Shortcrust pastry without butter for biscuits and pies: recipe – Italian Cuisine

Shortcrust pastry without butter for biscuits and pies: recipe


How to make shortcrust pastry without butter to make delicious cookies and pies! Do not miss the tips of #ScuolaLCI

There Short pastry without butter it can be done. It will seem a paradox, since what makes it so irresistible is precisely the butter, but it is possible to obtain an equally delicious result even without it.

The recipe is very easy and provides for the use ofextra virgin olive oil instead of butter: this will give the shortbreads an intriguing taste, but remember to use a delicate oil to prevent its flavor from being too intense. The shortcrust pastry without butter thus becomes the perfect solution for those who cannot consume dairy products, guaranteeing a tasty and crumbly.

Shortcrust pastry without butter: recipe for biscuits and pies

Shortcrust pastry without butter is excellent for making both biscuits and tarts to be filled with your favorite creams and jams.

Ingredients

300 g flour 00
100 g granulated sugar
100 ml extra virgin olive oil
2 eggs
grated lemon zest (alternatively, orange)
a teaspoon of baking powder
a pinch of salt

Method

To prepare the shortcrust pastry with oil, start beating the eggs with the sugar, the grated lemon peel and a pinch of salt. Add the oil and flour sifted with baking powder. Mix until you get a soft dough (if you find it too sticky, add a little more flour). If you like it, flavor with a vanilla bean or cinnamon.

Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. Now you can use it to prepare biscuits or pies: bake in a static oven at 180 °, 13-15 minutes for the biscuits and about 45 minutes for the pies. The dough can be used immediately, stored in the fridge for 2 days or frozen for 6 months.

Soft butter-free cookies

Don't miss this recipe for making shortbread without butter with an extra soft texture.

Ingredients

250 g eggs (about 5 medium eggs)
200 g granulated sugar
120 g extra virgin olive oil
60 g water
20 g honey
10 g grated lemon peel
8 g baking powder
2 g salt

Method

Whip the eggs with the sugar, salt and lemon zest. Add the water, the oil and finally the sifted flour and yeast. Fill a cookie mold, for example those in the shape of donuts, and bake in a convection oven at 170-180 ° for about 20-22 minutes. Halfway through cooking, let the moisture escape: use a ball of aluminum foil or a wooden spoon and place it between the door and the mouth of the oven until completely cooked.

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