You all know that my preparations always focus on what’s healthy and genuine, but this recipe comes from the need to make a quick tart or, in my case, cookies, even if you don’t have butter in the fridge! Everyone must have had unexpected guests or needed to make a dessert with what’s in the pantry. Well, with this olive oil shortcrust pastry, you’ll solve the problem without panicking! Additionally, you’ll be surprised at how easily workable and versatile this shortcrust base is. It doesn’t require resting time and is ideal for those who want to create light snacks suitable for the whole family! I made some stuffed cookies with a soft heart, using the filling I had left from the Sicilian cassatelle recipe! An incredible delight, of course, you can replicate my recipe and fill the cookies with spreads, jams, or preserves, or use this shortcrust for any other sweet preparation like small tarts, pies, tartlets, Linzer cookies, or whatever your imagination suggests! Let me know if you liked the idea and if you’ll replicate my super crispy and irresistible cookies!
If you are eager to try different shortcrust bases from the classic one, here’s some other ideas for simple and genuine desserts:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: for 1 pie of 10-inch Ø
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
- 1.6 cups all-purpose flour
- 0.8 cups whole wheat flour
- 1/3 cup brown sugar (I used whole cane sugar)
- 1 egg
- 1 egg yolk
- 1/3 cup extra virgin olive oil
- 1 lemon zest (untreated)
- 1 teaspoon baking soda
- 1 pinch salt
Tools:
- 1 Bowl
- 1 Whisk
Steps:
In a large bowl, place the egg and egg yolk with a pinch of salt.
Add the brown sugar, in my case whole cane, and the zest of one lemon.
Also add the oil and gradually incorporate the flours mixed with the baking soda, working with a whisk.
Start kneading with your hands as soon as the dough becomes more consistent, absorbing all the flour.
Then transfer the dough onto a work surface and work the oil shortcrust until it forms a homogeneous dough.
And voilà… your oil shortcrust pastry is ready to be used for all your preparations.
Bon Appétit from La Cucina di FeFè!
I made some cookies with a soft heart of cocoa and almonds.
Storage
👉 The oil shortcrust, if not used immediately, can be stored in the fridge, wrapped in plastic wrap for 1-2 days. Before rolling it out, it should be slightly kneaded with your hands to regain the right elasticity.
