Title: Shortcrust pastry
Content:  Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or meat pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the ratio of the two fat products is half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture.
Title: List of pastries
Content:  tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians. The classical period of ancient Greece and Rome had pastries made with almonds, flour, honey and seeds. The introduction of sugar into European cookery resulted in a large variety of new pastry recipes in France, Italy, Spain and Switzerland. The greatest innovator was Marie-Antoine Carême who perfected puff pastry and developed elaborate designs of pâtisserie.
Title: Croissant
Content:  A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, but mostly associated with France. Croissants are named for their historical crescent shape and, like other viennoiseries, are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Croissants have long been a staple of Austrian, Italian, and French bakeries and pâtisseries. The modern croissant was developed in the early 20th century. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food that can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough. Croissants are a common part of a continental breakfast in many European countries.
Title: Pastry
Content: Shortcrust pastry : Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. This is used mainly in tarts. The process of making pastry includes mixing of the fat and flour, adding water, and rolling out the paste. The fat is mixed with the flour first, generally by rubbing with fingers or a pastry blender, which inhibits gluten formation by coating the gluten strands in fat and results in a short (as in crumbly; hence the term shortcrust), tender pastry. A related type is the sweetened sweetcrust pastry, also known as pâte sucrée, in which sugar and egg yolks 
Title: Pastry
Content:  Pastry is a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word pastisserie referred to anything, such as 
Title: Shortcrust pastry
Content: Pâte à foncer is French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is drawn into the mixture and cold water added to bind it. ; Pâte brisée is similar to pâte à foncer, but is lighter and more delicate due to an increased quantity of butter — up to three-fifths the quantity of flour. Very often is made with no sugar, as a savoury crust for pies. ; Pâte sucrée (sweetcrust pastry, sweet dough, or sweet paste) is made with more sugar, which sweetens the mix and impedes the gluten strands, creating a pastry 
Title: List of shortbread biscuits and cookies
Content:   This is a list of shortbread biscuits and cookies. Shortbread is a type of biscuit or cookie traditionally made from one part sugar, two parts butter, and three parts flour as measured by weight. Shortbread originated in Scotland; the first recorded recipe was by a Scotswoman named Mrs McLintock and printed in 1736. Several varieties of shortbread exist, including mass-produced shortbread. Some stray from the classic recipe by adding ground rice or cornflour or cornstarch in addition to white wheat flour to alter the texture. Others may add salt to the ingredients, or split the sugar into equal parts granulated sugar and icing or powdered sugar.
Title: Croissant
Content:  is formed into its famous crescent shape. First, the laminated dough is cut into triangles of the desired size. The triangles are then rolled with three-and-a-half to four full turns, and finally, the ends of the roll are curved inwards to form a crescent. The third step is the fermentation process. Croissants are different from other puff pastries in that they include yeast which, during proofing, increase the dough volume. Ideally, the optimum croissant quality is achieved at a yeast level of 7.5%, with a proof time of 60 minutes at 31 °C. The croissants are finished proofing when the dough has expanded two-and-a-half times its original volume. 
Title: List of pastries
Content:  This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie 
Title: Flaky pastry
Content:  Flaky pastry, also known as quick pastry, blitz pastry or rough puff, is a light and flaky unleavened pastry that is similar to, but distinct from, puff pastry. It is often called quick pastry or blitz pastry in reference to the short time its preparation requires. Flaky pastry relies on large lumps of butter (approximately 1 in across) mixed into the dough, as opposed to the large rectangle of butter in puff pastry. Flaky pastry dough is then rolled and folded in a manner similar to puff pastry. The chunks of shortening keep the rolled particles of dough in the flaky pastry separate from each other, so that when the dough is baked they become flakes. This yields a different texture from puff pastry, where rectangles of dough and fat are rolled and folded together in such a way that the result is a number of uniform sheets of pastry. Flaky pastry is used to make pasties, turnovers, sausage rolls, and plaits.

Question: Verify the following claims with "True" or "False": They come from the Locris and are made from shortcrust pastry!
Answer: False