Shortcrust pastry recipes | Handy.Recipes

Shortcrust pastry recipes

Bread for Every Occasion

Cooked cake for all occasions

Time to cook: 30 minutes

Cake for Every Occasion. To be made with lean (vegetable) butter. Can be made as an open or closed pie (in which case double the recipe). Fill any kind of filling. Can be cooled and filled with ice cream or thick cream. I usually make a closed pie with berries. I add a little flour and 1 cup of sugar to the berries. This recipe was posted on another site by the author LenaM. I decided to try it and I am not sorry....

Author of the recipe

Ingredients and taste: Salt, Vegetable Oil, Flour, Amazing, Milk, Dough, Bake, Shortcrust

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Real Sand Baskets

Cooked authentic shortbread cookies

Time to cook: 60 minutes

Total Servings: 22

I've been looking for a recipe for a real shortbread dough, but I've never found anything like this. "The shortbread consistency I wanted was not to be found in any recipe. And now, it turns out that everything is very simple. If you stick to the proportion 3 -2 -1 (flour, butter, sugar) you get a great shortbread dough. The dough is even more crumbly if you add only egg yolk instead of 10% flour and no egg white. This dough can be used to make delicious cookies, jam baskets, etc. д. It's very convenient that you can put in baskets the rarest (liquid) jam, which you can't spread on bread or put in pies. Try it and you will not regret it!!!

Author of the recipe

Ingredients and taste: Flour, Wheat Flour, Butter, Flavorful, Sweet, Eggs, Starch, Baking, Jam, Vanilla sugar, Creamy Butter, Dough, shortbread

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Kukhnen with cherries

Cooked with Cherries

Time to cook: 30 minutes

Total Servings: 7

Oh I love cherries! Today I've seen such a recipe in a German magazine, and of course, I couldn't resist.. I was sorry for them, but they were so delicious! It turned out as Zebra cake. Try it yourself! Enjoy!!

Author of the recipe

Ingredients and taste: Flour, Cherry, Sugar, Butter, Eggs, Cream, Baking powder, Baking, Vanilla sugar, Chocolate, Chocolate White, Pastry, shortbread, Wheat Dough, Chocolate Dark Chocolate

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Happy Birthday Cake, Anechka!

Cooked birthday cake, anechka!

Time to cook: 45 minutes

Total Servings: 7

With this cake I want to wish Happy Birthday to Anna-Topiary! It's easy to make, mix the ingredients with flour, roll out and bake in the oven. The puffins are delicately crumbly, nutty, honey-scented and moderately sweet. This recipe is from a 1990 cookbook. "One Hundred Cake Recipes " I made some changes in the recipe for me, in the recipe specified (cups and spoons),I replaced the flour with a growing -. Come in, help yourself!

Author of the recipe

Ingredients and taste: Flour, Sugar, Walnuts, Butter, Sweet, Honey, Eggs, Sour Cream, Cream, Nutella, Powdered sugar, Vanilla sugar, Pastry, Bake, Shortcrust

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Stackable Pastry and Baking

Cooked dough and baked goods

Time to cook: 15 minutes

Total Servings: 2

It's very convenient to have a nice dough in the freezer that you can turn into cookies or pie, if necessary. Each time is different, depending on the additives in it. This dough can be kept in the freezer for 2 weeks to a few months.

Author of the recipe

Ingredients and taste: Flour, Wheat Flour, Eggs, Tender, Pumpkin, Crunchy, Baking powder, Baking, Vanilla sugar, Coconut, Cottage cheese, Cane Sugar, Dough, shortbread

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Cinnamon Dough for Cakes

Cooked crispy cinnamon shortcrust pastry for cakes

Time to cook: 40 minutes

Total Servings: 8

Dear Cooks! I promised I would slowly post recipes from my favorite cookbook. Here's the recipe for the dough used to make the chocolate cake "Mozart" (by Pierre Hermès). The title says it's a shortbread dough. In the book it sounds like: "Cinnamon Pate Sablee.". The translator gave out that it is a shortbread dough, but the texture is much softer than our usual shortbread dough. I just want to say up front that I am not claiming that it is shortbread dough, so that no one will say that I'm not making the right recipe. P.S. Dough preparation time: 40 minutes + 2 hours cooling in fridge + about 40-50 minutes baking of 3 layers (give or take 10 minutes)

Author of the recipe

Ingredients and taste: Salt, Flour, Wheat Flour, Sugar, Sweet, Creamy, Smooth, Cinnamon, Crunchy, Almonds, Baking powder, Egg Yolk, Baking, Soft, Cognac, Dough, shortbread

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Dough brieze and galette

Cooked dough brieze and galette

Time to cook: 100 minutes

Dough brieze is very popular in French cuisine, in cooking it is most often used to cover savoury and sweet cakes and tarts, among which Tarte Tatin. Dough brieze is similar to puff pastry, but by no means the same. It's even easier to make than puff pastry and it's versatile. Breeze Dough is an unsweetened version of shortbread dough. Although it lacks sugar, it has a pleasant taste. Ideal not only for very sweet fillings, but also just for those occasions when it makes no sense to emphasize the sweetness of the dough, giving maximum attention to the other ingredients. I made two galettes out of this wonderful dough. For acquaintance with this miracle, I am madly grateful to Mariha_kitchen from zhzh.

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Flour, Hard Cheese, Sugar, Butter, Onions, Apple, Water, Mushrooms, Raisins, Cinnamon, Bread, Dough, Extravagant, shortbread

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All-purpose shortbread dough 1-2-3

Cooked versatile shortbread dough 1-2-3

Time to cook: 7 minutes

Dear Cooks! Many of you may know how to make MILk Dough. Then this recipe is for those who are unfamiliar with its secrets. It's simple: 1 part sugar two parts fat three parts flour and one part salt. And what you add to the dough (zest, cocoa, nuts, vanillin... ) and what shapes you make depends on your taste and imagination.

Author of the recipe

Ingredients and taste: Salt, Flour, Wheat Flour, Sugar, Sweet, Vanilla, Baking, Chocolate, Dough, shortbread

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Shortcrust pastry for tarts

Cooked Shortbread Dough for Tarts

I was once lucky enough to attend a master class on making shortbread dough for tarts. I thought it was very interesting and many little secrets came to light. I decided to share with the cooks, maybe someone will find this time-consuming recipe useful. I should warn you right away - the process is not for the faint-hearted)) But if you can stand it, the result will exceed all your expectations! The delicious taste of shortbread dough - the feeling of "crumbling sand" in your mouth! When I have enough time, I bake a few staples in advance. And then on occasion, especially when guests are at the door, after I put the filling in about 20 minutes I delight my family with a delicious pastry!

Author of the recipe

Ingredients and taste: Salt, Flour, Wheat Flour, Sugar, Butter, Water, Baking, Baked, Dough, Shortcrust pastry

Read more: Shortcrust pastry for tarts

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