|250 g||Wheat Flour Type 405|
Cakes bottom short dough is suitable for fruit cakes with a diameter of 22 cm. Process all ingredients as cool as possible. Cut butter into pieces, knead with sugar, a few drops of lemon flavour and a pinch of salt. Add the flour and knead briefly. Add a small organic egg and knead until crumbly. Finally, knead the short dough until smooth by hand, form into a ball, wrap in foil and put in the fridge for 30 minutes. Preheat the oven to 200°. Grease a cake tin. Roll out the shortcrust dough on a lightly floured work surface and place in the mould. Prick the base several times with a fork and bake for 20 minutes on the middle shelf.