SHORTCRUST PASTRY
20 min
- 300 gflour
- 200 gbutter
- 100 gsugar
- 1 xegg
- 1 pkgvanilla sugar
- 1 pinchsalt
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Directions
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.
