Shortcrust pastry / Pasta frolla

Today Frolla, Pasta Frolla!

Do you like tarts or shortbread cookies? 

Very well then today I propose my favorite recipe for making a perfect shortbread.

Ingredients:

• Flour type 00 350g
• Butter 175g
• 2 Whole eggs
• Sugar 140g
• Water 2/3 spoons (if necessary) 
• Seeds of a vanilla berry (or a few drops of vanilla extract) 
• Zests of 1 lemon or 1 orange (optional)

Procedure:

Cut 175g of butter into cubes at room temperature and work it with 140g of sugar. Combine the eggs with the vanilla berry seeds and, if we want to give a citrus scent, the zeste of a lemon.

Finally, add 350g of flour well sifted.

Knead until you get a compact dough, if necessary, bathe with 2 tablespoons of water to compact the dough. Let the shortcrust pastry rest, at least one hour, wrapped in transparent film or in an airtight container in the fridge.

After the resting time, on a pastry board or on a clean and lightly floured surface, we roll out and shape the shortcrust pastry with a rolling pin.

Enjoy Pasta frolla!