Chocolate butter shortcrust pastry. Chocolate shortcrust pastry for pie

Almost everyone loves the creamy, crumbly, slightly crispy dough. Products prepared at home with the addition of various ingredients are especially tasty: coconut flakes, jam, pieces of milk chocolate, etc.

How to make shortcrust pastry for cookies

This question is asked by many novice cooks. Knowing how to make cookie dough, even inexperienced bakers can feed all family members and guests with excellent shortbread products. In addition to mixing butter with egg, sugar, sour cream and flour, you need to know a few more rules:

It is recommended to cool the shortbread dough in the freezer for about 20 minutes before shaping the cookies.
You should not knead the workpiece for a long time, otherwise the baked goods will be tough.
It is not recommended to roll out the dough too thin so that the products do not burn or dry out.
The pan on which the cookies will be baked must be greased or covered with parchment.

Chocolate cookies - recipe with photos

There are many ways to prepare this delicacy for tea. For example, the classic recipe for shortbread cookies with cocoa will be appreciated by everyone, because the products turn out excellent. The dough is made with butter, but if you don’t have it, margarine can easily replace it. Find out the different options for what to mix to make shortbread.

On margarine

Cooking time: 55 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 448 kcal.
Purpose: for dessert.
Cuisine: Slavic.

Some baked goods by adding butter to the dough, while others prefer margarine, because with it the products are no less excellent. Even an inexperienced housewife can master this step-by-step recipe for shortbread cookies with margarine. There is one secret that makes such baked goods more aromatic - during the process of kneading the shortbread dough, you need to add ground coffee.

Ingredients:

cocoa – 2 tbsp. l.;
flour – 3 tbsp;
ground coffee – 1 tsp;
egg – 1 pc.;
margarine – 200 g;
sugar – 1 tbsp.

Cooking method:

Cut a piece of margarine into pieces and melt in a saucepan.
Add sugar to the mixture, stir until the crystals dissolve, then add coffee and cocoa. Break another egg into the ingredients.
Without stopping stirring, add flour little by little until the mixture thickens.
Place the fatty dough in the cold for 15 minutes.
On a table sprinkled with flour, roll out a not too thick layer, using molds, squeeze out products of any shape.
Place the blanks on parchment, then bake for 20 minutes in a technique previously heated to 200 degrees.

Chocolate

Number of servings: 6 persons.
Calorie content of the dish: 456 kcal.
Purpose: for dessert.
Cuisine: European.
Difficulty of preparation: easy.

Even housewives who are just beginning to get acquainted with the intricacies of culinary art can prepare baked goods according to this recipe. Cookies with cocoa have a unique taste and aroma; in addition, all those with a sweet tooth will really like it: chocolate cookies covered with melted chocolate will not leave any connoisseur of sweets indifferent.

Ingredients:

sugar – 0.25 tbsp;
cocoa – 0.25 tbsp;
flour – 1 tbsp.;
milk chocolate – 50 g;
margarine – 100 g.

Cooking method:

Mix the softened butter with a spoon, adding more sugar. Try not to stop for 10 minutes.
Add flour and cocoa to the ingredients, knead the dough so that in the end it turns out elastic and does not spread.
Tear off pieces, rolling into balls.
Place the pieces on a baking sheet, placing them at a distance. Using a fork, flatten each ball slightly.
Bake at the optimal temperature for 20 minutes, preheating the equipment.
Prepare the chocolate by creating a water bath.
Pour the chocolate mixture over the cooled products, then refrigerate so that it does not drip.
After 10 minutes, serve the chocolate shortbread cookies to your household.

Cinnamon

Cooking time: 60 minutes.
Number of servings: 11 persons.
Calorie content of the dish: 397 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you want to bake a delicious aromatic dessert for a children's party or just as an addition to tea, then do not ignore this method. Chocolate cinnamon cookies turn out crumbly, and the dough is so tender that it melts on your lips. You can make cookies of any shape that you or your children like: balls, sausages, cut out Christmas trees, butterflies, etc.

Ingredients:

cinnamon – 2 tsp;
sugar – 0.5 tbsp;
egg – 1 pc.;
baking powder – 1 tsp;
flour – 2 tbsp;
honey - 2 tbsp. l.;
butter (drain) – 100 g;
cocoa – 2 tbsp. l.

Cooking method:

Melt honey and butter in a saucepan, add sugar and cinnamon to the mixture, stir.
Break the egg into the cooled mixture and mix everything thoroughly again.
Pour the remaining bulk products into the dough. Add enough flour so that the workpiece can be collected into a ball, it is elastic. Refrigerate the shortbread dough.
After half an hour, roll out the workpiece, the thickness of which will be 5 mm, cut out the products of any shape as desired.
Transfer the cookies to a lined pan and place in the oven for 15 minutes.
Shortbread cookies with cocoa are baked at the optimal temperature.

With cocoa and nuts

Number of servings: 11 persons.
Calorie content of the dish: 407 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you want to place a dish with delicious products in front of your household, as in the photo, then be sure to use this recipe. Cookies with cocoa and walnuts are made in a very simple way, because the proposed method is a quick way to bake an excellent delicacy. Time is needed to mix the ingredients, and the cookies will only take 12 minutes to prepare.

Ingredients:

brown sugar – 1 tbsp;
butter (drain) – 200 g;
eggs – 2 pcs.;
white sugar – 1 tbsp;
cocoa – 3 tbsp. l.;
chocolate, nuts - to taste;
baking powder, salt - 1 tsp each;
flour – 2 tbsp;
vanilla sugar – 1 pack.

Cooking method:

Beat the melted butter with two types of sugar until the mixture becomes fluffy. Beat the eggs separately, then pour them into the same bowl, add vanilla.
Mix flour with chocolate powder, salt the mixture, and add baking powder.
Slowly add the flour mixture to the egg-sugar mixture, mixing everything with a mixer set to low speed.
Finely chop the chocolate, chop the nuts with a knife, mix these crumbs with the dough.
Place chocolate shortbread cookies on a baking sheet lined with special paper using a spoon.
Bake shortbread products for literally up to 10 minutes, preheating the equipment to 210 degrees.

On kefir

Cooking time: 35 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 397 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

By following the sequence of actions that this step-by-step recipe suggests, you will prepare an original dessert that every member of your family will enjoy. Cookies made with kefir and cocoa are also called Snail, because the dough is made in different colors, rolled into a ball, and then cut into pieces, which will resemble a spiral on the animal’s “house.”

Ingredients:

margarine – 200 g;
salt, vanillin - to taste;
kefir (yogurt) – 0.5 tbsp.;
eggs – 2 pcs.;
flour - about 2 tbsp.;
soda – 0.5 tsp;
cocoa – 3 tbsp. l.;
vinegar – 0.5 tsp.

Cooking method:

Beat the eggs until thick foam, combining them with sugar. Pour soda into the mixture, but first extinguish it, add soft margarine. Pour in kefir or yogurt, mix everything, after which you can add a little flour.
Divide the mixture in half and pour cocoa into one. Knead each half of the workpiece to form two elastic, soft lumps.
Roll out the dough, place the light part on the dark part, roll both into a ball shape.
Cut the resulting sausage into small pieces.
Place the future shortbread cookies with cocoa on a baking sheet lined with paper in the oven, which is already heated to 200 degrees.
After 20 minutes, place the products on a plate, cool and serve.

With coconut flakes

Cooking time: 30 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 382 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

If, after looking at the photo, you want to quickly please your household with such delicious pastries, then start cooking, because the process is not long at all. You can bake chocolate cookies with coconut chips in a more original way by adding colored chips instead of the classic white chips. The delicacy is made without adding eggs, so the dough is very tender.

Ingredients:

sugar – 100 g;
flour – 340 g;
vanilla – 0.25 tsp;
coconut flakes – 15 g;
milk – 2 tbsp. l.;
cocoa – 1.5 tbsp. l.;
butter (drain) – 200 g;
baking powder – 1 tsp.

Cooking method:

Remove the butter from the refrigerator in advance so that it has time to reach room temperature. Beat it with sugar for 3 minutes using a mixer.
Add milk to the mixture.
Add baking powder, vanilla, cocoa, shavings and gradually add flour until the dough is kneaded.
Form products of any shape: balls, stars, sticks, squares.
Place the shortbread cookies on a heat-resistant surface, which is recommended to be pre-lined with baking paper.
Bake shortcrust pastry products by preheating the oven to the optimal temperature, and remove them after 12 minutes.

Two-color

Cooking time: 1 hour 25 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 455 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you take a little time to bake according to this recipe, you will get original, delicious crumbly cookies. Shortbread cookies Day and Night, two-colored and with different flavors, will definitely be appreciated by all those with a sweet tooth, and kids will also help cut out different figures. The recipe is easy and does not require a variety of expensive products.

Ingredients:

flour – 250 g;
soda – 0.5 tsp;
egg – 1 pc.;
cocoa – 2 tsp;
sugar – 150 g;
oil (drain) – 150 g.

Cooking method:

Soften the butter by placing it at room temperature. Beat with 150 grams of sugar. When the mass turns into foam, break an egg into it. Add slaked soda, then mix everything.
Divide the mixture in half, then add cocoa powder to one part. If desired, you can add coconut flakes to another.
Mix both pieces with flour, dividing equally into each. Knead elastic dough.
Wet your hands, pinch off a little of the white and chocolate mixture, combine the pieces and roll into a ball. Flatten the pieces so that their thickness becomes 1.5 cm.
Place the future cookies on a baking sheet lined with parchment and place in the oven for 15 minutes.
Prepare shortcrust pastry at the optimal temperature.

Sugarless

Cooking time: 25 minutes.
Number of servings: 6 persons
Calorie content of the dish: 387 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

Almost any baked goods are prepared from a “standard” set of products: eggs, flour, butter and sugar. You can do without the last harmful sweetness, because some people are strictly prohibited from consuming it. Try making shortbread cookies without sugar, replacing it with natural honey. Cocoa powder will add special flavor notes to such baked goods.

Ingredients:

honey (liquid) – 1.5 tbsp. l.;
vanillin – 0.25 tsp;
butter (drain) – 70 g;
baking powder – 1 tsp;
egg – 1 pc.;
cocoa – 2 tbsp. l.;
flour – 200 g.

Cooking method:

Grate the butter (previously frozen), then add vanillin to it, break the egg. Using a fork, mash the ingredients until smooth.
Mix the mixture with honey and grind everything together again.
Add a little flour combined with baking powder. Prepare the dough until the lump is elastic.
Roll out the workpiece so that the thickness of the layer is 0.5 cm. Use a mold or glass to cut out the future delicacy.
Send the curly shortbread dough to the oven, which has already warmed up to 180 degrees, and after 15 minutes take out the finished honey treat.

With sour cream

Cooking time: 35 minutes.
Number of servings: 11 persons.
Calorie content of the dish: 425 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

Do you agree that the products in the photo simply fascinate with their appetizing appearance and beauty? Chocolate shortbread cookies with sour cream, cinnamon and dark chocolate are reminiscent of the well-known Oreo products in taste. This result can be obtained by combining two cookies, and between them make a layer of cream, whipped cream or your favorite ice cream.

Ingredients:

cocoa – 2 tbsp. l.;
nutmeg – 1 pinch;
salt – 0.5 tsp;
sugar – 0.5 tbsp;
vanilla extract – 1 tsp;
brown sugar - 1.25 tbsp;
soda – 1 tsp;
eggs – 2 pcs.;
sour cream - 1 tbsp.;
raisins – 0.5 tbsp. (optional);
oil (drain) – 4 tbsp. l.;
cinnamon – 0.25 tsp;
flour – 2.25 tbsp;
dark chocolate – 60 g.

Cooking method:

Pour cocoa, cinnamon, flour, soda, nutmeg, salt into one container and mix.
Beat the butter separately, adding sugar to it, then break the eggs, then stir for another minute. Reducing the speed of the device, add vanilla extract and melted chocolate.
Leaving the mixer at low speed, add the dry ingredients to the mixture in three additions, alternating them with two sour cream ones. Beat until the batter reaches the consistency of heavy cream.
Place a teaspoon of shortbread dough on a baking sheet lined with paper. Place the pieces into an oven heated to the optimum temperature. After 15 minutes, remove the products and set them aside to cool.
If desired, you can make sandwiches by placing a layer of cream between two cookies.

Hastily

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 440 kcal.
Purpose: for dessert.
Cuisine: Slavic.
Difficulty of preparation: easy.

If you need a quick way and a simple recipe to prepare a delicious treat for your children, then be sure to try this recipe. The quick cocoa cookies shown in the photo not only look very attractive, they also have an unforgettable taste and aroma. Follow the cooking technology and get an excellent dessert for tea.

Ingredients:

eggs – 2 pcs.;
sugar – 200 g;
cocoa – 60 g;
salt – 5 g;
margarine – 250 g;
flour – 500 g.

Cooking method:

Take a fine sieve, pass the flour through it, then add cocoa to the same bowl.
Using a blender, beat the flour with a glass of sugar to form a cream-like mass.
Add flour to the resulting cream, then thoroughly mix all the ingredients with a mixer.
Separate the whites and yolks into separate containers. Salt the protein part and use a mixer to make foam out of it. Combine with the chocolate-flour mixture, beat everything again - you should get a mass of jelly-like consistency.
Pour the future shortbread cookies into molds, bake for 15 minutes in the oven, which is already heated to a temperature of 180 °C.

Baking with cocoa - cooking secrets

If you love baking homemade cookies, but want to diversify your menu with new recipes, then be sure to try making chocolate dough. Baking with cocoa powder differs from classic shortbread products not only in color, but also in its excellent aroma. It is worth noting that this product can even be used instead of ordinary flour while you are crushing the table, rolling out the dough on it.

Video

How to make crumbly shortbread dough at home? Everything is very simple - you have the hands, and the rest will follow! The first rule to learn: shortcrust pastry must be prepared with a lot of fat and sugar. It is fat (margarine, butter) that gives finished products their characteristic friability. Thick pieces of shortcrust pastry do not bake well, so all products should be prepared from thinly rolled dough 4-8 mm thick. Shortbread chocolate dough It is prepared in the same way as just shortbread dough, only with the addition of cocoa powder. The brightness of the color of the dough depends on the amount of cocoa. I am sure that you will like this recipe, and the delicious, aromatic shortbread chocolate dough will be an ideal option for morning coffee or evening tea.

Ingredients:

margarine - 200 g
sugar - 150 g
egg - 1 pc.
flour - 350 g
baking powder - 1 tbsp. l.
cocoa - 2 tbsp. l. (with a slide)
vanilla sugar - 0.5 g
a pinch of salt

Preparation:

Grind softened margarine with sugar.

Add egg, baking powder, cocoa, vanilla sugar or vanillin, mix and gradually add flour. Knead soft dough.

Before working with shortcrust pastry, it should be cooled in the refrigerator.

Shortbread dough can be frozen and stored in the freezer for 2 - 3 months. If you don't like cocoa, make some

Real shortbread dough really literally melts in your mouth. If you want to get exactly this, don’t forget about the main rule - you need to cook it with a large amount of proven butter, and the higher the percentage of its fat content, the more crumbly and tender the dough will be. Be sure to cool not only the main ingredients - eggs and butter, but also the kitchen utensils - cutting board, rolling pin. Reduce kneading time to a minimum - the dough should be very soft. And be sure to put it in the refrigerator immediately after cooking for at least 30 minutes, then it will be easy to roll it out into a layer of any thickness, and the cakes will not shrink during baking.

1. Traditional shortbread dough

Ingredients:

500 g flour
200 g sugar
2 eggs
1 yolk
1 pinch of salt

How to cook:

1. Prepare the ingredients.

2. Sift flour with a pinch of salt into a bowl. Add sugar. Add cooled butter cut into pieces. Using a fork or spatula, cut the butter into the flour until the mixture resembles crumbs.

4. Knead the dough with your palm in a forward motion until it becomes smooth.

5. Roll the dough into a ball, place in a clean bowl, cover with cling film and refrigerate for 30 minutes. - 1 hour. Spread parchment on the work surface, quickly roll out the finished dough with a cold rolling pin. Transfer to a baking sheet. Bake in an oven preheated to 180°C for 25 minutes.

Ingredients:

500 g flour
200 g sugar
50 g cocoa
300 g butter 82% fat
2 eggs
1 yolk
a pinch of salt

How to cook:

1. Prepare the ingredients.

2. Sift flour with a pinch of salt into a bowl. Add sugar. Add cooled butter cut into pieces. Using a fork or spatula, cut the butter into the flour until the mixture resembles crumbs.

3. Beat cold eggs into the dough one at a time and add the yolk. Mix quickly with a fork until smooth.

4. Split ¼ vanilla pod and scrape out the seeds. Mix vanilla seeds (or powder) with sifted cocoa. Pour into the dough.

5. Knead the dough with your palm in a forward motion until it becomes smooth. Roll into a ball, place in a bowl, cover with cling film and refrigerate for 30 minutes. - 1 hour. Spread parchment paper on the work surface and quickly roll out the finished dough with a cold rolling pin. Transfer to a baking sheet. Bake in an oven preheated to 180°C for 25 minutes.

Ingredients:

500 g flour
200 g sugar
300 g butter 82% fat
¼ vanilla bean (or ½ small teaspoon vanilla powder)
30 g peeled almonds
2 eggs
1 yolk
1 pinch of salt
1 pinch ground green cardamom
2 pinches ground cinnamon (or ginger)
2 pinches of nutmeg
2 pinches of ground cloves
2 pinches ground white pepper

How to cook:

1. Prepare the ingredients.

2. Sift flour with a pinch of salt into a bowl. Add sugar and spices. Add cooled butter cut into pieces. Using a fork or spatula, cut the butter into the flour until the mixture resembles crumbs.

3. Split ¼ vanilla pod and scrape out the seeds. Grind almonds into flour in a coffee grinder.

4. Mix vanilla seeds (or powder) with almond flour.

5. Beat cold eggs into the dough one at a time and add the yolk. Mix quickly with a fork until smooth.

6. Pour the vanilla and almond flour mixture into the dough. Knead the dough with your palm in a forward motion until it becomes smooth.

7. Roll the dough into a ball, place in a clean bowl, cover with cling film and refrigerate for 30 minutes. - 1 hour. Spread parchment on the work surface, quickly roll out the finished dough with a cold rolling pin. Transfer to a baking sheet. Bake in an oven preheated to 180°C for 25 minutes.

Remove the butter from the refrigerator 30 minutes before preparing the cookies to allow them to soften a little. Using a fine grater, remove 1 tbsp from one orange. l. zest. Measure out 80-100 g of brown sugar and grind it into powder using a coffee grinder or blender. Sift 120-130 g of flour (this is about 20 cookies) together with 20 g of cocoa powder into a separate container. Separate the white from the yolk.

Knead the dough

When all the preparatory work is completed, you need to beat 110 g of butter until creamy, then add a pinch of salt to it and, gradually adding powdered sugar, continue to beat with a mixer until it combines with the butter. Add the yolk and beat at medium speed for a couple more minutes. Gradually, piece by piece, add flour and cocoa into the butter mixture, mixing well after each new portion. Add orange zest and knead into a soft, homogeneous dough.

Make a ball out of the dough, then place it on the foil, stretch it and roll it into a cylinder with a diameter of about 4.5 cm. While forming the cylinder, you need to press the dough quite firmly with your hand so that there are no air pockets left inside the cylinder. If the dough is too soft and does not want to take shape, you should put it in the refrigerator for half an hour. The oil will harden a little and will be much easier to work with.

The cylinder needs to be wrapped in foil (it looks like a giant cracker) and put in the refrigerator for two hours. It's very convenient to make the dough the night before and leave it to chill overnight. Bonus - fresh cookies will be ready for your morning coffee in a few minutes.

Baking cookies

As soon as the dough has cooled well and completely hardened, it must be removed from the refrigerator, freed from foil and cut into discs about 1 cm thick with a very sharp knife.

Place the cookies on a baking tray lined with baking paper and place in an oven preheated to 180 C for 10-12 minutes. The color of the cookies will not tell you anything about the degree of their readiness, so focus on the cooking time and temperature. The cookies should remain soft - be sure to check them in the last minutes.

When it cools down properly, it will certainly become harder. And it will be delicious in a way that Pierre Herme, the most famous pastry chef in the world, never dreamed of.

Recipes from Elena Motova:

I found this recipe in a pre-revolutionary cookbook by P. P. Alexandrova-Ignatieva, a teacher at a St. Petersburg culinary school.

Today I will tell you how to make the most chocolatey shortcrust pastry ever! It is so rich and tasty that you want to eat it raw. And the whole secret is that this shortbread dough contains not just cocoa, but chocolate glaze (I would even say that it is chocolate ganache or the base for homemade truffles).

It is clear that the simplest recipe for chocolate shortcrust pastry involves partially replacing wheat flour with cocoa powder. But this is boring and simple, and the result is not very pronounced. That is why we will prepare a truly chocolate base, which you simply need to combine with a mixture of flour and butter.

The finished chocolate shortbread dough is very tender, pleasant and easy to work with. Despite the fact that it does not contain baking powder (there is no need for it at all), the finished products are distinguished by their friability, tenderness, loose structure and simply melt in the mouth, leaving behind a pleasant chocolate aftertaste.

This all-purpose shortcrust pastry recipe is great for making a variety of homemade baked goods: you can use it for cookies, tarts, tarts, brownies, shortbread cakes and open pies.

From the specified amount of ingredients I get approximately 650-660 grams of chocolate shortbread dough (the weight depends on the size of the egg). This is enough to prepare the base for two medium open pies (20-21 centimeters in diameter) or about 30 cookies. Ready-made cookies from this dough can be viewed here.

Many thanks to Marinochka (Sea Star) for this wonderful shortcrust pastry recipe.

Ingredients:

Basis for the test:

Chocolate part:

Cooking the dish step by step with photos:

Step 1

The step-by-step recipe for this homemade dough includes wheat flour, unsweetened cocoa powder, butter, granulated sugar, an egg, milk and a pinch of salt.

Step 2

Well, first let's prepare the chocolate part. To do this, put 50 grams of butter in a small saucepan, add 6 tablespoons of sugar, and pour 30 milliliters of milk. Place everything over medium heat and, stirring, bring the mixture until the sugar and butter dissolve.

Step 3

Then add unsweetened cocoa powder - 3 level tablespoons.

Step 4

Stirring all the time, bring the mixture to a boil and cook for several minutes over low heat. Stir constantly, otherwise the chocolate mixture will burn.

Step 5

Then you need to cool it. To do this quickly, you can place the saucepan in a container of ice water or take it out onto the balcony in winter. My chocolate base cooled down literally in 10 minutes - I just stirred it all the time, lifting the spoon so that the mass would drain. This turns out to be a fairly thick mixture at room temperature.

Step 6

Now let's move on to the second part of our test. Here you decide for yourself how you will prepare it. You can use your hands, but it is very convenient to do this in a food processor (Metal knife attachment). Combine sifted wheat flour, a pinch of salt, soft butter (150 grams) and one chicken egg. If you do it by hand, quickly grind everything into buttery crumbs. The combine does the job in literally 15-20 seconds.

Step 7

The crumb turns out to be quite large.

Step 8

Now add the chocolate part to the white part and again quickly combine everything.

Step 9

The result is a very soft and incredibly tender chocolate shortbread dough. In essence, it is ready, but it is very difficult to work with it, since it will not hold its shape.