Cocoa shortcrust pastry without yeast is a simple and quick base, ideal for preparing fragrant and decorated cookies. It’s a recipe I often make, especially when I want to create two-tone cookies: just knead it together with the classic shortcrust for a beautiful effect to see and delicious to taste.
No yeast is needed, and precisely for this reason, the cookies remain crunchy and crumbly, perfect for breakfast or as a homemade gift bag.
The dough is really easy: you can make it by hand, starting from the classic flour fountain, or in the stand mixer with the leaf hook. In a few minutes, you form a soft and fragrant dough, ready to roll out immediately — no need for resting in the fridge.
If you wish, you can also store it in the fridge for 2-3 days or freeze it, so you always have it ready when you want to prepare cookies at the last minute.
Before moving on to the recipe, here are some cookie ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 40 cookies
- Cooking methods: No Baking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 58.22 (Kcal)
- Carbohydrates 7.61 (g) of which sugars 3.00 (g)
- Proteins 0.90 (g)
- Fat 2.96 (g) of which saturated 1.88 (g)of which unsaturated 1.04 (g)
- Fibers 0.38 (g)
- Sodium 11.89 (mg)
Indicative values for a portion of 13 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
- 3 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 egg
- 1 cup powdered sugar
- 1 1/8 cup butter (soft)
- 1 pinch salt
Tools
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Metal Dough Scraper
Preparation
The cocoa shortcrust pastry without yeast is prepared in a few minutes and without difficulty.
If kneading by hand, pour the flour on the work surface and form a well. Add the egg, sugar, and butter pieces in the center. Start mixing with a fork, then continue with your hands, using a dough scraper to collect the dough. Work until you get a smooth and compact dough.
If you prefer to use the stand mixer, place all the ingredients in the bowl, mount the leaf hook, and start at the lowest speed. Let it work until the dough forms: it will take a few minutes.
Your cocoa shortcrust pastry is ready to be rolled out and used immediately, without the need for rest. This cocoa shortcrust pastry without yeast is perfect for making fragrant and crunchy cookies.
If you want to use it as a tart base, I recommend adding a pinch of baking powder (about half a teaspoon): it will make it slightly softer and crumbly.
To make cookies, roll out the dough with a rolling pin to about half a centimeter thick, then cut the shapes you prefer with your cookie cutters.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F for about 8 minutes.
NOTES
I like to prepare it together with classic shortcrust to get two-tone cookies: beautiful to see and even more delicious to enjoy with a cup of milk or tea.
Cocoa shortcrust pastry keeps perfectly wrapped in plastic wrap for 2-3 days in the refrigerator, or it can be frozen. This way, you always have a dough ready to make delicious cookies in a few minutes.
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and Twitter
FAQ (Questions and Answers)
Can I prepare the cocoa shortcrust pastry in advance?
Yes! You can store it in the refrigerator for 2-3 days, well wrapped in plastic wrap, or freeze it for up to a month. You just need to let it sit at room temperature for a few minutes before rolling it out.
Can I use this dough to make a tart?
Sure! I suggest adding a pinch of baking powder to the dough: the base will be more crumbly and pleasantly soft.
