A cream-based shortcrust pastry, rich in flavour, which remains more crumbly than the classic shortcrust pastry because it also contains yeast. Create a hug between two doughs too!
- 200 g of butter
- 200 g of sugar
- 1 tablespoon of honey (30 g)
- 1 whole egg (60 g)
- 3 egg yolks (60 g total)
- 65 g of fresh cream (unsweetened)
- 500 g of flour 00
- 6 g of baking powder
- pinch of salt
- 30 g of bitter cocoa
- 30 g of 00 flour
- Remove the butter from the fridge 10 minutes beforehand. In a planetary mixer with the “k” hook, or in a bowl with a spoon or by hand, mix the butter, sugar, honey and a pinch of salt until everything is smooth. Combine the egg yolks, the whole egg and the cream (liquid, not whipped) and mix until these ingredients are also absorbed into the mixture.
- Add the 500 g of flour and the baking powder to the bowl, taking care to sift them to remove any lumps. Knead until you get a pastry-like consistency.
- Divide the compound obtained into equal parts, about 500 g of dough for each loaf, and arrange them in two separate bowls. In a bowl add the cocoa and in the other the 30 g of flour. Mix the doughs until they are homogeneous.
- Wrap each of the two loaves in plastic wrap and let them rest in the refrigerator for at least 3 hours, or prepare them the day before and let them rest in the fridge overnight.
- After resting time in the fridge, divide both the clear and the cocoa dough into pieces of 12 g each. Roll the dough balls up to obtain strings about 7 cm long.
- Press the ends of the cocoa cords lightly with your fingers and overlap the ends of the clear cords, then press them lightly too, so as to form a ring. Arrange the biscuits on a baking sheet lined with parchment paper, leave them to rest in the refrigerator for about 30 minutes and then bake in a static oven, on the middle shelf, at 180° for about 17-18 minutes. Remove from the oven and leave to cool.