Cocoa shortcrust pastry is a perfect dough for making pies and cookies. It’s so easy and quick to prepare. In fact, I make it by hand only with the help of a fork. Only resting in the fridge for a few hours is necessary to gain consistency and elasticity. Let’s prepare it together!
Discover also the recipe for:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 419.48 (Kcal)
- Carbohydrates 56.10 (g) of which sugars 25.20 (g)
- Proteins 6.82 (g)
- Fat 20.96 (g) of which saturated 13.26 (g)of which unsaturated 7.71 (g)
- Fibers 2.91 (g)
- Sodium 73.81 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cocoa Shortcrust Pastry
- 2 1/4 cups all-purpose flour
- 3/4 cup butter
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 egg (medium)
- 1 tsp baking powder
- 1 pinch salt
You Will Need
- Bowl
- Fork
- Plastic Wrap
Prepare the Cocoa Shortcrust Pastry
In a bowl, using a fork, mix the butter, sugar, and vanilla bean seeds, then add the egg and continue mixing. Finally, incorporate the flour, cocoa, baking powder, and salt. Use your hands to form the dough into a nice ball of cocoa shortcrust pastry. Wrap it in plastic wrap and place it in the fridge for at least a couple of hours before using it.
Susy’s Tips
Once rolled out in the pan, for example, to prepare a tart, you should prick the shortcrust pastry with a fork to prevent it from puffing up during baking. Allow it to rest in the refrigerator for half an hour before baking to maintain the desired shape.
The butter should be cold from the refrigerator. Remove it at the last moment and cut it into small pieces.
Furthermore, it should be worked as little as possible to prevent the butter from becoming too warm, which would make it sticky and not very elastic.
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See you soon, Susy
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