Shortcrust pastry with oil for cookies and tarts, without butter, perfect for making cookies and biscuits for special occasions.
With powdered sugar in the dough!
This ingredient will help you achieve a smooth pastry very quickly and will give your preparations the right sweetness and consistency.
Another crucial step for this recipe is to use room temperature medium-sized eggs. Eggs should usually be at room temperature when preparing sweet or savory doughs to allow the ingredients to bind better. If used cold, they could harden the fats in the dough, resulting in an uneven final product.
Here below are some shortcrust pastry recipes to save for super tasty breakfast sweets.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/3 cup sunflower seed oil
- 3/4 cup powdered sugar
- 1 pinch fine salt (optional)
- 2 eggs (medium)
- 1 tsp baking powder
Tools
- 1 Bowl
- 1 Fork
- 1 Parchment paper
Steps
To make the Oil Shortcrust Pastry for Cookies and Tarts, first prepare all the ingredients.
In a bowl, combine the flour with the pinch of fine salt, sunflower seed oil, eggs, powdered sugar, and start mixing all the ingredients first in the bowl and then on the work surface.
Work the ingredients rather quickly until you get a smooth and homogeneous dough that once ready, you will wrap in parchment paper or plastic wrap.
Let the dough rest in the refrigerator for at least 30 minutes and then shape it as desired.
