Butterless shortcrust pastry, light, fragrant, and perfect for making exquisite jam tarts without butter or delicious butterless cookies. A good variation of the classic shortcrust pastry, where instead of butter, we use sunflower, peanut, or corn oil, making it ideal for those who are lactose intolerant but also for the whole family.
The recipe is simple and quick; just a bowl and a fork are needed. Mix the sugar with eggs and grated lemon zest, making the mixture creamy, then add the seed oil, and finally the flour with a pinch of baking powder, quickly knead and refrigerate it a bit to make it more elastic, but if you’re in a hurry, you can use it right away! Let me know if you liked it.
You can store it in the fridge for 3/4 days or freeze it for up to a month.
Let’s go and prepare it together because it’s a must-make! See you soon, Susy.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cuisine: Italian
- Energy 365.38 (Kcal)
- Carbohydrates 52.19 (g) of which sugars 18.32 (g)
- Proteins 7.82 (g)
- Fat 15.28 (g) of which saturated 2.58 (g)of which unsaturated 12.27 (g)
- Fibers 1.47 (g)
- Sodium 88.61 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Butterless Shortcrust Pastry
- 2 1/2 cups all-purpose flour (+ 2 tablespoons for rolling out)
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 lemon zest (or vanilla, orange)
- 1 pinch salt
You will need
- 1 Bowl
- Fork
Preparing Butterless Shortcrust Pastry
In a bowl, add the eggs, sugar, vegetable oil, and grated lemon zest.
Start working with a fork, adding the flour a little at a time, then transfer the dough to a floured surface and continue kneading until you get a compact and homogeneous dough ball.
Since there’s no butter, it doesn’t need to rest in the fridge to be used immediately if prepared in winter, otherwise in summer or with slightly higher temperatures, I recommend cooling it for a couple of hours in the fridge before rolling it out.
