Oil shortcrust pastry for my biscuits, I don't use butter anymore

The solution is a shortcrust pastry that replaces butter with oil, without sacrificing crispiness. Chemistry explains: oil, unlike butter, which contains water, creates a dough that doesn't develop excess gluten, ensuring a drier, crispier texture.

The result is a cookie that melts in your mouth, keeps well, and is every bit as delicious as the traditional version. The dough can be made in ten minutes and is open to endless customizations.

Butterless Shortbread Cookies: A Super-Quick Breakfast Recipe

These oil-filled shortcrust cookies are perfect on their own for breakfast or a snack, but they also pair well with creams, jams, or melted chocolate. For a more indulgent version, you can add chocolate chips, lemon or orange zest, or spices like cinnamon and nutmeg to the dough. The ideal wine is a passito or Moscato d'Asti, but hot tea or coffee are also perfect. Choosing the right oil is important: sunflower oil is best, as it has a neutral flavor and won't overpower other flavors. Here's what you'll need for about 30 cookies:

250 g of 00 flour

100 g of granulated sugar

80 ml of sunflower seed oil

1 medium egg (or 50g soy milk for the vegan version)

1 pinch of salt

1/2 sachet of baking powder

Flavoring to taste: lemon zest, vanilla or vanilla extract.

Here's how to prepare the biscuits

The secret to this shortcrust pastry is simplicity. In a large bowl, combine the flour, baking powder, and salt. In another bowl, beat the egg and sugar until light and fluffy. Gradually add the oil, stirring constantly, and then add the flavoring of your choice.

Add the dry ingredients a little at a time, kneading with your hands until the mixture is smooth and compact. Don't overwork the dough: unlike butter, the oil doesn't need to be incorporated cold, but overworking it could make the cookies tough. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Once the time has passed, roll out the dough on a lightly floured surface until it's about half a centimeter thick. Using a cookie cutter or glass, cut out the cookies and arrange them on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, until golden brown. The cookies are ready when the edges begin to brown. Remove from the oven and let cool completely on a wire rack. The result is a crumbly cookie that doesn't crumble at the first bite, but melts slowly. Oil shortcrust pastry is a discovery, not a sacrifice. Because pastry making, after all, is about balance. And balance, when applied, is enjoyed right down to the last cookie.