French shortbread dough

1.Butter should be removed from the refrigerator in advance and left at room temperature for about a couple of hours so that it is soft.

2. Sift wheat flour through a special fine sieve, breaking up all possible lumps and simultaneously saturating it with oxygen.

3. Add salt to the flour and mix all the ingredients well.

4. Then pour the sifted flour mixed with salt on a clean work surface, and add butter of a soft consistency on top. With clean hands, grind the flour with butter. As a result, the so-called flour crumbs should turn out.

5. In a separate container, beat the egg yolk with clean drinking water.

6. Collect flour crumbs with your hands and make a small slide out of it. In the middle of the slide, make a recess and pour in water mixed with egg yolk. Then knead the dough with your hands. It should be soft, elastic and not stick to your hands. At the same time, it should not be too dry, and there should be no cracks on its surface. If necessary, add a little more water to the dough. The exact ratio of flour and water depends on the variety, the specific brand and the gluten content in the flour.

7. After the dough is kneaded, it is necessary to press it well against the work surface. You need to do this several times to break up the lumps of butter that could remain when kneading the dough.

8. Wrap the dough in plastic wrap or put it in a bag and put it in the refrigerator for about half an hour. After the dough "rests", it can be pulled out and used for its intended purpose. It rolls out perfectly into a thin layer and is very easily formed into the desired shape.

The finished French dough can be stored, wrapped in a film, for about two days in the refrigerator and for about 2 weeks, provided it is frozen in the freezer.

Delicious and fragrant pastries!