Cocoa oil shortcrust pastry, perfect for making cookies and tarts of all kinds. A great alternative to the classic shortcrust pastry made with butter, plus it’s suitable for those who are lactose intolerant. With these quantities, you can make a tart of about 10 inches or 45/50 cookies of about 1.2×2 inches in size.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 45Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2/3 cup powdered sugar
- 2 eggs
- 1/4 cup sunflower oil
- 1 teaspoon baking powder
Tools
- 1 Stand Mixer
- 1 Kitchen Scale
- 1 Cling Film
Preparation of Cocoa Oil Shortcrust Pastry
In the bowl of the stand mixer, pour the all-purpose flour and unsweetened cocoa powder and give a quick stir.
Then add the powdered sugar and sifted baking powder.
Mix and when the powders are well combined, add the 2 whole eggs.
Knead until they are well incorporated with the other ingredients.
Once the eggs are combined, add the sunflower oil and knead until fully absorbed. Now remove the bowl from the stand mixer and with your hands, assemble the dough.
Wrap it in cling film and transfer to the fridge for at least half an hour.
And voilà… After the resting time in the fridge, your cocoa oil shortcrust pastry is ready to be used to prepare tarts or cookies as you like.
Useful Tips
I used sunflower oil, but you can use the oil you prefer, like peanut oil, mixed seeds, or even olive oil.
For a cocoa-free dough, replace the amount of cocoa with all-purpose flour.
Suggestions
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