50 g / 1.75 oz
25 g / 0.75 oz
0.5 pkg / 1 tsp
75 g / 2.6 oz
Serves 1 - 753 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 18 cm / 7 inch spring pan.
Knead the cold butter (1/2 stick) together with confectioner's sugar (1/4 cup), vanilla sugar, pinch of salt and a dash of lemon flavor. Than add the flour (2/3 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 18 cm / 7 inch spring pan. Pierce the base several times with a fork. Bake for approx. 10-15 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.