Today, a basic sweet recipe: egg-free and butter-free shortcrust pastry (vegan).
A light shortcrust pastry with a delicate taste, ideal for those who have chosen a vegan or vegetarian diet or for those intolerant or allergic to eggs or dairy products, but I must say that I do not fall into any of the previous categories and this, for me, is the best shortcrust pastry I have ever eaten. Definitely worth trying, just like the egg-free shortcrust pastry or the oil shortcrust pastry.
The egg-free and butter-free shortcrust pastry has a soft texture, perfect for making delicious cookies to spread with hazelnut cream or to create filled sweets.
It starts with an oil base, which you can decide if you want to use only olive oil or half olive and half seed oil, depending on your olive oil; if it has a strong and decisive flavor, I recommend cutting it with seed oil, to which we will first add sugar and then flour. This shortcrust pastry slightly puffs up during baking, so if you make cookies, place them apart from each other. I also recommend keeping the cookies in the fridge for about 15 minutes after shaping them and before putting them in the oven.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 40 cookies or a tart 9/9.5 inches
- Cooking methods: No Cooking
- Cuisine: Vegan
- Seasonality: All Seasons
Ingredients for Egg-Free and Butter-Free Shortcrust Pastry
- 3/4 cup sugar
- 1/3 cup water (cold)
- 1/4 cup olive oil
- 1/4 cup seed oil
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
Tools
- 1 Scale
- 1 Bowl
- 1 Sieve
- 1 Pastry Board
Let’s Make Vegan Shortcrust Pastry Together
In a bowl, combine the sugar with the liquids, so the water, olive oil, and seed oil, and then whisk until a homogeneous mixture is obtained.
At this point, also add the sifted flour and baking powder to avoid lumps, mix again, but I recommend using a wooden spoon to make less effort and achieve a better result.
Pour the obtained dough onto a pastry board and work it quickly with your hands to form a ball, flatten it and wrap it in plastic wrap, then place it in the fridge to rest for at least an hour before using it.
After the resting time, take your egg-free and butter-free shortcrust pastry out of the fridge, leave it at room temperature for a couple of minutes, and then you can use it to create delicious cookies or pies. In the meantime, take a photo of your shortcrust pastry and post it on social media tagging me (a curly messing around instagram and facebook) and let me know how you will use it.
A Curly Suggests
With these doses, you can get approximately 40 cookies, but it depends on the size you choose to make, or you will be able to line a 9.5-inch mold.
FAQ (Questions and Answers)
How do I make cookies with vegan egg-free and butter-free shortcrust pastry?
Roll out the dough to a thickness of 3-4 millimeters and bake in a preheated oven at a temperature of 356°F (180°C) for about 12-15 minutes, depending on the size. Before baking the desserts, keep them in the fridge already formed for about 15 minutes.
