MIXING TIME: What does "mixing for the strictly necessary time" mean?

This recommendation is typically given when preparing shortcrust pastry, cookies, or biscuits. Unlike a yeast dough, the ingredients need to be combined carefully without overheating the dough, whether by hand or with a mixer. If the dough gets too warm, especially the fat, it can become greasy or even melt, negatively affecting the final texture and quality of the baked goods. The key is to mix just enough to incorporate the ingredients without overworking the dough.