Shortbread CookiesShortcrust Base/large Shortcrust Base/small

Shortcrust Base/large

100 g / 3.5 oz
50 g / 1.75 oz
1 pkg / 2 tsp

150 g / 5.25 oz

Serves 1 - 1.498 cal per serving
Prep-time: 10 min. - Total-time: 45 min.
This thin shortcrust base is used as underlay for biscuits/shortcakes. It prevents the biscuit/shortcake from soaking through and gives the cake a good stand. Use a large 26 cm / 10.5 inch spring pan. Knead the cold butter (1 stick) together with confectioner's sugar (1/2 cup), vanilla sugar, pinch of salt and a dash of lemon flavor. Than add the flour (1 1/3 cup). Working quickly will result in better dough. Put the dough in the refrigerator for at least 1/2 hour. Roll out the dough on parchment paper and put it (together with the paper) in the 26 cm / 10.5 inch spring pan. Pierce the base several times with a fork. Bake for approx. 15 minutes at 350 F until golden brown. Still hot, remove the base carefully, using a long spatula. Let cool on a wire rack. You can keep the shortcrust base for a few days in the refrigerator wrapped in aluminum foil. So you can prepare the base in advance.

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