Guide to crispy dough

Photo: ShutterStock

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The easy and easy way to make crispy dough for cookies, tart and savory pastries including tips and a basic recipe for a wonderful crispy dough that always succeeds

Ronit Avidan-Sheinfeld

Crispy dough is the basis for successful cookies, various tarts and savory pastries. It only takes 10 minutes to prepare, but in order for you to get a really successful crispy dough, you should follow some basic rules - such as temperature, raw materials and how it is processed. Follow these tips, at the end of which you will find a recipe for crispy dough that always succeeds.

The butter

One of the most important ingredients in crispy dough is cold butter. If you want to use a non-dairy substitute, a solid substitute should be used. Oil will not work here. Coconut oil will only work in solid texture (when cold) and then 80 percent of the butter should be used (125g butter = 100g solid coconut oil).

Flour

Dedicated flour like cookie flour will produce crispier dough as the amount of gluten in it is low, but plain flour will also do a great job. For those who want to combine, you can convert half the flour into whole spelled flour which works great in recipes for crispy dough.

Sugar

It is recommended to use powdered sugar rather than sugar. This makes the dough more delicate and easier to work with.

* If you want crispy dough for savory pastries, drop the sugar in the recipe and add salt. Half a teaspoon of salt for 2 cups flour (280 g).

Crispy dough as a great base for cookies

Butter Cookies (Photo: ShutterStock)

Egg or water

The purpose of the egg or water is to unite the ingredients. Using yolk will give a crispier and more delicate dough while using whole egg will make the dough more stable and hard. Water-based dough will be less rich.

Materials processing

One of the most important secrets of working with crispy dough is the cold. The butter must be very cold (there are those who make sure to cool the other raw materials as well). In order not to heat the butter in the process, the dough should not be processed for a long time and there are several ways to do this easily:

1. Food Processor - Begin by processing the butter, sugar and flour in short pulses until crumbly mixture is obtained. Add the egg and continue to cook just a little longer, until the crumbs grow into small chunks.

2. In a guitar hook mixer - In a guitar hook mixer, process the flour, sugar and butter powder until uniform crumbs such as thick couscous are formed. Add the yolk and process only until uniform dough is obtained.

3. In hands - Place the flour, sugar powder and cold butter cubes in the bowl and mix in the palms until a crumb mixture is formed. Add the egg and continue to mix until dough is obtained.

Dough dough

For cookies: The resulting dough is recommended to wrap in plastic wrap, flatten slightly and put in the refrigerator for an hour before shaking. It is recommended to roll the cold dough between two baking papers. In case of flounder on a floured work surface, very little flour should be used.

For tart into pie or quiche: Flatten the resulting crumb dough, directly into the baking pan. Put the dough with the dough for half an hour in the freezer before baking. You can also consolidate the dough, wrap in plastic wrap and, after cooling, roll like cookies, only that instead of squeezing shapes, transfer to a suitable mold.

It is advisable to prick the pelvic surface with a fork to prevent swelling during baking

Crisp dough (Photo: ShutterStock)

baking

For crispy dough that serves as the basis for pie / tart / quiche, it is highly recommended to do "blind baking". Intended for baking the dough without filling. Why blind? Because in order for the crispy dough to not fall from the edge of the mold or swell during baking, place baking paper over it and bake weights like dry legumes (hummus / beans, etc.), bake it covered for 10-15 minutes and only then add the desired filling and continue to bake.

And there are those who give up baking weights and only stab the face of the dough with a fork to prevent the dough from swelling during baking. If you have waived the baking weights, do not skip the dough freezing phase in the mold (previous section), it will ensure that the dough does not drop in the baking.

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Recipe for basic crispy dough

Recipe By: Ronit Avidan-Sheinfeld

91 ratings / 2.91 stars

• 10 minutes total
• Medium Difficulty Level

DessertsCakes and Fur CookiesKosher

Wonderful basic dough for countless cakes, pastries and cookies

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Ingredients

• • 125g cold butter (or 100g cold coconut oil / margarine)
  • 280 grams white flour (2 cups)
  • 100 grams of sugar powder (1 bag or 3/4 cup)
  • Pinch of salt
  • 1 yolk
  • ¼ buckwheat (as needed)

Preparation

How to make a recipe for basic crispy dough?

• Cut the butter into cubes.

• In a food processor or mixer with a guitar hook, process the butter with the flour, powdered sugar and a little salt in short pulses until you get a crumb dough like sand.

• Add the yolk and process briefly until the dough begins to form into balloons. Add the water only as needed.

• Remove dough from bowl of food processor or mixer and use as needed as a base for cakes, tarts or just for cookies with shapes (explanation of continued use for any purpose in the guide).

• Tip: You can add lemon zest or vanilla extract to the dough. Crispy dough into salted pastries reduce the amount of sugar and add half a teaspoon of salt. Half of the white flour can be substituted for spelled flour.

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