This basic recipe is for everyone who loves baking and wants a more mindful alternative to classic Linzer shortcrust pastry. Locawo all-purpose flour replaces conventional flour, while Powder Sugarwonder adds a fine powdered-sugar-style sweetness to the dough.
The pastry is simple, buttery and aromatic. Use it for Linzer cookies, small tart bases or easy cut-out biscuits. The key is simple: knead briefly, chill well and do not roll it too thin.
Add Locawo all-purpose flour, ground almonds, Powder Sugarwonder, cinnamon and salt to a bowl and mix well.
Add the cold diced butter and rub it in with your fingertips or use a dough hook briefly until the mixture looks crumbly.
Add the egg and knead only until a smooth shortcrust pastry forms. Do not overwork the dough so it stays tender and crumbly after baking.
Shape the dough into a flat disc, cover it and chill for at least 60 minutes. This makes it easier to roll out later.
Roll the chilled dough between two sheets of baking paper to about 4 to 5 mm thickness. Cut out shapes or use it as a base for small Linzer-style pastries.
Bake in a preheated oven at 180 °C top/bottom heat for about 10 to 14 minutes, depending on shape and thickness, until the edges are lightly golden. Let cool completely.
| Nutrition facts | per 100 g | per serving |
|---|---|---|
| Energy | 1852.00 kJ | 771,67 kJ |
| Energy | 449.00 kcal | 187,08 kcal |
| Fat | 31.80 g | 13,25 g |
| of which saturated fat | 13.80 g | 5,75 g |
| Carbohydrates | 22.50 g | 9,38 g |
| of which sugars | 1.50 g | 0,63 g |
| of which polyols | 13.70 g | 5,71 g |
| Fiber | 23.80 g | 9,92 g |
| Protein | 13.30 g | 5,54 g |
| Salt | 0.32 g | 0,13 g |
_preview.JPG)
Soft yeast rounds, juicy apple pieces and buttery crumble: these summery apple pastries show how to swap flour and sugar in a classic recipe with...
Comments
0