chocolate shortcrust pastry

Ready in

50 min


20 min


30 min


1 kg






Shortcrust pastry with cocoa for biscuits and pies

The chocolate shortcrust pastry is a variant of the classic pastry dough , with the same characteristics and the same methods of kneading and aging. The addition of cocoa makes the pastry very tasty. It is suitable for cookies, pies and two-tone desserts. Nonna Claudia teaches you how to prepare this recipe in all its steps and you will be ready to amaze your guests.


  • 600g 00 flour
  • 250g sugar
  • 250g butter
  • 30g bitter cocoa
  • 8g baking powder
  • 2g vanilla powder
  • 3 whole eggs
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Pour the flour on a pastry board or in a large bowl and make the classic fountain*

fontana pasta frolla

zucchero uova frolla

Put the sugar in the fountain, break the eggs

Add cocoa, vanilla and baking powder

cacao pasta frolla cioccolato

burro pasta frolla cioccolato

Cut the butter into small pieces and put it all around the fountain on top of the flour

Mix all ingredients well until you get a nice, smooth and compact dough

impasto pasta frolla cacao

panetto pastafrolla cacao

Ball it up and then crush it

Wrap the pasta in a cloth and put it to mature in the fridge for at least 30 minutes if you need it immediately, otherwise 12 hours

pastafrolla cacao frollatura


  1. If you want a perfect pastry, knead it the day before.
  2. The butter must be at room temperature, in summer or if it is very hot, take it out of the fridge half an hour before otherwise it becomes too soft.


  1. It can be kept for three to four days in the fridge, always covered with a cloth or film.
  2. The shortcrust pastry can be stored in the freezer for a few months.


  1. Pastry board or bowl
  2. canvas
  3. Bowl
  4. Knife
  5. Strainer or sieve
  6. Fridge

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