If you want to please your loved ones with a simple but delicious dessert, make Viennese shortbread cookies with jam. It is based on shortbread dough. Thanks to the grated top layer, it seems that several types of dough have been used. The recipe for cookies is suitable for lovers of quick baking.
Recipe for Viennese shortbread cookies with jam
Dish: Pastry
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Ingredients
- 250 g butter or margarine
- 2 pcs. chicken egg
- 1 tsp baking powder
- 0.5 cup sugar
- 1.5 cups wheat flour
- 3/4 cup jam apricot or plum, medium density
- salt
Step by step recipe with photo
Shortcrust pastry for Viennese cookies
1. Pour sugar into a deep bowl.
2. Melt margarine or butter slightly in the microwave or in a water bath. Add softened margarine to sugar. Mix thoroughly until creamy.
3. Add eggs to the butter mass. Add a pinch of salt and stir.
4. Pour in the sifted flour. Add a teaspoon of baking powder and knead into a soft dough.
5. Wrap the finished dough in a bag or film and put it in the freezer for at least 30 minutes.
How to cook Viennese shortbread with jam in the oven
6. Remove the dough from the freezer. Divide it into two parts. The first (large) part will be needed to make the cake. The second part (slightly smaller) will be used to decorate the cookies.
7. Put the second part of the dough in the refrigerator. Roll out the dough for the cake into a layer according to the size of your baking sheet.
8. Place the dough sheet on the prepared baking sheet. Smooth it out carefully.
9. Pour the jam onto a baking sheet. Spread it evenly over the entire surface of the cake.
10. Remove the remaining dough from the freezer. Constantly dipping a piece of dough in flour, grate it on a coarse grater. Sprinkle the crushed dough periodically with flour and mix so that the small particles do not stick together.
11. Sprinkle the prepared cake with chopped dough, trying to cover it with crumbs as evenly as possible.
12. Bake the Viennese cookies in the oven for approximately 30 minutes (180°C). Cookies should be just slightly browned on top, dry and crumbly.
13. Cut the cooled shortbread cookies with jam into small rectangular or square pieces.
The recipe for Viennese cookies is simple, as is the set of products that will be required to implement the plan. Its taste and aroma will amaze any gourmet! This cookie is good because it allows you to experiment. For example, instead of butter, you can use plain margarine, instead of homemade jam, store-bought jam or confiture. It is important that your jam (jam) is not liquid. Give preference to the candied version of the sweet.
What products are required for Viennese cookies?
To bake this cookie, you will need the following set of products:
- butter (margarine) - 1 pack;
- chicken eggs - 2 pcs.;
- sugar - 250 g;
- flour - 0.5 kg;
- soda - 0.5 teaspoon;
- jam - 1 cup.
How to prepare dough?
To make Viennese cookies really tasty, you need shortbread dough, which is very easy to prepare.
- Melt the butter in a water bath or in the microwave, or chop it with flour while it is cold. Butter can be replaced with margarine.
- We break chicken eggs into a separate bowl, add sugar, mix everything well, pour in a little soda.
- Cool the melted butter and add it to the sugar-egg mixture. We mix.
- Sift wheat flour through a sieve. Gradually pour it into our mixture and constantly knead. It is important to stir with a spoon until it becomes difficult to do this, then you should take to knead the dough with your hands. As a result, we should get an elastic dough without lumps, which will not stick to our hands.
- We divide the prepared dough into two parts: large and small. A smaller part should be wrapped with cling film or put in a bag and sent to the freezer for 20 minutes. We put baking paper on a baking sheet, take most of our dough and distribute it in a baking dish, do not press on it so that the dough does not turn out tough.
A simple recipe for Viennese cookies
Now you know how to make Viennese cookies at home. Baking is best served slightly cooled, but warm, with tea or coffee, milk. This tasty and appetizing delicacy will become a regular on your table and will delight your family, relatives and close friends!
What can a young hostess cook for dessert? What recipe would be on the shoulder of any novice cook? No need to think for a long time: of course, these are Viennese cookies! Everything ingenious is simple: shortcrust pastry plus jam, and as a result, a masterpiece! Crumbly, crispy, satisfying, and, most importantly, economical (which is very important for a young family) hand-made dessert will please everyone. And it bakes very quickly in the oven.
First, about the filling. There may be many options for it. Of course, the thicker the jam, the better, as it will not spread. But, liquid jam, in fact, can be turned into a thick one. True, it will take time. You need to pass it through a medium strainer. Whatever is left on top will go to the filling. This needs to be done several times, because the goal is to get 200-250 grams! The more sour the filling, the more the contrast will be felt: sour - sweet, the more piquant the taste will be. In general, it is better to take currant or plum jam, as well as apple or pear jam. Even berries ground with sugar will do. And how tasty is the lemon or apricot filling! As they say - a matter of taste.
- 200 grams of vegetable oil (you can use 200-250 grams of margarine or butter),
- 2 medium sized eggs,
- 1 cup sugar or powdered sugar
- 4-5 cups flour
- 1 teaspoon (without a slide) baking powder or 0.5 teaspoon soda,
- 1 pinch of salt
- 1 pinch of vanillin
- 200-250 grams of jam, jam or marmalade, preferably thick, preferably sour.
Cooking method
- In a deep bowl, beat 2 eggs with 1 cup of sugar with a whisk until the sugar is completely dissolved. Powdered sugar will make it easier. An important point: if the jam is not sour (strawberry, strawberry, raspberry), take about a quarter less sugar, otherwise it will be too sweet. And yet, it is much easier and faster to operate with a mixer, since the result should be a mass of a homogeneous consistency.
- Add 200 grams of refined vegetable oil to the resulting mixture and beat well again. If you take 200 grams of margarine or butter, then it must first be melted on the stove or in the microwave.
- To sunflower oil (melted margarine, butter) add a beaten mixture of eggs and sugar, add a pinch of salt, a pinch of vanillin. Mix well again.
- Sift flour with a slide, put 1 teaspoon of baking powder (0.5 teaspoon of soda) there.
- Add flour, but not all at once, but gradually adding as needed. Mix with hands. You also need to knead the dough well. The result should be a fairly steep, elastic dough that does not stick to your hands. Thus, all the flour may not be needed.
- Separate a third of the dough, wrap it in cling film, put it in the freezer for 25-30 minutes.
- Meanwhile, line a baking sheet with parchment paper or foil.
- From the remaining dough, form a base for cookies with a thickness of 5-7 millimeters. You can, of course, roll it out, but this dough crumbles a lot, so it's much easier to distribute it on a baking sheet with your hands.
- Put 200-250 grams of jam (jam, jam) on the base. The sides of the base on the baking sheet should be slightly raised.
- Remove a chilled (maybe already slightly frozen) third of the dough from the freezer. Grate it on a coarse grater (right above the workpiece and as thick as possible) on the filling.
- Preheat the oven to 180-190 degrees. Send the workpiece there for 25-30 minutes. It should blush slightly. It is impossible to overexpose in the oven, as the pastries will simply be hard.
- Remove the finished cake from the oven, let it cool, then cut into portioned pieces (rectangles, squares, as you like). Sprinkle lightly with powdered sugar if desired.
So the cookies in vegetable oil are ready! And how quickly it baked! Probably because the recipe turned out to be simple and the products were the most common, available to any family. If you do not cut the pastry, you will get a cake, simple and very tasty! It is also called grated pie with jam. So, the recipe is the same, but the dessert is different. By the way, this pastry is especially good with milk, kefir, any other fermented milk products. But that's for someone who likes it.
Vienna cookies have become something of a national dish in Austria. Initially, it was one of the types of strudel - a traditional dish of the Germans and Austrians, and now you can try it in almost any city cafe. How to make Viennese cookies? What is his recipe? The original version uses butter, but what happens if you cook these cookies in vegetable oil? Creamy may not be at hand. The good thing is that shortbread dough can be made in different ways. In any case, it's worth experimenting!
Bon Appetit!
The classic recipe for Viennese cookies can be found in almost all cookbooks, and making them is incredibly simple. Since childhood, many have known the taste of this pastry, this cookie was a regular in Soviet cuisines and it is known as a grated pie, and even today it is a frequent guest on the table. Delicate shortbread delicacy with crumbs, a layer of sweet and sour jam and powdered sugar will not leave anyone indifferent.
Many people like to use this recipe to dispose of unused jam. You can use any jam, but if you have jam from large pieces, then it is better to chop it first. And if the jam is very liquid, then it needs to be thickened, a teaspoon of corn starch is suitable for this, mix it thoroughly with jam or jam.
I propose to cook Viennese cookies with jam according to our recipe with a photo, following our detailed instructions. Even a novice hostess will cope with this task, and the cookies will turn out crumbly and very tasty.
Ingredients
- butter - 120 g;
- yolk - 2-3 pcs;
- powdered sugar - 100 g (+ for sprinkling);
- flour - 250 g;
- baking powder dough - 1/2 tsp;
- vanillin - 1 g;
- blackcurrant confiture - 400 g.
How to make classic Viennese biscuits with currant jam
Beat butter at room temperature or slightly warmed in a water bath with a whisk until white. If you use a mixer, then its speed should be minimal. So, our oil will not get a dense consistency.
Add the yolks and beat again, the speed of beating should be, as before, low so that the mass does not turn out to be too dense.
Now we introduce powdered sugar - its texture is more delicate than that of granulated sugar. But you can always use finely ground sugar as well. For flavor, add a small amount of vanillin to the powdered sugar (enough? tsp vanilla sugar or vanillin on the tip of a knife).
Sift the flour through a sieve, so the dough will turn out more magnificent, add baking powder to it and mix everything with your hands or a fork. It is not necessary to achieve too much uniformity.
In the sugar-butter-egg mass, we lay in small portions the flour mixed with the baking powder. First, mix everything with a fork, then - beat with your hands. It is not necessary to "hammer" the dough too much with flour, it should be light, crumbly, homogeneous, tight and oily.
Form a ball from shortcrust pastry. Then we separate a third from the total mass of the dough, you can take a little more than half - for sprinkling. Roll most of it into a ball and set aside. We also form a ball from a separated small amount of dough and put it in the freezer for 20 minutes.
We distribute the rest of the dough with our hands in an oiled form, form the sides (I have a baking dish measuring 18 * 27 cm). I usually use a rolling pin first, and only then finish shaping with my hands (or rather with my fingers). Even if the filling is denser than jam, it will still spread under the influence of high temperature. We leave the dough on a tray, for proofing for 15-20 minutes. It is necessary!
After 20 minutes, grease the dough with blackcurrant confiture filling. For the filling, you can use any fruit or berry jam, jam, marmalade, cottage cheese.
After the filling is laid, we take out the remaining dough from the freezer, rub it on a grater with large divisions. Evenly distribute the grated crumb over the surface of the mold.
We send the form to the oven preheated to 180 degrees, but bake at 160 degrees for about 30 minutes. To do this, reduce the heat after putting the form in the oven. Check the cooking progress periodically. It is better to turn the mold if you notice that the pastries are baking faster on one side, but this should be done no earlier than 20 minutes after the start of baking. Five minutes before readiness, increase the temperature to 200 degrees.
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Carefully remove the baking sheet and cool it until it cools completely at room temperature, without removing the pastries. Only then, when cutting, the cookies will not crumble, and due to shortcrust pastry, it will turn out to be the most tender, it will melt in your mouth.
To shape our pastries, we cut even rectangles on a tray from the “pie”, sprinkle with powdered sugar. Viennese cookies are ready. We invite you to the table for tea!
Cooking Tips:
- If you use lemon zest in the dough instead of vanilla, you can get lemon shortbread Viennese cookies.
- This cookie is very tasty with curd filling. It will require 400 g of cottage cheese, 100 g of sugar and 2 egg whites. Everything should be mixed, rubbed and put on the dough as well as berry confiture.
- If you take marmalade as a filling, then you can cook cookies right away. Cut out cookies of the desired shape from the dough and put marmalade on it, and crumbs from frozen dough on top. Bake according to the described standard.
- Another way to make portioned Viennese cookies is to use basket molds. Here, any sweets are suitable as a filling, but it is better to choose with sourness.
