1 teaspoon vanilla extract (optional, but adds a little something extra! )
Instructions
In a large bowl, combine the 00 flour and the cold butter cut into cubes. Work quickly with your fingertips until the mixture resembles sand.
Add the granulated sugar , egg , salt and lemon zest . If desired, also incorporate the vanilla extract . Mix until a smooth dough is formed, avoiding working it too much so as not to heat the butter.
Form a ball with the dough, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes. This step is essential to obtain a crumbly shortcrust pastry that is easy to roll out.
After the resting time, roll out the dough on a lightly floured surface until it reaches the desired thickness. Use the shortcrust pastry to prepare tarts, biscuits or other delights.
Bake in a preheated oven at 180°C for 15-20 minutes, or until golden, depending on the recipe chosen.
Common mistakes to avoid:
Overworking the dough: Overworking the dough can develop gluten, making the dough tough instead of crumbly.
Do not chill the dough: skipping the rest in the refrigerator compromises the final consistency of the shortcrust pastry .
Butter too hot: Using butter that is not cold enough prevents the dough from having the right sandy consistency.
