Ingredients
- 1 1/2 cups wheat grains pastry flour, plus much more for dusting
- two tablespoons sugar
- 1 tablespoon flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- Pinch salt
- 3 tablespoons cold unsalted butter, reduce 1/2-inch cubes
- Zest of just one lemon
- 6 tablespoons cold water
Directions
Preheat the oven to 375 levels F.
Inside a medium bowl, whisk the flour, sugar, flaxseed meal, cinnamon. baking powder and salt. Put the mixture right into a mixer and add some butter and lemon zest. Pulse before the butter and lemon zest start to make the mix crumbly. Drizzle within the water when you pulse the dough until it begins to pull from the side from the bowl.
Divide the dough in two and shape each half right into a disk. On the floured surface, roll each disk out until about 1-inch thick. Wrap the disks in plastic wrap and refrigerate for one hour.
When available the dough, take away the disks in the fridge and let are a symbol of ten minutes. When available, roll the disks to singleOr2-inch thickness and put into preferred cake plate .
Cook's Note: To include more flavor and richness for this dough, you are able to grind up pecans or walnuts to some fine texture and sprinkle about 1 tablespoon within the center your dough when you are moving it. This can give a nice nutty and buttery flavor towards the wheat grains crust.
Recipe thanks to Bobby Deen
