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250g all-purpose flour
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100g powdered sugar
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125g cold unsalted butter, cubed
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1 egg yolk
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1 tablespoon Greek yogurt (✨ the secret ingredient!)
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1 teaspoon vanilla extract (optional)
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A pinch of salt
Preparation (Step-by-Step Instructions):
1. Mix the Dry Ingredients:
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In a mixing bowl, combine flour, powdered sugar, and salt. Whisk lightly to distribute evenly.
2. Cut in the Butter:
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Add cold cubed butter and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles coarse crumbs.
3. Add Wet Ingredients:
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Stir in the egg yolk, Greek yogurt (the magic touch!), and vanilla extract if using.
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Gently knead the dough just until it comes together—don’t overmix, or you’ll lose the delicate texture.
4. Chill the Dough:
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Wrap the dough in plastic wrap and refrigerate for at least 30–45 minutes.
5. Shape & Bake:
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Preheat the oven to 350°F (175°C).
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Roll out the dough on a lightly floured surface to about 0.5 cm (1/4 inch) thick.
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Cut into desired shapes and place on a parchment-lined baking tray.
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Bake for 10–12 minutes, or until the edges are just lightly golden. Cool on a wire rack.
Serving and Storage Tips:
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Store in an airtight container at room temperature—they’ll stay crumbly and fresh for up to 5–6 days thanks to the yogurt.
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Serve with coffee, tea, or fruit jam for a simple treat.
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Dust with powdered sugar or drizzle with melted chocolate for extra flair.
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Dough can be frozen for up to a month—just thaw in the fridge before using.
Variants (Flavor Twists & Texture Tweaks):
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Lemon Zest & Poppy Seeds: Add brightness and crunch.
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Cocoa Version: Replace 2 tbsp flour with unsweetened cocoa powder.
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Nutty Touch: Fold in crushed almonds or hazelnuts before chilling the dough.
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Jam-Filled Cookies: Cut out two shapes, fill with jam, and sandwich together after baking.
FAQ:
Q: Why does Greek yogurt make the cookies crumbly?
A: Greek yogurt adds creaminess and mild acidity, which tenderizes the dough and creates a flaky, melt-in-the-mouth texture without making it greasy.
Q: Can I use regular yogurt instead of Greek yogurt?
A: You can, but Greek yogurt’s thickness gives the best texture. If using regular yogurt, reduce the quantity slightly.
Q: Can I make this recipe dairy-free?
A: Yes—use dairy-free butter and a plant-based yogurt alternative, like coconut yogurt. Texture may vary slightly.
Q: What’s the best thickness for these cookies?
A: Around 1/4 inch (0.5 cm) ensures they’re crisp but still tender. Thinner dough = crisper cookies, thicker = more cakey.
Q: Can I double the batch?
A: Absolutely! This dough scales up beautifully and freezes well if you want to prep in advance.
Conclusion:
This upgraded shortcrust pastry recipe is all about better texture, longer freshness, and simple ingredients—with one clever twist. The Greek yogurt secret transforms ordinary cookies into unforgettable treats that are buttery, crumbly, and addictively good. Once you try this method, your cookie jar will never be the same again. Happy baking!
