The pastry can be kept in the refrigerator for 3-4 days and can also be frozen
Cooking times from 12 minutes for the biscuits to 45 minutes for the large tart
Temperature 170oC
Ingredients for a 26 cm tart or 40 biscuits
450 gr flour (spelled or 00) plus that for the pastry board
50 gr unsweetened cocoa powder
250 gr brown sugar
70 gr sunflower oil
125 gr water
Vanilla flavour
16 gr yeast or cream of tartar (1 sachet)
In a bowl, sift the flour, baking powder and cocoa. In another larger bowl, mix vanilla, sugar, water and oil. Gradually pour the flours into the liquids and mix quickly with a spoon and knead for a few seconds. Form a ball, wrap it in cling film and let it rest for an hour in the refrigerator. After the indicated time, use the shortcrust pastry for a tart (diameter 22/26 cm), cakes or biscuits.
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