Short pastry without eggs and potato starch


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.

Tags: Desserts