How to make cookies with yeast added to shortcrust pastry

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If you mix two recipes for making dough – yeast and shortcrust pastry, you will get very interesting airy and at the same time crumbly cookies. But the most interesting thing is that, for all its qualities, the finished pastry does not crumble or break on its own. It is worth saving the recipe.

To prepare you will need:

• 220 g of butter;
• 150 g of sugar;
• vanilla to taste;
• 3 eggs;
• 10 g of dry yeast;
• 80 ml of water;
• a pinch of salt;
• 500 g of flour.

How to cook

The butter must be taken out of the refrigerator in advance so that it melts.

Dry yeast can be replaced with fresh (25 g). Mix the butter with sugar and vanilla, then beat with a mixer, adding one egg at a time, and salt at the end.

Mix the flour with dry yeast, sift it into the butter-egg mixture and pour in warm water.

Next, knead the dough. It should not be sticky. When ready:

• leave it for an hour at room temperature;
• then it needs to be kneaded;
• roll it into a layer (up to 2 cm thick);
• sprinkle it with sugar;
• cut into squares or rectangles.

The blanks are placed on a sheet covered with parchment and sent to an oven preheated to 180 degrees for 15-20 minutes.

Delicious!