Today I present my easy recipe for Egg-Free Shortcrust Pastry. It is incredibly quick to prepare, works in a flash, and does not need to rest in the fridge. The absence of eggs makes it lighter and suitable for those with intolerances, the result is guaranteed…you’ll have tarts with a soft texture and crunchiness for cookies, exceptional. It is the most versatile base there is. Come with me and let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 35 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Egg-Free Shortcrust Pastry
- 2 3/4 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup extra virgin olive oil (or vegetable oil)
- 1/2 cup granulated sugar
- 1 lemon (zest grated)
- 1 tsp baking powder
Steps for the Egg-Free Shortcrust Pastry
In a bowl, work the sugar with the lemon zest. The more you work these two ingredients, the more intense the aroma will be.
Add the milk and oil and blend the mixture.
Finally, incorporate the flour (sifted) and the teaspoon of baking powder.Work all the ingredients until you form a homogeneous dough. If necessary, add more flour.
Bake in a preheated static oven at 350°F.
Tart (filled): Bake for 35-40 minutes approximately.
Cookies: Bake for about 10 minutes.
If rolled out thinly, they will be super crunchy.
If rolled out thicker, they will be softer.Your Egg-Free Shortcrust Pastry is ready. Quick, light, and with that fantastic lemon scent that will fill your kitchen. Whether you choose it crunchy for cookies or soft for a tart, it will be a guaranteed success.
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Storage
If not used immediately, the egg-free shortcrust pastry keeps perfectly in the fridge for up to two days. When ready to use, just work it for a few minutes, and it will become soft again.
