How to Make Short Dough

Traditionally, short dough, made in large batches, was a staple at most European meals, due to the prevalence of its ingredients. Ireland makes use of short dough in a variety of ways, ranging from rolled biscuits to tart shells, baked and filled with sweet or savory ingredients. Serve short dough rounds with honey, jams or fresh fruit.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 8 tablespoons real butter (room temperature)
• 1 ¾ -cup all purpose flour
• 1/3 cup sugar
• Pinch of salt
• 1 large egg
• Ice water

1. Preheat your oven to 400 degrees if baking short dough biscuits, otherwise follow specific recipes for baking tarts or empanadas.

2. Combine the butter, flour, sugar and salt in a medium size bowl with two butter knives or a pastry blender, cutting through the butter repeatedly until the mixture resemble pea-size crumbs.

3. Add the egg and stir vigorously to blend. The dough will be very stiff but it should form a ball. If the dough is too dry and crumbles apart, add a few drops of ice water until it comes together. Alternately, if the dough appears slick, sprinkle flour over the surface and work it into the dough.

4. Roll the dough out on a floured surface to ¼-inch thickness. If you plan to line tart shells, roll to 1/8-inch thickness.

5. Cut into shapes with a floured cookie cutter and place on an ungreased baking sheet. Alternately, cut the short dough into squares before baking. If you're making a tart shell, lightly flour the dough surface and gently fold it in half and then fold again. Pick it up and place in your tart pan, unfolding and pressing in evenly. Cut excess dough from the edges.

6. Bake biscuits for 10 minutes or until the tops of the short dough biscuits are light golden. Resist over baking, as this will result in a tough biscuit. If making a tart, bake as your recipe states.

7. Serve short dough biscuits warm with fresh fruit, jams or jellies, honey or butter or clotted cream.

Tips & Warnings

• Press designs into the tops of the short dough biscuits before baking. Small straws or pipes make traditional round dots on top of Lincoln biscuits, a favorite in Ireland for brunch.
• Fill tart shells, lined with short dough with fruits or custards for a sweet desert. Alternately, try cutting rolled dough into 5-inch circles and placing 2 tablespoons of filing in the center before folding over, sealing the edges and baking.
• Don't handle short dough too much or you'll end up with a heavy biscuit or shell. The egg is added to reduce crumbliness but if you prefer, you can add ice water, instead, until the dough reaches the correct consistency for rolling. This is preferable when making tart shells as it produces a flakier crust.

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[Cinzia]

on 4/12/2009 Godd article, thanks!*****

[Cinzia]

on 4/12/2009 Godd article, thanks!*****