I have a recipe for the best shortbread cake from my grandmother. At the thought of one ingredient, many people will catch their heads

In summer, fruit baked goods reign. In my opinion, there is no better summer dessert than, covered with meringue with a delicate meringue like a cloud. This time we will take a closer look at the database of this dough. Grandma adds to him another secret ingredient, which is … lard.

As you know, shortcrust pastry is a mixture of flour, yolks, fat and sugar. You need to use a specific type of products, follow the proportions, as well as maintain the right temperature of some ingredients so that the baking base comes out perfect.

So it’s best to use krupczatka flour for shortcrust pastry. Thanks to it you will get a delicate and fragile consistency. In turn, yolk and fat should be chilled, which significantly affects fragility.

Powder sugar is a good choice of sweetener. It does not disturb the structure of the dough because it does not leave crystals. Makes the mass out delicate and smooth. We knead it briefly and quickly so that it does not get hard.

Grandma advised me to add lard to the list of ingredients. Just combine 3 tablespoons of this product with butterso that the dough comes out fragile, but also light and delicate, simply perfect.

Ingredients:

• 250 g of krupczatka flour;
• 150 g of cold butter;
• 3 tablespoons of lard;
• 1 yolk;
• 2 tablespoons of powdered sugar;
• A pinch of salt.

Preparation:

To make a shortcrust pastry, at the beginning pour the flour into the bowl and add to it chopped butter and lard. Then add powdered sugar and salt. Finally, stick the yolk.

Start rubbing the ingredients with your fingers until small lumps form. Then knead the dough quickly (if it is sticky, you can add a little water).

Form a ball from the resulting mass, wrap it with cling film and put it in the fridge for 30 minutes. After this time, roll out the dough and transfer it to the mold lined with baking paper.

Bake the shortbread at 180 degrees for about 20-25 minutes – it must be browned. In the case of fruit baking, put the fruit on the bottom after 10 minutes of baking and put the whole again in the oven for 20 minutes.