The other day my eldest daughter came home from school saying she wanted to bake a crostata for the whole family. We usually make a butter-based crostata dough (click here for the recipe) which tastes amazing and never fails! However, I have recently found out that I am lactose intolerant and she absolutely wanted mummy to eat the tart as well, so we had to come up with a dairy-free dough. We will be making a few experiments (I plan to make one using coconut oil soon!), and this Oil Shortbread Dough was our first attempt. The dough is a bit more crumbly than the butter based one we usually make, so it is a bit harder to make into a nice ball and to roll and shape. In fact, I wouldn’t suggest you turn this into cookies if you are looking for the perfect shapes. However, it tastes amazing! You can barely tell there is no butter in it once it’s turned into a tart. This makes for a great dairy-free and lower fat option!
Oil Shortbread Dough
- 300 gms – 2 ½ cups plain flour
- 1 egg
- 1 egg yolk
- 100 ml – 7 ¼ tbsp a little less than ½ cup vegetable or light olive oil
- 100 gms – ½ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
Knead the flour together with the sugar, oil, eggs, vanilla extract, and salt until obtaining a smooth dough.
Wrap it with some cling wrap and put it in the fridge for 30 minutes.
Now it’s ready to be transformed into a delicious tart!
You can make the dough by hand or using a food processor. If you use a food processor, simply whiz all the ingredients together until they look like breadcrumbs, then transfer to a working surface and knead together into dough.