Make your homemade dough is really better, it does not take much time and, we promise you, it is not complicated. By following these three tips, sure you will succeed every time your shortbread or broken.

The right technique is to make a sandy mixture of cubes of cold butter and flour, fingertips (and without spending hours!). After incorporation of the liquid element (egg or water), it is only necessary to mill (crush the palm of the hand) one to two times to check the homogeneity of the dough. Better not to manipulate too much dough, because by dint of working, it ends up being really too elastic and there it becomes complicated.

We go cold

We do not skip the passage to the cold. The stage of rest in the cool of the ball dough is indispensable. We leave it in the fridge ideally all night . In all cases, the dough must rest cool for at least 2 hours . Then cover the worktop or a sheet of parchment paper with flour. And roll down the dough, turning a quarter turn after each pass for a regular result.

We heal the edges

To prevent them from falling back to cooking, we also apply to the edges of the pie. After darkening the buttered mold with the dough (put the pastry in it), fold the overhang and go up the edges pressing to get the same thickness on the side as on the bottom. We cut the excess if necessary, we prick and place in the fridge 30 minutes before cooking: nice outline guaranteed!

And now, good appetite to all!