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How to prepare whole short crust pastry
Whole short crust pastry is high in fibers, so it is lower in calories than that prepared with 00 type flour. When cooked it becomes crumbly and crunchy. It is perfect to make biscuits, tarts, fruit pastries.
300 g of organic whole wheat flour
3 egg yolks
150 g of butter
150 g of whole brown sugar
1 pinch of salt
1 pinch of vanilla
grated peel of 1/2 a lemon
Keep the butter out of the fridge for about half an hour. Form a well with the flour on the pastry board and put the sugar, yolks, chopped up butter, salt, vanilla, lemon peel in the centre. Combine the ingredients rapidly with the tips of your fingers, kneading the least possible. Create a ball with the dough and let it rest for half an hour before using it.
Instead of butter you can use organic margarine, made of (not hydrogenated) cold-pressed fat. Instead of lemon peel, you can use orange peel. You can even add a pinch of powdered cinnamon.
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It is a type of short crust pastry that can be used for all sweet preparations. It is every bit as good as “common” short crust pastry, in fact, it contains more fibers, so it is lower in calories and satisfies your hunger more easily. When cooked it becomes crumbly and crunchy. It is perfect to make biscuits, tarts, fruit pastries, apple pies and so on.
recipe by Francesca Marotta
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