Name: Classic Shortcrust Pastry
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 1 Servings
Ingredients: 200 g Flour; 1 tsp Baking powder; 75 g Margarine or Butter; 75 g Sugar; 1 Pkt. Vanilla sugar; 1 Egg(s)

Description

This classic shortcrust pastry made from flour, butter, sugar and egg is easily made in the Thermomix®. The recipe is vegetarian and ideal for cakes and cookies. The preparation time is 70 minutes for one serving. Perfect for anyone who wants to bake a delicious dessert classic quickly and easily.

Ingredients (6 ingredients)

200 g Flour

1 tsp Baking powder

75 g Margarine or Butter

75 g Sugar

1 Pkt. Vanilla sugar

1 Egg(s)

Preparation (4 steps)

Mix dry ingredients

Thermomix® Setting

10 sec/Speed 4

Add 200 g flour and 1 tsp baking powder to the mixing bowl and mix for 10 sec/speed 4.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Add 75 g margarine or butter in flakes, 75 g sugar, 1 packet of vanilla sugar and 1 egg and process for 2 min/kneading stage to a smooth dough.

120

Cool dough

Remove the dough from the mixing bowl, wrap in cling film and place in the refrigerator for 60 minutes.

Process dough further

Use the chilled dough as a cake base or cookie dough as desired. Baking time and temperature depend on the use.

Finished cooking? Great! 🎉

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About this recipe

Shortcrust pastry – a classic that has played a major role in my kitchen since my childhood. My grandma, a master of simple but honest cuisine, always used it for her apple pies and Christmas cookies. The scent of freshly baked shortcrust pastry immediately evokes warm memories in me. The ingredients for a good shortcrust pastry are very simple, but their quality and the right ratio to each other are crucial. The flour, ideally type 405, forms the base and gives the dough its structure. A teaspoon of baking powder ensures a slight loosening so that the dough does not become too hard. The butter, or margarine, is the flavor and texture provider. It should be cold so that it does not combine with the flour too quickly and the dough becomes nice and crumbly later. Sugar, preferably fine granulated sugar, sweetens the dough and contributes to browning. A packet of vanilla sugar provides a fine aroma that goes perfectly with many fillings. The egg binds the ingredients and makes the dough smoother. The preparation in the Thermomix® is very simple and saves time. It is important that the butter is really cold. I always cut it into small cubes before putting it into the mixing bowl. When kneading, it is important to keep an eye on the time. Kneading for too long leads to a tough dough. When the dough forms a homogeneous mass, it is ready. The cooling time is essential, as the gluten in the flour must relax and the butter must solidify. This makes the dough easier to roll out later and retains its shape during baking. Shortcrust pastry is incredibly versatile. For a vegetarian version, you can replace butter with margarine. For a vegan version, there are special vegan butter alternatives. In terms of taste, you can vary the dough by adding lemon or orange zest, almond flavor or spices such as cinnamon or cardamom. Shortcrust pastry is ideal as a base for fruit cakes, tarts, cookies or even savory quiches. Served with fresh whipped cream, vanilla ice cream or a scoop of yogurt, it is a treat. The raw shortcrust pastry can be stored in the refrigerator well packaged for up to three days. You can also freeze it in portions and thaw it as needed. Baked shortcrust pastry bases or cookies should be stored airtight so that they do not dry out.