First sift flour with salt in a suitable bowl or on the surface.
Add diced butter and chop preferably with a dough scraper to mix flour and butter.
Make a well and pour in the water (and egg yolks, if using).
Knead together as quickly as possible with as cold hands as possible to form a smooth dough. Form into a ball and let rest in the refrigerator for at least half an hour, wrapped in plastic wrap.
Grease the baking pan and roll out the dough on a floured surface so that it is slightly larger than the pan (about 5 cm).
Carefully lift the dough into the mold and press the dough well smooth at the bottom.
With a kitchen knife, cut the overhanging edge of the dough into small pieces and lightly prick the bottom several times with a fork.
Preparation Tip:
If the shortbread is the base for sweet toppings, 2 tsp. sugar can be added.
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