Shortbread for tea is not modest, but amazingly delicious. In early childhood, they were sold at every turn, and also cooked in many houses. There are a lot of dough recipes for shortcakes, but here are the old and time-tested ones. Remember that taste?
Cookies, as in childhood - general principles of cooking
Usually shortbread dough or also on fat, but with the addition of dairy products. There is wonderful recipe with the addition of cottage cheese, it can be found below. All types of dough are kneaded by hand, do not require alignment, that is, they are done quickly enough. Sometimes it takes time to soften the butter, it is taken out on the table in advance.
What else is added to the dough:
· rippers;
After kneading, it is immediately rolled out, shortcakes are squeezed out with molds. You can simply cut them using a figured roller or ordinary knife. Finished products are immediately placed on a baking sheet, which is better to cover, but you can just grease it. Before baking, homemade shortbreads are often smeared with an egg or only with yolk. From above they can be sprinkled with nuts, sugar, various seeds.
Milk shortcakes, as in childhood: a recipe according to GOST
It was these shortbreads that were sold in stores and school canteens in ancient times. Recipe according to GOST with whole milk. Can be replaced butter margarine.
Ingredients
100 ml of milk;
510 grams of flour;
120 grams of oil;
260 grams of sugar;
10 grams of ripper;
0.2 tsp vanillin.
Cooking method
1. Beat the egg with a fork, pour half. One part is needed for the dough, and the second will be left for lubricating the shortbread before baking.
2. Soften butter or margarine well, grind with sugar and egg. You can beat with a mixer. As soon as the mass becomes creamy, you can add milk at room temperature.
3. Pour in vanilla, followed by flour and baking powder. Knead milk dough for shortcakes.
4. It is not necessary to lay down the dough; we roll out the layer on a table sprinkled with flour. Who remembers, those shortcakes were about a centimeter thick. But since the dough will still rise, it is enough to make a layer of about 6-7 mm.
5. Squeeze out the cakes in the form of flowers, rhombuses or other shapes with a mold. Can be cut arbitrarily with a special roller knife. Transfer immediately to a baking sheet.
6. Grease with an egg on top, send to bake.
7. Milk cakes are prepared at 210 degrees for no more than 12 minutes, 9-10 minutes may be enough, it all depends on the oven. The dough is very sweet, so you need to be careful not to burn anything.
Shortcakes, as in childhood: a recipe for margarine
Shortbread recipe, as in childhood on ordinary margarine. They turn out sandy, a little crumbly, but very different from modern cookies. You can also use butter for cooking, it will be even tastier.
Ingredients
180 grams of margarine;
200 grams of sugar;
3.5-4 tbsp. flour;
2 grams of ripper;
Cooking method
1. Cut the margarine into pieces of arbitrary size, add granulated sugar to it and send it all together to water bath. You can use a bowl or a small saucepan for kneading, it will also be convenient to cook in it.
2. As soon as the margarine is melted, remove it from the bath and let it cool down a little, the hot mixture cannot be used.
3. Add eggs, shake with a whisk.
4. Combine flour with a ripper. Sometimes it is not added, but it is still better to put it in so that the dough is soft and slightly porous. Sprinkle, mix.
5. We shift the soft mass onto a piece of parchment and cover with a second such sheet. You can just take baking paper. We roll out through parchment to 8-10 millimeters. If there is no such paper, then you can simply sprinkle the dough with flour and roll it out with a rolling pin.
6. Squeeze out round or any other shape cakes, transfer to a greased baking sheet.
7. If desired, you can grease with an egg or water, sprinkle with coarse sugar.
8. We put the baking sheet in the oven, at 200 degrees shortbread shortcakes are baked for about 12-14 minutes. Let's focus on color.
Cookies, as in childhood: a recipe with nuts
For the preparation of such shortbreads from childhood, peanuts are indicated in the recipe. But if you wish, you can sprinkle products with walnuts, seeds or sesame seeds, even poppy seeds will fit. The main thing is to strictly follow the test recipe.
Ingredients
0.5 st. Sahara;
2 tbsp. flour;
200 grams of oil;
0.5 cup chopped peanuts;
· 1 yolk.
Cooking method
1. Send butter to a bowl, keep it warm until soft, then add sugar and beat everything together with a mixer until fluffy.
2. Add one egg first, continue beating. Then lay out the second egg, beat the mass until smooth.
3. Pour flour, knead soft dough, you can immediately put it on the table, roll it out with a layer. Thickness in the region of a centimeter. The dough can also be prepared in advance, in which case it must be covered or put in a container, put in the refrigerator.
4. Squeeze out or cut shortcakes, transfer to a baking sheet.
5. Beat the yolk with a spoonful of water, quickly grease all the shortbreads.
6. Sprinkle nuts on top. They need to be chopped in advance, but in no case should they be fried. Otherwise, they will just burn in the oven. It is also important to sprinkle the greased shortbreads immediately, otherwise the egg will dry out, the nuts will not have time to brown.
Bake until golden brown. Nut shortcakes are prepared at 200 degrees.
Cookies, as in childhood: a recipe for kefir
Basic Recipe test on kefir for shortcakes, as in childhood. Why basic? You can simply add a handful of poppy seeds, nuts, grated zest to it if you wish. Kefir is optionally replaced with curdled milk or fermented baked milk. In any case, everything will work out fine, the amount of flour during kneading can only slightly change.
Ingredients
230 grams of sugar;
450 grams of flour;
250 grams of kefir or other fermented milk product;
5 grams of soda;
50 grams of oil;
· a pinch of salt.
Cooking method
1. Leave 50 grams of sugar, pour the rest of the sand into a bowl.
2. Melt the butter slightly. If small lumps remain, then it's okay, add to sugar.
3. Shake the egg. Pour half into the dough and leave a little for greasing the shortbreads.
4. Add kefir to the total mass. And immediately pour soda into it. Mix everything together.
5. Add flour, quickly knead the dough.
6. Roll out on the table about a centimeter thick, squeeze out the shortcakes of arbitrary shape, transfer to a baking sheet.
7. Lubricate with an egg, sprinkle with the remnants of granulated sugar. Bake until done.
Cookies, as in childhood: a recipe for sour cream
For such shortbreads from childhood, you can use any sour cream, but it is still better to take at least 20% fat. In this case, the dough will turn out to be unusually soft, tender, and will delight you with taste.
Ingredients
a glass of sour cream;
· one egg;
60 grams of butter or take margarine;
1 yolk for greasing shortcakes;
5 spoons of sugar;
· 2 cups of flour;
10 grams of ripper;
Seeds, nuts to taste.
Cooking method
1. Throw the ripper into a dry bowl, add the sifted flour and a pinch of fine salt, stir.
2. We make a hole in the center of the flour pile. We break a whole egg into it and shake it slightly, spread sour cream and softened butter. If there is no time to keep it warm, then you can melt the butter, but do not bring it to a hot state.
3. Immerse the spoon, begin to rotate in a circle, slowly knead the dough. Take out the spoon, crush it with your hands.
4. Roll out in a layer, cut shortcakes of arbitrary shape.
5. Transfer to a baking sheet, coat with whipped yolk on top. You can add a spoonful of water to it so that there are no strips left, the shaving brush spreads well. Sprinkle with any seeds if desired.
6. Bake in the oven until the sour cream cakes are browned.
Sugar shortcakes, as in childhood: a recipe with cottage cheese
Recipe for cottage cheese or cottage cheese shortcakes. The dough is unusually fragrant, you can supplement it with cinnamon, seeds, nuts at your discretion, but even without all this, the baking is excellent. The fat content of cottage cheese is arbitrary.
Ingredients
400 grams of flour;
250 grams of cottage cheese;
1 tsp ripper;
2 tbsp. l. sugar powders;
1 yolk;
140 grams of sugar per sprinkle;
200 grams of oil;
salt and vanilla.
Cooking method
1. Grate or chop the butter with a knife.
2. Pour flour into a bowl, add salt, vanilla if desired and put the prepared butter. Grind everything together until smooth.
3. Grind the eggs with powdered sugar, you can beat with a whisk.
4. Combine grated cottage cheese with eggs, transfer to flour mixture.
5. Knead the usual soft dough for rolling.
6. Roll out with a rolling pin into a layer, cut shortcakes, shift.
7. Lubricate all products with yolk, sprinkle thickly with sugar. We try not to fall on the baking sheet so that the grains do not burn.
8. Bake at 200. Lay the sugar cakes on a plate carefully so that the sand does not crumble.
If the shortbreads are squeezed out with molds, then a lot of scraps remain. This dough is rolled out again, squeezed out, collected. But with each successive time it “drags out”, the pastries will no longer be so tasty, tough. Therefore, it is better to simply separate the layer with a knife for the third time and not subject it to the next batch.
· How sweeter dough the faster the baked goods brown. Therefore, you need to be very careful not to burn anything.
Cookies do not rise much in the oven, but you still need to leave a distance between them. So the heat will be evenly distributed, the products will be equally baked.
It is not necessary to form large shortcakes. You can squeeze out a small cookie from any dough. This is especially convenient if the pastry is intended for children.
Dear readers, we bring to your attention one more recipe for milk shortcakes, such as we ate in childhood. Now let's bake milk cake, recipe according to guest. This cooking recipe differs from the previous one, but not significantly. You can look and compare, but the result is the same - delicious milk biscuits from childhood.
Dairy biscuits according to GOST recipe
5 of 1 reviews
Dairy cakes according to GOST
Cookies according to GOST
Type of dish: Bakery
Cuisine: Russian
Ingredients
- Milk - 75 ml,
- butter - 100 g,
- sugar - 210 g,
- flour - 400 g,
- soda - ⅓ tsp,
- vanilla sugar - 1 sachet,
- 1 PC. - egg yolk
- 1 st. l. - water for lubrication.
Cooking
- The first step is to boil the syrup from milk, sugar and vanilla sugar.
- Be sure to cool to room temperature.
- Then, lightly beat the softened butter, add the prepared syrup, mix well and add the sifted flour with soda. Then, knead a smooth soft dough and roll it out to a thickness of 6-7 mm. If you need not soft shortcakes, then the thickness is 1 cm.
- Cut out the biscuits with a special cutter.
- Put them on a baking sheet lined with paper and grease the shortcakes with egg yolk mixed with water.
- Bake for 10-12 minutes at 210 degrees.
Bon Appetit!
Dairy cakes according to GOSTDear readers, we bring to your attention another recipe for milk shortcakes, such as we ate in childhood. Now we will bake - a milk cake, a recipe according to GOST. This cooking recipe differs from the previous one, but not significantly. You can look and compare here, but the result is the same - delicious milk biscuits from childhood. Milk shortcakes according to GOST recipe 5 from 1 reviews Milk shortcakes according to GOST Print Shortbreads according to GOST Author: Povarenok Type of dish: Pastry Cuisine: Russian Ingredients Milk - 75 ml, butter - 100 g, sugar - 210 g, flour - 400 g, soda - ⅓ tsp, vanilla sugar -…
Very delicious biscuits with the addition of milk.
- 400-450 g flour
- 200 g sugar
- 100 ml milk
- 100 g butter
- 1 egg
- 1 p. vanilla sugar (10 g)
- 1 ⁄ 2 tsp baking powder
- 1 yolk + 1 tsp water for lubrication
Delicate soft-crunchy milk shortcakes come from childhood. I think that such milk cakes are familiar to many, and even now they are often sold where. You can cook such milk cakes at home, and they are prepared, I will tell you, simply elementary. It turns out cost-effective and, of course, very tasty, besides, you always know what you put there, in particular, good butter, and not cheap margarine, as in production.
I got 16 shortcakes, 10 cm in diameter.
Cooking:
Place sugar, vanilla sugar and milk in a small saucepan with a thick bottom.
While stirring, bring to a boil and simmer over low heat for a couple of minutes. Then cool completely, after cooling, a slightly viscous sugar syrup is obtained.
Lightly beat the soft butter and egg with a mixer.
While continuing to beat, gradually pour in the syrup in a thin stream.
Mix flour with baking powder.
Gradually add flour, stirring it with a spoon or spatula, do not knead for a long time.
You may need more or less flour, depending on its moisture absorption capacity (I used 450g). The dough should be soft, pleasant to the touch, not sticky to the hands, but at the same time, not at all tight and very pliable.
Roll out the resulting dough with a thickness of about 7 mm, cut out circles with a cookie cutter. The diameter of my mold is 10 cm, if you do not have molds, you can cut it with a large cup, a small salad bowl, etc.
Transfer to a baking sheet lined with baking paper. Mix the yolk with water, and grease the shortbread with a brush.
If desired, draw a pattern on the shortbread with a fork. I just ran two parallel strips with a fork, and then two more times across. The day before, I examined in detail the shop shortcake bought by my husband, and I think that the pattern is drawn there exactly like this :-), at least on those shortcakes that are sold in our nearest store.
I also sprinkled some of the shortcakes with chopped almonds (nuts need to be pressed a little with your hand to the dough).
Put in a preheated oven at 200 degrees, bake for about 10-15 minutes. I baked for 15 minutes, but be guided by your oven, the shortbread should be lightly browned in the center and a little more on the sides. If you like softer ones, keep them a little less, and vice versa for more crunchy ones.
Cool the finished shortbreads completely.
Here are the walnut biscuits.
Probably everyone remembers the school years - lessons, breaks and, of course, the school buffet. At that time, the choice of many settled on milk shortcakes - soft and delicate products made from shortcrust pastry.
They were incredibly tasty - with tea, milk, compote, and even on their own. Our recipe will allow you to remember your school childhood and please a simple and delicious pastries their families, especially children.
Ingredientsmilk cake recipe
Soften butter with room temperature(can be replaced with margarine). Then beat it with sugar. Add egg, milk, baking powder and vanilla and beat well again. Gradually add flour, whisking all the time until smooth.
The dough should be soft and smooth. The softer your dough is, the better the crusts will rise. To make the dough roll out well, you need to wrap it in cling film and place it in the refrigerator for 20 minutes. Roll out the dough into a layer 5-7 mm thick. Squeeze out the biscuits with a mold. 
Use a cookie cutter to cut out the cookies. You can use a cookie cutter as a cookie cutter. Cover the baking sheet with special baking paper. Preheat the oven to a temperature of 180º. Put the shortbreads on paper and put in a preheated oven for 12-15 minutes. Cookies will be ready when browned on top.
Be careful not to overcook them in the oven, otherwise the shortbreads will lose their softness and turn out to be dry and tough. If desired, shortbreads can be smeared on top with beaten egg yolk - then they will acquire a golden crust.
People who lived through the times of the Soviet Union remember with great love and nostalgia milk cakes, which were then often sold in shops and school canteens. An extremely simple dessert was not distinguished by frills and magnificent decorations. However, this is what attracted in such an unpretentious, but incredibly juicy, tasty and fragrant pastries. Unfortunately, modern bakeries rarely offer such a delicacy, created in accordance with GOST of the USSR. But this does not prevent you from baking on your own that very crumbly joy that brings back warm memories from a carefree and bright childhood.
Cooking time - 30 minutes.
The number of servings is 10.
Ingredients
In order to bake delicious shortcakes, as they used to be sold in Soviet school canteens and stores, you should prepare the simplest and most affordable ingredients:
- granulated sugar - 200 g;
- flour - 400 g;
- egg - 1 pc.;
- butter - 100 g;
- milk - 80 ml;
- baking powder for dough - 10 g;
- vanillin - to taste.
How to make milk cakes on your own according to GOST USSR
At first glance, the preparation of shortcakes according to GOST USSR may seem complicated. Actually it is not. To make delicious crumbly pastries, it takes a minimum of time and effort.
- Milk will need to be combined with vanilla and granulated sugar. The mixture is heated until the crystals are completely dissolved.
On a note! However, you can not boil the milk mixture!
- While the milk syrup is still hot, it is necessary to shift the butter into it so that it disperses instantly. The resulting composition should be poured into another container and wait for the mixture to cool completely in natural conditions.
- Now a separate bowl is taken and an egg is beaten in it with a fork or mixer. Half of the resulting composition must be immediately poured into the workpiece.
- Flour is combined with baking powder and poured into the same mass, after which it is necessary to knead the dough.
Note! Its consistency will be loose.
- Next, you need to roll out the dough. As a result, a layer about 1 cm thick should be obtained. Blanks for future shortcakes are cut out with a shape. They must be round.
- The surface of the shortbread is smeared with a beaten egg, part of which remains. Now you can send blanks to the oven for 10-15 minutes at a temperature of 200 degrees.
Video recipe
Cooking delicious, sweet, crumbly milk shortcakes according to GOST USSR is a simple and exciting business. A hint in the video recipe format will make it even easier:
