125 grams flour, obtained from cookies with little gluten
100 grams butter
a pinch of salt
40 grams powdered sugar
Arrange the flour as a bowl and mix with the butter, salt and egg until the mixture is grainy. Add the powdered sugar and knead. Massage the mixture to obtain a dough, then wrap in a plastic wrap and put in refrigerator for 2 hours.
Particularly suitable for pies and cookies, the shortcrust pastry, once cooked, should be crumbly, melting in the mouth and neither hard nor elastic. A paste similar to this one, was already known in Venice after the year 1000, when people began to use the sugar cane imported from Egypt and Syria. But it is only towards the end of the seventeenth century that the preparation of the pastry was perfectioned in his appearance and substance, to the point of being transcribed on the first cookbooks.
The shortcrust pastry is a mixture of flour and other ingredients such as salt, sugar, butter, eggs and flavorings (vanilla, vanillin or the peel of a citrus fruit), worked up to reach a firm consistency (always depending on the recipe and on the quantity of the ingredients that we’re going to use).
The different types are: shortcrust for biscuits, for tarts; whipped shortcrust, which is used to make small pastry products that will be extremely brittle and tending to creamy consistency, due to the high amount of butter; last but not least, is the “ovis mollis shortcrust” in which you use boiled yolks, obtaining crumbly and almost floury cookies.