For the shortcrust pastry, place the flour on the work surface or in a large bowl and add the sugar, vanilla sugar and salt.
Together with the egg and butter, quickly knead into a dough.
Wrap the shortcrust pastry in cling film and leave to rest in the refrigerator for about 2 hours before processing.
Preparation Tip:
The shortcrust dough, wrapped in cling film, lasts a few days in the refrigerator. The foil also prevents the dough from taking on other odors!
Related Recipes:
Kathi’s Colorful Shortbread EyesMix all ingredients for the shortcrust pastry with a dough hook in a bowl or on a floured work surface. Cover...
Chocolate TartFor the chocolate tart, first mix flour with cocoa for the chocolate shortcrust pastry and sift onto a work...
Hearty Cookies with Chorizo, Jalapeños and CheeseFor savory cookies with chorizo, jalapeños and cheese, first finely dice jalapeños, cheese and chorizo. Put...
Iced Raspberry Tiramisu with Apricot Compote – R …Loaf pan (1, 5 l) cooled rinse and spread with cling film. 1. ) Preparation – raspberry pulp: Bring the...
LuisenkuchenTry this delicious cake recipe: For the kneaded dough, mix wheat flour with the baking powder and sift into a...
Confetti CookiesSift the flour with the baking powder. Make a well in the center and add the egg, vanilla sugar, lemon zest...
Cream SlicesSoak gelatine in cold water. Beat vanilla pulp, egg yolks, eggs, granulated sugar, vanilla sugar, rum and salt...
Apple Pie with Cream GlazeTry this delicious cake recipe: For the shortcrust dough, quickly knead the ingredients together, form a dough...
American Apple FrittersTo make the filling for the American Apple Fritters, first heat the butter with sugar and vanilla sugar in a...
Swiss Milk PlaitPrepare the yeast dough for the Swiss milk plait. For the yeast dough to be successful, all ingredients should...