Sunday, March 16, 2014

Pasta Frolla


Pasta Frolla

Italian short bread


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INGREDIENTS:

  • 300 g plain all purpose flour
  • 100 g sugar
  • a pinch of salt
  • 1/2 bag baking powder 
  • the grated peel of a lemon or vanillin
  • 1/3 tsp turmeric 
  • 150 g (200 ml or 7/8 cup) of vegetable/canola oil 
  • 5 Tbs vegetable/soya milk

PREPARATION:

Place the dry ingredient in a bowl and mix them. Then, starting from the centre add the liquid ingredients and mix them together carefully. I normally start with a fork and then using the hands kneading it together into a smooth ball (Fig.1-3). It may seems it falls apart, that is because of the oil, when you use margarine, it wont happen. However, don't worry! The result won't disappoint you :)

Leave the dough in the fridge covered by clean film for half an hour.

N.B. 
Turmeric gives some golden colour to the pastry. 
- Baking powder and milk just give some more softener texture to the dough.
- Some people may prefer to use margarine instead, I just prefer using oil, where I can :)

- You can use this dough for shortbread biscuits. Cover them by dark chocolate or jam. Also, I often prepare crostata (shortcake) or .

- Baking time might variate depending on what are you preparing. Biscuits may take 15 minutes, while crostata 40 minutes at 180ºC.






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