Wholemeal shortcrust pastry recipe of 11-06-2016 [Updated on 13-03-2017]
The wholemeal shortcrust pastry is a simple basic recipe that was still missing on my blog. To prepare it I started from the recipe for my classic shortcrust pastry. Initially I thought of putting less flour, since wholemeal flour usually absorbs more than white flour, and for some strange reason I had to increase it instead. I therefore recommend starting with 250 g of flour and gradually see how much the dough is called. There Integral Pastry it is aromatic and crumbly at the right point and is well suited to be used as a base for pies or to prepare biscuits. In about ten minutes I'll post the recipe for which I used it, wait for me;)
How to make wholemeal shortcrust pastry
Put wholemeal flour, sugar, eggs, cold butter into chunks, baking soda and herbs in a large bowl.
Knead until you get a homogeneous mixture, then transfer it to a lightly floured pastry board and finish compacting it by hand.
Form a ball, wrap it with cling film and let it rest for about 1 hour in the refrigerator.
Your wholemeal shortcrust pastry is ready, now you can use it to prepare pies and biscuits.