Put all ingredients in a bowl and knead thoroughly. Add the water spoon by spoon until the desired consistency is achieved.
Chill the dough in the refrigerator for about 30 minutes
The dough is enough for a flat cake pan approx. 24 cm in diameter.
Bake in a preheated oven at 220 ° top and bottom heat or 200 ° convection for 30-50 minutes.
Use this neutral shortcrust pastry e.g. as a base for a vegetable cake or a quiche. Coconut cream with an egg yolk and herbs and spices is suitable as a topping.
Tip:
If desired, you can also replace the egg yolk with water, but then add a total of approx. 110 ml of water.
When replacing butter with coconut fat, I found out the following formula through testing: About 60% of the amount of butter is replaced by coconut fat. For the remainder, add 1 tablespoon of water for every 10 g of butter left out, until the consistency is right.
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