Cocoa shortcrust Pastry

Classic shortcrust pastry is no longer enough and it's time to push the envelope on new conquests in the white arts, so here's a cocoa variant that will surprise you.

See also: Choccolate Salami              See also: All Italian Risotti 

Ingredients for 500g

• Flour 00 300g
• Butter 140g
• Sugar 130g
• Egg 1
• Cocoa 35g
• Vanilla seeds or vanillin

Procedure:

In a bowl cut the butter into small pieces 140g add the sugar 130g and a whole egg vanilla seeds whip well and add the sifted 00 flour 300g knead by hand until you get a smooth dough.
Once ready, leave to rest in the fridge for at least an hour.

Don't limit yourself to making only triple chocolate cookies, but replace the classic shortcrust pastry in your recipes with this cocoa shortcrust pastry to change tastes and flavours.
If you need to make a filled cake or want a softer shortcrust pastry, remember to add baking powder, about 5g per 500g of dough. (recommended)

Here are some recipes to make with chocolate shortcrust pastry instead of classic shortcrust pastry:

Mini Linzer Cake: Mini Linzer 

Choccolate Tart Salted Caramello:  Chocco Tart Caramello