Short Crust Dough


Preparation info
  • Makes about

    1½ pounds

    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

In European kitchens, this dough is memorized by most cooks. They use it when they need a sweet, crumbly butter dough for cookies or tarts. In the metric system, it’s easy to recall. In fact, some people call it “3-2-1 dough” because it consists of three parts flour, two parts butter, and one part sugar (here, 300, 200, and 100 grams) with an egg or a bit of water to hold it together. Be sure to keep the butter cool while working it into the flour. If it softens (Viennese call this “burning