SHORTCRUST PASTRY for EPIPHANY COOKIES, the basic dough for ‘befanini’, typical Epiphany cookies, ideal for pies and buttery shortcrust pastries.
I literally had 5 minutes and wanted to prepare something nice for Epiphany, so I did the smartest thing ever: a simple shortcrust pastry for cookies, the one that always works. It’s the classic basic dough for cookies you can use for befanini, for buttery shortcrust cookies, but also as a base for homemade pies or simple baked desserts.
This shortcrust pastry for Epiphany is perfect when you want a sure result without complicating your life: few ingredients, quick preparation, and an ideal consistency for both decorated cookies and more rustic desserts. It’s a smart recipe for Epiphany, but honestly, it’s a basic shortcrust you can make all year round whenever you feel like homemade cookies.
Join me in the kitchen today for the shortcrust pastry for Epiphany cookies.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2 1/2 cups flour (the one you usually use)
- 1 egg
- 3/4 cup butter
- 2/3 cup sugar
- 1 egg yolk
- 1 orange zest
- 1 teaspoon vanilla
- 1 pinch salt
Steps
Work the flour with the butter with your fingers to obtain a sandy mixture.
Add the sugar, salt, and citrus zest, then add the egg and yolk.
Knead quickly until you get a smooth dough (without warming it too much).
Wrap in cling film and let it rest in the fridge for 30–60 minutes.
Roll out the dough to about 1/6–1/5 inch, cut the cookies into shapes like stockings, stars, witches, and place them on a baking sheet lined with paper.
Bake in a static oven at 340–350°F for 10–12 minutes, until slightly golden.
Remove from the oven and decorate as you like.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
SHORTCRUST PASTRY for EPIPHANY COOKIES
Advice
For decorated cookies (royal icing): use powdered sugar and do not overdo the butter.
For crumblier cookies: replace 1/8 cup of flour with cornstarch.
It keeps raw in the fridge for 2 days or cooked in a tin box for 1 week.
If you want, I can also give you the butter-free, egg-free, or a cocoa shortcrust pastry version.
Useful tips (time-saving)
Work the shortcrust pastry quickly to avoid warming it
If it’s too soft, let it rest in the fridge for 30 minutes
Perfect for Epiphany cookies with cutters
Also great as a classic pie base
You can flavor it with lemon or orange zest
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FAQ SHORTCRUST PASTRY for EPIPHANY COOKIES
What type of pastry is suitable for Epiphany cookies?
A classic buttery shortcrust, easy to roll out and cut.
Does the shortcrust pastry for cookies need to rest?
Yes, resting helps to achieve crumblier and well-defined cookies.
Can I use this pastry for a tart?
Absolutely yes, it’s a perfect base dough for tarts as well.
Can it be prepared in advance?
Yes, absolutely! It’s perfect.
Is it suitable for decorated cookies?
Yes, it holds its shape well during baking and is ideal for decorated ‘befanini’.
