This Befana shortcrust stocking is the perfect idea for a handmade gift that will amaze everyone. You can decorate it with royal icing, small colored candies, or leave it plain for a rustic effect. It’s a crunchy and delicious base, perfect for nibbling at breakfast or as a dessert on January 6th. I decided to fill it with cocoa spread. The crumbly texture of this dough will win you over. Come with me and let’s start creating.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Befana shortcrust stocking
- 4 cups All-purpose flour
- 3 eggs
- 5 oz Butter
- 1 cup Granulated sugar
- 1.5 tbsp Rum
- 1 tbsp Baking powder
- to taste Cocoa spread
Steps for the Befana shortcrust stocking
With these quantities, you can choose to make two small stockings or one large to share.
Start by placing the butter and flour in a bowl, working them quickly until you get a sandy mixture.
Then add the sugar, baking powder, and eggs previously beaten, finally adding the rum (which you can easily replace with water or lemon juice according to taste).Carefully mix all the ingredients to create a homogeneous dough; if the dough is too sticky or too dry, add a bit more flour or a splash of liquid as absorption can vary based on the egg size.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it out to shape your stocking.
Start by dividing the dough into two equal parts and proceed to roll out the first half, about 1/8 inch thick, directly on a sheet of parchment paper.
Place the base with the parchment paper inside a baking sheet giving it the shape of a stocking and proceed to fill the center, being careful to stay away from the edges.Roll out the other dough, place it over the first, and by pressing gently with your fingers, follow the shape of the bottom layer.
Pinch the edges to seal the filling well and decorate the stocking as desired, creating a rope, shortcrust stars, or other festive patterns.
Brush the entire surface with beaten egg and sprinkle a handful of colored sprinkles to add a cheerful touch.
Transfer to a static oven at 356°F and bake for about 20 minutes, until the shortcrust is nicely golden.
The stocking is ready to be enjoyed. I hope you enjoyed this recipe, see you next time.
Storage and Variations
If you prefer an alcohol-free or fresher version, you can easily replace the rum in the dough with the same amount of lemon juice or water; the result will still be an elastic and fragrant shortcrust.
For the filling, you can get creative using your favorite jam (orange or berry is excellent) or spreadable creams like hazelnut or pistachio.
The only crucial tip is to seal the edges well by pressing firmly or using the tines of a fork: this step is essential to prevent the oven’s heat from making the filling leak out during baking.
The shortcrust stocking stays fresh for 3-4 days if stored under a glass dome or inside an airtight container, keeping all its goodness intact.
If you used a jam-based filling, the shortcrust will slightly soften over time, becoming even more like a soft tart.
