guilty pleasures: Simple shortcrust

I'm adding this shortcrust as a separate post for easier reference. It's the basic shortcrust I use when in need of a crumbly bottom for any cake. I'll be using it for my next cake, Mazurek and for Coraline cookies.

The recipe for shortcrust you find below comes from this book that I constantly use for reference when baking. The pastry is quite sweet and buttery and perfect as a crust for any cake or cookies :)

The amounts given in my book will probably give you enough dough to cover a 34x26cm (13"x10") baking tin. I used a smaller one (25x21cm=10"x8,5") and was left with 1/3 of the dough.

See me not complaining here? I was actually thrilled to have something to play with :)
And I wanted to make these cookies for some time now and the opportunity couldn't be more perfect.

If you want to make a two-layered cake of sorts simply use the dough to bake two layers (it should be enough if you roll the dough till 0,5 cm thick). In this case omit the instructions for making braided edges for the bottom crust (indicated with an asterisk *).

Shortcrust

Some facts:

My rating: 9/10

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22-25 minutes
Yield: one 21x30 cm pan

Ingredients

300g flour
200g butter or margarine
100g powdered sugar
1 egg yolk
2 tablespoons cream (12%) (optional - I didn't use it)
1 egg white

Cooking Directions

Whisk together four and sugar.

Rub butter into flour and sugar mix.

Add egg yolk and knead everything together. It will come together rather quickly.

Put in the fridge for 15 - 20 minutes.

Roll the dough out till it reaches the size of the bottom of your backing tin (not too thick).

Transfer the dough onto the tin and cover the bottom. Cut of the excess.

*From the rest of the dough form thin strips or rolls. Group 3 rolls together and braid them. Make enough braids to surround the dough you have at the bottom of the tin.