1-In a bowl, combine the yogurt, vegetable or cow’s milk with the potato starch.
2-Mix well with a fork. Add the sunflower or corn oil and sugar. We continue to stir. Add the vanilla extract to flavor. We can also use other aromas such as lemon, orange, anise. Finally, add the baking powder and flour a little at a time.
3-Knead our dough first with a fork and then with your hands until it forms a firm and non-sticky dough.
4-Our egg-free pastry is ready, roll out half on a sheet of parchment paper and transfer it to a rectangular baking sheet (20x30cm).
5-Fill with our favorite jam or marmalade and decorate with the remaining shortcrust pastry rolled out and cut into strips. Bake at 170 degrees in the oven for about 35 minutes, or in a static oven at 180 degrees for about 35 minutes. Once cooked, let it cool completely before removing it from the mold
