Universal sweet crumbly dough

Category: Bakery products
Universal sweet crumbly dough

Ingredients

Butter 200 g
Sugar 110 g
Optional flavors (vanilla, rum, zest)
Egg 65 g
Wheat flour 260 g
Salt Pinch
Baking powder 2 tsp

Cooking method

  • This dough is pretty wonderful. It is easy to make, perfectly stored, undergoes a variety of shapes and, most importantly, has an unmatched taste. Not very sweet, crumbly, delicate, with a deep buttery taste and just melts in the mouth. This is not really shortbread dough in our understanding - it is something on the verge between a cookie and a muffin.
  • I bake simple cookies from it, and options for grated pies, and even baskets with cream with it are gorgeous.
  • Below are several options for various products from it.
  • I will try to explain everything in as much detail and as reasonable as possible.
  • And now the recipe itself.
  • Again, all ingredients are listed in order of use.
  • Beat butter at a temperature of about 20C until fluffy at medium speed. The butter should not be cold, otherwise it is very hard, and it should not be too warm, because whipping it will just start to melt and flow. Do not beat the butter at high speed. We want a lot of small air bubbles inside, not rare large bubbles. It is the set of small ones that will give us a good and even rise when baking (I read this smartly and it still works ☺)
  • Add sugar and flavorings. Continue whisking at medium speed. The most interesting thing is that it is recommended to add all flavors to fats. This is how they will most strongly reveal their taste.
  • Pour in an egg at room temperature and stir until smooth. You can not beat for a long time. Now that the egg has already been added, the kneading time doesn't matter. It is enough just to bring to a homogeneous state.
  • Sift flour with salt and baking powder. Knead until smooth. Do not knead for a long time! The longer you knead the dough, the harder the finished product will be.
  • Flatten the resulting mass, wrap it in cellophane and put in the cold for at least 1 hour. It can be stored in the refrigerator for up to 3 days, in the freezer for up to 3 months.
  • That's it, the dough is ready!
  • Now with him you can create whatever your heart desires.
  • You do not need to grease the trays before baking.
  • Bake at 200-220C until golden brown.
  • Cool on a baking sheet for 3-5 minutes and remove
  • Universal sweet crumbly dough
  • Truffle-filled cups
  • Universal sweet crumbly dough
  • Universal sweet crumbly dough
  • Just biscuits from metal molds
  • Universal sweet crumbly dough
  • Seashells in chocolate

The dish is designed for

15 servings

Time for preparing:

5 min kneading, 5-10 min molding

Cooking program:

Oven

kavmins
Thanks for the recipe! It should be very tasty - it looks so fluffy at the pastries !!)) I'll try on occasion!
Tumanchik
And I liked it. Thank you
L-olga
Not at all, girls!
My husband likes it too)
Later, I'll post my children's favorite))) everyone has their own requirements)
SveKosha
Very enticing cookies! : nyam: And if there are only pens from the beaters, it won't be so tasty?
kirch
L-olga, Olya, what a good recipe for shortcrust pastry. I love that crumbly. I will definitely try. Thank you
Trishka
What an interesting recipe, thanks, took in!
L-olga
Quote: SveKosha

Very enticing cookies! : nyam: And if there are only pens from the beaters, it won't be so tasty?

How it goes! This is the most important first step in whipping the butter. But hands will cope with it)))
BlackHairedGirl
Will you get nuts in hazelnut with this dough?
L-olga
Quote: BlackHairedGirl

Will you get nuts in hazelnut with this dough?

It will only turn out to fill the forms a little more than half. It rises a lot
Helen
Dragged away
Marina22
And I took it away, thanks
Olga VB
+1
Albina
Olga, like the usual recipe for shortcrust pastry, just technology improves the quality. I'll take it to your bookmarks for now 🔗
kavilter
A lot of flour? Only 260 g for 200 + 60 butter and eggs
L-olga
Quote: kavilter

A lot of flour? Only 260 g for 200 + 60 butter and eggs

Yes, there is little flour here. The dough is soft.
That's why I described it as a cross between shortbread and muffin.
SveKosha
Well, if such a thing is not forbidden with pens, then I will drag the recipe. Thank you!
Kokoschka
L-olga, recipe hooked !!!
Essentially oil? Or maybe margarine like crumpets.?
L-olga
Quote: Kokoschka

L-olga, recipe hooked !!!
Essentially oil? Or maybe margarine like crumpets.?

I'll be honest - I didn't bake it with margarine.
This dough has a characteristic mild buttery taste. I think the dough can lose with the margarine.
Although this option is interesting
Kokoschka
I won't risk baking with butter the first time. I love this dough very much!
L-olga
Universal sweet crumbly dough
Here is a baked version of a cake with such a dough:
Dough base, then a layer of applesauce with walnuts, and on top of the same dough through a grater
lettohka ttt
An interesting recipe, thank you! She took it away :-) Ah, the shape of the cups is super awesome! Can I have a photo ??
L-olga
Quote: lettohka ttt

An interesting recipe, thank you! She took it away :-) Ah, the shape of the cups is super awesome! Can I have a photo ??

These are Nordic cookie's & cream cups. At their office. took the site.
lettohka ttt
Thank you:-)
tinaff
L-olga,
Please share your way of filling out the form with the test. It's soft, but not flowing, is it? I have a Nordic-shaped "basket" - I pour a thick muffin dough there, then knock on the table, but it often happens that the edges of the baked baskets are uneven in places. You are probably crushing it with your hand?
L-olga
Quote: tinaff

L-olga,
Please share your way of filling out the form with the test. It's soft, but not flowing, is it? I have a Nordic-shaped "basket" - I pour a thick muffin dough there, then knock on the table, but it often happens that the edges of the baked baskets are uneven in places. You are probably crushing it with your hand?
Sorry, did not see the message.
I spread it in portions, and then I press it. The next portion - and again I press. And sometimes you have to press into these narrow cups with a spatula.
Marika33
L-olga, Thank you so much! I took it as a bookmark, I will definitely cook it!

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