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Chocolate shortcrust pastry

updated

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Ingredients for 1 servings:

  • 600 g flour
  • 400 g butter
  • 350 g powdered sugar
  • 60 g cocoa powder
  • 2 eggs
  • 1 packet of vanilla sugar
  • 1 pinch of ammonium bicarbonate

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for black and white pastries or fine tea biscuits

Sift together flour, baking powder, and cocoa. Mix the butter with the sugar and eggs. Mix with the flour to form a shortcrust pastry. Tip 1: Never use baking powder to make shortcrust pastry. The baking powder will rise immediately in moist dough and will have no effect during baking. Tip 2: To prevent the dough from becoming sticky and brittle, do not knead it! Rub the ingredients together with the heel of your hand. Knead briefly at the end. Tip 3: All ingredients should be as cold as possible, including the flour. Shortcrust pastry can be made in advance. It freezes very well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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