Perfect Shortbread Dough for Sweet Pastries

So soft and crumbly. For soulful home baking! Crumbly shortbread dough for sweet pastries turns out very tasty and successful. It is soft, elastic, and does not crack at the edges when rolled out. Use it to make pies, cookies and more.
cook time: 30 min
Miles Denholm
Perfect Shortbread Dough for Sweet Pastries

Nutrition Facts (per serving)

478
Calories
26g
Fat
51g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt (a small pinch) to taste
Sugar (or less if the filling is without sourness, 100g is enough) 140 g
Wheat flour (+ 20-25g per dust during mixing) 300 g
Butter (or margarine for baking fat content 72..% room temperature) 200 g
Vanillin (optional) 1 g
Egg yolks (Then the dough is softer and more crumbly. But you can use 1 egg + 1 yolk.) 2 pc
Baking powder 0.75 tsp

Recipe instructions

Step 1

Step 1
How to make crumbly shortbread dough for sweet pastries? Prepare all the necessary ingredients. Everything should be at room temperature. Read about the intricacies of making shortcrust pastry at the link in the article at the end of this recipe.

Step 2

Step 2
Place the warm butter in a deep bowl suitable for mixing ingredients. Add sugar and beat until fluffy and homogeneous with a mixer for 5 — 7 minutes at low speed. For shortbread dough, the better the butter is whipped, the less flour is used and the dough is not clogged, not hard, but more crumbly and tender.

Step 3

Step 3
Continuing to beat, add a pinch of salt, add the yolks one at a time, stirring thoroughly after each. And if desired, add vanillin or zest (depending on what filling the baked goods will be with). Beat the mixture until white.

Step 4

Step 4
Mix baking powder with flour and sift into the mixture. Add flour in parts, remember that you may need a little less or more, depending on its properties. Focus on the consistency of the dough. Read more about flour and baking powder in articles on this topic. Links are at the end of this recipe.

Step 5

Step 5
Knead the crumbly shortbread pie or cookie dough with a silicone spatula.

Step 6

Step 6
When it comes together into a ball, continue kneading on the table. The dough does not stick to your hands, but if it is a little liquid, sprinkle + — 20g of flour and knead quickly, it will be almost homogeneous and soft. Shortbread dough does not like long kneading, because... In this case, the products will turn out tough. The finished dough should not stick to your hands, but it should not be clogged with flour.

Step 7

Step 7
The dough can be put into a bag and cooled for 30 — 40 minutes, or it can be used immediately. If Iʼm making a pie, I put it in a mold, forming a side, and then put the mold in the cold while I prepare the filling. If for cookies, then roll out the dough to a thickness of 4 — 6 mm. Bake at 180 degrees in a preheated oven. The pie with filling is baked for about an hour, and the cookies for about 15 minutes. For those who cannot work with soft dough or are not used to it, cool it, and then cook what you have in mind.

Additional rubrics

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