Quickly knead all ingredients into a dough. Wrapped in cling film, leave to rest in the refrigerator for at least half an hour.
General information about shortcrust pastry: Shortcrust pastry is also called one-two-three dough because of its ingredients (1 part sugar, 2 parts butter, 3 parts flour). It is a high-fat, crumbly dough that is versatile for example. B. for biscuits, tea cakes, cake bases, etc. is used. The taste of the dough can be varied by adding peeled almonds (= white Linz dough), unpeeled almonds (= brown Linz dough) or dissolved dunking mixture (cooking chocolate). The most important thing in production is to knead it together as quickly as possible. because working too long will make the butter in the dough too soft and the dough would lose its bond. The specialist speaks of becoming gangrenous. If it still becomes smelly, you can bind the dough again with a little milk. Adding egg yolk not only improves the taste of the dough, it also binds better. After a rest time of at least half an hour in the refrigerator, the shortcrust pastry is rolled out to approx. 2 cm and cut or cut into the desired shape. Larger areas of shortcrust pastry are tamped (pricked) with a fork at regular intervals to avoid the formation of bubbles. Shortcrust pastry should be baked without taking on a strong color, otherwise it will taste bitter.
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