Olive Oil Shortcrust Pastry

Shortcrust pastry made with olive oil instead of butter, a quick recipe, easier to digest than that one with butter, has a fragrant texture and keeps longer since is lactose-free. Also ideal for lactose intolerant. We suggest an olive oil not overly intense, instead one with a mild, slightly fruity flavour.

You can get these super fragrant and scented jam-filled-olive-oil-biscuits

Makes: about 500 g of pastry | Preparation time: 20 mins

Plain flour, sifted: 500 g
Baking powder, sifted: 1 teaspoon
Light and Fruity Olive oil: 90 ml
Brown sugar: 150 g
Optional, Vanilla extract: a teaspoon
Eggs at room temperature: 2
Lemon or orange zest: of about 1 lemon/1 orange
A pinch of salt

Method

Place the sifted flour on a work surface, make a well and mix it with the sifted baking powder and sugar.

Mix the eggs together with the oil in a bowl, add them to the flour together with the lemon or orange zest and a pinch of salt, mix with a fork, incorporating all the ingredients and then continue to knead by hand until a smooth dough is obtained.

Cover the dough with cling film and place in the refrigerator to rest for about 15 minutes before baking.