Whole wheat shortcrust pastry is a more rustic and nutritious variant of the classic shortcrust, characterized by the use of whole wheat flour, which gives it a more intense flavor and a slightly heartier texture. Perfect for those who want a healthier alternative without sacrificing taste, this preparation is ideal for tarts, cookies and baked desserts.
Thanks to its enveloping aroma and its balance between simplicity and wholesomeness, whole wheat shortcrust is a versatile choice suitable for any occasion.
Here are some recipes you can make with this dough:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/3 cups whole wheat flour
- 4.2 oz butter
- 1/2 cup (packed) brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon baking powder
- 1 pinch salt
- as needed lemon zest
Steps
Let’s make the dough
Mix the dry ingredients
In a bowl combine whole wheat flour, brown sugar, baking powder and salt.
Add the butter
Cut the cold butter into pieces and work it with your fingertips until you obtain a sandy mixture.
Add the eggs
Add the whole egg and the yolk, then the lemon zest.
Work quickly
Work the dough briefly until you get a homogeneous ball. Do not overwork it to avoid making it tough.
Rest
Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
Roll out the pastry
Roll the dough with a rolling pin on a lightly floured surface.
Use
Use the pastry to prepare tarts or cookies.
Baking Tart: 356°F for about 30–35 minutes
Cookies: 356°F for 12–15 minutes
If the dough is too dry, add one tablespoon of milk.
You can replace the butter with oil (about 1/3 cup, roughly 100 ml) for a lighter version.
Great with jams or fruit creams.
