A picture from the recent past: a school cafeteria, a cramped canteen, high school students pushing the baby out of an endless queue, and an immensely sized woman chef, unable to take out a tray with fresh, smelling milk, ruddy biscuits of 8 kopecks each. Everyone, of course, did not have enough of them, so local battles were constantly going on in the queue, in which the teachers on duty always won. But now the biscuits - and sand, and sour cream, and kefir, and cottage cheese - just do not count! On sale you can find biscuits for absolutely every taste. But you really want those very dairy ones from childhood. The proposed recipe is a variant of just such biscuits from the past.
It is necessary
-
- 3¼ cups wheat flour
- 1 1/3 cups granulated sugar
- 100g (half a pack) butter
- 1 large egg
- ½ glass of milk
- 1 teaspoon baking powder or ½ teaspoon baking soda
- slaked with lemon juice or vinegar
- ½ teaspoon vanilla sugar
- salt.
Instructions
Step 1
Remove the oil from the refrigerator 15-20 minutes before the preparation of the biscuits, so that it has time to soften.
Step 2
Break the egg into a separate bowl, beat with a whisk or fork until smooth.
Step 3
Mix softened butter with granulated sugar, milk, a pinch of salt, vanilla sugar.
Step 4
Add half the beaten egg and beat the whole mixture thoroughly again until the sugar dissolves.
Step 5
Sift flour, add to the whipped mass. Add slaked baking soda or baking powder. Knead a soft dough. Knead the dough until it stops sticking to your hands.
Step 6
Sprinkle the table with flour and roll out the dough with a rolling pin to a thickness of 5-7 millimeters. Cut out round or curly biscuits with molds. Round biscuits should be quite large - about ten centimeters in diameter. Use a knife, if desired, in a traditional checkered pattern. Place the biscuits on a greased or parchment-lined baking sheet. Brush the top of the biscuits with the remaining half of the beaten egg.
Step 7
Place the baking sheet in an oven preheated to 210 degrees Celsius. Bake for 12-15 minutes. The biscuits are baked very quickly. It is important not to miss the moment when they turn milky white, with a slight "blush".
Step 8
Put the browned biscuits on a plate and serve cooled.
