An easy dessert to prepare when we crave something tasty that doesn’t keep us in the kitchen for too long, the oil shortcrust roll with Nutella—who doesn’t love it? Both adults and children can’t resist it: soft, easy, tasty, and especially light with oil shortcrust that melts in your mouth. You might say, what’s special about it? Nothing, just the simplicity of finding quick recipes in the kitchen with everyday ingredients, yet having the pleasure of eating something good… you just need to mix all the ingredients together, roll out a rectangle, fill it, and bake it… So you just have to try it!!

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 15 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups cake flour
1/2 cup sugar
2 eggs
1 1/2 tsp baking powder
1/2 cup peanut oil
1 tsp vanilla essence
powdered sugar to taste

Tools

Loaf pan

Steps

In a bowl, place the flour, sugar, baking powder, eggs, and oil. Knead using a whisk or fork, then add the vanilla and compact it with your hands, then pour the mixture onto a surface, form a ball and let it rest for 10 minutes.
After the resting time, place the dough on a sheet of parchment paper and roll out a rectangle about 1/8 inch thick. To make it more precise, trim the edges as I did and cut small cookies with the leftovers.
Take the Nutella, heat it for a few seconds in the microwave to make it softer, and spread it on the shortcrust.
Roll the shortcrust uniformly and place it in the pan with the same parchment paper where you rolled the roll by lifting the paper from the sides (it will be easier to transport it).
Bake at 350°F in a preheated fan oven for 25 minutes.
The oil shortcrust roll with Nutella is ready!!
Dust with powdered sugar and cut it when it has cooled after about 30 minutes.