This Elastic Oil Shortcrust Pastry is a simple yet reliable recipe for making delicious and easy-to-work-with pastry. Whether you’re baking buttery cookies or creating elegant filled tarts, this recipe delivers excellent results.
Ingredients :
- 300g (2 1/2 cups) all-purpose flour
- 3g (1/2 teaspoon) baking powder
- 100g (1/2 cup) granulated sugar
- 100ml (1/2 cup) vegetable oil
- Seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1 large whole egg
- 1 large egg yolk
How to make elastic oil shortcrust pastry:
For making this perfect shortcrust pastry for cookies I recommend kneading it by hand and not using food processors.
- In a bowl, pour the flour, sugar, baking powder and mix everything together.
- Add the seed oil and with your fingertips, start kneading until you get a grainy mixture.
- Add the whole egg, egg yolk and the seeds of the vanilla bean or vanillin.
- Knead everything until you get a smooth dough ball, wrap it with plastic wrap, and let it rest in the refrigerator for an hour.
- Once rested, take the pastry, and on a floured work surface, roll out the shortcrust pastry until it is half an inch thick.
- With the help of a cookie cutter of the shape you prefer, form your cookies, place them on baking sheet lined with parchment paper or make tarts with nutella or jam filling.
- Bake the resulting cookies in the previously preheated oven, at 180°C (350°F) for about 13-15 minutes and the tarts also at 180°C (350°F) for about 35 minutes.
- With this recipe, you can make many kinds of cookies, Horseshoe cookies, Linzer cookies (bull’s-eye cookies) and Danish butter cookies.
- You will get very fragrant and crumbly cookies and tarts that you can simply sprinkle with powdered sugar or frost with chocolate.
- At this point your tarts or cookies made with the easy and perfect shortbread dough without butter for cookies will be ready to be enjoyed.
Bon Appétit!
