Butter shortcrust pastry is a perfect base for tarts and cookies. Tasty and crumbly, it is easy to work with and suitable for many sweet preparations. It is prepared in 5 min
In a mixer, put the butter, cold and cut into pieces. Add the powdered sugar, the pinch of salt and start mixing (you can also knead by hand, it will take a few more minutes).
Once you have a smooth mixture, add the egg yolks one at a time, still kneading, and the dry ingredients last. Continue kneading quickly. Transfer to the work surface and compact until you get a smooth, homogeneous dough.
Roll out the shortcrust pastry on a floured surface and use it for tarts, cookies or other sweet preparations.
Roll out between two sheets of baking paper and let rest in the refrigerator for at least 30 minutes before use.
Make many small sticks and bake at 175 degrees. They should be golden underneath.
Dip the shortcrust pastry sticks in melted chocolate or jams. They will be delicious.
In the pantry
It can be stored in the refrigerator already rolled out, between two sheets of baking paper (3 cm thick for cookies, 4 cm for tarts), ready to be worked.
Italia, Lazio
| Energy (kcal) | 448.56 |
| Carbohydrates (g) | 54 |
| of which sugars (g) | 21.08 |
| Fat (g) | 24.23 |
| of which saturates (g) | 13.49 |
| Protein (g) | 5.96 |
| Fibre (g) | 0.89 |
| Salt (g) | 0.06 |
