A basic recipe that cannot be missing in this recipe book of mine: shortcrust pastry with coconut oil. Recently, I have tried it several times with both sweet and savory recipes, in both cases using it as is, without modifying the three simple ingredients, no sugar added in sweet recipes nor salt (but that was obvious 😉) in savory ones.

The next two recipes (the first one will be online tomorrow) will both be ‘savory,’ while for the sweet one, I’ll give you a sneak peek today at the end of the recipe: some cookies that I recommend you try immediately, for which no separate recipe is necessary due to their simplicity. 😊

With this coconut oil shortcrust, perhaps I haven’t completed all existing variations of shortcrust pastry and crazy dough, but we’re almost there (what’s missing?? mmm… maybe just phyllo dough, right?). In all its versions, it’s always a very versatile base dough that I really like for practical reasons too: for the speed of preparation! 😉

If coconut oil is not for you, you can find other versions below, butter or oil-based, present here on the blog, try them all! 👇

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

Ingredients

2 1/8 cups all-purpose flour
3 tbsp coconut oil (deodorized)
1/2 cup water (at room temperature)

Tools

Bowl

Steps

Make a well with the flour.
Add the coconut oil and water.
Crush the coconut oil (if solid) with the back of a spoon to melt it.
👉 Important: as I already described in the shortcrust pastry with coconut oil recipe, this particular vegetable fat solidifies when the ambient temperature exceeds 73-75°F and becomes a true oil below that temperature. For the success of the recipes, the difference is (in my experience) imperceptible, so you can briefly heat it to make it oil or put it in the fridge to solidify, depending on the recipe or personal preference.
In this shortcrust, I used it solid, as seen in the photo:
Once you have the dough ball, it can be used immediately or placed in the fridge for 15-20 minutes.
I usually divide the dough into two or more parts depending on the recipe to be prepared, start rolling out the first piece while keeping the rest in the fridge. I find it a good method to always have the right consistency of the dough and not let it become too soft or sticky on the rolling pin.
A great solution for unexpected guests 😉 these cookies are ready with just 10 minutes of baking and are delicious to eat right away, even when hot.
Just roll out the dough thinly and sprinkle with sugar.
(With the same procedure, I’m sure they are also excellent sprinkled with Parmesan to make appetizer snacks, but this is a test I haven’t done yet, so I have no photos to show you, but I am sure I will make them soon! 😉).