VERY EASY COCOA SHORTCRUST
The COCOA SHORTCRUST is a variation of the classic shortcrust, with the addition of unsweetened cocoa to the dough.
At my house, everyone really loves cookies, and with two small children, making them at home is a pleasure.
As soon as I get into the kitchen, the children run over to peek at what I’m cooking, curious and hoping to sneak something from the table.
Yesterday I decided to put them to work with me and they had so much fun, between the cookie cutters and the flour, the kitchen became a battlefield, but the laughter made up for everything.
Now I run to bake more!
EMIMETTOAIFORNELLI recommends:
VALENTINE’S DAY COOKIES WITH WHIPPED SHORTCRUST
OIL AND CHOCOLATE SHORTCRUST PASTRY
COLLECTION OF CHRISTMAS SHORTCRUSTS AND COOKIES
- Difficulty: Easy
- Cost: Low
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 24
- Cuisine: Italian
FOR THE COCOA SHORTCRUST
- 1 3/4 cups All-purpose flour
- 7 tbsp Butter
- 3/4 cup Powdered sugar
- 1 egg (+ 1 yolk)
- 1/4 cup Unsweetened cocoa powder
- 1 tsp vanilla (or vanillin)
Tools
- Blender / Mixer
Preparation of COCOA SHORTCRUST
Let’s start with making the sandblasting:
In a mixer (or with the help of a fork) cut the butter into cubes, add the sugar, and turn on the mixer.
(if you use a fork, press the butter well with the sugar, it will require a bit of patience)
Meanwhile, on a work surface, pour the flour into a fountain (forming a hole in the center)
and add the egg and a pinch of salt. With the help of a fork, start beating the egg with the flour, pour in the cocoa, and mix.
Add the butter and sugar cream and mix well to form a smooth dough.
Let rest in the refrigerator wrapped in plastic wrap for about an hour before using.
For perfect cookies or tarts that don’t puff up during baking, I recommend letting the shortcrust rest overnight in the refrigerator.
STORAGE
Our COCOA SHORTCRUST keeps in the fridge wrapped in plastic wrap and surrounded by a tea towel.
