Spelt and chocolate shortcrust pastry is an easy and healthier recipe with spelt flour, without butter and lactose, enriched with chocolate chips ideal for both cookies and pies.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 1.1 lbs
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups spelt flour
- 3/4 cup whole wheat flour
- 1/2 cup sunflower seed oil
- 1/4 cup soy milk
- 1 egg yolk
- 2/5 cup brown sugar
- 1 tsp baking powder
Tools
- 1 Work surface
- 1 Plastic wrap
- 1 Bowl
Steps for Spelt and Chocolate Shortcrust Pastry
Let’s see how to prepare the shortcrust pastry.
In a bowl, pour the sifted spelt flour and whole wheat flour, add the brown sugar and mix well, then add the egg yolk and baking powder, start mixing, then add the soy milk and oil, begin to combine all the ingredients with your hands or with the help of a fork.
When the dough is quite compact, add the chocolate chips, transfer to a work surface and continue kneading by hand until it becomes a smooth and homogeneous dough, then wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes. After 30 minutes, take the dough, let it rest for 5 minutes at room temperature, and the shortcrust pastry will be ready to prepare your pies or cookies.
notes
I recommend using it all, but if you have leftovers, you can store it in the fridge covered with plastic wrap for 24 hours, or you can freeze it and use it when convenient.
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