I run an upscale business with emphasis on handcrafted art on cookie.
I used a regular shortcrust dough ingredients wiht a 50 part a part with flour ( butter, sugar, eggs then flour mixed in turn)
The final result is a 1.2 kg of hard dough , that needs to be thinned down to 2 mm - for which I manually roll open between 2 wax sheets. cut the shapes, collect the scraps , reroll , then again. it takes hours !
Result is different shapes that come out with uneven thickness & recollecting the scraps therefore; uneven surface.
Do I have another choice besides a laminating machine to roll the shortcrust ?
Any other ideas ?
Thanks a buntch