Whole Wheat Dough for a Thousand Sweets

Here is a basic recipe for a whole wheat dough that you can use to prepare various types of sweets, such as cakes, cookies, and tarts. Remember that using whole wheat flour will give your desserts a more rustic taste and a slightly different texture than desserts made with refined flour.

Ingredients

• 250 grams of whole wheat flour
• 100 grams of brown sugar
• 1 pinch of salt
• 125 grams of cold butter
• 1 egg (if you want a richer dough)
• 1 teaspoon of baking powder (optional, if you want a dough that rises slightly)
• Cold water as needed (q.b.)

Preparation

1. In a large bowl, mix the whole wheat flour with the brown sugar, the pinch of salt, and, if you’ve chosen to use it, the baking powder.
2. Add the cold butter cut into cubes and start working with the tips of your fingers until you get a sandy mixture.
3. If you decide to add an egg, lightly beat it in a small bowl and then incorporate it into the dough to enrich it and make it more binding.
4. Gradually add cold water, one tablespoon at a time, and work the dough until it compacts. Be careful not to overwork it; a good dough should remain crumbly and not too elastic.
5. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes before using it. This step allows the butter to cool down again and makes the dough easier to roll out.

Curiosity

You can flavor your dough with grated lemon zest, cinnamon, or vanilla to give it an even more inviting aroma and taste. This whole wheat dough can be an excellent base for healthier sweets and for those who prefer less sweet and more complex flavors given by the whole wheat flour.

Once you take the dough out of the refrigerator, you can roll it out and use it as a base for tarts, or shape cookies to cut as desired. Remember to bake in an already hot oven at 180 °C; the cooking times will vary depending on the thickness and size of the dessert you are preparing.