Classic shortcrust pastry for cakes, tarts or biscuits
Ingredients
- 145 g flour
- ½ tsp salt
- 110 g butter, cold
- 3 tbsp water
Utensils
- kitchen scales
- bowl
- sieve
- cutlery
- knife
- cling film
Instructions
- Sieve the flour into a bowl, mix with the salt.
- Dice the cold butter.
- Add the butter to the flour and chop into fine crumbs with a knife.
- Pour in the ice-cold water.
- Mix everything until smooth, knead the smooth dough quickly.
- Form a ball out of the dough.
- Wrap it in cling film.
- Leave the shortcrust pastry to rest in the fridge for 1-2 hours.
- Use the finished shortcrust pastry to prepare cakes, biscuits or tarts as you like.
The taste of the shortcrust pastry depends on the ingredients used and the way it is prepared. For example, if a little more butter is used, the dough will have a more intense buttery flavor. On the other hand, if more salt is used, the dough will have a saltier taste.
