Sweet Shortcrust Pastry

Sweet shortcrust pastry has only three basic ingredients: sugar, butter, and flour. The ratio between them is 1:2:3. The more fat there is, the more crumbly the pastry will be. Shortcrust pastry is always prepared without baking powder, but if desired, an egg can be added.

Details

  • Preparation Time: 65 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Flour, Wheat, bread flour

  • 200 g Butter, unsalted

  • 100 g Sugar, white

  • 1 pinch Salt, table

Steps

  1. Sift the flour into a bowl and add a pinch of salt. Make a well in the center and pour in the sugar. Cut the butter into small cubes and scatter them over the flour.

  2. Using your fingertips, quickly and lightly rub the butter into the flour, lifting the mixture to make it airy and crumbly. Drizzle it with cold water and gently mix with a blunt knife. If the mixture looks too dry, add a little more liquid. With cold hands, quickly knead everything into a smooth dough.

  3. Shape the prepared dough into a ball, wrap it in plastic wrap, and refrigerate for one hour.

Nutrition Information (Per 100g)

  • Calories: 503.4 kcal
  • Fat: 33 g
    • Saturated Fat: 20.4 g
  • Carbohydrates: 43.2 g
    • Sugars: 0 g
  • Protein: 6.6 g
  • Fiber: 1.2 g

Advice

Handle the shortcrust pastry as little as possible, as overworking it will make it tough when baked. Since the pastry already contains enough fat, there is no need to grease the baking dish. If you are making delicate cookies from the pastry, use powdered sugar. The pastry warms and softens while rolling, but do not add flour, as this will ruin its texture. If you have trouble shaping it, store it in the refrigerator for a while.