If there is a dough that cannot be missing in traditional cuisine, it is surely the shortcrust pastry, and today I propose a special version: Ovis Mollis. The feature of this recipe is the inclusion of hard-boiled yolks, which make the pastry particularly soft and crumbly, a perfect balance of lightness and texture. With this recipe, not only do you prepare a perfect base for your cookies, but also a piece of tradition that smells of home and sweetness. The Ovis Mollis shortcrust pastry is an ancient and delicate recipe, named after the hard-boiled yolks (ovum, egg in Latin) that give it an incredibly crumbly texture and a rich flavor. Ready to get started?
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup potato starch
- 1/2 cup powdered sugar
- 3 hard-boiled eggs (only the yolks)
- 2/3 cup butter
- 1 pinch salt
- 1 tsp vanilla extract
- zest of 1 lemon (without white part)
Tools
- Stand Mixer
- Plastic Wrap
Steps
Pour all the ingredients into the stand mixer, dissolve the hard-boiled yolks first with a drop of warm water.
Work the ingredients until a ball is formed and the dough detaches from the sides.
Transfer the dough onto the work surface, form a ball, and wrap it in plastic wrap. Store in the fridge until ready to use.
Perfect for cookies.
