300 g of 00 flour
125 g of sugar
1 egg
75 g of yogurt
65 g of seed oil
1 sachet of vanilla
1/2 lemon only zest
1 pinch of salt
2 level teaspoons of baking powder
240 g of extra pomegranate jam from Sicily

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A special recipe, with a special shortbread!

A special shortbread because, food blogger Antonella Audino, designed a simple and light shortbread recipe, replacing butter with yogurt, which made the dough as good as ever, and as light as any shortbread.

The uniqueness of this tart, not only comes from the yogurt-based dough, but also from the filling that encapsulates the authentic flavor of Pomegranate.

In fact, our Extra Pomegranate Jam, encapsulates the flavor of every grain of this flavor, and is ideal for breakfasts, for a healthy and tasty snack, and as a filling for cakes and tarts. An unusual flavor, but one that everyone will love.

Discover the recipe by scrolling through the article!


Preparing yogurt shortbread with bimby

1. Place 1 egg, oil, yogurt, sugar in the mug and start with blades 30 sec vel 3

2. Add flour and flavorings 60 sec vel spiga

3. Gather the shortbread , shape and form into a loaf to seal and refrigerate for one hour

Shortbread preparation in the planetary mixer

1. Place in bowl 1 egg, oil, yogurt, sugar emescolare with leaf

2. Add the flour and flavorings and knead until a cohesive dough forms

3. Gather the shortbread , shape and form into a loaf to seal and refrigerate for one hour


1. Roll out the dough with a rolling pin between two sheets of baking paper lightly dusted with flour , form a circle the size of the baking pan, grease and place in the pan making the edges adhere, prick the bottom , verge the Agrisicilia pomegranate jam, level and decorate with the classic stripes

2. Bake at 180° static preheated oven for about thirty minutes

3. When cold remove from the pan and dust with powdered sugar

Final result

Products Used

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