Shortcrust pastry can be called universal, it is suitable for a huge amount of pastries - sweet and salty. These are cookies, and pies, cakes, shortbreads, and baskets, strudels, and even pizza, and so on. Moreover, such a dough is prepared very simply and quickly, even a beginner in cooking can handle it.
There are different options where the main components change. Today we are preparing shortbread dough without eggs, while adding thick sour cream to it, with it the baked goods will be softer and crumbly. Shortbread dough is kneaded from chilled ingredients, even the flour is better to cool a little. Having cooked it several times, in the future you can knead it even with your eyes closed.
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Flour - 350 gr.
Butter - 100 gr.
Sugar - 50 gr.
Sour cream 25% - 100 gr.
Salt - a pinch
Step by step recipe:
Prepare foods from the list.
Remove the oil from the refrigerator in advance (about 1 hour) so that it becomes elastic and soft. You cannot melt it in the microwave, as it will become liquid. Cut the soft butter into pieces, place in a deep container.
Add granulated sugar.
Grind the sugar with butter for a few minutes until smooth. The more granulated sugar melts, the better.
Pour in flour sifted through a sieve.
Stir it in with the butter for a lumpy mixture. Add thick sour cream to it.
As a result of long stirring with a spoon, and then with your hands, you will get a lump of soft and elastic dough that should not stick to your hands. If not, add a little more flour.
It is better to freeze the finished shortbread dough in the refrigerator for half an hour before use, so it will be more convenient to work with it. In this case, be sure to wrap with cling film.
It can even be completely frozen in the freezer and then used when needed.
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