Cocoa Short Dough

Name: Cocoa Short Dough
Yield: Yield: 4 pounds 12 ounces (2 kg 160 g)
Ingredients: 4 ounces (115 g) granulated sugar; 1 ounce (30 g) unsweetened cocoa powder; 1 teaspoon (5 ml) vanilla extract; 2 tablespoons (16 g) unsweetened cocoa powder; 1 pound 2 ounces (510 g) bread flour; 8 ounces (225 g) granulated sugar; 1 pound 12 ounces (795 g) unsalted butter, at room temperature, or margarine; 2 eggs; 2 pounds 4 ounces (1 kg 25 g) bread flour; 2 teaspoons (10 ml) vanilla extract; 1 egg; 14 ounces (400 g) unsalted butter, at room temperature, or margarine

Preparation info

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

8 ounces (225 g) granulated sugar
1 pound 12

Vegetarian

Method

Place the sugar, butter or margarine, eggs, and vanilla in a mixing bowl. Mix on low speed using the dough hook, just until the ingredients are combined.
Sift the flour with the cocoa powder; add to the dough and mix only until smooth.
Place the dough on a paper-lined sheet pan; press the dough as flat as possible.
Cover and refrigerate.