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.