Hand shortcrust pastry
Shortcrust pastry is among the most used in pastry, I introduce you to a recipe with a crumbly and delicate dough that melts in the mouth.
1/2 kg of Shortbread
1 hour rest
By: Sweet Shades & Delights
Unlike the classic recipe, this shortcrust pastry recipe involves using icing sugar instead of caster sugar and egg yolks instead of whole eggs and flour.
- 250 g flour
- 150 g butter
- 100 g icing sugar
- 3 egg yolks
La Pasta Frolla
For this recipe we were inspired by the great Chef Luca Montersino.
Sift through the Flour and arrange it in a fountain; then add the softened butter, icing sugar, vanilla and 3 egg yolks in the center.
If desired, you can add lemon zest.
Work the center without incorporating the flour.Afterwards, knead everything quickly, until you get a smooth and homogeneous mixture.
Wrap it in baking paper or Cling film and put it in the fridge for about 1 h
After the rest time, dust the cutting board/ work bench with a little flour and spread the dough up to 1 cm.
You can store covered Frolla Pasta for 3/4 days.