Here we’ve used a mix of buckwheat and almond flours to create a versatile shortcrust pastry, without the need for heavily refined flours!
We’ve added a few dates to make this sweet, but you could easily leave them out for a savoury shortcrust. Either way, this pastry can then be used for sweet or savoury tarts, quiches, or spiced with ginger and cinnamon for cookies or gingerbread men.
Makes enough pastry for a medium tart case or 20 cookies
- 250g - buckwheat flour
- 50g - almond meal
- 100g - butter
- 3 - medjool dates, pitted
- 3tbsp - ice cold water
- Mix the flours together and put in a bowl or food processor.
- Add the butter and dates and process until the mixture resembles fine breadcrumbs (you can also do this by hand by rubbing the butter and dates into the flour).
- Put in the water and process until the dough starts to come together. You may find that it doesn’t come together as quickly as a traditional shortcrust, so before adding more water, press the dough between your fingers to check the consistency. It should come into a ball easily without being wet.
- Use straight away or put in the freezer for a rainy day.