Shortcrust Pastry Without Butter and Eggs

The shortcrust pastry without butter and eggs is an excellent alternative for those on a vegan diet or who have intolerances. Below I provide you with a simple recipe for preparing a vegan variant of shortcrust pastry using alternative ingredients.

Ingredients

• 250 g of flour (can be type 00 or whole wheat for a more rustic version)
• 100 g of sugar (brown or granulated)
• 80 ml of seed oil or extra virgin olive oil (if you prefer a more neutral taste use seed oil)
• 60 ml of cold water
• 1 pinch of salt
• Vanilla essence or grated lemon zest (optional)

Preparation

1. In a large bowl, mix the flour with sugar and a pinch of salt.
2. Add the oil and begin to work the ingredients with your hands or with a fork, until a sandy mixture is obtained.
3. Add the cold water, a little at a time, continuing to knead until a compact ball is formed.
4. If you have chosen to add vanilla essence or lemon zest, incorporate them at this stage.
5. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes before using it.
6. After the resting time, roll out the dough with a rolling pin on a floured surface to the desired thickness.
7. Now you can use the shortcrust pastry without butter and eggs for your cake or cookies.

Curiosity

This version of shortcrust pastry is often used in vegan patisserie. Instead of butter and eggs, oil and water are used to achieve the right consistency. It’s interesting to note how vegan alternatives have developed not only for ethical reasons but also for dietary needs, and they often provide surprisingly delicious and satisfying results.