berries. The only thing that can be added to the ingredients is granulated sugar. In addition to sweetness, it also forms a pleasant fragrant crust, which will give the finished product a beautiful appearance.

Such a pie will be a wonderful dessert, it goes very well with milk, juice, compote. The enthusiastic praise of loved ones will be a reward for the efforts in making the pie.

Miscellaneous shortcrust pastry products

Recently, shortbread dough products have become very popular, because they are prepared simply, and they have a homely taste.

Done properly, the dough has a crumbly structure and a sweetish taste. From it you can cook closed and cakes, cakes, bagels, tartlets. They will decorate the festive table, suitable for a modest evening tea party.

Wonderful shortbread dough, the classic recipe of which is supplemented with kefir, will go to bagels with jam. Kefir makes the dough very elastic, which allows you to roll a bagel filled with aromatic filling.

Shortcrust pastry, the classic recipe of which allows you to roll it out very thinly, will be an excellent base for cheesecakes with cottage cheese. Children are very fond of this pastry, because it has a very delicate creamy taste.

1. Butter of cold temperature, not frozen, cut into pieces.

2. Combine the butter with the flour sifted through a sieve.

3. Chop the flour with quick movements with a knife to make fine flour crumbs. Add soda, salt and sugar and continue to move the knife so that the products are evenly distributed.

4. In the flour crumbs, make a small indentation into which beat the egg.

5. Stir the mass with a fork or knife so that the egg is evenly distributed throughout the mass.

6. Knead the dough with quick movements, collecting it into a lump. Here, in fact, you don’t need to knead anything, just rake the dough from the edges to the middle, forming it into one whole “bun”.

7. Wrap the dough in plastic and refrigerate for half an hour, or better an hour. The dough can be kept in the refrigerator for 1-2 days. It can also be frozen for up to 3 months.
After a certain time, you can start baking cookies, cakes, cakes, pies. But keep in mind that since the dough contains a large amount of fat, the board and rolling pin must be chilled, so I recommend keeping them in the refrigerator for some time in advance. It is also important to roll out the dough very quickly, because. it must not be allowed to warm up.

Note: the dough can be given a special taste and aroma. To do this, vanilla sugar, grated lemon or orange zest, crushed chocolate, cocoa powder, ground or chopped nuts, cinnamon, etc. are added to the composition. Additives should be put when kneading the dough and together with them it should be cooled in the refrigerator.

The number of shortcrust pastry recipes is hard to even count. Each recipe has its own characteristics, but they all have one thing in common - the mandatory presence of a large amount of oil.

The basic recipe for making shortcrust pastry uses a minimum of ingredients, and on its basis you can prepare a wide variety of desserts.

The standard set of products consists of 12 tbsp. l. high-grade flour, 200 g fatty oil, 4 tbsp. l. Sahara. Vanillin is added at your discretion.

Instead of butter, it is permissible to take high-quality margarine, and instead of sugar, powdered sugar. Large crystals make the mass more rigid, so it is even better to grind ordinary coarse-grained sugar in a coffee grinder to a powder state.

Cooking:

Take out the oil to bring it to room temperature.
Sift flour. Add the rest of the dry ingredients and mix.
Grind flour with butter, trying not to clog the mass. Cookie dough should not be vigorously kneaded like yeast dough. The mass should be tender and elastic. Sometimes a little ice water is added to the mixture for this.
Form a ball, gently roll it in flour, cover with cling film and refrigerate for ½ hour. It is not recommended to keep it in the cold longer, as the oil will begin to harden, and then it is difficult to roll such a mass into a cake of the desired thickness.

The finished dough can be frozen or used immediately for its intended purpose.

Recipe for making pies

Based on this dough, you can bake open and closed pies with various savory and sweet fillings. For salty pastries, sugar must be removed from the list of ingredients.

In addition to standard products (4 tablespoons of flour, 1 pack of butter and 25 g of sugar), you will also need the following components:

eggs - 2 pcs.;
baking powder - 5 g;
vanilla sugar - at your own discretion.

The cooking algorithm is not at all complicated:

Melt the butter on a barely warm stove in a suitable container.
Pour in sugar and mix. Wait until the mass has completely cooled down.
Crack the eggs into the cooled mixture and stir.
Combine the sifted flour with other bulk products.
Combine all components and knead the elastic mass.

Roll it up and put it in a cold place for 25 minutes so that it is better compressed. Then the shortcrust pastry for the pie must be rolled out into a layer of the required thickness, formed along the edges of the sides and laid out the previously prepared filling.

It is desirable that the filling is not too liquid, but has a thick consistency.

It is necessary to bake the cake in the lower part of the oven, otherwise the top will be covered with a burnt crust, and the bottom will not have time to bake. If the top of the cake is already burning, but the inside is still wet, the situation is quite easy to fix - just cover the top of the baking with foil.

Classic cookie dough

Every housewife needs to know the classic shortcrust pastry recipe for making cookies.

Ingredients:

flour - 12 tbsp. l.;
oil - 1 pack;
powdered sugar - 4 tbsp. l.;
2 yolks or 1 whole egg.

Baking powder is not needed, as baking is loose due to the large amount of fat.

Cooking:

Put the butter in the freezer to make it firm. Grind on a coarse grater.
Sift flour and mix with sugar. Add the crushed butter and rub with your hands until crumbs form.
Add the yolks and knead an elastic but dense dough. Cool down.

The mass can be rolled into a sausage and cut into thin pieces or rolled into a layer and cut out cookies using molds. The blanks are laid out on a baking sheet and baked for 10-15 minutes at a temperature of 220 degrees. It is not necessary to grease the baking dish with oil, since there is plenty of fat in the products, they will not stick anyway.

Sour cream option

The dough on sour cream is more tender and soft. It stays fresh longer and is well suited for making cakes and soft pies.

Except 12 st. l. flour, 100 g butter and 3 tbsp. l. sugar will still require the following products:

sour cream - 10 tbsp. l.
lemon peel;
baking powder - 2 tsp

Cooking:

Cut the butter into small squares and leave until softened.
Remove the peel from the lemon with a fine grater.
Add sour cream, sugar and lemon zest to butter. Mix with a spoon.
Add sifted flour with baking powder and knead the dough. The mass should be homogeneous, soft and not sticky to the hands.

Yeast base for baking

Shortbread and yeast dough combines the best qualities of both types. Such products do not have a specific fat content. But since the mass is very dense, you should not expect the dough to rise much. It will just be more tender and layered.

In addition to 500 g of flour, 250 g of butter and 2 eggs, you will need the following products:

water - 4 tbsp. l.;
dry yeast - 2 tsp;
sugar - 2 tbsp. l.;
salt and vanillin.

Cooking:

Dissolve yeast in warm water.
Chop the butter into cubes and knead the dough. Gather the mass into a ball, cover with a clean towel and leave to proof for 2 hours.
Roll out the dough into a layer 5 mm thick. If necessary, add flour. Cut out cookie cutters with cookie cutters. Sprinkle with cinnamon and sugar, if desired.

Bake no more than 10-12 minutes at a temperature of 180 degrees. As soon as the pastry is browned, then it's time to take it out of the oven.

Mix without eggs

Without eggs, baking is no less tasty.

Ingredients:

flour - 250 g;
butter - 125 g;
water - 70 ml;
powdered sugar - 25 g;
salt - on the tip of a knife.

Shortcrust pastry without eggs is in no way inferior to its "brothers".

Cooking:

Remove the butter from the refrigerator in advance and grind with the sifted flour.
Add salt and sugar to the water, stir to dissolve. Pour into the rest of the ingredients.
Put the mass on the table and knead until it stops sticking to your hands. This will take 1-2 minutes.
Put the rolled out layer of dough in the prepared form and fill with any filling. Fruits cut into pieces - apples, pears, plums - are well suited to such a test. They are beautifully laid out in the form of a circle. It is desirable to sprinkle fruit slices with sugar a little and put butter chips on top.

Bake for 30-35 minutes at a temperature of 200 degrees. The finished product should be browned around the edges.

The lazy way to cook in a food processor

Housewives who have a food processor at home are very lucky. This machine can knead the dough in minutes.

Ingredients:

flour - 300 g;
oil - 150 g;
sugar - 150 g;
cold water - 90 ml;
salt - to taste.

Cooking:

Cut cold butter into pieces.
Sift flour.
Add the ingredients to the bowl of the food processor and whirl to make crumbly crumbs. You don't need to knead for a long time.
Dissolve salt and sugar in water. Pour into crumbs in small portions and mix.
Transfer the mass to another container, cover with a film and put in a cold place for ½ hour.

After that, the dough can be used for its intended purpose.

Unusual chopped shortcrust pastry

Chopped dough is the best choice for making bases for various desserts.

Ingredients:

flour - 12 tbsp. l.;
oil - 150 g;
egg - 1 pc.;
sour cream - 30 g;
sugar - 0.5 tbsp.;
salt - on the tip of a knife.

According to this recipe, you can make unsweetened chopped dough by removing sugar from the list of ingredients.

Cooking:

Sift flour and salt on the table. Pour in sugar.
Cut pre-chilled butter into cubes. It is better to do this on a large wooden board with a knife. Mix the flour and butter with your hands or use a food processor.
Beat in the egg and mix. The mass should not be homogeneous, the main thing is that it be thick and crumbly. If it crumbles a lot, you can add a little sour cream or the yolk of one egg.
Wrap the ball of dough in cling film and refrigerate.

The main thing is not to knead the dough, collecting it into a ball. It just needs to be compressed.

Cooking with cottage cheese - step by step recipe

Cottage cheese gives the dough an unusual softness and tenderness. From it you can cook both sweet and salty products, which will be less high-calorie.

Required components:

flour - 300 g;
oil - 1 pack;
cottage cheese - 200 g;
sugar - 50 g;
salt - to taste.

Cooking:

Cut the butter into pieces.
Put all the ingredients, except for the cottage cheese, into the bowl of the combine and grind into small crumbs. This will take no more than a minute.
Grind cottage cheese through a sieve and add to the rest of the mixture. Mix with a combine for no more than 10 s. The mass must gather in a lump.

It remains to carefully collect the dough, wrap it with a film and put it in the cold.

Plastic and tender shortbread dough

Plastic and melt-in-your-mouth dough is prepared according to such a simple recipe.

Ingredients:

flour - half a kilogram pack;
powdered sugar - 1 tbsp.;
oil - 1 pack;
2 eggs or 4 yolks - your choice.

Cooking:

Take the butter out of the freezer an hour before cooking.
Grind it with sugar with a spatula or with a spoon.
Add flour and eggs.
Gently mold a ball and put it in the cold.

You can first give the dough the desired shape, and only then put it in the refrigerator. The main thing is that the products get into the oven chilled.

Ideal dough for cakes and baskets

You need to know that getting the perfect dough for baskets in the heat is almost impossible. It does not tolerate high temperatures, so it must be done in a cool room.

Required components:

flour - 7 tbsp. l.;
oil - ½ pack;
egg - 60 g without shell;
water - 15 ml;
sugar - 1 tbsp. l.;
salt - to taste.

The main thing is that all components are cold.

Cooking:

Sift the flour and mix it with the rest of the dry ingredients.
Cut butter into cubes.
Put the prepared food in a container and refrigerate.
Beat the eggs with a whisk with water and also put in the cold.
Rub flour with butter with palms into crumbs. It is better if the mixer does this so that the oil does not come into contact with warm hands.
If the butter does not melt, you can immediately add the egg mixture. Did the baby get warm? This means that before adding the eggs, it must be cooled and only then mixed for a few seconds at low speed.
Quickly knead the dough without unnecessary movements. The mass should not stick to the table, and if it sticks, then the dough is overheated.
Put the dough on baking paper dusted with flour, roll out, cover with another sheet and refrigerate for 1 hour.
Roll out the dough a little, if necessary, and put in a mold. Wait until it settles, then gently press against the walls. Cut off the protruding sides and prick the bottom with a fork.

French confectioners cover the workpiece with a special film, cover it with rice, and then put it in the refrigerator for 1-1.5 hours. After that, the form with the dough is sent to an oven preheated to 170 degrees and baked until browned. Then the film with rice is removed, and the base itself is baked for another 10 minutes. Already at the very end, it is carefully laid out on a wire rack and used for its intended purpose.

Ingredients:

flour - 3 tbsp.;
oil - 200 g;
mayonnaise - 200 ml;
sugar - 11 tbsp. l;
large egg;
vanillin - a bag;
baking soda and vinegar or lemon juice.

Cooking:

Combine sugar with eggs and mayonnaise. Add vanillin, extinguish soda with lemon juice.
Pour flour in small portions, stirring constantly.
Cut the softened butter into pieces and mix quickly. The mass should be soft, and in no case steep.

This dough can be used to make any desserts.

Shortcrust pastry for one, two, three

This recipe is good because the number of ingredients can be easily remembered once and for all.

The dough itself is prepared according to a simple technology:

1 serving of sugar;
2 servings of fat;
3 servings of flour.

Sometimes egg yolks are added for a bunch. The principle of preparation is completely similar to the previous recipes. Thanks to this simple formula, you can make exactly the amount of dough that you need.

Chicken Dough - What's Special?

Dough for kurnik is prepared on margarine or butter.

Products:

flour - 2 tbsp.;
oil - 200 g;
sugar - 2 tsp;
egg - 1 pc.;
salt - 0.5 tsp;
a little baking soda and lemon juice.

Cooking:

Combine butter with sugar and salt. Mix with a fork.
Beat in the egg and mix again.
Introduce flour in small portions and add slaked soda.
Quickly knead the dough and refrigerate.

After that, the dough is used according to the recipe. It is divided into 2 parts, rolled into 2 layers, and then one of them is laid out in a mold. The sides are formed and the meat filling is distributed. The second layer is laid out on top and several holes are made in it. The pie takes no more than 40 minutes to cook.

From ordinary shortcrust pastry, you can make a huge number of salty snacks and sweet desserts. And the recipe is easy to choose from those offered in accordance with your own preferences and the availability of the right ingredients in the kitchen.

I was looking for a certain recipe for shortbread cookies here, it seems, I found it, baked it, tried it - no, not what I wanted ... I’m sitting, so I’m drinking tea with non-such cookies, thinking about what exactly is wrong with them compared to what I need , and suddenly the husband's brother declares: "And I always make shortbread 1:2:3." To imagine the depth of the sediment in which I fell, you need to see this person. He is, in fact, not a confectioner, but a builder, such a hefty man with a weight of 135 kilos and a beard, like a Canadian lumberjack. You see, not only could I not imagine Cirillo making cookies - and then it suddenly turns out that he also knows the recipe by heart!!! This is, you know, something out of the ordinary!!!

Do you know what kind of shortbread cookie recipe that even a man who is extremely far from the confectionery craft can memorize? It is called "shortbread dough 1:2:3". This is the ratio of ingredients, and a sign that making such cookies is as simple as "one, two, three."

What is one, what is two, what is three? It's also easy to remember. What kind of cookies do we have? SAND! So, sand is taken as the basis. And here is one part of it. Further it is difficult to confuse - it will be too obvious that garbage is obtained. One part sand, two parts oil, three parts flour. Those. for example 100 gr. sand, 200 gr. oils, 300 gr. flour. Or 50 gr. sand, 100 gr. butter and 150 gr. flour. The weight of the base ingredient - sand - is multiplied by 2 to get the weight of the butter, and by 3 to get the weight of the flour. And if you wish, you can add anything to this - different flavors and seasonings, cocoa, nuts ... But if you remember the ratio of 1: 2: 3, then you remember a reliable shortcrust pastry recipe once - and for life. By the way, according to Cirillo, it is suitable for landing from a meat grinder, which means that such cookies can be made from a syringe. Well, I decided to try to roll out - everything turned out to be in order too.

Mix butter with sugar. The butter shouldn't be straight out of the fridge, but it shouldn't be soft like cream either.

Add flour, knead something like this lumpy.

With our hands we form a single lump of dough from lumps, wrap it in polyethylene and put it in the refrigerator for at least 1 hour.

Roll out the chilled dough on a floured surface with a thickness of 4-5 mm, cut out cookies. Leftovers can be formed into a new ball, cooled in the refrigerator and rolled out again. In total, cookies make about 3 baking sheets.