Whole Wheat Shortcrust Pastry with Oil and No Sugar.
By hand, in a stand mixer, and with the Bimby.
This is a basic recipe for dietetic Italian pastry.
It represents a light and crumbly pastry made without butter and with whole wheat flour, using erythritol, so it is high in fiber and low in fat, yet crumbly and tasty, ideal as a base for pies or making delicious whole grain cookies.
You will find some smart tips at the end on how to flavor the shortcrust pastry for special occasions like Christmas.
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- Cost: Very affordable
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 298.34 (Kcal)
- Carbohydrates 47.79 (g) of which sugars 1.06 (g)
- Proteins 8.23 (g)
- Fat 15.88 (g) of which saturated 2.10 (g)of which unsaturated 12.24 (g)
- Fibers 4.22 (g)
- Sodium 26.63 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.5 cups whole wheat flour (or Tumminia or with cereals)
- 1/3 cup sunflower oil
- 1 tsp baking powder
- 1/2 cup erythritol
- 2 eggs (medium)
- lemon zest (or 1 packet of vanilla sugar)
A focus on health
Tools
- 1 Bowl
- 1 Kneading board
Steps
Let’s go to the kitchen
Preparation
To prepare the Whole Wheat Shortcrust Pastry with Oil and No Sugar, you can work by hand or use a mixer or a stand mixer with the hook, or even the Bimby.In a bowl, mix the flour with the baking powder and a pinch of salt and set aside.
In another bowl, or the bowl of the stand mixer or mixer, beat the eggs with the erythritol and grated lemon zest or vanilla, depending on which you want to use.
Add the oil to the beaten eggs in a stream, and continue mixing.
Then add the whole wheat flour with the baking powder and salt little by little
If you work by hand, first mix the ingredients in a bowl with the help of a whisk,
All little by little.
then transfer everything onto the kneading board and continue kneading by hand
until you obtain a smooth and homogeneous dough.
If you used the mixer or the stand mixer, attach the hook,
and when all the ingredients are well combined and come away from the sides of the bowl, transfer the dough onto the work surface and compact the dough.
With the Bimby
Put all the ingredients together in the bowl, and set to knead for 4 minutes.
Then place the dough on the work surface and compact it with your hands.
For all preparations: You’ll know the dough is ready when you press it with a finger, and it doesn’t stick to the dough.
Once you have obtained the dough, wrap the shortcrust pastry in cling film and place it in the fridge for 30 minutes before using it for cookies or pie bases.
You can make cookies,
Or pies
Storage
Whole Wheat Shortcrust Pastry with Oil and No Sugar.
It can be kept in the fridge for up to 2 days wrapped in cling film.
Smart Tips
In the original recipe, you’ll find how to flavor it with lemon, which is the classic way, but replacing the lemon zest with orange zest and adding chocolate chips and a little rum will give you a fiesta flavor.
For Christmas cookies, just add a pinch of cinnamon instead of lemon zest.
For Sicilian-style cookies, besides cinnamon, you need to add a pinch of ground cloves or almond (or marzipan) flavor, with variations like anise, nutmeg, and cocoa.
Advice
For a much more crumbly and durable shortcrust over time, like for cookies, I recommend adding a packet of baking powder to the main recipe.
How to make it chocolate-flavored?
Remove 50 g of flour and add 50 g of unsweetened cocoa.
FAQ (Questions and Answers)
Whole Wheat Shortcrust Pastry with Oil and No Sugar
Can I replace the flour?
Yes, with any type of whole grain or all-purpose flour
