Pastry

Name: Chocolate Short Dough
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 9" crust
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup Cocoa Powder; 8 oz. (1/2 lb) unsalted Butter (softened, but cool); 1/2 cup Icing (confectioners) Sugar

Old Fashioned Golden Raisin Biscuit Cookies

By Denise Pare-Watson

I enjoy re-engineering vintage recipes. I recently came across a recipe for an Old Fashioned Biscuit Cookie that I remember enjoying in my childhood. We rarely had store bought baked goods in our large household, so the taste of these cookies is still entrenched in my memory. They were so different from the home baked Hermit cookies that my Mom typically made. Cookies that look like a cracker with a chewy texture and crunchy sugar topping were very appealing back then and are still today. Old Fashioned Golden Raisin Biscuit Cookies were originally known as Garibaldi Biscuits and were named after an Italian general named Giuseppe Garibaldi. The biscuit company Peek Freans first manufactured the cookie in 1861. They have been a popular snack for over 150 years in Britain, as well as Australia and New Zealand where they are known by different names such as “Fruitli” and “Full O’Fruit.”

Gluten Free Golden Raisin Biscuit Cookies | urbnspice.com — Old Fashioned Golden Raisin Biscuit Cookie

Originally, currants were used in Garibaldi Biscuit Cookies. In this Old Fashioned Golden Raisin Biscuit Cookies recipe, I have substituted Golden Raisins for the currants. The cookie dough is rolled into a thin layer and folded over a layer of golden raisins and firmly pressed flat with a rolling pin to create a thin sheet of fruit-studded dough. While currants were traditional in this distinctive cookie, I like the look of the golden raisins peeking through the dough and in the baked cookie. Golden raisins are also known as sultanas and are made from green seedless grapes that are dried. Golden raisins are the juiciest and lightest in colour of all raisins. Raisins (dark raisins, sultanas and currants) are highly nutritious, high in fibre, potassium and antioxidants. Due to their concentrated nature, they are also high in sugar and calories so it is advisable to eat them in moderate amounts.

“Everything in moderation, including moderation.”
Julia Child

I remember reading about a study that showed eating raisins may lower blood pressure, improve control of blood sugar and also increase the feelings of satiety. On a more romantic note, I remember reading the following quote from a dietician’s manual that has stuck with me for many years:

“Eat a handful of raisins, and you can kiss your husband for an hour! ” Anonymous

Golden Raisin Biscuit Cookies | urbnspice.com — Old Fashioned Golden Raisin Biscuit Cookie

I find it quite amusing that this style of cookie is today often referred to as ‘Boomer Cookies’. My husband refers to them as “Old Fart Favourites” – he is a boomer (#oldfart). You will want to try this old-fashioned recipe, which has been modernized to accommodate gluten-free/dairy-free options as well as maintaining the traditional recipe. Both versions are scrumptious.

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Gluten Free Pate Brisee

By Denise Pare-Watson

As a pastry chef, Pâte Brisée became one my favourite go-to pastry recipe because of its buttery, flaky texture. I use this pastry to make all types of pies and tarts. This pastry adapts well to gluten-free, hence my sharing of this Gluten-Free Pate Brisee. You can prepare this pastry using an electric mixer, or by hand using a pastry cutter. One of the benefits of making this pastry is that you can use it right away – not the usual case for typical pastry doughs because most need to be refrigerated before you can use them. You will find that the results are excellent as the pastry holds up and browns well in the oven, which is commonly an issue with many gluten-free pastries.

Gluten Free Pate Brisee tarts | urbnspice.com

Gluten Free Pate Brisee Mini Pickle Pie

Refer to my links for creative ways to use this gluten-free pâte brisée such as Pickle Pies or Australian Meat Pies, or even the Ultimate Maple Butter Tarts. I use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour for my gluten-free baking….

Pickle Pie, Please!

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

What can I do when my adorable three-year-old grandson asks me to make him a Pickle Pie? His Momma was not sure where he came up with the idea for Pickle Pie. Apparently, he babbled about pickle pie for a whole day before she sent me this endearing video. To be honest, as a chef, I was very intrigued and as a grandmother, I would do anything for the little guy. I am always up for a challenge, so I set to work on figuring out how to fulfill his plea for pickle pie.

Presenting: The Pickle Pie Video Request

When I started my pickle pie quest, I wanted to develop a recipe with little children in mind. No fancy ingredients, just good tasting food that would appeal to all ages. Potato, cheese, pickles and pastry evolved into the key ingredients and when combined together, an irresistible flavourful potato filling was the end result. The flaky pastry just added to its overall appeal.

I made two versions of this recipe – one was miniature pies and the second version was small turnovers that are the perfect size for a little guy to hold. Look under the “What Else Can I Do With This Recipe?” section to see the variation – miniature Pickle Pie turnovers.

I had fun with this unique request and I am delighted with the results. My taste-testers (my other daughter and her little ones) gave me a thumbs-up and an “Omgawd – we all adored the pickle pies!” If you try making these pickle pies – tell me what you think. I enjoy hearing from all my readers….

Blenditarian Meat Turnovers in a Shortcrust Pastry

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Meat pies and turnovers are almost a religion in some parts of the world – the Australian Meat Pie is a very delicious example. My Blenditarian Meat Turnovers in Shortcrust Pastry is a meat-filled pastry, which is similar to the Australian Meat Pies. This recipe for meat turnover has been given a Blenditarian makeover with the addition of minced mushrooms and vegetables.

My favourite choice for the pastry is shortcrust dough because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, lean pastry is most suitable. In this post, I will guide you through how to make a Blenditarian Meat Blend and a shortcrust pastry, which includes a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.

Jump to Meat Turnover Recipe

Jump to Shortcrust Pastry Recipe

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Shortcrust Pastry

By Denise Pare-Watson

One of my favourite doughs for meat pies, tarts, hand pies or meat turnovers is a Shortcrust Pastry because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, leaner pastry is most suitable. In this post, I will guide you through how to make a shortcrust pastry. I also include a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.

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Caramelized Prune Plum Frangipane Galette

By Denise Pare-Watson

Prune Plums are tasty blue and purple plums with a green flesh. These flavourful plums are in season right now in the Okanagan and there are so many ways to use them. In this post, I am sharing a Caramelized Prune Plum Frangipane Galette recipe that has a unique caramelized plum filling that you will enjoy trying. Roasting the plums transforms the flesh into a pretty rose colour and a distinct fragrant flavour. I have developed this recipe to include almonds, caramel and vanilla bean extract, all of which pair extremely well with plums.

Plums are also noted for their health benefits: they are low calorie and contain over 15 vitamins and minerals, in addition to dietary fibre and antioxidants, which are helpful in reducing inflammation and controlling blood sugar. Examples of sweet dishes plums can be used in are a plum paste (delicious with cheese) or as a filling in pastry; in a confiture, tart or cake or plum kuchen, to name a few. Examples of savoury dishes are perogies with plum filling, pork tenderloin with plum sauce, and plum chutney.

Caramelized Prune Plum Frangipane Galette

Galettes are a great way to start experimenting with pastry because they do not require the precise care that is taken with a tart or pie shell. They are free-form pies, rustic in nature and delicious. Give it a try!

Caramelized Prune Plum Frangipane Galette

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Chocolate Short Dough

By Denise Pare-Watson

Chocolate Short Dough is a great dough to have in your pastry recipe repertoire. It is a versatile dough that can be rolled out with a rolling pin, or, for those of you who claim to have a ‘fear of crust’, it can easily be pressed into tart shells. I like to use this dough in Chocolate Pecan Pie, warm chocolate tart or one of my favourites: Chocolate Truffle Tart.

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Chocolate Short Dough

Yield: Crust for 1 – 9″ pie shell

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

CHEF TALK: This is a crust that can be rolled out with a rolling pin or pressed into the tart shell. It can easily be adapted to gluten-free crust by substituting a gluten-free flour blend. For a dairy-free tart, substitute the butter for coconut butter.

INGREDIENTS

1 1/2 cups all-purpose flour
1/2 cup Cocoa Powder
8 oz. (1/2 lb) unsalted Butter (softened, but cool)
1/2 cup Icing (confectioners) Sugar

METHOD:

Sift together the flour and cocoa powder in a small bowl. Set aside.
Place the butter in the mixer. With a paddle, beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds. Gather the dough into a disk or log as shown above.
Wrap the dough in plastic film and chill for at least 4 hours.
Roll or press out and dock bottom of the dough. CHEF TIP: For tarts or small pies, I like to shape the dough into a log (or cylinder). Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Here is a visual step-by-step in photographs How to prepare a Chocolate Shortcrust:

Chocolate Short Dough is chilled and then cut into small rounds as shown for tarts or larger pieces to press into a tart pan

Preparing the pan and coating with cocoa powder | urbnspice.com

Prepare the tart pan by brushing with butter and dusting edges well with cocoa powder

Preparing the tart pan with a parchment circle | urbnspice.com

Add a circle of parchment paper into the bottom of the prepared tart pan

Pressed In Chocolate Shortdough Crust | urbnspice.com

The Chocolate Shortdough Crust is pressed into the bottom of the prepared tart pan

Pre-baking chocolate crust | urbnspice.com

Pre-bake the chocolate shortdough crust and cool slightly

Decadent Dark Chocolate Tart | urbnspice.com

The Shortdough crust is filled, baked and chilled before cutting

2 votes

Chocolate Short Dough

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Denise - The Urb'n'Spice Chef

Yield 1 9" crust

Ingredients

1 1/2 cups all-purpose flour
1/2 cup Cocoa Powder
8 oz. (1/2 lb) unsalted Butter (softened, but cool)
1/2 cup Icing (confectioners) Sugar

Instructions

Sift together the flour and cocoa powder in a small bowl. Set aside.
Place the butter in the mixer. With a paddle, beat on low speed for 2 to 3 minutes, or until lightly creamed. Scrape down sides of the bowl.
Add the icing sugar and mix for 30 seconds. Scrape down the bowl.
Add flour mixture and mix on low speed just until the dough comes together – approximately 30 seconds. Gather the dough into a disk or log as shown above.
Wrap the dough in plastic film and chill for at least 4 hours.
Roll or press out and dock bottom of the dough. CHEF TIP: For tarts or small pies, I like to shape the dough into a log (or cylinder). Slice off 1/2 inch slices to make it easier to roll out (or press in) the tart shells individually.
To pre-bake, the dough: blind bake the large tart shell for 15 minutes, remove the pie weights and bake 6 minutes more. Cool before using.

Notes

For further details, including step-by-step photographs, please refer to my original post.

Did you Make my Recipe?

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Courses Dessert

LEARNING TIPS:

Blind Baking
Creaming
Docking

Chocolate Short Dough in a warm chocolate tart plated dessert | urbnspice.com

Chocolate Short Dough is used to line a warm chocolate tart

More Like This from Urb’n’Spice:

Learn How to Make a Chocolate Short Dough Tart

Chocolate Chip Banana Bread with Crunchy Topping

Milk Chocolate Torte with Almond Praline Crust

If you try my recipe for Chocolate Short Dough, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!

Denise Paré-Watson

The Urbnspice Chef

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How to Make Pâte Sucrée Pastry

By Denise Pare-Watson

Pâte Sucrée is a tender dough enriched with egg yolk. It is excellent for recipes such as Sour (Tart) Cherry Pie or The Ultimate Canadian Maple Butter Tarts. The dough can be quickly made in a food processor or it can be easily made by hand. It can be used after one-hour of chilling or refrigerated for up to three days. For longer storage, wrap the dough well in plastic wrap and slip inside a plastic zipper bag, then label and freeze the dough. Use within one month. Pâte Brisée is another great option for pies and tarts. You can find the recipe for Pâte Brisée here.

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Pate Sucree can be used for pies | urbnspice.com

Pate Sucree can be used for pies and tarts

HOW TO MAKE PÂTE SUCRÉE PASTRY

YIELD: 20 – 3-inch tarts or 30 – 36 mini tarts

CHEF TIP: In order to extend the shelf life of the dough, I use a vacuum sealer to store and freeze the dough. Using this system eliminates air pockets and the possibility of freezer burn. This process will extend the life of the dough – use it within six months.

NOTE: I often make a combination of different tart sizes to have available for different events. The following recipe for the pâte sucrée dough will make 8 – 3-inch tarts as well as 24 mini (2 inches) tartlets for bite-size treats.

INGREDIENTS:

2 ½ cups all-purpose flour
3 Tablespoons granulated sugar
1 cup unsalted butter, cold, cut into small pieces
2 large egg yolks
1 teaspoon vanilla bean paste or vanilla extract
¼ cup ice water, as necessary

METHOD:

In a food processor bowl, combine the flour and sugar – pulse once or twice to combine.
Add the pieces of cold butter into the food processor and pulse 10 to 20 times until the mixture resembles coarse meal.
In a smaller bowl, combine the egg yolks and vanilla bean paste.
With the food processor running, pour the egg yolk mixture in through the feed tube.
Process until the dough comes together (about 10 – 20 seconds). Add a little ice water, one tablespoon at a time until the dough comes together in a ball.
Divide the dough in half. Form each half into a disk and wrap in plastic wrap.
Refrigerate the dough for one hour before use.

CHEF TIP: Ice water is used when making pastry to keep the cold butter from melting. This keeps the pastry crust flaky.

Here is a visual step-by-step procedure “How to Make Pâte Sucrée Pastry”:

Pate Sucree ingredients

Pate Sucree dough

Pate Sucree Dough wrapped and ready for chilling

Pate Sucree can be used for pies and tarts

Pate Sucree used for Sour (Tart) Cherry Pie

How to Make PÂTE SUCRÉE Pastry

Prep 10 mins

Inactive 1 hour

Total 1 hour, 10 mins

Author Denise - The Urb'n'Spice Chef

Yield 20 tarts

Pâte Sucrée is a tender dough enriched with egg yolk. The dough can be quickly made in a food processor or it can be easily made by hand. It is perfect for Sour (Tart) Cherry Pie or Ultimate Canadian Maple Butter Tarts.