Shortcrust pastry baskets are a folk dish, with the help of which you can easily and quickly make both a sweet confectionery and an excellent salty snack at the same time. Step-by-step recipe with a photo. Video recipe.
Sand baskets are familiar to everyone from childhood. They were filled with all kinds of creams (protein, butter, custard), jelly (fruit, milk, coffee), fresh fruits and berries, ice cream and cream … Over time, savory snacks began to be prepared in baskets, filling them with liver pate, garlic cheese, red caviar, cream cheese with salted salmon, salads, etc. For all these snacks and desserts, you only need to have sand baskets, which, of course, can now be bought in any supermarket or pastry shop. But it is best to cook them yourself with your own hands at home. To do this, you only need to have a good recipe, which is described below.
To make the baskets really tasty, you need to use quality products. For the dough, instead of margarine, take butter, and buy sour cream with a high percentage of fat, preferably homemade. Depending on which dish the baskets are prepared for - a sweet dessert or a salty snack, more sugar or salt is added to the dough. But you can make a universal dough by adding a small pinch of salt and sugar at the same time. Such baskets are suitable for both sweet and main tables.
See also how to make shortbread dough.
- Caloric content per 100 g - 477 kcal.
- Servings - 20
- Cooking time - 1 hour 45 minutes
Ingredients:
- Flour - 320 g
- Salt - a pinch
- Sour cream - 100 ml
- Baking soda - 0.5 tsp
- Butter - 100 g
- Sugar - 0.5 tsp
Step-by-step preparation of sand baskets at home, recipe with photo:
1. Place the cutter attachment in the food processor and put the sliced butter in the bowl. The butter should be at room temperature, but not ice cold or ghee.
2. Next, pour the sour cream into the bowl.
3. Add flour, sifted through a fine sieve to the food, so that it is enriched with oxygen and the baskets are tender. Also add a pinch of sugar and salt and baking soda.
4. Knead an elastic dough so that it does not stick to the sides of the crockery. If you don't have a food processor, use your hands to knead the dough. But do it quickly because shortbread dough does not like prolonged contact with the heat that hands give out.
5. Form the dough into a lump, wrap with cling film and refrigerate for half an hour or freezer for 15 minutes. Also, the dough can be frozen in the freezer for 3 months and used when needed.
6. Then roll out the dough into a thin layer about 3 mm thick. Using a round shape (plates, bowls), cut out the dough.
7. Place the cut out forms of dough in the tins for baskets and smooth them well along the walls. Cut off excess dough. Molds can be silicone or iron.
8. Heat the oven to 180 degrees and send sand baskets to bake for 15 minutes. When they turn golden, remove them from the oven. Cool them without removing from the mold, because they are very fragile when hot and can break.
See also a video recipe on how to make shortbread baskets.
