Generous dough “general” in the kitchen: one recipe for cakes, tarts, cookies

Needed:

• 300 g wheat flour;
• 200 g cold 82% fat butter;
• 100 g powdered sugar;
• 1 egg;
• a pinch of salt;
• 1 tsp vanilla sugar, if desired.

How to make:

1. Mix the flour with powdered sugar and salt. Cut the cold butter into cubes, add to the flour and quickly rub with your fingers until fine crumbs form.
2. Crack in the egg, add vanilla sugar and quickly press the dough into a ball. Shortcrust pastry should not be kneaded for long. Wrap it in cling film and place in the refrigerator for at least 1 hour.
3. Before rolling out, let the dough sit at room temperature for 5–10 minutes. Roll it out 4–5 mm thick for cookies, and about 3–4 mm thick for tarts and baskets.
4. Bake at 180 °C until lightly golden. Small pastries usually take 10–15 minutes, while pie bases will need more time.
5. This dough can be frozen and thawed for use when needed.