You already know my pink shortcrust pastry, it’s my grandmother Francesca’s recipe that I had retrieved some time ago, and with which I tried to revive her pink tart which is a childhood memory.

Now, in these days when I’m baking cookies non-stop, I got the idea to make some pink Christmas cookies as well, so I picked up the recipe I used for the tart and tried it in an oil version. It turned out great!

And finally today I can enrich my collection of basic recipes, as well as the new collection dedicated to all my shortcrust pastries, with this new base recipe, a shortcrust with an unusual but beautiful color that I recommend using to make your Christmas cookies and beautiful pink tarts to give as gifts.

I propose both versions, with butter and with oil.

Are you ready? 😉

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If you like colorful desserts, here are more recipes for you! 👇

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 1 block
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/4 cups all-purpose flour
1 egg
2.8 oz butter
2.8 oz sugar
0.9 oz alchermes
1 tsp baking powder
2 1/4 cups all-purpose flour
1 egg
1.8 oz sunflower oil (or corn oil)
2.5 oz sugar
1.1 oz alchermes
1 tsp baking powder

Tools

Bowl

Steps

Prepare the shortcrust pastry in the classic way:
Pour the sugar, egg, and softened butter (or oil) into the well of flour, add the alchermes, and finally the baking powder.
Work with your hands until you get a dough block.
The pink color will be bright, like this:
With baking, the color intensity fades. Here is how the pink tart looks after baking, which you already know (although I made it with a slightly different dough, with an additional yolk):
And here are the pink Christmas cookies I made with this beautiful pink shortcrust. I decorated them with icing for gifting, but they are scenic even plain, without decoration. 🙂