The cocoa shortcrust pastry is a very simple base recipe that should never be missing from our cookbooks. There are many shortcrust pastry recipes. Some are only suitable for cookies, like the delicate and crumbly butter shortcrust pastry without eggs; others are good for all desserts. Well, this recipe I am about to give you is perfect for making both delicious butter cookies and delicious filled tarts.
With this cocoa shortcrust pastry recipe, you can do practically everything. Keep it in mind even during the Christmas season, as you can make delicious Christmas cookies, which you can also decorate with chocolate or icing. With this other white butter shortcrust pastry recipe, you can also create beautiful two-tone cookies in a thousand shapes and variants.
It is very simple and quick to prepare. For convenience, I used the Thermomix, but you can also knead it comfortably by hand in a bowl. Like all shortcrust pastries, this one must be worked quickly to avoid heating it too much and must be allowed to rest in the fridge. If you follow these few simple rules, the result is guaranteed.
With these doses, you can create a tart with strips of a diameter of 9-10 inches or about 30-35 cookies (depending on size).
Well, now let’s move on to the recipe and see together how to prepare this very easy base recipe. But first, I’ll leave you with some recipes that might interest you!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 439.09 (Kcal)
- Carbohydrates 56.36 (g) of which sugars 19.00 (g)
- Proteins 7.49 (g)
- Fat 22.32 (g) of which saturated 14.10 (g)of which unsaturated 7.90 (g)
- Fibers 2.62 (g)
- Sodium 15.79 (mg)
Indicative values for a portion of 105 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 to Prepare the Cocoa Shortcrust Pastry
- 2 1/2 cups all-purpose flour
- 3/4 cup powdered sugar
- 2/3 cup butter
- 1/4 cup unsweetened cocoa powder
- 1 egg
- 1 packet vanillin (or vanilla or orange or lemon zest)
Tools to Prepare the Cocoa Shortcrust Pastry
- Bowl
Steps to Prepare the Cocoa Shortcrust Pastry:
Let’s see together how to prepare cocoa shortcrust pastry, perfect for cookies and tarts. I made it with the Thermomix. You can also prepare it by hand: just follow the order of the steps.
Place the flour, sugar, and vanillin (or other flavoring) in the bowl.
Also add the butter cut into pieces
and the sifted unsweetened cocoa powder.
Knead the dough to combine the ingredients. If preparing
the dough by hand, quickly work the ingredients until you get a crumbly mixture. Add the egg.
Work the minimum necessary to combine the ingredients.
Transfer the mixture onto a work surface and quickly work it with your hands to compact it.
You should obtain a smooth and compact dough.
Flatten it with your hands and wrap it in some plastic wrap. Put the cocoa shortcrust pastry in the fridge and let it rest for at least 1 hour.
Storage and Tips
– You can prepare the cocoa shortcrust pastry in advance. It keeps well in the refrigerator, in the coldest part, for 3-4 days. Alternatively, you can also freeze it, always wrapped in plastic wrap or in a plastic food bag. In the freezer, it can last up to 2 months. Thaw it in advance by moving it from the freezer to the fridge.
– For these preparations, always use high-quality ingredients. Prefer Bavarian butter or centrifuge butter, which gives the shortcrust pastry a unique taste.
– Always work the shortcrust pastry well chilled. Before baking the cookies, put them in the fridge on the tray for half an hour: this way, they won’t lose their shape.
– If you use cutters or cookie cutters, always flour them before creating the cookies. It will be easier to extract the cookie and maintain the shape.
FAQ (Questions and Answers)
Can this shortcrust pastry be made without eggs?
No, you’ll need to use another recipe. Try my recipe for eggless shortcrust pastry. However, eggless shortcrust pastry is only good for making cookies. It should not be used to create tarts because it is too delicate and crumbly and would not support the weight of the filling.
Can I replace powdered sugar with granulated sugar?
Yes, but it would change the final texture of the shortcrust pastry. With powdered sugar, you get a smoother cookie, while with granulated sugar, you will have a rougher surface.
