This shortcrust stocking for Befana is the perfect idea for a handmade gift that impresses everyone. You can decorate it with royal icing, small colored sprinkles, or leave it plain for a more rustic effect. It’s a crunchy and delicious base, ideal for munching on at breakfast or as a dessert on January 6th. I decided to fill it with cocoa spread. The flakiness of this dough will win you over. Come with me and let’s start baking.
Happy cooking, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Befana’s Shortcrust Stocking
- 4 cups All-purpose flour
- 3 eggs
- 10 tbsp Butter
- 1 cup Granulated sugar
- 3 tbsp Rum
- 2.25 tsp Baking powder
- to taste Cocoa spread
Steps for Befana’s Shortcrust Stocking
With these quantities, you can choose to make two small stockings or one large one to share.
Start by adding butter and flour into a bowl, and quickly work them until you get a sandy mixture.
Then add sugar, baking powder, and eggs previously beaten, and finally add rum (which you can easily replace with water or lemon juice according to your taste).Carefully mix all the ingredients until you form a smooth dough ball; if the dough seems too sticky or too dry, add a bit more flour or a splash of liquid, as absorption can vary based on the size of the eggs.
Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it out to shape your stocking.
Start by dividing the dough into two equal parts and roll out the first half to about 1/8 inch, directly on a sheet of parchment paper.
Place the base with the parchment paper inside a baking sheet, shaping it into a stocking, and proceed to fill the center, being careful to stay away from the edges.Roll out the other dough ball, place it over the first, and gently press with your fingers to match the shape of the layer below.
Press the edges to seal the filling well and decorate the stocking as you like, creating a cord, shortcrust stars, or other festive designs.
Brush the entire surface with beaten egg and sprinkle a handful of colored sprinkles for a cheerful touch.
Bake in a static oven at 350°F for about 20 minutes, until the shortcrust is nicely golden.
The stocking is ready to be enjoyed. I hope you liked this recipe, see you next time.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
Storage and Variants
If you prefer a non-alcoholic or fresher version, you can easily replace the rum in the dough with the same amount of lemon juice or water; the result will still be an elastic and fragrant shortcrust.
If you prefer a non-alcoholic or fresher version, you can easily replace the rum in the dough with the same amount of lemon juice or water; the result will still be an elastic and fragrant shortcrust.
For the filling, you can be creative by using your favorite jam (orange or berry jam is excellent) or spreads like hazelnut or pistachio.
The only essential tip is to seal the edges well by pressing firmly or using the tines of a fork: this step is crucial to prevent the heat of the oven from causing the filling to leak out during baking.
The shortcrust stocking stays crunchy for 3-4 days when stored under a glass dome or in an airtight container, maintaining its deliciousness.
If you used a jam-based filling, the shortcrust may soften slightly over time, becoming more like a soft tart.
