Excellent, crispy crumbly dough. Vegetable oil and sugar (rather than powdered sugar) give a crunchy texture. The dough is perfectly stored in the freezer and after it is just as tasty. I'm not sure, but, probably, spices, dyes, sublimates, nuts can be added to the finished (and also after freezing) dough. I have it, I periodically bake something with it, in general I will experiment. #cuckpad4
Ingredients: soft butter, vegetable oil, sugar, c1 egg, sour cream or yogurt, spices as desired (I replaced part of the sugar with vanilla), salt, flour
Cooking method:
Beat soft butter, vegetable oil, sugar, salt and vanilla sugar, add sour cream and beat again.
Gradually add 500 g of flour to make a soft, non-sticky dough. And that’s it, you can work with him, you don’t have to send him on vacation. I made 12 tarts. If you bake baskets, prick the dough with a fork so that it does not swell, and bake at 175 - 180 degrees until lightly browned (it took me 30 minutes).
Shake out of molds. As you can see, one broke, so it's better to do it with a margin. In production, too, there is a marriage. Marriage can be put on a cheesecake base, chocolate sausage, or eaten like that.
These are the baskets with protein cream I got.
This dough also makes excellent cookies. I made marshmallow sandwiches from these cookies.