Shortcrust Pastry

by Editorial Staff

Shortcrust pastry – the recipe is simple, but the pastries are wonderful. Baking together?

Summary

Cook Time	40 mins
Total Time	40 mins
Course	Dessert
Servings (Default: 1)

Ingredients

Flour – 230 g
Butter – 150 g
Eggs – 1 pc.
Sugar – 100 g (to taste)

Instructions

Sift the flour.
The butter is melted over low heat (about 40 degrees).
Stir the butter, sugar and eggs with a spoon or wooden spatula until smooth.
Flour is poured into it.
Stir with a spoon or spatula.
Then the soft dough is kneaded by hand. Leave the dough in the refrigerator for half an hour and then cut it up. Partial replacement of whole eggs with yolks increases friability and tenderness of the products. You may not add eggs at all, but gradually sprinkle several tablespoons of cold water on the dough while kneading.
Thick pieces of shortcrust pastry do not bake well, so all products should be prepared from 4-8 mm thick layers of dough. Baking trays should be clean, dry, they should not be greased, as shortcrust pastry products do not stick to baking trays.
Shortcrust pastry products are baked at a temperature of 200-230 ° C until golden brown.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.