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Good Butter Dough for Cakes and Pastries

4 servings

Ingredients

• 500 g flour
• 300 g butter (washed)
• 1 pcs egg
• 0.5 tsp salt
• 1 upper cup water (cold)

Instructions

1. Knead flour, butter, egg, salt, and enough cold water until the dough no longer sticks to your hands.
2. Tie the dough in a napkin and place it in cold water overnight, then roll out the next morning.
3. For pastries, the dough remains without sugar; for fruit tarts, work in 75 grams of sifted sugar before rolling out.
4. If the cake is to be covered with a lattice, use 625 grams of flour.

Modernized from a treasured 19th-century German cookbook.