Want to bake a tart or some biscuits for a friend who is lactose intolerant or simply you want to try a different yet crunchy shortcrust pastry? This one will be your secret weapon for an amazing dessert! Try out these No-Butter Biscuits with Olive Oil or this Orange & Cinnamon Rice Pudding Cake.
Make sure to use olive oil which is not too strong in flavour! Alternatively, you can use sunflower or seed oil.
Makes: about 500g of pastry | Preparation time: 10 mins
- Plain flour: 450/500 g
- Brown sugar: 150 g
- Extra virgin olive oil: 100 ml
- Vanilla extract: a teaspoon
- Eggs: 2
- Lemon or orange zest: of about 1 lemon/orange
- Baking powder: 1 tsp
- A pinch of salt
Mix the flour with the sugar and the baking powder.
Beat up the eggs and add them to the flour along with the oil, lemon zest, vanilla extract and a pinch of salt.
Knead until your shortcrust pastry has a smooth and homogeneous texture.
Leave it to rest for about 10 minutes before using it to bake.