Wholemeal shortcrust pastry is a basic preparation used to make pies, biscuits and tartlets. It is very easy and affordable for everyone, it is packaged with a few simple ingredients, all easily available at home. For an impeccable result, it is important that these are very cold and that they are worked very quickly with the fingertips, to avoid overheating the dough. With a very crumbly texture, it is characterized, compared to its classic version, by a more rustic and genuine flavour. Find out how to make it to perfection by following our recipe step by step and indulge yourself in creating many delights suitable for breakfast and snack.
Ready in: 30 minutes
FOR 6 PEOPLE
BUTTER 250 grams
CANE SUGAR 250 grams
SALT 4 grams
VANILLIN 1 sachet (0.5 gram)
BAKING POWDER FOR CAKES 8 gram
FLOUR (type 00) 240 grams
WHOLEMEAL FLOUR 240 grams
Amount per serving
% Daily Value*
Total Fat 35g 45%, Saturated Fat 21.5g 107%, Cholesterol 90mg 30%, Sodium 18mg 1%, Total Carbohydrate 72.3g 26%, Dietary Fiber 4.7g 17%, Total Sugars 16.9g, Protein 10.5g, Vitamin D 0mcg 0%, Calcium 74mg 6%, Iron 2mg 11%, Potassium 205mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to prepare wholemeal shortcrust pastry
Collect the butter in a bowl, add the sugar (1) and mix well.
Add the eggs, incorporating them one at a time (2), and mix with a wooden spoon.
Mix the flours with salt and vanilla. Gradually add the powders (3) and mix thoroughly until the mixture is firm and homogeneous.
Compact the pastry until you get a smooth dough (4), wrap it in cling film, and rest wholemeal shortcrust pastry in the refrigerator for at least 30-40 minutes before use.
If you want to obtain a preparation with an even more rustic flavour, you can omit the flour (type 00) and use only the wholemeal one.
It is possible to replace the cane sugar with granulated or icing sugar, for a more melting and delicate result. If, on the other hand, you want a very aromatic shortcrust pastry, you can also use whole coconut sugar.
If you like, you can also flavour your pastry with grated lemon or orange zest; instead of vanillin, you can also use vanilla extract or seeds taken from the whole berry.
With the wholemeal shortcrust pastry you can make delicious biscuits, to be baked in a static oven at 170 ° C for about 15 minutes; if, on the other hand, you want to prepare a tart, to be filled with a nice cherry jam, plan to cook it at 180 ° C for about 40 minutes, or in any case until it is well cooked and golden.
The shortcrust pastry can be kept in the refrigerator, wrapped with a sheet of cling film, for 2-3 days; you can also freeze it and use it if necessary.