Short pastry without eggs and potato starch


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How to make eggless shortcrust pastry by mixing half white flour and half potato starch, in addition of course to butter, sugar and grated lemon zest.


Ingredients for 6 people

- 120 g of white flour

- 120 g of potato starch


- 100 g of sugar

- 150 g of butter, softened at room temperature

- the zest of 1/2 grated lemon


How to prepare egg-free shortcrust pastry and potato starch

Sift the two types of flour and place them in a fountain on a surface.

In a bowl put the softened butter, sugar and lemon zest, then work well with a wooden spoon until creamy.

Place the butter cream in the center of the flour fountain and quickly knead the ingredients, then make a ball and let it rest, wrapped in plastic wrap, in the refrigerator for about an hour, then it is ready to be used.

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