Add sugar and oil and mix. Add the sifted flour and baking powder. Stir the mix with a fork until the dough gets firm. Put it on a pastry board and knead until smooth. Wrap it in cling film and let it rest for 20m in the fridge. Shortcrust pastry is the basis for many dessert recipes, such as biscuits, pies, stuffed cakes and strudel.
Put the yogurt in a bowl, add the egg and mix. Add also sugar, salt, vanilla essence and continue to mix everything until a smooth cream is obtained. Add the flour and mix it first with a spatula and then begin to knead until a smooth and homogeneous dough is obtained (1).
ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE Place the flour in a bowl, make a well in the centre and add the yogurt. Mix with your hands or a fork until the dough forms a ball. Cover the dougnh in plastic wrap and in a refregirator for half an hour before using.
Using extra virgin olive oil for shortcrust pastry is not only good for your health, but also for your palate: It is liquid and therefore blends very well with the dough and makes it easier to work. Pastry will be lighter and crumblier. It will also stay fresh longer (shortcrust pastry prepared with butter dries faster).