Some people call these delicious cream cookies scams, but the authors of the recipe claim that their cookies are much softer, especially if they are eaten immediately after baking.
It is necessary
- Baking tray at least 20x28 cm in size;
- Parchment paper;
- A wooden or plastic spatula, strong enough.
- For cookies:
- - 450 g flour;
- - 450 g heavy cream (30%);
- - 22 g of sugar;
- - 4 g of salt;
- - 15 g baking powder;
- - 170 g butter (better than salted).
- To grease cookies:
- - 50 g of water;
- - 1 egg.
- For decoration and as an addition:
- - sour cream;
- - jam.
Instructions
Step 1
Combine all dry ingredients in a large bowl and grate the butter there. Gently with your hands, picking up the mixture from below, without squeezing or squeezing, mix the mixture with oil. The flakes of the oil should be wrapped in the mixture. Now the dough can be gently rubbed with your fingertips - you should get a loose and airy sand crumb.
Pour the cold cream into a bowl and stir with a spatula until fluffy. Then dust the dough a little with flour and form a ball.
Step 2
Line a baking sheet with parchment, flour and place the ball on the paper. Knead the ball on a baking sheet to form a rectangle 20x28 cm, about 2 cm high and put in the freezer for 10 minutes. If the refrigerator does not freeze too much, it is better to hold the dough there for 30-35 minutes. It should cool well.
Step 3
Preheat oven to 200 degrees. Remove the dough and cut into 16 squares. Spread them apart a little so that there are approximately 1 cm gaps between them. Bake for 15 minutes - you're done! Serve immediately with sour cream or jam, or both.
