Shortbread cookies without eggs

It's no secret that the main component of the sand test is fats. It is they who envelop the particles of flour and do not allow them to stick together. Thanks to this, the cookies are so friable and light. And without eggs, this dough perfectly well, thanks to all the same fats it always turns out soft and plastic. We present to your attention two completely different and slightly unusual recipes for shortbread cookies.

Recipe for shortbread cookies without eggs on margarine with jam

This recipe is unusual in that it contains yeast in its composition, which is completely uncharacteristic for a short-baked dough. Try it, and the result will surpass all expectations.

Ingredients:

• mayonnaise - 50 g;
• flour - 270 g;
• powdered sugar - 170 g;
• margarine - 150 g;
• jam - 250 ml;
• dry yeast - 10 g;
• vanilla.

Preparation

Mayonnaise mix with yeast and set aside. Softened margarine we interrupt with 120 grams of powdered sugar, add the yeast mixture, then gradually mix the flour with vanillin. Knead the soft dough and divide it into two parts. We remove the large in the refrigerator, the smaller in the freezer. Let's wait an hour for the dough to freeze and it was easier to work with. The surface of the table is sprinkled with flour and rolled most of the dough into boards with a thickness of about 7 mm. We transfer it to a sheet, abundantly grease with jam, and on top we rub the frozen part of the dough. We will bake 20 minutes at 185 degrees. Cut it hot and sprinkle powder.

Lenten shortbread cookie with vegetable oil without eggs

Interesting and unusual is the Swiss method of preparing this short pastry for biscuits, not only that it is without eggs, so even without animal fats. Those. the dough turns out completely lean, which means that without any twinge of conscience you can cook all sorts of sweets out of it in fasting. If you do not put sugar, then you can use this dough for pies and pies with vegetables or mushrooms.

Ingredients:

• cold water - 225 ml;
• refined sunflower oil - 225 ml;
• sugar - 180 g;
• flour - 490 g;
• salt - 5 g;
• vanilla.

Preparation

To prepare the dough, we need very cold water, we can say ice. To do this, you can hold it for a while in the freezer, and you can add ice and wait for it to melt. Add salt to the water and pour out the oil. Now we need a mixer, with which we will prepare an emulsion. Whisk at high speeds until the mass becomes light and will be filled with air. Add to it gradually flour and carefully knead it. Flours may need more or less, it depends on its grade and quality. The dough should turn out plastic and not sticky. Roll it with a thickness of about a centimeter and cut out a mold or a glass of pechenyushki, remove the remains of the dough and roll it out again. Bake on a sheet of parchment for 15 minutes at 200 degrees.