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Baking
Shortcrust Pastry for Cookie Stamps
A crumbly and tender shortcrust pastry that holds its shape perfectly and keeps a sharp design when baked.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix all ingredients together with a mixer until smooth.
2
Gather the dough into a ball and divide it into several portions to make rolling it out easier.
3
Wrap each portion in plastic wrap and chill in the refrigerator for at least 1–2 hours (or longer).
4
Roll out the chilled dough (to 3–5 mm thick), cut out the cookies with a stamp, and bake at 170 °C for 10–14 minutes — the time depends on the thickness of the dough.
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