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| Classic Shortcake |
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A classic shortcake recipe from my home; ideal for apple-pies, muffins, Easter shortcakes.
- 4 egg yolks
- 1 stick of butter
- 0.5 kg plus of wheat / cake flour
- sour cream needed for kneading (add sparingly)
- some sugar
- a pinch of salt
- some baking powder
- Pour out flour onto a table or a large chipping board.
Chip with butter into small pieces.
Add the other ingredients and QUICKLY knead the cake - the faster you do it, the more crusty it will be.
- Put into refrigerator to cool the cake.
- Bake in 180 deg. C till the cake turns golden brown.
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