How to make perfect shortbread dough – tips from Liza Hlinska
Every housewife has tried more than once to make delicious shortbread cookies for children, guests, and relatives, but not everyone succeeds. Cooking any dough at all is always a challenge, let alone the seemingly easiest, shortbread, but it's not always so simple and easy.
Pastry chef Liza Hlinska shared on her YouTube channel a recipe for the perfect shortbread dough that will always turn out well, as well as secrets that will help you with this.
Tips from the chef:
1. For shortcrust pastry, use high-grade wheat flour
Flour for dough
Source: pixabay.com
Part of the wheat flour can be replaced with starch, corn, rice, rye, buckwheat, whole wheat, nut flour, or cocoa powder.
2. Butter
Butter for dough
The more butter in the dough, the more crumbly and tender it will be. This should be kept in mind when making quiches and tarts – too crumbly dough will not hold heavy or bulky fillings.
3. Sugar
You can safely replace it with powdered sugar, and it will be even better than sugar.
The recipe for perfect shortbread dough
Shortbread dough
Source: pixabay.com
Ingredients:
- flour - 250 g
- sugar - 125 g
- water - 50 ml
- salt - a pinch
Method of preparation:
- Sift the flour, cut the butter into cubes or grate it, mix them well, and knead them into crumbs with your hands.
- Add water and make the dough into a ball.
- Wrap in plastic wrap and refrigerate.
How to make shortcrust pastry
Source: pixabay.com
Lisa Glinska
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