Place all the ingredients in the bowl of a Magefesa food processor and knead for 30 seconds. Remove the dough and form a ball with your hands, wrap it with plastic wrap and let it rest in the fridge for 30 min. Stretch the dough with the help of a rolling pin in proportion to the mould we use. Stab the base with a fork to avoid bubbles. Pre-heat the oven to 180º and bake it for 15 or 20 min. until browned.
Depending on the recipe we want to make, we will bake the shortbread pastry alone or directly with the stuff if it requires cooking. Independently of the dough quantity we require, flour proportion will be twice the fat and eggs, milk, aromas or nuts can be optionally added. It is advisable to avoid over kneading so that the dough does not remain too elastic.
Depending on the use we may add 50 gr. sugar, a pinch of salt for pastry making recipes and a pinch of sugar for salty makings.
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