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SHORTCRUST PASTRY

SHORTCRUST PASTRY

20 min
  • 300 gflour
  • 200 gbutter
  • 100 gsugar
  • 1 xegg
  • 1 pkgvanilla sugar
  • 1 pinchsalt

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Directions

multi-purpose blade
For the shortcrust pastry, place the flour on the worktop or in a large bowl. Add the sugar, vanilla sugar and salt. Cut the cold butter into small pieces and distribute the flakes throughout the flour. Make a well in the flour and put in the yolk or the egg. Using the bamix® with the mincer attachment, knead all the ingredients into a dough.
Form the dough into a box shape and wrap in cling film. Let it rest in the refrigerator for 1–2 hours before continuing. Then use the shortcrust pastry as desired.

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