Shortcrust Dough

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For best results when making shortcrust dough, It’s important to make sure that the temperature of the butter is never more than 100F (40C). Working the butter and flour with the hand heats up the dough. The butter can separate and the dough will not come togheter properly. But just in case it happens, adding a little cream should save the day!

Serves : 6


2 cups (9oz or 250g) All-purpose flourwatch film Endless Love 2014 now

9 Tbsps (4 1/2 oz or 125g) butter, softened

3 eggs yolks

1/3 cup (3 1/2 oz or 100g) sugar

Zest from 1 lemon


shift the flour in to a mound on a clean surface and make a well in the center.
add the softened butter, eggs, sugar and lemon zest
using two plastic spatula, mix all the ingredients together – work the dough evenly – when the dough start coming together, finish combining using the palm of your hands
form the dough into a flat ball and wrap. Refrigerate for 30min at 43F (6C)
remove from the fridge and roll into a 1/4 inch (1/2 cm)sheet.
transfer the sheet from the working area to the baking pan

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This entry was posted in Dessert.

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