This cocoa shortcrust pastry can be used to make delicious tarts or cookies in a variety of shapes!
gr of Shortcrust Pastry
Equipment
- Stand Mixer
Ingredients
- 500 gr Baking Flour
- 200 gr Icing sugar
- 300 gr Butter (at 18°C (64°F))
- 90 gr Eggs
- 2 gr Salt
- 50 gr Sifted Cocoa
- 4 gr Baking Powder
Instructions
- Work at medium speed softened butter with powdered sugar and flavorings in the mixer
- Add the eggs and salt, and finally add the flour, cocoa, and baking powder sifted together.
- Knead a little until you get a homogeneous dough.
- Place the shortcrust pastry between 2 sheets of grease-proof paper and let sit in the fridge for at least 2 hours
- Bake in a preheated oven at 160°C (320°F) for at least 20min with the oven door slightly open.
Notes
You can keep the shortcrust pastry well covered in the fridge for 4-5 days or freeze it at -18°C (0°F) for 60 days.
If you use granulated sugar instead of icing sugar, you will obtain a shortcrust pastry with a larger alveolation. In this case, simply replace the quantity of one sugar with the other.
Learn how to make a perfect Shortcrust Pastry! Visit Biancolievito's Pastry School!
Nutrition
Serving: 100g | Calories: 1000kcal | Carbohydrates: 122g | Protein: 15g | Fat: 53g | Fiber: 6g | Sugar: 40g
2 comments available
Salve, io sapeco che il burro per la frolla deve essere sempre freddo…invece ho visto che lei lo usa morbido…può dirmi il perché? Grazie
Ciao Chiara,
tradizionalmente è per la sfoglia che si preferisce usare il burro “plastico” perché deve stratificare senza sciogliersi. quindi si usa freddo e battuto con il matterello per renderlo modellabile.
Per la Frolla puoi usare il burro morbido, tanto viene impastato!
A presto