COFFEE SHORTCRUST PASTRY, easy and delicious! Those who know me well know how much I love coffee; I could live on this magical aromatic powder! Even just the smell coming from the moka lifts your spirits, so I tried and tried again and arrived at a really good result for this coffee-flavored shortcrust pastry! You can make super fragrant tarts and cookies with it! Once ready, you can also freeze it to always have it available (at the end of the article, all the tips to do it best)!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 Eggs (large size)
- 3 3/4 cups All-purpose flour
- 1/2 cup Butter
- 2/3 cup Sugar
- 3 tbsp Instant coffee (finely ground – make heaping tablespoons)
- 1 tbsp Baking powder
Preparation
Melt the butter and let it cool slightly, meanwhile, move to the next step!
In a bowl, mix the eggs and sugar for a few minutes, then add the (now warm) butter in a thin stream while constantly stirring.
Combine the flour, instant coffee, and baking powder, and add them to the mixture of eggs, butter, and sugar.
Mix in the bowl until it turns into crumbs, then transfer the mixture to the work surface, knead for about 5 minutes or until you obtain a compact and smooth dough, use a little flour and a bench scraper to work it if necessary.
Now that you have a compact and smooth dough, your coffee shortcrust pastry is ready but needs to rest in the fridge before use, below I explain how to store it and how to proceed to bake amazing cookies and tarts!
Once the dough is formed, wrap it in food wrap, place the dough in a freezer bag, then put it in the fridge for at least 2 hours before using it!
Before using it, take the pastry out of the fridge at least 5 minutes beforehand, so it softens slightly, then all you have to do is roll it out and bake, and voilà!
For cookies, roll the dough to a thickness of 1/5 inch, cut into your preferred shape, and bake in a hot oven at 392°F for 20 minutes.
For tarts and filled pies, roll the dough thinner than for cookies, place it in the baking pan, fill it, and bake in a hot oven at 356°F for about 30 minutes, but always check the baking as it can vary depending on the filling and the oven!
If you have leftover scraps (or make it and don’t have time to use it immediately) and don’t want to use them right away, you can also freeze the pastry, make a dough block, and place it in a food bag and then freeze, to use it take it out, defrost it, and proceed as if it were freshly made.
