Recipe: Eggless shortcrust pastry for cookies and pie

Shortbread dough is a very simple baking recipe, no matter what anyone says, it’s always a win-win option. And most importantly, baking with such dough turns out delicious and festive. In addition, our shortbread dough is prepared without eggs . And by adding/changing just one ingredient, we get a completely new version of baking, so it’s hard to get tired of this baking. In fact, this is a basic recipe for shortcrust pastry, and then it’s a matter of imagination. For example, we prepared an Anthill cake using this recipe.

Making shortcrust pastry without eggs - step-by-step instructions

The butter should be left for an hour at room temperature, then it will be easier to work with. But if you don’t have time, mash the butter with a fork until it becomes smooth and soft.
Mix the softened butter with sugar and grind until the grains of sugar are reduced - this is important, because if sugar is added at the next stages, its grains will remain in the dough. If you forgot to add sugar now, it is better to add powdered sugar next.
Add a pinch of salt and 2 and a half cups of flour, spices (optional, but vanilla will never be superfluous) to the mixture of butter and sugar and start kneading the dough until you get large, uniform dough crumbs.
Next, add sour cream to the dough and stir in the dough. You need to knead well, but do not overdo it; shortbread dough does not like being tormented for a long time.
Read also: Orange manna - the best recipes in the oven and slow cooker
Then wrap the dough in cling film and place the dough in the refrigerator or freezer. If you bake cookies, you need to let them rest in the refrigerator for at least half an hour. And if you bake a grated pie, put it in the freezer for at least 40 minutes, after dividing the dough into 4 parts.

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How to make shortbread dough without butter - second cooking option

This version of shortcrust pastry was born as a result of an experiment - the result was not what was intended for the purpose of the experiment, but the result was shortcrust pastry. Just perfect shortbread dough, which after baking became very crumbly, dry, but at the same time absolutely not hard, but delicately fragile. Kneading this dough is much easier than regular dough made with butter, since you don’t have to grind the dough.

Ingredients for shortcrust pastry without butter

Olive oil (or other vegetable oil without a strong odor) - 100 ml.
Sour cream - 100 ml.
Sugar - 1 cup (or reduce so that it is not so sweet)
Salt - 1/4 teaspoon
Flour - 3 cups
Vinegar - 1 tbsp. spoon
Soda - 1/2 teaspoon
Vanilla or other spices to taste

Preparing shortcrust pastry in this version is very simple.

Mix sour cream, vegetable oil, and vinegar in a bowl.
Add sugar, salt and spices to the mixture. Mix until the consistency is as homogeneous as possible.
Add one glass of flour and soda. Stir so that there are no lumps.
Next, add another glass of flour and knead the dough in the bowl again.
Add the last glass of flour and knead the dough with your hands until it absorbs all the flour. The dough will be homogeneous and hold its shape, like regular shortbread dough.
Wrap the resulting shortcrust pastry in cling film and let rest in the refrigerator for at least half an hour before baking further.

Similar Recipes

I am a big fan of baking, so I often cook different delicacies for the whole family. More often I prepared cookies from shortcrust pastry, which are cut from a layer of dough. It turned out crispy, tasty, but not too crumbly. And for a long time I wanted to bake a delicate dessert that would simply melt in your mouth. I tried a variety of recipes, but didn’t find exactly the option I was looking for.

And then one day, a friend brought me a pastry syringe with a large number of attachments as a gift from Germany. She knows about my passion for baking, so she guessed it with a surprise. So, one attachment aroused my interest. She was not like the others. And then a friend explained that this is an attachment for making shortcrust pastry for cookies, which is made from liquid dough.

As it turned out, the package also contained a book with recipes, but in German, which, unfortunately, I do not speak. But they immediately reassured me that they would definitely make a translation. However, I was not interested in all the recipes; it was interesting to find out exactly the recipe for shortcrust pastry for cookies, which is made liquid. In order not to torment her for a long time, my friend took a piece of paper and a pen and began to translate. The recipe turned out to be more than simple. And what surprised me was that eggs were not on the list of ingredients. There was no strength to restrain our curiosity any longer, so we immediately went to the kitchen. And later, when our husbands joined us for afternoon tea, we showed off our amazing, crumbly shortbread cookies.

Making homemade shortcrust pastry cookies

Roll out the cooled and rested dough in the refrigerator into a layer 0.5 cm thick.
Cut out any cookie shape (glass or any special shape).
Place shortcrust pastry cookies on a prepared baking sheet (pre-lined with baking paper).
Bake at 180 degrees until lightly browned (25-30 minutes on average, but depends on the oven).
To diversify the taste of the cookies, you can add to the dough before putting it in the refrigerator:
finely chop the dried rosemary;
add 1/2 cup of cottage cheese plus what is in the recipe another 1/2 cup of flour.
Also, to make shortcrust pastry cookies more festive, you can cook chocolate icing according to this recipe and pour the glaze over the cookies after they are baked.

Cooking with Yulia Vysotskaya

In one of her programs, Yulia Vysotskaya shared a recipe for a pie with cottage cheese and plums on shortcrust pastry. From this dough you can bake not only pies, but also cookies, as well as delicious cakes. This recipe involves adding chicken yolk to help the dough hold together well.

Compound:

0.5 tbsp. ground walnuts;
250 g sifted flour;
¼ tsp. salt;
130 g butter;
1 chicken yolk;
2-3 tbsp. l. filtered cold water.

Preparation:

Grind the nuts in a blender and mix with flour and salt.
Finely chop the butter and combine with flour and nuts. Grind all the ingredients to the consistency of fine crumbs.
Beat in the yolk and mix everything with a mixer, gradually introducing cold water.
When the resulting mass becomes homogeneous and looks like dough, continue kneading it with your hands. This is the kind of dough we should get.

Preparing grated shortcrust pastry pie

Line a baking tray with baking paper, which should be lightly greased with butter.
Take the dough out of the freezer and grate exactly half of it on a coarse grater directly over the baking sheet, evenly forming the bottom layer with dough shavings.
Place any filling on the bottom layer of dough, for example:
grated pumpkin (with sugar and nutmeg),
Cherry jam,
sweet cottage cheese
Grate the remaining dough on top, thereby covering the filling (you can do it not very tightly).
Send to bake in the oven at 180 degrees until soft golden brown for 25-40 minutes.

Your homemade and fragrant shortcrust pastry is ready! Have a nice time!!!