1.0Delicious Recipeshttps://www.gzrecipes.com/encucinadisabrinahttps://www.gzrecipes.com/en/author/cucinadisabrina/rich600338<blockquote class="wp-embedded-content" data-secret="OX1ia0sgpH"><a href="https://www.gzrecipes.com/en/cucinadisabrina/cocoa-shortcrust-pastry/">Cocoa Shortcrust Pastry</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/cucinadisabrina/cocoa-shortcrust-pastry/embed/#?secret=OX1ia0sgpH" width="600" height="338" title="“Cocoa Shortcrust Pastry” — Delicious Recipes" data-secret="OX1ia0sgpH" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2025/10/cocoa_shortcrust.jpg800533The cocoa shortcrust pastry is undoubtedly another important pastry base, which I, as a good serial shortcrust maker, often use! Even in this case, as with classic shortcrust pastry, the most commonly used flour is usually "type 0" or "00" but nothing prevents using less refined flours such as "type 1" or wholemeal or gluten-free flours.