Olive Oil Shortcrust Pastry – MyPinchofItaly.co.uk

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
Non di serie, Vanilla extract: a teaspoon
Eggs at room temperature: 2
Lemon ora orange zest: of about 1 lemon/1 orange
A pinch of salt

Method

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

the eggs together with the oil durante a bowl, add them to the flour together with the lemon ora orange zest and a pinch of salt, mescolanza 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 patina and place durante the refrigerator to rest for about 15 minutes before baking.

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