For connoisseurs of shortcrust pastry, we suggest cooking it in coconut oil
Ingredients:
2 glasses of sifted flour
100 g of coconut oil
1 egg
0.5 cups of chopped coconut sugar
1 vanilla pod
- Beat the melted coconut oil, coconut sugar and vanilla seeds with a mixer, add the egg and beat again.
- Pour over the flour. Mix all the ingredients well. The dough should be crumbly.
- Put it in the refrigerator for several hours or overnight.
- If desired, mix the dough again with a blender or rub it well with your hands before use.
- Pour 2/3 of the dough in a 5 mm layer on the bottom of the mold, then spread the filling (raspberries, jam, chocolate) in a thin layer, sprinkle with sugar if desired, and at the final stage – rub the remaining dough on top.
Shortbread on coconut oil will be the most tender!
