Homemade cookies are a sign that the housewife is doing an excellent job in the kitchen. Korzhiki are a type of cookie; they are distinguished by the fact that they have a rather dense structure, unlike crumbly cookies. Most often, shortcakes are prepared using sour cream. In some countries, they are traditionally prepared for New Year and Christmas, giving them the shape of various fairy-tale characters. Homemade shortcakes are quite easy to prepare; the recipe is simple even for a novice cook. They can be stored for a long time in a closed container, and they are also convenient to take with you, because they do not take up much space in your bag.
Ingredients for making homemade shortcakes:
- flour - 2 cups (or a little more)
- sour cream – 1 (incomplete) glass
- sugar – 4 tbsp.
- chicken egg – 1 pc.
- baking powder for dough – 1 tsp.
Recipe homemade shortcakes:
Since the shortbread dough is prepared quite quickly, the first thing you should do is turn on the oven and preheat it to a temperature of 200 degrees. The oven will be ready at the right time, which will reduce the overall cooking time.
Separate the egg white from the yolk. Place the protein in a bowl and add 2 tablespoons of sugar to it. Lightly stir the mixture.
Then add sour cream and baking powder to the bowl. Mix everything again.
Add sifted flour and knead the dough.
The dough for homemade shortcakes should be quite stiff; some effort should be made to knead it thoroughly.
For simplicity and convenience of rolling out the dough, you will need parchment (cooking paper). Place the ball of dough on one sheet of parchment and cover it with a second sheet. Using a rolling pin, roll out the dough through the parchment to a thickness of 1 cm.
Then cut out figures from the dough using any molds or simply cut it into diamonds with a knife.
Place the shortbreads on a baking sheet and brush their surface with egg yolk, and then sprinkle with the remaining sugar.
Bake the shortcakes for 15-20 minutes until their surface is golden brown.
Transfer the finished homemade shortcakes to a dish, cool slightly and serve with tea or milk.
Bon appetit!
In the old days, sweet and aromatic shortcakes were sold in every school canteen. Therefore, their taste, reminiscent of a carefree childhood, has not been forgotten by many of us. The shortbread recipe is very simple. In addition, they can be easily prepared at home using the simplest ingredients.
Recipe for shortcakes with sour cream
On average, cooking will not take you more than an hour. Necessary products: one egg, 150 g of sugar, 150 g of sour cream, 50 g of butter, 10 g of soda, 400 g of flour, a little salt. Also, to prepare the delicacy you will need an ordinary glass.
Recipe
Beat eggs with sugar in a separate bowl. Add the required amount of sour cream. Those who like sweeter baked goods can add up to seven tablespoons of sugar. Use a fork to remember the softened butter. Combine pre-sifted flour with soda and salt. Add softened butter to the sweet egg mass, and then flour. Mix everything well. The dough should be slightly sticky and fairly soft and pliable. It is better not to overdo it with flour so that the shortcakes do not become tough. Roll out the dough to form a layer one centimeter thick. Using a glass or round cutter, cut out the shortcakes. Transfer the delicacy to a baking sheet greased with oil and sprinkled with semolina. The shortbread recipe involves baking sweets in the oven for about twenty minutes. Temperature - 200 degrees. After cooling, the baked goods can be sprinkled with powdered sugar.
Recipe for shortbreads with milk
Required ingredients: 150 g sugar, 350 g flour, 120 g butter (butter), 30 g vegetable oil, 240 ml milk, egg and a packet of baking powder.
Preparation
Pour milk into a saucepan and put it on fire. Then add sugar. Stir and add the required amount of butter and vegetable oil. Stir the mixture vigorously until the sugar crystals dissolve. Add salt and baking powder to the flour and pass through a sieve. On the burner on which the pan is placed, turn off the heat, but do not remove the pan from the stove. Add flour and knead the dough thoroughly. As a result, it should turn out viscous and elastic. Place the dough on a floured plate and wait until it cools. After this, roll it out on the kitchen table into a fairly thick layer and cut out the shortcakes. Place the treat on a baking sheet and brush with beaten egg using a pastry brush. Cooking the shortcakes in the oven will take only thirty minutes (temperature 180 degrees). Bon appetit!
Kefir shortbread
To prepare the baked goods you will need the following ingredients: 250 g of margarine, 200 g of sugar, two chicken eggs, 20 g of soda slaked with 5% vinegar, flour.
Recipe
Melt the required amount of margarine in the microwave. Add sugar and stir everything well. When the mixture has cooled slightly, beat in the eggs. Stir the mixture one more time and add slaked soda. At the end, gradually add flour (preferably sifted). The dough should be quite plastic, but not tough. Sprinkle the table with flour. Using a rolling pin, roll out the dough into a layer seven to eight millimeters thick. Using molds or a glass, cut out the shortcakes. Transfer the sweetness to a baking sheet greased with any fat and bake in the oven until browned. Bon appetit!
Today I'm going to be a little unconventional. Since childhood I have not liked shortcakes. Mom didn't bake them at home. And when friends or relatives asked for shortcakes in a deli or cafe, I sincerely did not understand them. Of course I tried them. After all, everyone ate the shortcakes with undisguised pleasure. But my opinion changed dramatically when I was given the opportunity to try the shortbread that my children are fed in kindergarten. A week later, I took the recipe from the cook, based on the entire kindergarten, and recalculated the proportions for one family (of three or four people). And today I am sharing with you a recipe for delicious shortcakes.
Ingredients for the shortcakes:
one stick of butter
one egg
half a glass of sugar
a quarter teaspoon of soda
half a tablespoon of sour cream or mayonnaise
three glasses of flour
Preparing the shortcakes:
Keep the butter at room temperature until it softens. Place all ingredients in a bowl for kneading dough, except flour. We will add flour in parts, one glass at a time. Do not add more sour cream than is indicated in the recipe; it is better to add a little less. Mix the ingredients using a wooden spatula. And gradually add all the flour. While the dough is liquid, knead with a wooden spatula. Then with your hands. Add flour until the dough stops sticking to your hands. Cover the finished dough and put it in the refrigerator for half an hour.
When the dough has cooled, roll it out to a thickness of 8-10 mm. To prevent the dough from sticking to the table, sprinkle the table with flour, but not much. Using a glass, cut the dough into shortcakes. From the leftover dough, I make shortcakes with my hands - I make shortcakes that look like rolled out ones.
Roll one side of each cake in sugar. Then place the sugar-free side on a baking sheet. The dough is fatty and the baking sheet does not need to be greased. Bake the shortcakes according to the diagram. Place in the oven preheated to 200 degrees Celsius and bake for 5 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 10 minutes. To determine the readiness of the shortbread, you can open the oven and simply taste the shortbread after cooling it a little.
Shortcakes are perfect at any time of the day. Bon appetit!!!
In Soviet times, children were not spoiled by the presence in stores of such a wide assortment of all kinds of chocolates, desserts, sweet bars, cookies and much more.
Mothers of that period tried to prepare sweet treats for their beloved children at home on their own. And this is understandable. Previously, it was very difficult to get tasty and unusual candy, and drinking tea with just sugar was quite boring and dull.
Many people most likely remember milk shortcakes, which were widespread in Soviet times. I still want to find simple, no frills, but at the same time very aromatic, juicy and tasty shortcakes.
However, modern bakeries do not always prepare such a delicacy. Or their taste only vaguely evokes childhood memories. But there is a way out, if you want exactly “that same” milk cake from childhood - this is to knead the dough and bake it yourself.
We prepare milk shortcakes from distant childhood according to a recipe from GOST
We begin to prepare milk shortcakes according to GOST:
It is worth noting that this recipe is quite easy. But, as they say, everything ingenious is simple. The ingredients for this baking can be easily found in almost every refrigerator.
That’s why you don’t need to run to the store for factory-made baked goods with chemical additives, but you can treat your loved ones and family with a homemade delicious delicacy in a short time.
Timeless classic
There are several more recipes for making this childhood favorite dessert. For example, shortbread mixed with sugar syrup.
For skillful preparation you need the following ingredients:
- flour – 400 g;
- granulated sugar – 200 g:
- butter – 100 g;
- milk – 110 ml;
- egg - 2 pieces;
- soda - ¼ part teaspoon;
- vanilla sugar - on the tip of a knife.
It will take 1 hour and 20 minutes to prepare.
100 g of ready-made shortcakes yield 310 kcal.
How to cook classic milk shortcakes from childhood:
- milk should be poured into a saucepan, sugar and vanillin should be poured into it;
- the mixture must be heated over medium heat and stirred constantly until the sugar is completely dissolved in the heated milk, and then brought to a boil;
- then, reduce the heat to a minimum and cook for about 5 minutes until the syrup thickens slightly;
- after this, remove the pan from the heat to the side and wait until the syrup reaches room temperature;
- soft butter should be carefully mixed with the cooled milk-sugar syrup;
- one egg must be thoroughly beaten until smooth and mixed with the previously prepared mixture especially carefully;
- the flour must be sifted, mixed with soda and poured gradually (without forming lumps) into the mixture;
- knead a soft and tender dough and put it in the refrigerator for 40 minutes;
- then, the dough needs to be rolled out with a rolling pin to a thickness of 1 cm and semi-finished products for future baking should be made into a mold or mug;
- Place the shortcakes on a baking sheet, brush each of them with a mixture of 1 spoon of milk and 1 egg yolk;
- Preheat the oven to 200 degrees and bake the product for 12 minutes on the upper or lower level of the oven.
In total, you should get delicious, crumbly milk shortcakes just like in childhood.
In themselves, classic baking recipes of this kind do not imply deviations in ingredients, but only a change in the sequential combination when preparing the dough. Also, it is considered a classic not to add any other fillers to the dough.
Sour cream and nuts will give the shortcakes a new taste
Ingredients for cooking:
- flour – 400 g;
- egg - 1 piece;
- low-fat sour cream – 1 tablespoon;
- butter or margarine – 50 g;
- sugar – 5 tablespoons;
- soda slaked with vinegar - half a teaspoon;
- vanillin - to taste;
- peanuts – 200 g.
Cooking time for shortcakes is 45 minutes.
Calorie content per 100 g – 340 kcal.
Method for preparing milk shortcakes from childhood with sour cream and nuts:
- add sugar to the butter and mix these two ingredients with vigorous movements until fine crumbs form;
- add the egg to the sugar-butter mixture and mix everything well again;
- add sour cream in the required volume and mix everything again;
- when the mass becomes completely homogeneous, add soda slaked with a small amount of vinegar;
- the flour must first be sifted through a sieve and added to the mixture in small portions;
- after that, gently (but not for long) knead the dough;
- roll out a layer of dough about 0.7-1 cm thick and make the required shape for future baking figures;
- then place the shortcakes on a baking sheet and sprinkle each one with crushed nuts (peanuts);
- bake at 200 degrees for 12-14 minutes.
This might come in handy
So, several delicious recipes for milk and sour cream shortcakes are already known. But it’s still worth giving a couple more useful tips:
- Before starting cooking, it is better to remove the butter from the refrigerator in advance and leave it to soften at room temperature for 1 hour;
- When beating eggs, it is advisable that the bowl is absolutely clean and dry;
- You should set the oven to heat up before preparing the dough so as not to waste time;
- When the shortcakes are at the baking stage, it is necessary to monitor the appearance of a golden brown crust. As soon as it appears, the baking is ready.
Ready-made milk shortcakes from childhood should be stored in a dry container with a lid. They are perfect for use with tea, coffee, cocoa, milk, juice, compote, etc. This delicious delicacy, prepared at home, can be eaten by children.
As for those amazing people who are hearing about milk shortcakes for the first time, well, one can only envy them. After all, they have the opportunity to finally try the popular Soviet pastry in its classic version.
Ingredients
- butter 100 g,
- milk 80 g,
- flour 400 g,
- egg 1 pc.,
- baking powder 5 g,
- vanilla sugar 1 sachet,
- sugar 200 g.
Preparation
Take the butter out of the refrigerator in advance so that it becomes soft. Then put the butter in a bowl, add sugar and vanilla sugar.
Beat the butter and sugar into a cream (the sugar will not completely dissolve at this stage).
Break the egg into a bowl, foam it with a fork, and divide the resulting liquid mass in half. Then add one half and milk to the bowl with the cream. We leave the other half of the egg mass aside - we will then brush the shortcakes with it before baking.
Beat all ingredients with a mixer until the sugar is completely dissolved.
Pour flour into a sieve mug and add baking powder.
Sift the flour into a container with the butter-milk mixture.
Knead a thick dough.
Roll out the dough using a rolling pin into a layer and cut out shapes using a cookie cutter. In my distant childhood, my grandmother cut out shortcakes from dough using an ordinary faceted glass. So if you don’t have any molds on hand, you can take a regular glass or shot glass.
It is important to remember that milk shortcakes double in size when baked, and if you like elegant pastries, the dough should be rolled out thinly - 3-4 mm thick.
Place the shortcakes on a baking sheet, having previously covered it with parchment, and brush with egg.
Knead the remaining dough and roll it out again, then cut out the next batch of shortcakes. We do this until the dough runs out.
Place the shortcakes in the oven at the very top of the preheated oven and bake at 200 C for 10 minutes.
The baking time indicated is arbitrary (everyone has a different oven). In any case, if you are baking milk shortcakes for the first time, you should look at the first batch from time to time.
As soon as the top of the shortcakes are browned, we immediately take them out of the oven: it is important not to overcook the baked goods in the oven, otherwise you will end up with not soft milky shortcakes, but appetizing, but still croutons.
On a note
Milk shortcakes can be safely given to children or taken with them on a walk as a snack.
Shortcakes are an excellent opportunity for children's culinary creativity: cookies can be painted. To do this, beat the egg white with sugar, add a few drops of beet, carrot, or blue cabbage juice and invite your child to paint the sweet pastries. Don't limit your imagination, let him draw what he wants! Children really enjoy these tasks, and you will enjoy them too.
