Shortbread dough with sour cream added. How to make shortbread dough at home (classic, soft, with sour cream)? Shortbread dough preparation technology

Shortbread dough is prepared for cookies, pies and cakes. It has a delicate crumbly texture. The dough can be made only from flour, butter and water, or with the addition of eggs, or nuts, coconut flakes, raisins, dried fruits, sour cream, cottage cheese, marzipan, spices, sugar, baking powder, yeast. But all varieties of such dough have the main thing - this is the principle of rubbing very cold dough with flour, which is what I want to show.

Many have been familiar with this test for a long time and have prepared it several times. But for a strange reason, on the Internet I almost always see a method of kneading dough that differs from the classic one, and which is published in Swiss cookbooks. Already in several of my recipes I have shown how to prepare it. Of course, you can prepare it using a kitchen mixer, which makes the process easier. But the most tender dough comes from working with your hands. Shortbread dough with sour cream stays fresh for a long time and is ideal for cakes and soft pies, twirls. Now let's get started!

Shortbread dough is used for various culinary products: pies, pastries, cookies, tartlets. It is valued for its tenderness and friability. These properties are given to it by fats present in the composition in large quantities. Usually butter or margarine is used for this. The first of these products is quite expensive, the second is considered not very useful. Modern housewives who care about their health prefer to make shortbread dough with sour cream, which replaces some of the butter or margarine. The flour base for baking, made from sour cream, has a slight layering, turns out crumbly, and does not dry out for a long time.

Cooking features

The principles for preparing shortcrust pastry with sour cream are identical to the rules for preparing the traditional version of this flour baking base. By following them, even a novice housewife can cope with the task and get the expected result.

The higher the quality of the products used to prepare the dough, the tastier the baked goods will be. This applies to butter, sour cream, and flour. Second-grade flour gives products an unpleasant aftertaste and makes their color not very appetizing.
Flour must be sifted before combining with other components. This manipulation allows not only to rid the product of small debris and insect larvae, but also to saturate it with oxygen. After sifting, the flour becomes light and easier to combine with other ingredients without lumps forming.
It is recommended to refrigerate the products used to prepare shortcrust pastry, but softened butter is often added to it. To do this, take it out of the refrigerator in advance and keep it at room temperature for some time.
To prevent the butter from melting, when kneading the shortbread dough, try to use a spatula or mixer, turning it on at low speed. It is kneaded by hand only at the last stage, trying to act as quickly as possible.
Eggs and baking powder are not essential components of shortcrust pastry, but they are often included in its composition. Baking powder makes the dough even more crumbly, eggs give it greater density. Sometimes they do not use whole eggs, but only egg yolks. Starch, which sometimes replaces part of the flour, also helps make shortbread dough stronger.
Before rolling out, the shortbread dough must be placed in the refrigerator for an hour; after cooling it will become more pliable.

Shortbread dough with sour cream is suitable for sweet and savory baked goods. Products made from it are placed in an oven already preheated to 200 degrees, otherwise the fats will melt before the flour sets, and baking will not be very successful. The cooking time for shortcrust pastry pies and cookies depends on the size of the product, the type of filling, and the temperature in the oven, but rarely exceeds 30 minutes. Often the sand base is dried in the oven for 10-15 minutes, then baked until ready with the filling.

Shortbread dough with sour cream for tartlets and savory pie

wheat flour – 180 g;
butter – 70 g;
sour cream – 70 g;
sugar – 10 g;
salt – 2-3 g;
baking powder for dough – 3 g;
chicken egg – 1 pc.

Cooking method:

Sift the flour, mix with baking powder.
Pour some of the flour onto the work surface of the table and spread it with your hands.
Take the butter out of the refrigerator, cut it into slices, and place them on the flour.
Sprinkle the remaining flour over the butter.
Chop the butter into the flour to obtain flour crumbs.
Transfer the flour crumbs, collecting them into a lump, into a bowl. Make a depression in the center.
Break an egg into a separate bowl, add salt and sugar to it, and mash.
Add sour cream to the egg, mix the ingredients well.
Transfer the mixture of sour cream and eggs to the flour, stir the dough with a spoon or spatula.
Transfer the dough to the work surface of the table and quickly complete the process of kneading it with your hands.
Form the dough into a ball, put it in a plastic bag, and put it in the refrigerator.

After an hour, the dough made according to this recipe can be used to prepare savory pastries. It is also suitable for a sweet pie, but then you will have to add a little more sugar to the filling.

Shortbread dough with sour cream for cookies

wheat flour – 0.45 kg;
chicken egg – 2 pcs.;
sugar – 150 g;
vanilla sugar – 10 g;
salt - a pinch;
butter – 100 g;
sour cream (20% fat) – 100 g;
baking powder for dough – 10 g.

Cooking method:

Remove the butter from the refrigerator 20-30 minutes before preparing the dough to soften it.
Put the butter in a bowl, add sour cream to it, beat them with a whisk or mixer.
Break the eggs into a separate bowl, add vanilla and regular sugar, and salt. Whisk until the sugar dissolves in the egg mixture. The process can be speeded up if you use powdered sugar instead of sugar.
Transfer the egg mixture to the butter and sour cream, whisk them together.
Combine the sifted flour with baking powder and mix with other products. First stir the dough with a spatula, then finish kneading with your hands.
Form the dough into a log, wrap it in cling film and put it in the refrigerator for 1-1.5 hours.

After the specified time, roll out the dough into a layer 5-7 mm thick, cut out figures from it, place them on a baking sheet lined with parchment and place in an oven preheated to 200 degrees for 15-20 minutes.

Shortbread dough with sour cream and starch

wheat flour – 0.4 kg;
butter – 0.2 kg;
sour cream – 100 ml;
starch – 30 g;
egg yolks – 2 pcs. (or one whole egg);
baking powder for dough – 5 g;
sugar – 150 g.

Cooking method:

Combine softened butter with sugar, sour cream and egg yolks, beat with a mixer.
Mix the sifted flour with baking powder and starch, combine with the rest of the products.
Quickly knead into a soft dough.
Wrap the dough in cling film and chill in the refrigerator for an hour or even two.

The dough made according to this recipe is suitable as a basis for sweet pie and “Korzinochka” cake. You can also bake cookies from it.

Shortbread dough with sour cream is a little cheaper than one made with butter alone, but it turns out just as crumbly. Baked goods made from it do not harden for a long time. You can use sour cream to knead shortbread dough for both sweet and savory products.

Have a delicious day, dear readers! I really like shortcrust pastry products. As a child, my mother baked crumbly and tender cookies from it. And what’s doubly nice is that it can be used for both sweet and savory baked goods. Today I will share with you a classic shortcrust pastry recipe that is suitable for making pies, cookies and even cake.

The classic recipe for shortcrust pastry consists of butter, flour and sugar taken in different parts.

For example:

100 grams of sugar;
200 grams of butter;
300 grams of flour.

All foods must be cold before cooking, otherwise they may conflict with each other and separate. The dough will turn out to be tight and difficult to roll out, and the baked goods will become tough.

The first step is to mix sugar and butter. I cut the butter into pieces for convenience. Then add the sifted flour and knead the dough with your hands until crumbly. Just do this quickly, before the butter melts. The last step is to knead the dough very quickly with your hands, roll it into a ball, wrap it in cling film and put it in the refrigerator to rest for 30 - 50 minutes.
This is the simplest shortcrust pastry recipe. It is ideal for sweet pies, cookies and cakes.

Shortcrust pastry without eggs

My favorite egg-free version of this recipe. I adjusted it to my taste preferences.

What you will need:

Butter – 170 grams;
Sugar – 80 grams;
Wheat flour – 210 grams.

Preparation:

I make it in a food processor. In a bowl, beat sugar and butter at high speed, cut into pieces for convenience. Let the butter sit for a little while beforehand until it softens slightly to make it easier to whip.
Then I add flour. Beat at low speed just a little bit until it starts to form lumps. After that, I transfer it to the mold and compact it. This is the recipe I use to make lemon bars, you can see the full version.
For other baked goods, roll the mixture into a ball, into a bag and rest in the refrigerator.

Shortcrust pastry for tartlets

I like to serve appetizers in the form of tartlets. It is both aesthetically pleasing and tasty. But again it’s high in calories, because it contains butter. In this case, you can take a lighter filling to balance the health and calorie content.

What do we need?

Butter or margarine 200 grams;
Flour 250 grams;
Egg 1 piece;
A pinch of salt.

Preparation:

This time we will prepare unsweetened dough. It is ideal for tartlets and open pies, such as quiche or tart... First, cut the butter into pieces. But it must be cold. Combine with flour until smooth.
Break the egg into a separate bowl and add a pinch of salt. Whisk everything and place it in a cup with flour and butter. Carefully and quickly knead delicious tartlet dough at home.
We wrap the finished dough ball in cling film or put it in a plastic bag and put it in the refrigerator to rest. During this time you can prepare the filling.

Options for fillings for tartlets:

Made from eggs, cheese and garlic;
Fry the mushrooms with onions;
Ham with cheese and cucumber;
Olivier salad;
Crab sticks with egg;
Caviar;
Red fish with potatoes;
Liver pate.

I won’t dwell on the fillings in detail - they are not difficult to prepare.
After the dough has rested, roll it out into a thin layer and cut out indentations with a mold or glass. If you have cake pans, then put our preparations there. You don’t have to grease the walls, since the consistency of the dough is very greasy due to the oil. Prick with a fork all over the bottom.
You can sprinkle pre-washed peas, beans or other grains on the bottom so that the dough does not rise and looks beautiful. You can, of course, just knead it into shape with your hands. But in this case, it is unlikely that it will be possible to achieve a flat surface, and this will be ugly. Therefore, I advise you to first roll out a layer of dough.
If you don’t have any molds, you can cut squares or rectangles with a pizza cutter or regular knife, prick them and bake them, and then use them like crackers. This will also make an original presentation for table decoration.
Bake in the oven (be sure to preheat) at a temperature of approximately 180-190 degrees for 7 - 12 minutes. Each oven has its own characteristics, so if you are baking for the first time, monitor the temperature and condition of the tartlets. As soon as they are covered with an even tan, take them out and let them cool a little. And only after that, release them from the mold, after lightly prying them away from the walls with a knife.

Shortbread dough with sour cream

The dough with the addition of sour cream is softer and more pliable. It makes excellent shortbread and cookie crusts. You can also cook tender ones.

What will you need?

Flour 180 grams;
Butter 75 grams;
Sugar or powdered sugar 50 grams;
Sour cream 75 grams;
Yolk of one egg.

Preparation:

As always, the products need to be cooled for better and proper mixing. Cut the cold butter into cubes, add sifted flour and sugar. Rub quickly with your hands until crumbly. If you plan to bake cakes more than 1 centimeter high, add half a teaspoon of baking powder. Add yolk and sour cream to a cup with crumbly crumbs.
The main thing here is not to overdo it with your hands. I usually take a piece of dough, squeeze it in my hands and throw it back into the cup. And I do this several times until it gathers into one lump. At the same time, contact with the test is minimal, which is what is required. I wrap the resulting lump in film and put it in the refrigerator for the winter. Shortbread dough with sour cream is ready to eat in 20-40 minutes.
It makes excellent melt-in-your-mouth cookies or pies with berries or jam.

Shortbread curd dough

Shortbread dough with the addition of cottage cheese is suitable for pies, cookies and cake layers. It is easier and healthier compared to the classic recipe. I like the taste of cottage cheese in the mass. Moreover, the consistency of the dough depends on the graininess of the cottage cheese. If the cottage cheese is dry, then the dough absorbs less flour. If it is wet, then correspondingly more. Here you need to watch and adjust the amount of flour during the cooking process.

So, what do we need for shortbread and curd dough:

Cottage cheese of any fat content 200 grams;
Butter 120 grams;
Sugar 50-70 grams depending on your preference (sweeter or not);
Flour 200-250 grams;
Half a packet of baking powder;
1 egg;
A pinch of salt.

Cooking process:

Cut the butter into pieces, keep in the refrigerator, and then mix with sugar;
Add the egg and mix thoroughly but quickly again;
Tip the cottage cheese into a cup and mash the mixture with a fork until smooth;
Add some of the flour, baking powder and a pinch of salt. Look here, if the mass sticks too much to your hands, then add more flour. You should get a homogeneous piece of dough;
Wrap in cellophane and store in the refrigerator.

The shortbread dough is ready for creativity. What to cook from it is limited only by your imagination.

Shortbread dough preparation technology

To prepare the dough correctly, you need to follow certain rules. Now we will look at them.

All products must be refrigerated. Only under this condition is the correct elastic dough obtained;
Use only high quality products. You can replace butter with margarine, but I wouldn't recommend it. The quality of margarine is inferior to butter;
You cannot knead the dough for a long time - it will become dense, it is more difficult to roll it out and when finished it turns out hard and rough;
If you transfer the oil, it will melt and the products will turn out too crumbly. The same thing can happen if too many yolks are added to the mass;
Excessive amounts of flour and water lead to deterioration in the quality of the product - it becomes tight and unplastic. I don't add water.
The dough should be rolled out to a thickness of 3 mm to one centimeter. If thicker, add baking powder.
If the cake is burnt in places, it means you rolled it out unevenly;
To obtain a more uniform structure, it is better to use powdered sugar instead of sugar;
Bake on a baking sheet on baking paper, without greasing anything. There is plenty of fat in the dough.

A little history

Have you ever wondered where shortcrust pastry came from? And I became interested in the history of the delicious recipe, and I started studying it. Unfortunately, there was very little information about this on the Internet.

It is only known that the recipe appeared somewhere in the 12th and 13th centuries in Scotland and Britain. Initially, bread was baked, and small pieces of crackers or even crumbs were dried from the remaining dough at low temperatures. Then they began to add butter and sugar, and so gradually, the dough became what we know it now.

Moreover, the components of the dough can be varied - made with or without eggs, add sour cream or cottage cheese, replace butter with margarine on fast days. The quality of the baked goods did not change. You just need to take into account that if there is butter in the dough, the baked goods are very high in calories.

And if you are on a diet, then you should refrain from delicious desserts that add volume to your waist. But if summer is still far away, and you have not joined the squad of losing weight, then you can treat yourself to delicious pastries. You won't regret it.

Another interesting fact from history. They say that our Empress Catherine II really liked the crumbly and delicious dessert. And she started every morning with a cup of aromatic coffee and a sweet basket of dough that melted in the mouth. Let's find out how to make shortcrust pastry.

If you follow these simple requirements, you will always succeed in making shortcrust pastry, and you will delight your loved ones with homemade baked goods, using not only the classic shortcrust pastry recipe, but also all the options listed above. Soon I will tell you what you can cook from it. If you want to stay updated, subscribe to updates! I wish you a pleasant tea party!

Step 1: prepare the apples.

First, rinse the apples under running water and then place them on a cutting board. Using a knife, cut the ingredient into two halves and immediately after that cut out the core from each part of the apple. Attention: If desired, you can cut off the peel from the fruit, but if the apples are young, then you can leave the skin, as it will soften during the cooking process.

Now, chop each apple half into small thin pieces and transfer them to a medium saucepan.

Pour rum or cognac into the container and, after mixing the ingredients well until smooth, put the pan on less than medium heat. Cook until the apples soften. At the end, add raisins and mix everything well again using available equipment. Turn off the burner and set the container with the pie filling aside to cool to room temperature.

Step 2: prepare the butter.

Place the cold butter on a cutting board and use a knife to cut the ingredient into small squares. Transfer the crushed cream component to a plate and set aside to cool to room temperature.

Step 3: prepare the lemon.

In fact, we don't need the lemon itself, just its peel. Using a fine grater, grate the lemon peel. We get real zest, which will add a delicate piquant sourness to the dough and a barely noticeable citrus aroma. Immediately after this, transfer the component into a saucer.

Step 4: prepare the dough.

Place soft butter in a deep bowl, and also add sour cream, sugar, vanilla sugar and, of course, zest. Using a tablespoon, mix the ingredients well until a homogeneous mass is formed.

Then, pour the flour and baking powder into a sieve and sift these two components into the same bowl.

After this, with clean, dry hands, knead the dough until smooth. The dough should be very soft and not stick to your hands or rolling pin at all.

Step 5: prepare shortbread pie with sour cream.

Form the dough into a ball with your hands and place it on a cutting board. Using a knife, cut the dough into two equal halves and set one of the parts aside for now. We transfer the second part of the dough to the kitchen table, sprinkled with a small amount of flour and, using a rolling pin, roll out a circle from the component, which should be slightly larger in size than the size of the baking dish.

In the meantime, cover the baking dish with baking paper if necessary and then transfer the dough circle directly into the container onto the paper. We level the dough with our hands so that it fits snugly against the sides of the pan, and also manually create small grooved dough sides along the edge of the baking pan. Using a tablespoon, place the apple filling in the middle of the dough and evenly level the apple pieces using available equipment over the entire surface of the dish.

Using a rolling pin, we also roll out the remaining piece of dough into a circle, the same in diameter as the first, and using a knife, cut it into strips about 2 centimeters wide.

Be sure to place the strips of dough on top of the filling crosswise, and also so that there is a small space between the strips. Finally, gently press the dough along the edge with your fingers.

Place the pie in a preheated oven to temperature 180°С and bake the dish for 40 minutes until golden brown. In the meantime, we are preparing the baked goods, pour powdered sugar and cinnamon into a bowl and, using a teaspoon, mix the two components well until smooth. If desired, after the baking is ready, sprinkle the still hot pie with a mixture of cinnamon and powdered sugar.

Step 6: serve shortbread pie with sour cream.

Shortbread pie made with sour cream turns out to be fabulously aromatic, very tasty, with a delicate filling that melts in your mouth and a crispy crust on the outside. You can happily serve this pie at the table with tea and treat your dear guests or loved ones with such delicious pastries. Carefully prying the cake from below with a wooden spatula, transfer it to a serving dish, and if you left baking paper around the edge of the baking dish, then you can pull the equipment by the edges and thus transfer the dish to another container. Bon appetit!

- – To make shortbread pie, you can use any filling. For example, so that there are no pieces of apples in the dish, after cooking the fruit can be crushed with a masher for puree and then add another 1 tablespoon of semolina. You can also use thick jam or jam.

- – Before baking, you can cover the pie not only with strips of dough, but also with flagella in a circle at a short distance from each other, or cover the filling with a dough circle and make a hole in the middle with a knife.

- – Instead of butter, you can use margarine to prepare the dough. Only then must it be creamy and have a high percentage of fat content.

- – To prepare a delicious crumbly dough, be sure to use premium, finely ground flour and a trusted brand.

- – To prepare the filling, it is best to take sweet, firm apples.

Do you want to make a pie filled with shortcrust pastry? Write down a step-by-step recipe with photos on how to prepare shortbread dough with sour cream and butter. This is a universal dough that is very easy to prepare. Video recipe.

Shortbread dough is tasty and not difficult to prepare. There are a huge number of its types. It can be sweet, unleavened, with cottage cheese, with sour cream, yeast shortbread and other types. But all types of dough have a main principle - grinding cold fat with flour. Today we’ll talk about how to prepare delicious, crumbly and tender shortbread dough with sour cream and butter. It is perfect for making cookies, open and closed pies, cakes, rolls, as well as with sweet and savory fillings. It goes perfectly with meat and vegetables, as well as with fruits or cottage cheese. Before we start cooking, let’s learn the general principles.

The basis of the dough is fat. Therefore, it is he who is responsible for the crumbly structure of the crumb. Typically, butter or margarine is used as a fat. Sometimes the dough is kneaded with pork fat - lard.
For the dough, not only wheat flour is used, but also other types: rye, corn, oatmeal...
To make the dough texture more crumbly, add starch.
It is better not to use too liquid filling so that the bottom does not become soggy and remains raw.
Before putting the filling on the pie, you can sprinkle the dough layer with breadcrumbs or starch. They will absorb some of the released juice.
Shortbread dough keeps well in the refrigerator and can withstand freezing. Therefore, you can make it larger for a small reserve.
The longer you mix the dough with all the ingredients, the tougher the shortbread will be. A few rotations are enough to collect the products into a ball, and then they will come together when forming the product and rolling out the layer.
When placing the dough in the mold, press the layer well with your hands to release all the air. Otherwise, the cake will become deformed during baking and the surface will be uneven.

Calorie content per 100 g - 485 kcal.
Number of servings - 600 g dough
Cooking time - 15 minutes

Ingredients:

Flour - 400 g
Butter - 150
Sour cream (homemade full-fat) - 100 g
Sugar - 1 tbsp.
Salt - a pinch

Step-by-step preparation of shortcrust pastry with sour cream and butter, recipe with photo:

1. Install the “cutting blade” attachment in a food processor and place in it cooled, but not frozen, cut into medium pieces.

2. Add sour cream to the processor. It can be replaced with homemade heavy cream.

3. Pour into a food processor bowl and sift through a fine sieve. This way it will be enriched with oxygen, and the dough will be softer and more crumbly. Then add a pinch of salt and sugar.

4. Turn on the food processor and knead the dough. The products will be mixed in literally 1 minute. There is no need to knead them for a long time; shortbread dough does not like long kneading.

5. Remove the dough from the processor and form it into a lump.

6. Wrap the dough in plastic and place in the refrigerator for half an hour or freezer for 15 minutes. After this time, use shortbread dough with sour cream and butter to prepare any baked goods.

Watch also the video recipe on how to make shortbread dough with sour cream.