The cocoa and cinnamon shortcrust pastry is really my favorite: I love chocolate, and I would put cinnamon everywhere. With this cocoa and cinnamon shortcrust pastry, you can make cookies as well as tarts. If you’re a chocolate lover like me, you have to try it!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 15 Minutes
- Preparation time: 25 Minutes
- Portions: 50Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The butter must be cold from the refrigerator and the egg at room temperature. The quantities of this pastry are suitable for use with a cookie stamp. Using a classic recipe or changing the quantities risks the design disappearing during baking.
- 1 egg
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 3 tbsp unsweetened cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
Tools
- 1 Mixer Kitchen Aid Artisan
Steps
In the bowl of the stand mixer with the paddle attachment, mix all the ingredients until they are compact and well combined: flour, powdered sugar, butter in pieces, egg, cocoa, cinnamon, and vanilla.
Take out the dough and work it on the work surface to form a slightly flattened rectangular block. Wrap it in cling film and place it in the refrigerator for two hours.
After the resting time, place the block on the lightly floured work surface and roll out the pastry using 1/4 inch rolling pin spacers and use as desired to make cookies.
The cookies should rest for fifteen minutes in the refrigerator and bake at 350°F for about 15 minutes.
Notes
The shortcrust pastry recipe is always that of Miriam Bonizzi
If you prefer, you can make the pastry in the food processor: just put all the ingredients inside and let it work until the pastry is compact.
