French dough

Mix the pastry flour and butter in a bowl, using your fingertips to achieve a fine texture similar to wet sand. It is important that the butter is at room temperature so that it blends easily with the flour. If you prefer, you can use soft margarine for creams, which should also be soft. This will provide a pleasant taste and a fine texture to the dough. Once you have obtained a homogeneous mixture, gradually add cold water, one tablespoon at a time, until the dough starts to come together and becomes pliable. It is essential not to add too much water, as the dough may become sticky.

After the dough has formed, cover it with plastic wrap and let it chill in the refrigerator for about 30 minutes. This resting period will allow the proteins in the flour to relax, making the dough easier to roll out and preventing it from shrinking during baking. While the dough cools, you can prepare the desired filling. For example, a filling with fresh fruit or jam can add a delicious taste and irresistible aroma.

After the resting time has passed, remove the dough from the refrigerator and sprinkle a little flour on the work surface. Roll out the dough with a rolling pin until it reaches an even thickness of about 3 mm. Make sure the dough does not stick to the surface by adding extra flour if necessary. Using a knife or a cutter, cut out desired shapes for cookies or tarts. Place them on a baking tray lined with parchment paper.

Preheat the oven to 180 degrees Celsius. Once the oven is ready, bake the dough for 15-20 minutes or until it turns lightly golden. Let it cool on a rack, then fill with your preferred filling and, if desired, decorate with powdered sugar or melted chocolate. These treats will surely be a hit at any meal, whether it's a special occasion or a simple snack. Enjoy every bite!