Shortcrust pastry

Shortcrust pastry also, Linzer dough or Knead dough is a stiff dough that is made mostly without loosening agents. It contains flour and / or starch and fat, depending on whether it is a sweet dish or a hearty meal, sugar or salt, and occasionally whole egg, oil seeds or spices.

Typical pastries are made ​​from shortcrust pastry biscuits and cakes. A classic pastry for cakes and biscuits is the " 1-2 -3- dough ", which describes the amounts of sugar, fat and flour in a clear relationship. For commercial production in Germany, a dough for shortbread biscuits ( dry baked goods ) must contain at least 16.5 parts of anhydrous fat or a corresponding amount of other fats per 100 parts of cereal products. For other Mürbeteiggebäcke there are no rules. First, fat is depending on the recipe with sugar, egg and spices that are as cool as possible, thoroughly mixed. The mass is carefully kneaded with flour. Shortcrust pastry, especially with high fat content are vulnerable: they are slightly shriveled ( = crumbly ). Starch granules and protein of the flour are surrounded and isolated from fat. The dough loses its binding ability.

Thin sheeted pastry can be baked without leavening. Thicker batters require loosening. Therefore, baking soda or ABC engines ( ammonium bicarbonate ) is added. Speculoos is made from a pastry with various spices.

In the French kitchen similar doughs are common for tarts and quiches. In the English and Australian cuisine so savory pies are made ​​( Pies ).