Ingredients
Yield Recipe
Shortcrust dough
600
g
butter, soft
400
g
sugar
15
g
vanilla sugar
160
g
eggs
5
g
table salt
1'000
g
wheat flour 400
Production
1
Shortcrust dough
Mix the butter, sugar, and vanilla sugar together. Do not cream the mixture.
Dissolve the salt in the eggs. Gradually add the eggs, mixing until incorporated to prevent the mixture from curdling.
Add the wheat flour and mix just until a smooth dough forms. Mix as little as possible to keep the dough tender.
Cover the shortcrust dough with plastic wrap and store at 2–5°C until ready to use.
Evaluation