This egg-free shortcrust pastry is a wonderfully versatile dough that’s perfect for cookies, tarts, and more. It’s ideal for those with egg allergies or anyone looking for a simple, fail-proof dough with pantry ingredients. With a tender bite and subtle sweetness, this pastry will become a staple in your kitchen.
Why Everyone Will Love This Recipe
- Completely egg-free—perfect for allergy-friendly baking.
- Buttery, crisp texture that works beautifully for cookies or tart bases.
- Comes together with just a few ingredients.
- Easy to roll, cut, and shape—great for beginners or baking with kids.
- Lightly sweetened and full of rich flavor.
What Is Egg-Free Shortcrust Pastry?
Shortcrust pastry is a classic dough used in both sweet and savory baking. Traditionally made with flour, butter, and eggs, this eggless version uses water and brown sugar to bind the ingredients, creating a texture that's crumbly yet sturdy. It’s often used for cookies, tart shells, and pie crusts. The light brown sugar brings a deeper, almost caramel-like flavor, making it a great choice for holiday baking or everyday treats.
Pro Tips for the Best Shortcrust Pastry
- Use cold butter straight from the fridge to ensure flakiness.
- Don't overwork the dough—it should come together without becoming sticky.
- If needed, chill the dough a bit longer to make rolling easier.
- Roll evenly to ensure uniform baking.
- Add a pinch of cinnamon or citrus zest for extra aroma.
Frequently Asked Questions
Can I Use This Dough for Tarts?
Yes! It makes a great base for sweet tarts or fruit pies.
Is This Dough Suitable for Savory Dishes?
Not as-is—it’s lightly sweetened. For savory use, omit the sugar and vanilla.
How Do I Know When the Cookies Are Done?
They should be lightly golden at the edges. The tops may still look pale but will firm up as they cool.
Can I Substitute White Sugar for Brown Sugar?
Yes, but brown sugar gives a deeper flavor and more moisture. White sugar will yield a crisper cookie.
Can I Make This Dairy-Free?
Yes! Just use plant-based butter instead of regular butter.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 1 week. If using the dough for tarts, baked shells can be stored for 3 days in the fridge. Re-crisp in a low oven if needed.
How to Freeze
To freeze the dough: wrap tightly in cling film and freeze for up to 1 month. To freeze baked cookies: layer between parchment in an airtight container and freeze for up to 6 weeks. Thaw at room temperature before serving.
Ingredients
How to Make Egg-Free Shortcrust Pastry
In a large bowl, combine flour, butter, vanilla extract, and salt. Use your hands to rub the butter into the flour until you get a sandy texture.
In a large bowl, combine flour, butter, vanilla extract, and salt. Use your hands to rub the butter into the flour until you get a sandy texture.
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In a small bowl, dissolve the brown sugar in water.
In a small bowl, dissolve the brown sugar in water.
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Pour the sugar mixture into the flour and knead until it forms a cohesive dough. Turn out onto a surface and knead briefly until smooth.
Pour the sugar mixture into the flour and knead until it forms a cohesive dough. Turn out onto a surface and knead briefly until smooth.
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Wrap in plastic wrap and refrigerate for 30 minutes.
Wrap in plastic wrap and refrigerate for 30 minutes.
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Roll out the chilled dough and use cookie cutters to shape as desired.
Roll out the chilled dough and use cookie cutters to shape as desired.
Place cookies on a parchment-lined tray and bake at 360°F (180°C) for 15 minutes, or until lightly golden.
Place cookies on a parchment-lined tray and bake at 360°F (180°C) for 15 minutes, or until lightly golden.
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Cool completely, then dust with powdered sugar before serving.
Cool completely, then dust with powdered sugar before serving.
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