Gluten-free cocoa short pastry – The classic shortcrust pastry in its revisitation with cocoa, perfect for tarts and biscuits..
Preparation time 15 minutes (excluding resting in the refrigerator)
125 g of butter
125 g of flavoured vanilla sugar (*)
220 g of gluten-free flour
60 g of cocoa
1 pinch of salt
(*) store the white sugar in a jar containing a vanilla bean.
Slice the cold butter and work it with the sugar, using a wooden spoon.
Add the eggs and salt and mix.
Finally, combine the sifted flour with the cocoa and work the dough quickly to obtain a smooth and homogeneous dough.
Wrap the dough in film and leave in the refrigerator for an hour before using it.
I used this shortcrust pastry to make a really good cocoa pie with orange cream:
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