Preparing shortbread dough.
Every housewife should be able to cook shortcrust pastry.
They make cakes, pastries, cookies from it.
That’s just why. There are two recipes for this dough.
One with sour cream and the other soft.
First of all, butter or margarine must be softened, then rubbed with sugar, eggs, and sometimes egg yolks.
If you decide to cook sour cream dough, then of course you will need sour cream.
Of course, you will need flour, which will need to be mixed with salt and soda.
This dough should be kneaded as quickly as possible and sent to the refrigerator for at least two hours.
Shortcrust pastry is quite soft in texture.
Especially the one without sour cream. You just have to spread it on a baking sheet, shape, bottom of the pan.
When making cookies, you can use a pastry bag.
If you don’t have a pastry bag, fold the so-called funky out of parchment paper and squeeze the cookies out of it.
For the sour cream dough, take about 3 cups of sifted flour, a 200 gram pack of softened butter or good quality margarine.
Sour cream will need an incomplete glass, somewhere around 2/3 of a glass.
Add 1 egg and 3 tablespoons of sugar to the dough.
You need soda. Just 3 parts of a teaspoon.
Salt is a must. Take about half a teaspoon.
From all this you will get sour cream dough.
Soft shortbread dough is prepared a little differently.
As in the case of sour cream, 3 cups of sifted flour is enough.
Oil or margarine in this recipe should be taken twice as much as with sour cream.
If in sour cream dough it was necessary to take only one egg, then for soft shortbread dough you need yolks.
They need to be taken from 3 eggs.
Granulated sugar will require an incomplete glass.
Don’t forget to add soda. In this recipe, it is enough to take on the tip of a knife.
Follow the recipe and you’ll be fine.
Sand dough products are baked for a short time. Typically about 15 minutes at about 220 degrees Celsius in up-down heating mode.
This is the base of the recipe.
But in each specific recipe there will be deviations from the main recipe. And the author of the recipe can reduce or add, for example, granulated sugar and the like.
One person likes to be very sweet, while another will find such a quantity of sweets cloying.
It also depends on the filling used.
If it is sour, then it is appropriate to put more sugar in the dough.
It is a pleasure to work with such a dough. It always works out.