This is the best shortcrust recipe I tried so far. As I am writing this post I don’t own a stand mixer with the paddle attachment, so I am making the dough by hand.
Should I get a stand mixer in the future my preferences might change.
I am no shortcrust pastry expert but one thing I understood: it is tricky. The final results change due to the ingredients as well as the order in which you add them up. And of course how long you work the dough. Another important factor is the room temperature. The main rule is to not overwork the dough. The less, the better.
The following is a generic shortcrust pastry.
- 200 g butter 7 oz
- 135 g confectioner sugar 4.8 oz
- 53 g eggs approx one large egg (1.9 oz)
- 30 g honey 1.1 oz
- 335 g flour 11.8 oz
- 2 g salt 0.07 oz
- 6 g dry yeast 0.2 oz
- grated lemon zest approx ½ lemon
- tip of a tsp of powdered vanilla bourbon optional
- Place the butter in cubes, still cold, in a large bowl together with the confectioner sugar and the lemon zest.
- Work quickly the ingredients with your fingertips.
- Add the egg together with salt and honey.
- Keep mixing with your fingertips.
- Finally add the flour and yeast sifted together twice.
- Knead the dough briefly and create a flat brick.
- Wrap in film and refrigerate for at least 3 hours before using it.
Lemon zest and vanilla can be used or omitted, both and singularly, depending on the needs.