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The short pastry is also called kneaded dough. Short pastry is often used for cookies or as a base for many cakes, sheet cakes and pies.
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Defrost the short pastry for two hours at a room temperature.
Sprinkle the working table and the dough roller with flour and roll out the dough to the desired thickness.
Team Koch recommends:
The short pastry prevents soaking during preparing fruit cakes or cream cakes. The cake can be removed better from the backing tin.