Shortbread dough classic recipe. Persimmon pie

Cream tins, viennese biscuits or kurabye, rings, the most different pies that literally melt in your mouth - all this can be prepared from shortcrust pastry. It can be softer or denser. The amount of flour affects the consistency. The optimal ratio is 1:2:3. In this proportion, the first number is sugar, the second is butter, and the third is flour. Everything must be very precisely dosed in grams. You can use a measuring cup, a table of measures and volumes, and even better - a kitchen scale.

Attention! To prepare the correct shortcrust pastry, an approximate measurement of the amount of ingredients "by eye" is not suitable.

There are 2 ways to knead shortcrust pastry:

sugar, eggs, soft butter or margarine are ground, then flour is added to them;
a chilled piece of butter or margarine is chopped with flour, then a beaten egg-sugar mixture is poured into it.

Pie dough or tender cookies prepared according to the first method is considered a classic soft shortbread. For him you need:

Lightly melt 200 g of butter over low heat.
Add 1 tbsp. sugar and mix everything.
When the mixture has cooled, beat 2 eggs into it, knead again.
Sifted 4 tbsp. combine flour with 1 tsp. baking powder.
Pour into a bowl with the egg-butter-sugar mixture and prepare the dough.

The second technology makes it possible to knead chopped shortbread dough, which, for example, in France is used for savory pastries with meat or vegetables. It is also suitable for closed pies. To implement this recipe, all ingredients must be very cold, even icy. Prepare chopped dough like this:

Take 125 g of butter or margarine and chop with a knife: into cubes or pieces of arbitrary shape. Can be grated.
Mixed with 250 g of sifted flour. It should be a small crumb.
Gradually add 50 ml of water.
Quickly knead the dough, form a ball out of it and put it in the refrigerator.

Advice. Such a base is sometimes called a "false puff". Experimenting with the proportions of water, flour, butter or margarine, you can bake layers for the Napoleon cake.

Another recipe for a similar dough, but with an egg. It is very easy to prepare:

A pack of butter / margarine (200 g) is rubbed on a grater.
Add 0.5 tbsp. Sahara.
Then pour 2 tbsp. flour.
Drive in 1 egg, add 1.5 tsp. baking powder.
Knead the dough. At first it will roll into crumbs, but then it will turn into a plastic mass.

Secrets of making the right shortcrust pastry

To make the pastry tasty, it is advisable to use not margarine, but butter. Although some housewives recommend mixing these fats in equal proportions.
If you replace sugar with powdered sugar, you get a more tender dough.
Salt is required even if you bake sweet sand cake. It brings out the taste of sugar.
When kneading chocolate shortbread dough, remember: cocoa is a full-fledged bulk ingredient. By adding, for example, 1 tbsp. of this powder, reduce the same amount of flour.
It is desirable that during the cooking process it was not hot in the kitchen.

After kneading, the dough should lie in the refrigerator for half an hour. After that, it will be convenient to roll it out.
The work surface on which the dough is rolled out should be lightly sprinkled with flour.
When placing the layer in the form, you need to press its edges well so that there are no empty spaces.
The dough must not be stretched because it can shrink in the oven.
For shortbread baking glass or metal molds with smooth sides are suitable.
Cakes and cookies are baked at the bottom of the oven. Then the bottom will turn out crumbly, and the top - ruddy.
If the top is already covered with a delicious crust, and the inside of the pastry is still raw, cover the form with a sheet of food foil.

In addition to vanilla or vanilla sugar they will give a special flavor to shortcrust pastry lemon peel, ginger or cinnamon. Such pastries go well with cottage cheese or jam filling, as well as with nuts, dried fruits and chocolate pieces - it all depends on your taste preferences and culinary imagination.

How to make vanilla shortbread cookies: video

good have a delicious day, dear readers! I really like shortcrust pastry. As a child, my mother baked crumbly and tender cookies from it. And what is doubly nice - it can be used for both sweet and savory pastries. Today I will share with you a classic shortbread dough recipe that is suitable for making pies, cookies and even a cake.

Have you ever wondered where shortcrust pastry came from? And I became interested in the history of the origin delicious recipe and I started studying it. Unfortunately, there is very little information about this on the Internet.

It is only known that the recipe appeared somewhere in the 12th-13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the remnants of the dough at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became the way we know it now.

Moreover, the components of the dough can be varied - do with or without eggs, add sour cream or cottage cheese, replace butter with margarine in fast days. The quality of baking did not change. It is only necessary to take into account that if there is butter in the dough, the baking turns out to be very high-calorie.

And if you are on a diet, then you should refrain from tasty, but adding volume to the waist, desserts. But if summer is still far away, and you have not joined the weight loss squad, then you can treat yourself delicious pastries. You will not regret.

Another interesting fact from the history. They say that our Empress Catherine II was very fond of crumbly and delicious dessert. And she started every morning with a cup fragrant coffee and a sweet basket of melt-in-your-mouth dough. Let's learn how to make shortcrust pastry.

Classic shortcrust pastry recipe

The classic recipe for shortcrust pastry consists of butter, flour and sugar taken in different parts.

For example:

100 grams of sugar;
200 grams of oil;
300 grams of flour.

For cooking, all foods must be cold, otherwise they may come into conflict with each other and separate. At the same time, the dough will turn out to be tight and poorly rolled out, baking will become tough.

First, mix sugar and butter. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbly. Just do it quickly before the butter melts. At the last stage, knead the dough very quickly with your hands, roll it into a ball, wrap it with cling film and send it to the refrigerator to rest for 30-50 minutes.

This is the easiest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My all-time favorite version of this recipe without the use of eggs. I tweaked it to my liking.

What you need:

Butter - 170 grams;
Sugar - 80 grams;
Wheat flour - 210 grams.

I make it in a combine. In a bowl, beat sugar and butter, cut into pieces for convenience, at high speeds. The oil has previously stood for a little while until it is slightly softened, so that it whips more easily. Then I add flour. Beat on low speed just a little bit, until it begins to gather in lumps. After that, I transfer it to the form and ram it. This is the recipe I use for making lemon bars, complete recipe you can see .

For other pastries, roll the mass into a lump, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like to serve appetizers in the form of tartlets. It is both aesthetically pleasing and delicious. But again, high-calorie, because the composition includes butter. In this case, you can take more light stuffing to balance utility and calorie content.

What do we need?l

Butter or margarine 200 grams;
Flour 250 grams;
Egg 1 piece;
A pinch of salt.

This time we will cook savory dough. It is ideal for tartlets and open pies, such as quiche or tart... First cut the butter into pieces. But it must be cold. Combine with flour until smooth.
Break the egg into a separate bowl and add a pinch of salt. We beat everything and send it to a cup with flour and butter. Mix thoroughly and quickly delicious dough for tartlets at home.

We wrap the finished lump of dough in cling film or put in plastic bag and send to rest in the refrigerator. During this time, you can prepare the filling.

Options for fillings for tartlets:

From eggs, cheese and garlic;
Overcook mushrooms with onions;
Ham with cheese and cucumber;
Olivier salad;
Crab sticks with egg;
Caviar;
Red fish with potatoes;
Liver paste.

I will not dwell on the fillings in detail - they are not difficult to prepare.
After the dough has rested, roll it into a thin layer and cut it out with a shape or glass of notch. If you have cupcake molds, then we put our blanks there. You can not lubricate the walls, since the dough is very fatty in consistency due to oil. Prick all over the bottom with a fork.

You can pour pre-washed peas, beans or other cereals on the bottom so that the dough does not rise and looks beautiful. You can, of course, just knead it into shape with your hands. But in this case, it is unlikely that it will be possible to achieve a flat surface, and this will be ugly. Therefore, I advise you to first roll out a layer of dough.

If there are no molds, you can cut squares or rectangles with a curly pizza knife or a regular one, chop and bake, and then use them like crackers. It will work too original submission for table decoration.

Bake in the oven (be sure to preheat) at a temperature of about 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, keep an eye on the temperature and condition of the tartlets. As soon as they are covered with an even tan, take them out and let them cool a little. And only after that, release them from the mold, after gently picking them from the walls with a knife.

Shortcrust pastry with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent cakes for sand cake and cookies. You can also cook tender ones.

What will be needed?

Flour 180 grams;
Oil 75 grams;
Sugar or powdered sugar 50 grams;
Sour cream 75 grams;
Yolk of one egg.

As always, the products must be chilled for the best and correct kneading. Cut the cold butter into cubes, add the sifted flour and sugar. Grind quickly with your hands to crumbs. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a cup with crumbly crumbs.

The main thing here is not to overdo it with kneading by hand. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. At the same time, contact with the test is minimal, which is required. I wrap the resulting lump in a film and send it to winter in the refrigerator. shortcrust pastry on sour cream is ready for use in 20-40 minutes.

It will make excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortcrust curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is lighter and healthier than the classic recipe. I like the taste of cottage cheese in bulk. Moreover, the consistency of the dough depends on the granularity of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If wet, then correspondingly more. Here you already need to look, and in the process of cooking, adjust the amount of flour.

So, what do we need for shortcrust curd dough:

Cottage cheese of any fat content 200 grams;
Butter 120 grams;
Sugar 50-70 grams depending on your preference (sweeter or not);
Flour 200-250 grams;
Half a pack of baking powder;
1 egg;
A pinch of salt.

Cooking process:

Cut the butter into pieces, keep in the refrigerator, and then mix with sugar;
Add the egg and mix again thoroughly, but quickly;
Pour the cottage cheese into a cup and knead the mass with a fork until smooth;
Add some flour, baking powder and a pinch of salt. Here, already look, if the mass sticks strongly to your hands, then add more flour. You should get a homogeneous piece of dough;
Wrap in cellophane and refrigerate.

The shortbread-curd dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortcrust pastry technology

To properly prepare the dough, you need to follow certain rules. Now we will consider them.

All products must be refrigerated. Only under this condition is the correct elastic dough obtained;
Use only quality products. You can replace the butter with margarine, but I would not recommend it. The quality of margarine is inferior to butter;
You can’t knead the dough for a long time - it will become dense, it is more difficult to roll it out and when finished it turns out to be tough and rough;
If you shifted the oil, then it will melt and the products will turn out to be too crumbly. The same thing can happen if too many yolks are added to the mass;
An excessive amount of flour and water leads to a deterioration in the quality of the product - it becomes tight and non-plastic. I don't add water.
The dough should be rolled out with a thickness of 3 mm to one centimeter. If thicker, add baking powder.
If the cake is burnt in places, it means that you rolled it unevenly;
To obtain a more uniform structure, instead of sugar, it is better to use powdered sugar;
Bake on a baking sheet on baking paper, without greasing anything. There is a lot of fat in the dough.

Subject to these simple requirements, shortcrust pastry will always turn out for you, and you will delight your loved ones. homemade cakes using not only classic recipe shortcrust pastry, but all of the above options. Soon I will tell you what you can cook from it. If you want to be in the know, subscribe to updates! I wish you a pleasant tea!

This is an intermediate option between sand and puff pastry. It is crumbly, but durable, so it is suitable as a base for big pies and quiches.

In a recipe, you can add the word "cold" before each ingredient and item, and this should not be neglected. Water should be ice cold, oil - hard as a stone. It's a good idea to keep bowls, knives and even the board on which you will work with the dough in the freezer. It is better to move the cutting table away from the battery or open a window.

The secret of shortcrust pastry in oil. It is thanks to him that baking turns out crumbly.

All this trouble to ensure that the butter does not melt. Because otherwise you get a completely different product.

Classic way

Ingredients

200 g butter;
300 g flour;
a pinch of salt;
50–100 ml of water.

Cooking

Chop the cold butter into small cubes and place in the freezer for 15 minutes. At this time, sift the flour with salt, pour it on a table or board. Lay the butter cubes on top, dust them generously with flour and chop the dough with a knife or two.

It is important to touch the oil as little as possible with your hands: body heat will quickly melt it, the consistency will not be what you need.

When the butter and dough combine and turn into small grains, gradually add water, kneading the mass into a plastic lump. Put it in the freezer for 15 minutes. Then roll out the dough, put the filling, for example, and send it to the oven.

lazy way

Technological progress does not stand still, why not use it in cooking. You will need the same ingredients and a food processor with bladed knives. It is not necessary to chop the oil into small cubes: the device will handle itself. Throw butter, flour into the bowl and whisk. The main thing is not to overdo it, in the end you should get all the same grains.

Top up gradually ice water until the dough starts to form into a ball. Further instructions are the same as in the classic recipe.

Shortcrust pastry can be stored in the freezer for several weeks.

Additives

Retreat from basic recipe can. Here are some ideas:

Put 50-100 g of sugar in the dough for a sweet pie.
Replace 30 g of flour with the same amount of cocoa - you will get chocolate dough.
Add up to half a cup of finely chopped nuts.
Flavor the mixture with citrus zest or vanilla.

According to this recipe, a more plastic dough will be obtained, which is convenient to roll out. Baking from it crumbles less. By the way, in culinary disputes, some confectioners refuse to call shortbread chopped dough. They believe that only with the help of such a recipe can one get a classic basis for tarts and baskets.

The oil should not be cold, but chilled. It is impossible to explain how one state differs from another. Just take the product out of the freezer an hour before cooking.

Ingredients

100 g of oil;
100 g of sugar (preferably powdered sugar);
250 g flour;
1 egg (or 2 yolks).

Cooking

It is better to mix the components with a culinary spatula or spoon, and connect your hands only at the last stage, when you need to collect the dough into a ball. Rub butter with sugar, add flour, then egg.

If you have a food processor, delegate all these responsibilities to him.

You can cool the dough, and then cut it. You can first give it desired shape and then send it to the freezer. It is important that it enters the oven cold.

3. Cottage cheese shortbread dough

This dough is less capricious in work than its counterparts without cottage cheese, and less high-calorie, since fermented milk product replaces half the oil.

Ingredients

100 g of cottage cheese;
100 g butter;
180 g flour;
½ teaspoon of soda;
½ teaspoon salt.

Cooking

Rub the cottage cheese through a sieve, grate the cold butter on a grater. Mix both ingredients with a fork, add flour, soda and salt. Quickly knead the dough until homogeneous mass, put in a bag and put in the refrigerator for an hour.

What to do next

If there is a pie on the menu, then roll out the dough to the size of the mold, pierce it several times with a fork so that it does not swell, cover parchment paper and load it up. Special heat-resistant balls or beans, peas can act as a weighting agent. This design is baked for about 15 minutes at a temperature of 180 ° C. Then remove the load, lay out the filling of the pie and bring to readiness.

It is better to choose the filling, adjusted for the sugar content in the dough. Unsweetened chopped is suitable for quiches with filling, pies with meat and vegetables. Dough with added sugar will be the basis for fruit and berry

Baskets are also baked, only the cooking time must be reduced in proportion to the decrease in the size of the cakes. It is enough to bring cookies and other small products in the oven to a light blush, otherwise they will be too hard.

Hello, my dear readers and guests of my blog. Today I will tell you all the secrets of a successful shortcrust pastry. Depending on what product you will bake, you will choose for yourself desired recipe.

Frankly, I wrote this post for a long, very long time, because I got confused. I collected information on the Internet, clarified it in books and even from French bloggers. I tried to structure it so as not to miss anything. The dough is kind of like dough - everything is simple, not like yeast, but the cooking methods made me difficult.

Have you noticed in the recipes how to cook shortcrust pastry, two different options are described everywhere.

Grind the softened butter with sugar and eggs, then flour is added.
Cold butter is rubbed (chopped) with flour, and then eggs beaten with sugar are added.

Sometimes we cook the same recipe with these different ways. Do you end up with the same baked goods? Let's figure it out.

So the first option is shortbread dough, and the second option is considered chopped.

But let's start with the basics of cooking. We will remember and sort out the completely obvious properties of products that you know even without me, and there will be nothing new here. The bottom line is to learn how to apply this knowledge about making the perfect shortcrust pastry in the future.

Ingredient properties

Shortcrust pastry should be crumbly. How to achieve this? You need to know a little about how each component in the test works.

Flour. Flour, as you know, can be different, but here the amount of gluten, gluten is important to us. In Latin, gluten means glue. The smaller it is, the dough will be looser. Sometimes starch is added to flour to remove the viscosity. It is allowed to add another type of flour, for example, in oatmeal cookies there is an admixture of oatmeal.
Oil. Butter is fat, it keeps flour from sticking together. The better quality and fatter oil the tastier the cake will be. Oil is substituted in some recipes cooking oil(like lard). Previously, it was sold on a par with margarine and in the same packages of 250 g, now I have not seen it anywhere in stores. You can replace butter with margarine. AT Soviet times all the recipes in the cookbooks were on margarine. See for yourself according to your financial capabilities. But I still recommend using butter. Do not forget that margarine is a compound fat that is difficult for the body to digest and is poorly excreted from it.
Eggs and water. It is the link between flour and butter. Depending on the recipe, it is added in a certain amount so that the mass is kneaded with dough, otherwise everything will not connect. Protein is like glue, so for a more sandy effect it is better not to use them. Cookies with yolks are more crumbly and stay soft longer, such as Palets Breton (Breton cookies).
Sugar. Since the dough must be cooked quickly so that the butter does not have time to melt, it is best to replace powdered sugar. Another option is to grind with eggs until the crystals are completely dissolved.
Salt. Salt must be in any dough, even in sweet ones, a small pinch is enough to set off the taste, salt shows the taste of sugar, makes it brighter. With salt, the dough will not seem bland.
Soda or baking powder. Soda is not put in shortbread dough; flowability is achieved by proper cooking. But some housewives, not confident in their abilities, resort to the help of baking powder. With it, baking will surely succeed. So it's your choice.
Additional flavoring ingredients. By adding various components such as vanilla, cocoa, lemon zest, the most different nuts, dried fruits, chocolate drops, ground ginger, cinnamon you get a new one refined taste and aroma.

Cooking rules

Now you know how the components work, but there are still prerequisites, so to speak, technological process, which must be observed, according to which recipe below you would not cook.

All ingredients must be weighed on a scale. The recipe in cups, spoons is not suitable here, the recipe must be strictly observed in grams. Of course, you can use measuring cups, but be sure to follow the recipe more precisely. Use the table of measures of weights and volumes.
Dry ingredients (flour, salt, soda or baking powder, cocoa powder, ground nuts) are mixed before cooking. But remember that cocoa is equivalent to loose, i.e. to flour. Therefore, if you add cocoa powder to the dough, then reduce the same amount of flour in the recipe. For example, reduce 1 tablespoon of flour and add 1 tablespoon of cocoa powder.
If you are preparing chopped dough, then all kitchen utensils (beating bowl, whisks, rolling board, rolling pin) should be cold.
Shortbread dough cannot be kneaded for a long time, just combine all the crumbs into a lump and knead a couple of times. Strike out.
Ready shortbread dough must be cooled. Place in a plastic bag, close tightly and refrigerate for at least 30 minutes, preferably an hour. To make the dough cool faster and better, do not put it in a kolobok, flatten it slightly. Why is it necessary to refrigerate at all? Look, butter, when heated, separates into milk fat and liquid. You could watch this if you cooked melted butter, and remaining cold in the mass with flour, will not allow the flour to absorb moisture, because the flour contains gluten, which combines with the liquid and adds viscosity to the dough. And this cannot be allowed.
Roll out the dough in an even layer, otherwise thinner layers will be more dried in the oven. If one large cake is baked, it must be pricked over the entire surface with a fork.
Bake the shortcrust pastry in a preheated oven at 200°C, placing the pastry in the middle oven in the standard oven mode "top - bottom" until slightly golden.

shortcrust pastry recipes

Founders and unsurpassed leaders confectionery art considered to be France. So in France shortcrust pastry is divided into three types.

pâte brisée - basic basic chopped dough.
pate sablee - chopped sweet.
pate sukree - soft sweet shortcrust pastry.

Completely unfamiliar names, incomprehensible to ordinary housewives, but familiar to everyone according to the cooking technology.

Basic chopped shortcrust pastry or pâte brisée

It is considered the most universal, basic test. Based on it, they usually make savory pastries, such as meat pies, open pies with vegetables or quiche.

Pate Brize is a chopped pastry made with only flour, water and a moderate amount of butter, and no sugar or salt is added to it.

Ingredients:

flour - 250 g;
butter - 125 g;
ice water - 50 ml;
salt - a pinch.

It is prepared with the help of a combine - mixer, but you can easily knead with your hands.

Put the well-chilled butter on the flour and chop with a knife (grate or cut small cubes), grind with flour until fine mealy crumbs are obtained.
Gradually adding cold water, quickly combine the dough into a ball.
Send to refrigerator.

Due to large grains of cold butter, when moisture evaporates during baking, the dough acquires the properties of layering. Sometimes such dough is called “false” or “pseudo-layered”.

Depending on the proportions of water, flour and butter, you can even make dough for the cake layers of the famous and beloved Napoleon cake.

Chopped dough or pate sablee

This is the same chopped dough as the base, but with slightly different proportions of ingredients, or rather, with the addition of sugar, eggs and, if necessary, water.

Ingredients:

flour - 250 g;
salt - a pinch;
butter - 125 g;
sugar - 60 g;
eggs - 1 pc.

Sweet or savory shortcrust pastry (pate sukree)

This is the simplest dough and the easiest to make of all, in my opinion. Cookies from it turn out to be crumbly, just melt in your mouth, and a wide variety of cookie shapes can be formed.

Shortcrust pastry can be used to make the following products:

kurabye;
Viennese cookies;
rings with nuts;
baskets with protein cream;
envelopes with jam;
sugar rolls;
and many, many other goodies.

Shortbread dough is an excellent basis for cakes with cottage cheese and fruit filling and also suitable for jam pie.

Depending on the amount of flour, the dough will either be softer or denser. The ideal proportion is 1-2-3, i.e. 1 part sugar, 2 parts butter and 3 parts flour. And, mind you, this is in grams.

The classic shortcrust pastry recipe for one-two-three looks like this:

sugar - 100 g;
butter - 200 g;
flour - 300 g;
egg - 1 pc. whole or two yolks;
salt - a pinch;
baking powder - 1 tsp

But sometimes another proportion is more justified in the recipe, namely, twice as much flour as butter, especially if milk or sour cream is added to the dough.

How to cook shortcrust pastry?

It is good to prepare such a dough in advance, the night before, put it in the cold at night, and quickly form cookies in the morning so that you can be content with fresh pastries for tea for breakfast.

Have you noticed that during the cooking process there are no grains of oil? The oil is ground with sugar and eggs, and, therefore, large voids do not form when heated in the oven, as in chopped. This will make the cookies softer.

I hope you understand the specifics of cooking. Maybe I missed something or made a mistake, write in the comments, we will discuss together.

Homemade shortcrust pastry is simply amazing! crumbly biscuits and cake layers, chestnuts and truffles ... How many delicious things can you cook!

Today I will tell you the simplest recipe for shortbread dough, on the basis of which I bake most of the crumbly goodies. The recipe is simply gorgeous: there is nothing at all, fuss too, and the taste of baking is amazing!

Initially, it was a recipe for Trufelki cookies that I read in the newspaper. But, after experimenting, I was convinced that the dough is also great for other culinary delights - like Chestnut cookies and Basket cakes.

There are, of course, other more complicated recipes shortbread dough, for example, on yolks, or tart dough. They are also good and tasty, perhaps you will like some options even more. But it was this recipe that was the first one that I mastered, and cookies from it invariably delight the household. Therefore, I share with you! 🙂

Ingredients:

1 pack of margarine, or better - butter, especially if you cook for kids! (250g);
2 cups of flour;
2 tablespoons of sugar;
1 teaspoon of soda without top;
1 tablespoon of vinegar.

Shortcrust pastry recipe:

I share the main secret right away. It is very important which margarine you take for the test. Once I bought by weight, inexpensive - the dough turned out completely different. Not crumbly! So take margarine in packs, and the best effect is given by a special one, marked “for lush pastries” or “Pampushok for a fluffy bun”, because you live in Ukraine 🙂 .

Better yet, buy good butter for baking. Not spread or margarine, namely butter - it will be more expensive, but better for health.

So, pour the flour into a bowl or on the table, as you prefer. Cut softened margarine into pieces of flour. To soften, do not melt it - just hold for 20 minutes at room temperature.

We knead the margarine with flour with our hands, and soon it will turn out " sand crumb". Pour sugar, soda into it, quench with vinegar and continue to knead. If it seems that there is not enough flour, you can add a bit.

At one point, the crumbs will begin to stick together, and now you will have a whole lump of shortcrust pastry. Keep it in the fridge for 15 minutes before shaping. Then the dough will cool and will not soften sharply when placed in the oven.

We bake products from shortbread dough over medium heat for about half an hour, until dry dough with a stick and a golden color.