Name: Recipe for 1-2-3 shortcrust pastry
Yield: 6-8
Cuisine: Worldwide
Ingredients: 100 g icing sugar; 200 g cold butter; 300 g flour (e.g. type 700); 1 pinch of salt; 1 egg yolk; vanilla; lemon zest from one lemon

This classic 1-2-3 shortcrust pastry made according to grandma's recipe is quick to make and wonderfully versatile! With just three basic ingredients – sugar, butter and flour in a ratio of 1:2:3 – it is particularly delicate and crispy. Perfect for cake bases, tarts and delicious biscuits, it brings grandma's baking skills to every kitchen. An insider tip: the cold butter and short kneading make the dough particularly crumbly and easy to work with – ideal for those who love authentic taste and easy preparation!

Recipe for 1-2-3 shortcrust pastry

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Cuisine

Worldwide

Author:

Stefie

Servings

6-8

Prep Time

10-15 minutes

chilling time

60min-24h

This classic 1-2-3 shortcrust pastry made according to grandma's recipe is quick to make and wonderfully versatile! With just three basic ingredients – sugar, butter and flour in a ratio of 1:2:3 – it is particularly delicate and crispy. Perfect for cake bases, tarts and delicious biscuits, it brings grandma's baking skills to every kitchen. An insider tip: the cold butter and short kneading make the dough particularly crumbly and easy to work with – ideal for those who love authentic taste and easy preparation!

Ingredients

100 g icing sugar
200 g cold butter
300 g flour (e.g. type 700)
1 pinch of salt
1 egg yolk
vanilla
lemon zest from one lemon

Directions

Preparation: Cut the butter into small cubes so that it can be more easily incorporated into the dough later.
Mixing the dough: In a large bowl, mix the flour, icing sugar, vanilla, lemon zest and salt.
Incorporate the butter: Quickly incorporate the butter and egg yolk into the flour-sugar mixture using your fingertips until the mixture resembles breadcrumbs. Alternatively, a food processor can be used on low speed.
Important: only knead until the ingredients combine – excessive kneading can make the dough ‘brittle’, making it crumbly and less tender.
Forming the dough: Quickly shape the dough into a ball, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes. This relaxes the dough and improves its structure.
Further processing: After the resting time, roll out the dough on a lightly floured surface and process as desired, e.g. as a base for biscuits, cakes or tarts.

Recipe Note

Cold is crucial: the colder the ingredients and your hands, the better the dough will be.

Don't knead for too long: As soon as the mixture is crumbly and holds together, stop kneading – this will help to keep the dough nice and tender.

Leave to rest: Cooling the dough relaxes the gluten in the flour and prevents the dough from becoming tough after baking or when you are working with it.

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