Shortbread dough without eggs

1. Remove the butter from the refrigerator in advance and leave at room temperature for about 40 minutes or more until it becomes soft and plastic

2. After the butter has become soft, transfer it to a large bowl or other container so that it is convenient to knead the dough later. Add the required amount of sugar. Then carefully grind the sugar with butter until the sugar completely dissolves in the creamy mass. It is very important that there are no sugar grains in the dough. To facilitate the process at this stage, sugar can be replaced with powdered sugar. In this case, the process of mixing the ingredients will be much easier and faster.

3. Add a little fine salt to the oil mixture for a more balanced taste.

4. Sift wheat flour separately into a clean and dry container to get rid of unwanted lumps and make it more fluffy.

5. Add the sifted flour to the oil mixture a little bit at a time, in small portions, and at the same time knead the dough with clean hands. If desired, at this stage, you can also add spices that are best suited for future baking (vanilla, ground cinnamon, ground nutmeg, ground cardamom, anise, etc.).

6. Continue kneading the dough until a thick butter crumb is obtained. Next, add sour cream to it. Knead the mass together with sour cream, resulting in a smooth, soft and elastic dough.

7. Form a ball of dough and wrap it with cling film or put it in a clean bag so that it does not dry out. Put the shortbread dough in the refrigerator for at least half an hour, and preferably more. After it cools down enough, it will be much easier to work with it.

The finished shortbread dough can be used for cookies, various cakes, tartlets, pies, cakes and other pastries.

Successful culinary experiments!