500 g plain flour
250 g butter
125 g sugar
2 whole eggs
1 vanilla pod
Lemon rind to taste
1 pinch of salt
Total weight: 900/ 1100 g
If making the pastry by hand, place the flour in a large bowl, add the sugar and butter and mix the ingredients together quickly.
Add the eggs and the remaining ingredients.
Knead into a ball and then cover with cling film and leave to rest in the refrigerator for at least 30 minutes.
At this point, decide whether you want to use the pastry for the base of a tart or to make plain shortcake biscuits, cut out with pastry cutters of your choice.
Select the "shortcrust pastry" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
If you make shortcake biscuits, dust them with icing sugar and serve.
If you have a food mixer, place all the ingredients in the mixer bowl with the dough hook and mix on a low speed, taking the pastry out as soon as it is smooth.
Do not overwork the pastry, otherwise the butter in it will melt and the pastry will be hard and chewy.
If you have left-over shortcrust pastry, it will keep in the fridge for up to 5 days. When you next want to use it, take it out of the fridge at least a couple of hours in advance.
If you fancy cinnamon flavoured shortcrust, all you need to do is simply mix a few grams of cinnamon in with the flour.
To make the shortcrust pastry even crumblier, you can add a good pinch of bicarbonate of soda, in this case omitting the salt.