Shortcrust pastry with re-milled durum wheat semolina, perfect for cookies, tarts and all kinds of desserts.
Have you ever tried making shortcrust pastry with re-milled semolina flour? No?
Then you absolutely must fix that and try it as soon as possible!
Semolina shortcrust is full of flavor, crumbly, indulgent and has a rustic touch that many really like — crunchy yet very delicate — it is perfect for a thousand delightful sweets, like the classic Shortcrust pastry for cookies.
But let’s go to the recipe, let’s try it together, you’ll see: you’ll love it!!
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- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 5 Minutes
- Portions: about 1.1 lb (500 g)
- Cuisine: Italian
Ingredients
- 1 3/4 cups re-milled durum wheat semolina
- 2/3 cup unsalted butter (cold)
- 2/3 cup powdered (icing) sugar
- 1 packet vanillin powder (or 1 teaspoon vanilla extract)
- 1 1/4 packet (about 4 tsp) baking powder
- to taste lemon zest
- 1 egg (small)
- 1 pinch salt
Preparation
Gather the powdered sugar, flour and butter in a bowl and work them together until the mixture is fully absorbed, obtaining a coarse sandy texture. Add the vanillin, the salt, the baking powder and the cold egg.
Mix and turn the dough out onto the work surface.
Work quickly until you obtain a smooth, compact and uniform mass.
Wrap it in plastic wrap (I forgot the photo 🙁 ) and place it in the refrigerator for at least 30 minutes before working it a little more to make it pliable, then use it.
With this pastry you can make delicious cookies, but also delightful tarts!
Storage notes and tips
You can keep the shortcrust pastry in the refrigerator for 3-4 days; to use it after this long resting time, cut it into pieces and work it with your hands until you restore its proper workability.
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