The shortbread cookies without eggs are very crumbly and tasty!
This eggless shortbread is a reinterpretation of the classic recipe and is prepared with simplicity, without sacrificing the traditional taste. This recipe is very easy and perfect for those following a vegan diet or have an intolerance or simply do not consume eggs.
The final result? Light, buttery cookies (even without butter, depending on the ingredients you use!) that melt in your mouth.
Let’s start baking…Happy cooking. Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Shortbread Cookies
For this shortbread, I used whole cane sugar, but if you prefer, you can use granulated sugar.
- 2 1/4 cups all-purpose flour
- 1/2 cup whole cane sugar (Or granulated)
- 1/2 cup butter
- 2 tbsp warm water
- salt (A pinch)
- 1 tsp vanilla extract (Optional or replace with vanillin)
Steps for Shortbread Cookies Without Eggs
With these quantities, I made 20 double cookies (one on top of the other), depending on the molds you will use. I advise you not to make them too big otherwise the baking times change.
Mix the butter with the flour and a pinch of salt. Dissolve the sugar in the water.
Add the vanilla extract and the liquid mixture of sugar and water and work the dough in the bowl.
When the ingredients are combined, transfer the dough to a lightly floured work surface and knead it for a few minutes.
The dough should be homogeneous and soft. Wrap in plastic wrap and put it in the fridge.
After 30 minutes, take the dough, roll it out and create the shapes that you like best.
To make them more delicious, I filled them with chocolate cream or jam, but I assure you that even plain, the cookies are delicious.
Bake at 355°F for 10/13 minutes.
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Storage
The cookies can be stored under a glass dome or inside a well-sealed container for several days, maintaining their crumbliness.
Tips
In summer, my advice is to create the cookies and gradually place them in the fridge. Only when you have finished creating the cookies, turn on the oven and let it heat up. Then, remove the cookies from the fridge and bake.
In this way, the cookies do not deform and maintain a perfect shape during baking.
