Homemade shortbread dough cakes are a simple delicacy that children really like. Cook them in different ways, sprinkling with sugar, chopped nuts, decorating with jam and icing. Shortcrust pastry can be made in advance and stored in the refrigerator.
Cookies: cooking features
Shortbreads differ from biscuits in size and thickness. Correctly baked products are crumbly, moderately soft. To make the biscuits tasty, use quality butter or butter margarine for baking. You can include other ingredients in the dough, for example, sour cream, kefir or yogurt. If you want to bake the most crumbly crumbs, use only yolks instead of whole eggs.
Cookies on sour cream
You will need:
- 1 glass of sour cream;
- 180 g butter;
- 4 glasses of flour;
- 1, 5 glasses of sugar;
- 3 eggs;
- 1 teaspoon of baking soda;
- 1 t. Spoon of lemon juice;
- 0.25 teaspoons of salt;
- a pinch of vanillin.
Fry the peanuts in a dry frying pan, peel and chop into coarse crumbs. Beat eggs with sugar and vanilla. Add sour cream, salt and soda, slaked with lemon juice. Pour in melted butter. Sift flour and add portions to the dough. Mix everything thoroughly. Do not knead the dough for too long, otherwise the biscuits will turn out flat and tough.
On a board sprinkled with flour, roll the dough into a layer about 1 cm thick. Sprinkle the layer with crushed peanuts and lightly press down on them with a rolling pin so that the nuts hold better. Use a large metal slot or plastic bowl to cut out the biscuits. Place them on a greased baking sheet. Place the products in an oven preheated to 200 ° C and bake until golden brown. Remove the prepared biscuits from the baking sheet, cool on the board. Serve with tea, milk or compote.
Shortbreads with poppy seeds
Instead of poppy seeds, you can sprinkle the biscuits with sesame seeds, granulated sugar, or almond flakes.
You will need:
- 1, 5 glasses of wheat flour;
- 2 eggs;
- 90 g sugar;
- 200 g of butter;
- 1, 5 teaspoons of honey;
- 1 tsp baking powder;
- -, 25 teaspoons of salt;
- 2 tbsp. spoons of poppy seeds for sprinkling;
- 1 egg yolk for lubrication.
Sift flour and mix with baking powder. Beat eggs with sugar, add softened butter and salt. Pour flour into the resulting homogeneous mass in portions and knead a soft dough. Wrap it in plastic wrap and refrigerate for half an hour.
Roll out the chilled dough on a floured board into a layer about 1 cm thick. Cut it into shortbreads with a notch and place them on a greased baking sheet. Melt the honey and mix with the yolk. Lubricate each biscuit with the resulting mass, and then sprinkle the products with poppy seeds. Place the baking sheet in an oven preheated to 220 ° C. Bake shortbreads until golden brown, remove from baking sheet and chill.
