What can be tastier than delicate crispy pastries, which seem to melt in your mouth? These are the products made from shortcrust pastry prepared according to our recipes. To make the finished dough crispy, ordinary flour is replaced with starch, and powdered sugar is added to the mixture instead of sugar. If flour is used as the main ingredient, then a low gluten product is recommended. So the finished baking will turn out soft, crumbly and very tasty. Still not sure how to make shortbread dough yourself at home? Then read our article.

How to make a classic shortbread dough

On the basis of such a test, housewives prepare various desserts, pies, pizzas, as well as open and closed pies.

Note: flour, butter and sugar are taken in a ratio of 3: 2: 1. Thanks to this formula, the shortbread dough acquires the necessary friable texture, due to which the baking is melted in the mouth.

You will need:

  • 1 pack of margarine;
  • 300 g flour;
  • 150 g of sugar;
  • 2 eggs.

Cooking:

To knead the dough, you need to prepare a convenient large bowl with a deep bottom in advance.

  1. First, grind the chilled margarine using a grater, then combine it with sugar and eggs.
  2. Next, we begin to slowly introduce flour into the resulting mixture until a steep mass of uniform consistency is obtained. We cover the finished dough with cling film or cellophane and leave it in the freezer for 30 minutes.
  3. Roll out the cooled mass into a cake no thicker than 1 cm.Using special forms, we cut out any figures you like from the dough.
  4. Formed cookies are placed in baking tins and cook in the oven at 200 ° C. After 15 minutes we get the finished dessert.

Basic cookie recipe

Ingredients:

  • flour - 1 tbsp .;
  • oil - ½ pack;
  • ground sugar - ½ tbsp .;
  • sunflower oil - 3 tbsp. l .;
  • starch - 30 g;
  • salt and vanilla - a pinch.

Stages of preparation:

  1. Rub the butter with powdered sugar, add vegetable oil to the mixture.

Note: so that the oil does not affect the taste of the finished baking, give preference to a refined, odorless product.

  1. Using the mixer, we adjust the resulting mass to a homogeneous texture. Add starch, vanillin and whisk the ingredients again. The result should be a cool plastic mass.
  2. Pour 1/3 flour slowly into the mixture and begin to knead the dough. In the cooking process, add the remainder of the flour. The resulting mass should not stick to the palms.
  3. Cover the shortbread dough for cookies with cellophane and leave in the refrigerator for 30 minutes.
  4. Then we take out the chilled dough, form a small roller from it and cut the mass into pieces.
  5. Shortbread baked at a temperature of 160 ° C for half an hour.

Cooking for the pie

Making shortcrust pastry for the pie will take a minimum of time. At the same time, the incredible aroma of freshly prepared pastries will make households look forward to the occasion to grab at least a small piece of goodies.

Note: the products that will be used in the recipe must first be cooled. Oil, water and margarine - all of these ingredients are kneaded exclusively in the cold.

You will need:

  • 350 g of flour;
  • 1 pack of butter;
  • 100 g of powdered sugar;
  • 2 chicken yolks;
  • a pinch of salt.

Cooking:

  1. In a convenient bowl, mix the butter with sugar and salt. For whipping, you can use a mixer or mix the ingredients manually using a regular whisk.
  2. Add chicken yolks to the resulting mass, beat the ingredients again.
  3. Pour the sifted flour onto the surface of the table, and make a small depression in the center. Pour the egg mixture into the hole and knead the plastic mass.

Important! Do not knead the sand mass for too long, otherwise the finished baking will be hard and less crumbly.

  1. Make a ball from the dough, place it in cellophane and set to cool for 40-50 minutes. After a while, roll out the chilled mass and use the dough to make various pies.

Soft and crumbly dough with yeast

Ingredients:

  • margarine - 1 pack;
  • flour - 400 g;
  • 1 tsp yeast
  • salt - on the tip of a knife;
  • 30 g of granulated sugar;
  • 60 ml of water.

Cooking:

  1. Dissolve the yeast in heated water, add 1 tbsp. l Sahara. Stir the ingredients and leave the mixture for 10 minutes.
  2. Combine the butter with the sifted flour, pour in the salt and the remaining sugar.
  3. Then start slowly pouring previously dissolved yeast, then knead the plastic mass. Use the amount of flour you need to get a soft, non-sticky consistency.
  4. Use the finished dough without preliminary cooling. On its basis, you can cook pies, rolls or cookies.
  5. Before being sent to the oven, the processed dough should be suitable for 40-60 minutes. Next, the formed products are smeared with yolk and baked until a characteristic golden crust appears.

Read also:shortcrust pastry for pie

Egg-less cooking

If you suddenly did not find a couple of chicken eggs in the kitchen, we suggest making a lazy dough for tarts, the basis of which does not include egg yolk and protein.

All you need is:

  • flour - 1 tbsp .;
  • oil - 1 package;
  • water - 5 tbsp. l .;
  • sugar - 30 g;
  • salt on the tip of a knife.

We start cooking:

  1. Dissolve salt and sugar in water.
  2. Next, combine the sifted flour with oil and pour the ingredients with the previously prepared liquid.Mash the dough thoroughly on the working surface of the table.
  3. When the mass stops sticking to the palms, roll it into a small layer with a thickness of at least 1 cm. Using special molds, you can cut out small figures for future cookies or prepare any other sweet desserts based on the dough.
  4. Products are baked for 40-50 minutes at a temperature of 190 ° C.

One, two, three dough recipe

Ingredients:

  • ½ tbsp flour;
  • 1 pack of margarine;
  • a pinch of salt;
  • 1 yolk;
  • 50 ml of water.

Cooking:

  1. Pound butter with flour, put a pinch of salt.
  2. Add water and chicken yolk to the mixture, then mix the ingredients until a uniform texture. Knead a steep plastic mass.
  3. Next, form a kolobok from the finished dough, cover it with cellophane and leave it in the refrigerator for half an hour.
  4. Bake various tartlets, sweet cakes or tartlets from the chilled mass.

Shortbread dough for a chicken coop

The dough for a chicken coop can be stored in a frozen form for a rather long period of time. Therefore, we recommend that you cook a large amount of sand base at a time, so that you can quickly and without any hassle bake aromatic flour products for the whole family.

Required Products:

  • flour - 2 tbsp .;
  • salt - ½ tsp;
  • a pinch of soda;
  • egg - 1 pc.;
  • margarine - 1 package;
  • sugar - 2 tbsp. l .;
  • sour cream - 1 tbsp.

Cooking:

  1. Combine fat with sugar and salt, beat the ingredients until the crystals are completely dissolved.
  2. Then add the egg, sour cream and beat the mixture again.
  3. Next, pour the flour in small portions, without stopping the stirring of the mass.
  4. Add slaked soda and knead a soft plastic dough, which we put in the freezer for half an hour.
  5. After the specified time, we cut the cooled mass into two parts. We roll one half into a round layer, after which we spread the prepared stuffing for the chicken on the dough.
  6. At the final stage, we roll out the remaining part of the base and cover it with the top layer of the filling. The dough for the chicken house is baked in an oven preheated to 180 ° C for 40-50 minutes.

Lazy way in a food processor

If the cooking time plays a decisive role for you, then a quick batch of dough with the help of a combine will become a real find. It is enough to throw all the necessary products into the bowl of the appliance in order to prepare a delicious dough for home baking within a few minutes.

Important: during cooking, use special nozzles designed to knead shortcrust pastry.

Structure:

  • flour - 2 tbsp .;
  • butter - 50 g;
  • warm water - ½ tbsp .;
  • egg - 1 pc.;
  • a pinch of salt.

Cooking:

  1. In the bowl of the device, flour, oil and egg are mixed until a homogeneous consistency.
  2. In a separate bowl, dissolve the salt in a warm liquid, after which the saline solution is poured into the bowl with the dough. The resulting mass is kneaded using a low speed food processor.
  3. Wrapped in cellophane dough is cooled for 25-30 minutes.
  4. Next, a thin layer 2 mm thick is rolled out on a table surface using a rolling pin.
  5. At the end, small circles are cut out of the finished dough, which can be stuffed with any fruit for further baking or frozen until the next dish preparation.

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