How to make a short sweet pastry with extra virgin olive oil

A NEW WAY TO BAKE : SHORT SWEET PASTRY
A fundamental pastry foundation that produces a crisp, short biscuit (cookie) perfect for any size tart case. This pastry doesn’t shrink and can be flavoured in as many ways as you can think of.
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts
geni.us/ANWTB
INGREDIENTS NEEDED
- soy milk
- caster (superfine) sugar
- muscovado sugar or dark brown sugar
- extra virgin olive oil or oil of your choice
- plain (all-purpose) flour (gluten free will also work), plus extra for dusting
- vanilla (bean) pod, seeds scraped
- lemon zest
- salt
Variations
- cocoa
- nuts
- matcha
EQUIPMENT
- digital scales amzn.to/3Oqs8vF
- bowls amzn.to/3DrEDke
- silicone spatula amzn.to/3On2yaR
- whisk amzn.to/3Qa95H7
- microplane zester amzn.to/3DoI2QU
- rolling pin amzn.to/45emYIF
- paring knife
- measuring jug
- parchment paper
- sealed container
SOCIAL
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[@chrissquarefan86]

Looks amazing, I love the taste of olive oil in baked goods!

[@philkhoury]

Thanks Chris! Me toooo

[@sarahl9232]

Can I substitute the soy milk for an alternate plant-milk? Oat milk?

[@essiefowler9775]

First rule of pastry is not to overwork it ; that’s not a pastry as we know it it’s more like a biscuit base