Shortcrust pastry base without butter

Ingredients for 1 servings:

• 200 g flour
• 8 tbsp oil, approx. 60 g
• 3 tbsp water, hot
• ½ pack of baking powder
• 1 pinch of salt
• 1 egg(s), size M
• n. B. sugar and lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

instead of butter I use oil

Mix the flour with the baking powder and salt. For a sweeter version, you can add sugar and lemon zest. Mix the oil, which should be as neutral as possible, with the hot water and pour this slightly thickened oil mixture onto the flour. Now break the egg over it and knead everything together either with a mixer or by hand. This will create a slightly greasy dough that can be used straight away. If the dough is too shiny, you can add a little more flour. Due to its consistency, the dough can be rolled out easily without flour. For a firm base, roll out the dough as usual. For a more flaky base, roll the dough, fold it over itself, and roll it again – several times. Then use the base as desired. I discovered this recipe when I once again had no butter in the fridge. It is suitable for further processing into sweet cakes or savory tarts and is enough for a 26 cm springform pan.