SCHALET DOUGH (MERBER DECK)
This recipe for Schalet Dough, adapted from a historical cookbook, offers a simple and satisfying base for various baked goods. The dough is known for its flaky texture and delicate flavor, making it a versatile choice for both sweet and savory applications. It's a comforting classic that's easy to prepare, perfect for beginners looking to explore traditional baking techniques.
Ingredients
- 4 tablespoons Butter (or vegetable shortening) (Originally drippings. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 pinch Salt
- 2 tablespoons Granulated sugar
- 1 whole Egg
- 1 cup All-purpose flour
- 3 tablespoons Cold water (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a medium bowl, cream together the butter (or shortening), salt, and sugar until well combined.
- 2Beat in the egg until fully incorporated.
- 3Add the flour and enough cold water to moisten the dough so that it can be rolled out. About 3 tablespoons of water will be sufficient, but the exact amount depends on the dryness of the flour.
- 4Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.
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