Today I present to you my easy recipe for Eggless Shortcrust Pastry. It is incredibly quick to prepare, can be worked in no time, and doesn’t 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 crispiness for cookies, exceptional. It’s the most versatile base there is. Come with me as we start to mess around.
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 Eggless Shortcrust Pastry
- 2 3/4 cups all-purpose flour
- 3.7 fl oz milk
- 1/2 cup extra virgin olive oil (or seed oil)
- 1/2 cup granulated sugar
- 1 lemon (grated zest)
- 1 tsp baking powder
Steps for Eggless 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 the oil and mix the mixture.
Finally, incorporate the flour (sifted) and the teaspoon of baking powder.Work all the ingredients until a homogeneous dough is formed. If necessary, add more flour.
Bake in a preheated static oven at 356°F.
Tart (filled): Bake for about 35-40 minutes.
Cookies: Bake for about 10 minutes.
If rolled out thinly, they will be super crispy.
If rolled out thicker, they will be softer.Your Eggless Shortcrust Pastry is ready. Quick, light, and with that fantastic lemon aroma that will flood your kitchen. Whether you choose it crispy for cookies or soft for a tart, it will be a guaranteed success.
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