These wholemeal Christmas cookies are crumbly shortbread biscuits with a rustic flavor, made with wholemeal flour, seed oil (instead of butter) and brown sugar.
- 330 grams of wholemeal flour
- 100 gr seed oil
- 2 whole eggs
- 1 yolk
- 130 gr di zucchero di canna (o semolato)
- grated peel of 1 lemon
- 2 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- A pinch of salt
- Jam (I used sour cherries jam)
To prepare the wholemeal shortcrust pastry without butter, mix the sugar with the eggs, the yolk and the grated lemon zest in a bowl. Add the oil, the flour with the yeast, a pinch of salt and mix with a fork.
Transfer to a floured pastry board and knead quickly until the mixture is homogeneous. Form a loaf, wrap the wholemeal shortcrust pastry without butter in plastic wrap and let it rest for about 1 hour in the refrigerator.
After the resting time, roll out the dough on a lightly floured pastry board to a thickness of 5 mm.
With the molds, create circles for the base and perforated circles for the top, then place them on a dripping pan lined with parchment paper. Bake in a preheated oven at 180 degrees for about 15 minutes.
As soon as the surface is slightly darker, take them out of the oven and let them cool on a wire rack. Take the whole biscuits and spread the jam on them. Finally cover with the perforated biscuits.