COFFEE SHORTCRUST PASTRY, easy and delicious! Those who know me well know how much I love coffee; I could live off this magical aromatic powder! Even just the smell when it comes out of the moka brings you back to life, so I tried and tried and achieved a really good result for this coffee-scented shortcrust pastry! You can make super fragrant tarts and cookies with it! And once ready, you can also freeze it to always have it available (end of the article for all the best storage tips)!
- Difficulty: Very easy
- Cost: Economical
- 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 cups Butter
- 2/3 cups Sugar
- 3 tablespoons Instant coffee (finely ground – and make them heaping tablespoons)
- 1 tablespoon Baking powder
Preparation
Melt the butter and let it cool slightly, meanwhile proceed to the next step!
In a bowl, work the eggs and sugar for a few minutes, then slowly add the butter (now warm) while constantly stirring.
Mix together 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 get a compact and smooth dough; use a little flour and a 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 being used. Below, I explain how to store it and how to proceed with baking amazing cookies and tarts!
Once the dough has been formed, wrap it in plastic wrap and place the dough in a freezer bag, then put the dough in the fridge for at least 2 hours before using it!
Before using it, take the shortcrust out of the fridge at least 5 minutes earlier, so it softens slightly, then just roll it out and bake, and voilà!
For cookies, roll the dough out to a thickness of 1/4 inch, cut into your preferred shape, and bake in a hot oven at 390°F for 20 minutes.
For tarts and filled cakes, roll the dough thinner (thinner than for cookies), place the dough in the baking pan, fill, and bake in a hot oven at 350°F for about 30 minutes, but always check the baking because it can vary depending on the filling and the oven itself!
If you have leftover scraps (or prepare it and don’t have time to use it right away) and you don’t want to use them immediately, you can also freeze the shortcrust. Make a dough ball, place it in a food bag, then freeze it. To use it, take it out, let it thaw, and proceed as if it were freshly made.
