The Whole Wheat Shortcrust Pastry, is ideal for those, like me, who have almost completely eliminated refined foods. Once baked, the pastry will turn a dark color, giving it a more rustic appearance. We’ll gain in taste and health. Ideal for tarts, cookies, and pastries.
- Cost: Economical
- Preparation time: 20 Minutes
- Cuisine: Italian
Ingredients
- 2.5 cups Whole Wheat Flour
- 5.3 oz Butter (cold)
- 1 Egg plus 1 yolk (cold)
- 0.75 cups Brown Sugar
- 1 tsp Lemon Zest
- 1 pinch Salt
How to Prepare Whole Wheat Shortcrust Pastry
First, organize your workspace with all the ingredients already measured, so you have everything at hand.
The Classic method involves working the butter with the sugar.
Then add the eggs, one at a time, and subsequently, the flour and the aromas.
What I propose here is the Sandy method: this will result in a less compact, sandy, but more crumbly pastry.
Slightly beat the two eggs with the sugar using a hand whisk.
Place the flour, salt, grated lemon peel, and cubed butter on a work surface.
Gradually add the egg and sugar mixture, and start kneading quickly, making sure your hands are cold.
Once the dough is formed, wrap it in cling film, and let it rest in the refrigerator for about half an hour.
But if you have time, leave it in the refrigerator for at least 3 or 4 hours.
After the necessary time has passed, roll out your dough to a thickness of 0.4 inches using a rolling pin on a previously floured wooden board.
To make this operation easier, you can use two sheets of parchment paper.
This way, you won’t risk sticking your pastry to the rolling pin and the wooden board.
The Whole Wheat Shortcrust Pastry is now ready to be used as you like.
Notes
Tips and variations:
For those like me, who have lactose intolerance issues, I recommend using lard instead of the butter.
But avocado or even coconut butter, which makes the whole wheat shortcrust pastry very fragrant, is also excellent.
Shortcrust Pastry with Avocado
If you don’t like whole wheat flour, try type 2 or type 1, and gradually eliminate, thus getting used to the new taste, type 0 and 00 flour: they are poison.
Did you like my Whole Wheat Shortcrust Pastry? Follow me on Facebook and Instagram to not miss any updates!!
