Wholemeal shortcrust pastry is high in fibre and therefore lower in calories than pastry made with white flour, and it keeps you fuller for longer. Our recipe is perfect for making biscuits, tarts and pastries.
300 g organic wholemeal wheat flour
3 egg yolks
150 g butter
150 g unrefined cane sugar
1 pinch of salt
1 pinch of natural vanilla
grated zest of 1/2 lemon
Leave the butter out of the fridge for about half an hour. Arrange the flour in a mound on a pastry board, then place the sugar, egg yolks, butter cut into small pieces, salt, vanilla and lemon zest in the centre. Quickly blend the ingredients together using your fingertips, kneading as little as possible. Shape the dough into a ball and leave it to rest, covered, for half an hour before using.
Instead of butter, you can use organic margarine made from cold-pressed, emulsified vegetable fats (non-hydrogenated). Instead of lemon zest, you can use orange zest. You can also add a little ground cinnamon.
Wholemeal shortcrust pastry can also be made very successfully with extra virgin olive oil in place of butter or vegetable margarine. For the quantities in this recipe, you will need 100 ml. The method is identical to the one described above.
Shortcrust pastry with no animal-derived ingredients can be made as follows: replace the butter with extra virgin olive oil, leave out the eggs and add 120 ml of oat or rice milk. The remaining ingredients and the method stay the same as the basic recipe.
The wholemeal shortcrust pastry recipe can be used for all kinds of baked goods. It is every bit as good as ordinary shortcrust pastry — in fact, it is high in fibre and therefore lower in calories and keeps you fuller for longer. Once baked, it becomes crumbly and fragrant. It is perfect for making biscuits, tarts, pastries, apple cakes and so on.
