Whole Grain Shortcrust Pastry Dough
Whole Grain Shortcrust Pastry Dough - in a smart whole grain version | Photo: Alina Wohldorf
Healthy, because
Even smarter
When it comes to flour, the higher the flour type, the better. A higher flour type on the package means that the flour has a higher degree of milling and thus more nutrients.
For a little more mineral and fiber, whole spelt flour can be used. For a vegetable version of the basic shortcrust pastry tart base recipe, the butter can be substituted for margarine and the egg can be replaced with a flaxseed egg.
Ingredients
- Ingredients
- 3 ½ ozs whole cane sugar
- 1 egg
- 4 ½ ozs butter (or margarine)
- 9 ozs wholemeal flour
- 1 generous pinch Baking powder
- 1 pinch salt
Preparation steps
Put whole cane sugar with egg and butter in a mixing bowl. Then add flour, baking powder, and salt. Blend the mixture with an electric hand mixer on low speed until you get a smooth dough.
Roll out two-thirds of the dough and spread on the bottom of a springform pan (greased if necessary). Line the inside of the wall of the springform pan with the remaining dough.
Prick both the base and the edge several times with a knife and bake in a preheated oven at 200 °C / 400 °F for approx. 30 minutes.
