Sweet Shortcrust Dough
Buttery, delicate and perfectly crumbly, this sweet shortcrust dough forms a tender base with a subtle sweetness and fine texture. Light yet rich, it bakes to a golden finish that complements both fruit and cream fillings beautifully.
Ingredients
- 400 gr Flour
- 200 gr Unsalted butter chilled in pieces
- 100 gr Sugar granulated
- Pinch salt
- 2 eggs
Instructions
- Place the flour, the chilled butter pieces, the sugar and the salt on work surface
- Using both hands, quickly rub the butter into the flour. Work quick, if butter gets to warm the dough will crumble later.
- Add 1 egg and 1 egg yolk and work them in. Store remaining egg in fridge for later.
- Knead the dough briskly and thoroughly until it is smooth and has an elastic consistency
- Wrap it in cling film and refrigerate it foe at least 1 hour. Work it again if desired.
