1.0Delicious Recipeshttps://www.gzrecipes.com/encuochinprogresshttps://www.gzrecipes.com/en/author/cuochinprogress/rich600338<blockquote class="wp-embedded-content" data-secret="xO5EuxtP4O"><a href="https://www.gzrecipes.com/en/cuochinprogress/shortcrust-pastry-12/">Shortcrust Pastry</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/cuochinprogress/shortcrust-pastry-12/embed/#?secret=xO5EuxtP4O" width="600" height="338" title="“Shortcrust Pastry” — Delicious Recipes" data-secret="xO5EuxtP4O" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/02/shortcrust-pastry-new-def1-evi-e1740069065828-7-699850be9b0ab4-38224104.jpg10001136Shortcrust pastry is a sweet dough used to make pies, cakes, cookies and many kinds of small baked pastries that, after baking, become quite crumbly because egg whites are not used in the dough. The most important ingredient is butter, but this can be replaced with other fats such as margarine, which often gives a slightly different aroma, or olive oil. In the traditional method the butter should be cold from the refrigerator and gently worked with the fingers or more conveniently with a mixer.