SHORTCRUST PASTRY for EPIPHANY COOKIES, basic dough for befanini, typical Epiphany cookies, ideal for tarts and butter shortcrust pastries.
I literally had 5 minutes and the desire to prepare something nice for the Epiphany, so I did the smartest thing ever: a simple shortcrust pastry for cookies, the one that always works. It is the classic basic dough for cookies that you can use for befanini, for butter shortcrust cookies, but also as a base for homemade tart or simple baked desserts.
This shortcrust pastry for the Epiphany is perfect when you want a sure result without complicating your life: few ingredients, quick preparation, and an ideal texture for both decorated cookies and more rustic desserts. It’s a smart recipe for Epiphany, but honestly, it’s a basic shortcrust that you can make all year round whenever you feel like homemade cookies.
Follow me in the kitchen today there’s the shortcrust pastry for Epiphany cookies.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven, Air frying
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2 1/2 cups flour (the one you usually use)
- 1 egg
- 2/3 cup butter
- 1/2 cup sugar
- 1 egg yolk
- 1 orange zest
- 1 teaspoon vanilla
- 1 pinch salt
Steps
Work the flour with the butter using your fingers to obtain a sandy texture.
Add the sugar, salt, and citrus zest, then add the egg and egg yolk.
Knead quickly until you get a smooth dough (without overheating it).
Wrap in plastic wrap and let it rest in the fridge for 30–60 minutes.
Roll out the dough to about 3/16–1/4 inch thick, cut cookies into the shape of stockings, stars, or witches, and place on a baking sheet lined with paper.
Bake in a static oven at 340–350°F for 10–12 minutes, until slightly golden.
Remove from oven and decorate as you like.
Bon appétit
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SHORTCRUST PASTRY for EPIPHANY COOKIES
Tips
For decorated cookies (royal icing): use powdered sugar and don’t overdo it with butter.
For more crumbly cookies: replace 2 tablespoons of flour with cornstarch.
It keeps raw in the fridge for 2 days or cooked in a tin box for 1 week.
If you want, I can also give you the no butter, no eggs, or cocoa shortcrust version.
Useful tips (time-saving)
Work the shortcrust pastry quickly to avoid warming it.
If it’s too soft, let it rest in the fridge for 30 minutes.
Perfect for Epiphany cookies with molds.
Great also as a classic tart base.
You can flavor it with lemon or orange zest.
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FAQ SHORTCRUST PASTRY for EPIPHANY COOKIES
What type of shortcrust is suitable for Epiphany cookies?
A classic butter shortcrust, easy to roll out and cut.
Should the shortcrust pastry for cookies be rested?
Yes, resting helps achieve more crumbly and well-defined cookies.
Can I use this shortcrust for a tart?
Absolutely yes, it is a perfect base dough even for tarts.
Can it be prepared in advance?
Yes, absolutely! It’s perfect.
Is it suitable for cookies to be decorated?
Yes, it holds its shape well during baking and is ideal for decorated befanini.
