The butter shortcrust pastry is excellent for making cookies and tarts, resulting in the right amount of crumbliness.
The dough will need to rest in the fridge for at least an hour. This step allows the butter to solidify and the flour to lose the elasticity caused by the addition of liquids in the dough.
The butter shortcrust pastry consists of a few ingredients, but they must be used in the right proportions and, above all, be of good quality to achieve an optimal result.
Let’s start baking…
Happy cooking, Giusi
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- Difficulty: Very Easy
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Butter Shortcrust
These ingredients are indicated for making lots of cookies or a tart with a diameter of 22-24 cm.
You can flavor the pastry as you like, using:
Grated orange zest
Lemon zest
Vanillin.
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup butter (Softened)
- 1 egg
- 1 tsp baking powder
- 1 pinch salt
Steps for the Butter Shortcrust
Work the butter with the sugar and a pinch of salt until it reaches a creamy consistency.
Add the egg, flour, baking powder, and chosen aroma.
Knead; if necessary, add 2 or 3 tablespoons of water to help you combine the ingredients.
Continue working until the dough is smooth and compact.
Wrap the dough in cling film and store in the fridge for at least 1 hour.
After the resting time, take the dough and roll it out with a rolling pin on a lightly floured surface (as seen in the photo, it was rolled out very thin).
At this point, you can:
Create the cookie shapes and place them on a baking sheet lined with parchment paper.
Or, if you prefer to make a tart, place the dough in a 22-24 cm diameter mold, lined with parchment paper or greased and floured.
Cookies: Bake at 350°F in a preheated static oven for 12-15 minutes.
Baking times:
Times may vary slightly depending on the oven:
Cookies: Bake at 350°F in a preheated static oven for 12-15 minutes.
Tart with jam: Bake at 350°F in a preheated static oven for 30-35 minutes.
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