Shortbread Cookie Crust
Ingredients
1 ¾ cups flour
¼ cup confectioners sugar
½ teaspoon salt
1 ½ sticks unsalted butter, cold, cut into 12 tablespoons
1 large egg yolk
3 tablespoon very cold water
Instructions
1
Place flour, confectioner’s sugar, salt and butter in a large bowl.
2
With a pastry cutter, cut the butter into the dry ingredients. Keep the butter the size of large peas. Add the egg yolk to the water in a small bowl, whisk with a fork.
3
Add to the bowl, mix well with a large fork until the dough comes together. Do not over process, leave some veining of butter (this makes a crispy crust.)
4
Bring the dough together into a ball with your hands, lay on a slightly floured work surface. Roll into a round for one crust, or cut into four even pieces and roll for smaller tarts.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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