Butterless shortcrust pastry is the light and more digestible alternative to the classic version, ideal for those who follow a healthier diet or are dairy intolerant. Prepared with seed or extra virgin OliveOlive Oil , flour, sugar and eggs, this shortbread retains all the crispness and delicate flavor perfect for tarts, cookies, tartlets and baked goods.
Easy to work with and ready in minutes, it is a versatile base that also lends itself to eggless or completely vegan variations. Discover how to make homemade butterless shortbread dough that is wholesome and perfect for any occasion.
4. Stir with a fork until the dough begins to firm up.
5. Place the dough on a pastry board and knead until smooth and homogeneous.
6. Wrap it in plastic wrap and let it rest for 20'.
Short pastry: have you ever tried it without butter?
If you have never tried baking withExtra Virgin OliveOlive Oil , (available for purchase in our online shop, this is your chance to get started! Extra Virgin OliveOlive Oil , in addition to being perfect for those with lactose intolerance, also has other benefits:
It contains a high percentage ofmonounsaturated fats, which help regulate blood cholesterol levels.
In it are many substancesantioxidants, which fight cellular aging.
It is moredigestiblethan butter, and makes recipes less heavy on the stomach and liver.
Using Extra Virgin OliveOlive Oil for shortcrust pastry is a good idea not only for health reasons, but also for taste:
Due to its liquid consistency, it makes doughs morehomogeneousand easy to work with.
It makes shortbreadlighterand crumblieronce baked and helps keep it fresh longer (shortbread prepared with butter dries out sooner).
It gives the shortbread a more intense flavor and fragrance.
A few tricks for perfect dough
Making shortcrust pastry is not difficult-you just need a little patience and follow a few preparation tips.
When using them, make sure all the ingredients are atroom temperature(this way they will blend together better).
Remember tosiftalwayssift the flour and baking powder first so that no lumps are created inside the dough.
When kneading the mixture with your hands,grease them lightly withOlive Oil so that it does not stick to your fingers.
Once ready, store the shortbread loaf inrefrigerator so that it gains consistency and is better workable on the pastry board.
