Butter shortcrust pastry is a perfect base for tarts and cookies. Tasty and crumbly, it is easy to work with and suitable for many sweet preparations. It is prepared in 5 minutes.
In a mixer, place the butter, cold and in pieces. Add the icing sugar, a pinch of salt, and start mixing (you can also knead by hand, it will take a few more minutes).
Once you have a smooth mixture, add the egg yolks one at a time, always kneading, and finally the dry ingredients, continuing to knead quickly. Transfer to the table and compact until you get a homogeneous and smooth dough.
Roll out the shortcrust pastry on a floured surface and use it for tarts, cookies, or other sweet preparations.
Roll out between two sheets of parchment paper and let it rest in the refrigerator for at least 30 minutes before use.
Cut into many small sticks and bake in the oven at 175 degrees. They should be golden underneath.
Dip the shortcrust pastry sticks in melted chocolate or jams. They will be delicious.
In the pantry
It can be stored in the refrigerator already rolled out, between two sheets of parchment paper (3 cm thick for cookies, 4 cm for tarts) ready to be used.
Italia, Lazio
| Energy (kcal) | 382.3 |
| Carbohydrates (g) | 35.37 |
| of which Sugars (g) | 13.89 |
| Fat (g) | 23.74 |
| of which Saturates (g) | 11.4 |
| Protein (g) | 8.3 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.11 |
