Basic shortcrust pastry recipe (Pâte Brisée)…
Quick Shortbread pastry for Christmas Cookies but not only also for Tarts or for shortbread cakes like the Quick Strudel that I always make. I am sure that once you try it you will never leave it again, plus I also gave you the alternative with oil which has no resting time and therefore even faster.
Ingredients:
- 300g (2½ cups) all-purpose flour
- 120g (½ cup + 1 tbsp) unsalted butter, softened
- or 80ml (⅓ cup) extra virgin olive oil
- 110g (1 cup) powdered sugar
- 1 large egg
- 1 egg yolk
- Zest of ½ lemon or 1 tbsp vanilla extract
How to make Basic shortcrust pastry recipe:
- Let’s take the flour and put it in a bowl along with the cold refrigerator butter in pieces, start kneading very quickly so the butter will not melt but will ensure a firm dough.
- For the version with oil just add it to the flour and with all the other ingredients, knead first with a fork then by hand and the pastry is done we can use it right away.
- We then add the sugar,egg and yolk and continue kneading well. Let’s transfer the dough to the pastry board and compact it to give it the appearance of a loaf.
- Let’s wrap it in plastic wrap and let it rest for at least 1 hour, but better if 2 so it will be more compact.
Bon Appetit!
