How to prepare shortcrust pastry
- 4 cups Italian “00” flour or all-purpose flour
- ½ lb butter
- ½ lb sugar
- 4 egg yolks
- lemon zest , grated to taste
- 1 pinch salt
- 1 pinch vanilla powder (or vanilla extract)
Add the salt and vanilla to the flour. Pour the mixture out onto a flat work surface, shapping it into a well.
Mix the sugar and butter together then add it to the center of the well, then add the egg yolks and lemon zest. Work the wet ingredients into the flour, mix well.
Work the mixture until the dough is smooth, without over-kneading it.
Wrap up the dough in a sheet of plastic wrap and place it in refrigerator to cool for at least 1 hour before use.
The ingredients must be mixed together quickly so that they to not become too warm.