Friends, today I am really happy to share with you this recipe I have been chasing for a long time, the Plastic shortcrust pastry that doesn’t break for all purposes, from pies to cookies you can shape it as you like, it won’t crumble like most shortcrust pastries. The thing I understood is that when you want to get a crumbly shortcrust, the first step is to combine the butter with the flour, but when you want a non-crumbly but elastic shortcrust, the first thing to do is to combine the butter with the sugar. When I prepared this shortcrust, I thought it would be like all the others, meaning that during preparation and rolling it would crumble or break, but it surprised me a lot because I could handle it very well and it remained intact, allowing me to prepare many forms of cookies, like daisies, spoons, and a fantastic jam tart. Try it, and you won’t leave it anymore. If you like experimenting with shortcrusts, also try the Milano shortcrust
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 602.90 (Kcal)
- Carbohydrates 75.97 (g) of which sugars 29.37 (g)
- Proteins 10.90 (g)
- Fat 30.17 (g) of which saturated 18.85 (g)of which unsaturated 10.94 (g)
- Fibers 1.47 (g)
- Sodium 41.10 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 1/4 cups all-purpose flour
- 7 oz butter (soft)
- 3/4 cup sugar
- 2 eggs (medium)
- 1 lemon (zest)
Tools
- 1 Bowl
- Food Wraps
- Baking Papers
Steps
Pour the sugar into a bowl
Remove the butter from the fridge so it becomes soft
Combine the butter with the sugar
Start working it by hand
Until you reach this consistency
Add the lemon zest
the eggs and
continue to work everything
At this point, add the flour
Work in the bowl
Until the dough absorbs the flour well
and forms an elastic dough
which we will rest in the fridge for 2 hours
Remove the shortcrust from the fridge, break it into pieces, and knead it again
Roll out the shortcrust between two sheets of baking paper
You will notice that handling it won’t break
You will notice this too by pulling the strips
and giving shape to our super elastic shortcrust
