Cookies from the ready frozen dough. Products from short pastry.

The easiest to prepare shortbread dough serves as the basis for a variety of delicious baking. In old grandmother's chests there are records of interesting recipes for cookies, cakes and pies at home from shortbread dough.
By the arrival of loved ones, the table is lined with delicious dishes and in the center of the table is a cake, cakes and an abundance of cookies. Each piece crumbles into small crumbs, resembling golden sand from the southern sea, and melts in your mouth.

These products were made from shortbread dough. The recipe of its preparation has some subtleties, following simple rules, at home you can make your own shortbread dough. A creative approach to sand baking diversifies evening tea or a festive table.

The fantasy is turned on; confectionery masterpieces appear from shortbread dough:
• original cake with sour cream with strawberries;
• “golden” nuts filled with boiled condensed milk;
• confectionery "sausages" with the addition of nuts, sesame, candied fruits;
• various cookie options.
There are hundreds of recipes for making biscuits from shortbread dough (figured, marshmallow, chocolate, cottage cheese).

Secrets and tricks of cooking

The most important rule, how to make shortcrust dough is the need to use a lot of fat and sugar. Particular crispness is obtained due to the presence of oil in the product. It absorbs the flour and envelops, not allowing it to thicken and stick together. To obtain a more porous dough, cooks advise using baking powder.

Important! Choose flour having gluten, the percentage of which will be average, otherwise the resulting products will be dense. When working with flour, which has a low percentage of gluten, baking will begin to crumble quickly.

The classic shortbread dough in the traditional recipe is prepared as follows (step by step):

flour is passed through a sieve onto a worktop with a small hill;
sugar, soda, slaked lemon juice, vanilla put on top of it;
butter, cut into small pieces, laid on top, chopped with all components together with a sharp knife;
eggs are added last;
kneaded by hand, then put in about 1 hour in the cold.

Then it is used for making conceived pastry.

The quantitative composition of the necessary products for the classic shortbread dough:
• 300 gr - butter (butter);
• 3 tbsp. - flour;
• 1 tbsp. - sugar;
• 2 pcs. - eggs;
Vanilla, a little lemon juice and soda.

Skilled cooks say that shortbread dough is good only with proper preparation. Appliances used, kitchen utensils (rolling pin, work surface, including), as well as products (butter, flour, eggs) should be well cooled. Otherwise, it will cease to be unique, and baking will lose friability. The time spent on the batch should be minimal.

Note! Dry products are always combined with flour, and liquid products are combined with eggs, at the end of kneading they are combined.

In some cases, replace some flour with crushed almonds, chopped nuts, potato starch. From the refrigerator in the manufacture of products from the sand dough removed the necessary part of it used in the work at the moment.

Fantasy culinary experts through experiments received alternative recipes for making shortcrust dough. They will make diverse and original any holiday and stronger rally for a family dinner.

Simple shortbread dough recipe

Products used:
• 260 g - butter (cream);
• 210 g - sugar;
• 0.5 kg - flour;
• 2 pieces - eggs;
• 0.5 teaspoon baking powder;
• 1 bag - vanilla.

How to make the necessary dough:
1. Grind the eggs to form a white foam with sugar and with the addition of vanilla. In the resulting consistency joins enough soft butter. For variety and taste, you can add 0.1 kg of walnuts or almonds, crushed with a blender to a state similar to dust.

2. Add baking powder to flour.
3. Knead the dough from the combined flour and eggs with sugar. Knead on the surface, sprinkled with flour until smooth and elastic.

4. Put dough wrapped in food film for three quarters of an hour in the refrigerator.
5. Divided into pieces, the dough, taken out of the refrigerator, is rolled out and with the help of special forms stars, Christmas trees, mugs, bunnies, hearts are cut out.
Baked in a preheated oven at 180 degrees for 20-25 minutes.

Short pastry dough

In addition to shortbread biscuits, a cake is often prepared, with a filling selected to your liking, such as fruit, jam, cottage cheese, berries.

For the pie will need:
• 160 g - butter (cream);
• 210 gr - flour;
• 110 g - sugar;
• 1 PC. - egg;
• 1 teaspoon baking powder.

How to cook:
The usual and affordable products, from which a delicious delicacy will be prepared step by step:
1. The baking powder is attached to the flour and mixed with the grated buttered butter in a cold state.
2. Hands fray, manufactured weight before the formation of crumbs. Then the egg is added with the sugar, and the dough is kneaded. It turns out quite elastic dough with a pleasant aroma, and if you add vanilla, it will turn out unusual.

3. The dough is wrapped in a plastic bag, placed for 30 minutes in the cold.
After half an hour you can start working with sand dough. To do this, prepare a pan or a split form. You can pick up any stuffing at your discretion. Experts believe - the most delicious cake from shortcrust pastry is baked with fresh berries and apples or cottage cheese.

4. A certain amount of dough is left to decorate the cake, twigs are laid out on its surface, flowers are cut out with a knife, decorated with geometric figures.
Some hostesses dough grated dough, getting grated pie.

Sand dough for baskets

According to the recipe above comes out about 20-22 baskets. If the oven is in molds, having a diameter at the bottom just over 3 centimeters, and at the top the diameter is approximately 7 cm. Ready baskets If desired, you can fill with any sweets: chocolate, jam, candied fruit, fruit, curd mass. You can come up with many variations.

Would need:
• Flour - 310 gr;
• Butter (butter) - 210 gr;
• Powder (sugar) - 110 g;
• Egg yolks - 2 pcs.

Step-by-step recipe:
Measure out the required amount of food and start cooking. It should begin with sifting flour, then add a little salt. Remove the butter from the fridge, cut cold, not big pieces and place on top of the flour, always sifted through a sieve. Chop well with a knife with flour.

Then add the egg yolks and sweet powder, knead the dough as quickly as possible by hand. For kneading suitable combine, designed to work in the kitchen.

It is mixed up rather quickly, because from the warmth of the hands it becomes sticky due to the melted oil. Wrapped in a plastic bag and sent to the refrigerator for 0.5 hours.

At this time, baking dishes are prepared. The molds are greased with a small amount of heated butter with a special brush.

The workplace is covered with foil, the cooled dough is laid out on it. It is leveled to a rectangular shape, on top it is torn with foil and rolled with a rolling pin. The dough with such a rolling does not stick to the foil. The formation is rolled up to approximately 4 mm. Molds are placed on top of it and cut out in shape, and surplus is removed from the edges.

The layer of dough is pressed gently to the bottom of the mold and pierced with a fork in order to save the products from the resulting bumps when baking. It is covered on top with foil of suitable size and rice or buckwheat is piled onto it to preserve the beautiful, even shape of the baskets.

The baking in a hot oven under the temperature of 200 degrees is controlled, while the products grasp a little and the danger of the spoiled form disappears. Foil pieces are removed along with cereals, and baskets continue to be baked. The time spent on the preparation of these products from shortbread dough is a little more than 10 minutes.

Crumbly and very fragile baskets are left in the forms until they cool completely and only then are carefully removed. It is important to adhere to this rule, when removing still warm baskets from the molds, the edges of them may break off and sprinkle. Begin any ingredients according to your own taste. It turns out very refined, delicate delicacy.

Sand dough without eggs. Recipe with sour cream and vegetable oil

The recipe for this test contains:
• flour - 530 gr;
• vegetable oil, odorless - 120 g;
• sugar - 190 g;
• sour cream - 120 gr;
• soda, vinegar, salt, vanillin.
• spicy and aromatic additives.

The fastest and easiest cooking recipe:
It combines vegetable oil with sour cream. Laid the rest of the products. The mixture is thoroughly mixed, the flour is sifted into it, the mixture is kneaded until a soft, uniform composition is obtained.

Matured, film-wrapped dough, in the refrigerator for an hour. After this time, you can begin making cookies, which will be unusually tasty, if you sprinkle them with poppy seeds, sesame seeds and nuts.

How to make shortbread dough without eggs and butter

Required Products:
• 330 g - flour;
• 170 ml - vegetable oil, odorless;
• 120 ml - ice water;
• Salt.

Mixing rules:
First of all, an odorless vegetable oil combines with ice water. Mix the mixture to an emulsion-like consistency with a small amount of salt added. Then the sifted flour is attached to the mixture and kneaded the shortbread dough. It is sent under the cling film to the cold and remains in it for 20 minutes.

Then the cake is baked with your favorite filling. This shortbread recipe is suitable for lean cakes, and can be used in the maintenance of the post. This option is made from very simple products, but the result will be excellent, the wonderful taste will surprise and delight the whole family.

Video: Shortbread dough cakes from Julia Vysotskaya

1. Shortbread dough is rolled out with identical and rather thin plates so that it is baked well enough. The most suitable thickness should be 4-7mm.
2. The friability of baking is increased by replacing several whole eggs only with their yolks. It is especially important if the flour used has a large percentage of gluten.

3. They pierce in different places with sharp objects (fork, knife) layers of short pastry, before being sent to the oven. This should be done so that the ugly irregularities in the seams from carbon dioxide that is released during baking do not spoil the look of the finished product.
4. For a shortbread dough, it is sufficient to use a dry pan, because it does not stick to the bottom when baking.
The most suitable temperature for baking is 220-250 degrees.

Cooking dough. For short pastry using flour with a small amount of gluten; from flour with a large amount of gluten, shortbread dough is made lingering, and the finished product is stiff, coarse.

When kneaded, the dough temperature should be around 17 °; if the temperature is higher, the oil softens, the plasticity of the dough deteriorates and the molding of the products becomes difficult. To restore the plasticity of the dough to cool, add a little egg yolks and knead again in a cool room.

Mix oil, sugar, salt and essence in a kneading machine or manually until the lumps disappear; gradually add the eggs, pour the sifted flour (7% is left for filling), mixed with soda and ammonium, and knead until a homogeneous mass

Cutting and baking. Form the dough in the form of a rectangular piece (brick), put on a table with a completely flat surface, sprinkle with flour and a rolling pin roll out from the middle in all directions, while pouring flour under the dough two or three times. The rolled dough should be the same thickness, since when baking thin spots burn, and the thick ones are not baked.

To obtain layers of the same thickness, you need to roll out the layer with an ordinary rolling pin and, before reaching a bit, level the uneven places with a control rolling pin.

Bake the dough at 240-260 ° Particularly good taste and aroma have products, the surface and the crumb of which, when baked, becomes golden in color.

Flour 560, including 41, butter 311, sugar 207, essence 2, melange 73, ammonium 0.5, salt 2, soda 0.5. Output 1 kg of semi-finished product.

Note. You can make shortbread dough without soda.

CAKE SANDBAND WITH CREAM

Pieces finished dough weighing 1450 g each, roll out into 3-4 mm thick layers, lay on baking sheets measuring 59x44 cm and bake for 12-14 minutes at 240-260 °.

Cover one baked layer with a layer of cream with a wide knife: cut off the edges of the second baked layer, then, tapping it lightly on a baking sheet, slide it onto the layer with cream

Apply a wavy line or some other pattern to the surface of the glued cake. Cut the cakes into cakes so that they have a rectangular shape (4x9 cm).

Baked sand layer crumbles easily, therefore, to get a cake with smooth edges, you need to immerse the knife during cutting periodically in hot water and shake off excess water from the knife before cutting.

Decorate the surface of the cake with cream, candied fruits, canned or fresh fruit.

For the dough: flour 2785, including 205 doping, sugar 1030, butter 1545, melange 360, salt 10, soda 3, ammonium 3, essence 10; for cream: icing sugar 650, butter 1220, condensed milk 490, cocoa powder 120, cognac 4, vanilla powder 6; for finishing: fruit or candied fruits 230. Output 100 pcs. on 75

PIZZA STRIPS WITH LIPSTICK

Bake two layers of sand dough and, while they are still hot, glue the fruit filling. Cover the surface of the layer with a very thin layer of fruit filling, and then, while the layer is still warm (25-28 °), glaze with a long knife heated to 40 °. When the layer has cooled and the lipstick has become hard, cut it into cakes measuring 4x9 cm, as described in the previous recipe.

For the dough: flour 2840, including doping 210, sugar 1050, butter 1580, melange 370, soda 3, salt 10, ammonium 3, essence 10; for fruit filling: sugar 155, jam 1410; for lipstick: sugar 1475, treacle 145, essence 5, water 450. Yield 100 pcs. 80

CAKE SANDLET WITH LIPSTICK AND CREAM

From sand dough to prepare layers, which glue together two fruit filling; after cooling zaglazirovat lipstick. After the lipstick has hardened, cut the layer into rectangular cakes 4x9 cm in size. Decorate the surface of the cakes with cream.

For the dough: flour 2595, including for filing 190, sugar 960, butter 1445, melange 335, salt 10, soda 2, ammonium 2, essence 10; for fruit filling: sugar 70, jam 576; for lipstick: sugar 1480, treacle 150, essence 5, water 450; for cream: butter 550, icing sugar 295, condensed milk 220, cognac 2, vanilla powder 5. Output 100 pcs. 80

PET STRIPES WITH FRUITS

Prepare layers as described above. Apply a thin layer (1-2 mm) of fruit filling on the surface of the layers, glued in pairs with a fruit filling, and then mark the outlines of cakes 4x9 cm with a knife. Place candied fruit, fresh or canned fruit and pour the jelly on the marked cakes.

When the jelly hardens, cut the layer along the outlines into cakes, wiping the knife from time to time with a damp cloth.

For the dough: flour 2750, including for filing 205, sugar 1020, butter 1525, melange 355, soda 3, ammonium 3, essence 12, salt 10; for fruit filling: sugar 185, jam 1630; for jelly: sugar 470, molasses 115, cognac 38, citric acid 2, agar 12, food-grade paint 2, water 560; fruits or candied fruits 1115. Yield 100 pcs. on 85

FRUIT PADDING STRIP

Prepare shortbread dough. Roll out one layer (approximately from 2/3 of the dough) 5–7 mm thick and cut it into long strips 9 cm wide; put them along on a dry baking sheet at a distance of 2-4 cm from one another.

In the middle of the strip, let out a fruit filling from the pastry bag, spread it slightly wide, smear the free edges of the strip with an egg.

From the rest of the dough, roll out a layer 3 mm thick, cut it into strips 10-11 cm wide, which in turn cut across into narrow strips 8-10 mm wide and put them crosswise on a strip covered with fruit filling. Bake at a temperature of 220-230 °, after
baking cut into cakes and sprinkle with powdered sugar.

For the dough: flour 3774, including doping 400, sugar 1192, butter 2013, melange 470, salt 13, soda 3.4, ammonium 3.5, essence 3; for fruit filling: sugar 150, essence 10, fruit jelly 1500, powdered sugar for sprinkling 188. Output 100 pcs. 80

PIERRING RING WITH NUTS

From a sand dough, roll out a layer 7–8 mm thick and cut round cakes with a round notch with a diameter of 8–9 cm, and remove the middle part with a notch with a diameter of 2 cm. Smear the ring with melange, sprinkle with chopped nuts and bake at 250-280 °.

For the dough: flour 4160, including for filing 310, sugar 1540, butter 2310, melange 340, salt 15, soda 4, ammonium 4, essence 15; melange for greasing products 200, nuts roasted for finishing 735. Yield 100 pcs. 80

CAKE BASKET WITH JELLA AND FRUITS

Roll out the sandy dough in the form of a layer 5-6 mm thick and cut round cakes with a notch with a diameter of 9-10 cm. Place the flat cakes in the molds and with your thumbs pinch the dough in such a way that it goes into the corrugated patterns on the mold.

Bake at 240-260 °, remove the baskets from the molds, fill with fruit filling, put candied fruit, fresh or canned fruit and pour the jelly, then put into paper capsules.

For the dough: flour 1680, including for filing 120, sugar 620, butter 930, melange 220, salt 6, soda 1, ammonium 1; for fruit filling: sugar 125, jam 1100, essence 3; for jelly: sugar 295, essence 5, cognac 23, lemon acid 1, agar 7, food color 1, water 350; fruits (candied fruits) 3435. Yield 100 pcs. 80

SANDY TREAT CANDIES

Sand dough to cool and rub through the roar. Spread half of the crumbs on a baking sheet with a layer of 5-7 cm, apply a layer of fruit filling and sprinkle evenly with the remaining crumbs. Bake at 190-200 °, cool, cut into square-shaped pieces and sprinkle with powdered sugar.

Flour 417, including for foaming 17, butter 167, sugar 125, eggs 67, vanillin 0.3, apple or apricot filling 417. Output 1 kg.

Sand cake with cream

Roll out a 3-4 mm thick layer of short pastry and cut round or square flat cakes. For a cake weighing 400 grams, it is necessary to take 225 grams of dough and roll out two flatbreads 130x130 mm in size, and in making a cake weighing 800 grams of dough, take 440 grams.

Glue the baked tortillas with cream, spread the surface and sides of the cake with a layer of cream, sprinkle the sides with a biscuit crumb, and decorate the top with cream and fruit.

For the dough: flour 260, including for filing 28, sugar 93, butter 139, melange 28, soda 0.2, ammonium 0.2, vanilla essence 0.9, salt 1; for cream: sugar 186, butter 218, eggs 33, milk 125, vanilla powder 2, brandy 0.8; for a biscuit crumb: flour 3, sugar 3, melange 5; canned fruits for decoration 29. Yield 1 kg.

SAND FRUIT CAKE

Prepare sand cakes and glue them together with a fruit filling. Smear the surface and sides of the cake with a thin layer of fruit filling. Decorate the cake with fruit, pieces of colored jelly, zaglazirat dissolved jelly and sprinkle the sides with fried biscuit crumbs.

For the dough: flour 266, including for filing 20, sugar 99, butter 148, melange 35, soda 0.25, ammonium 0.25, essence of vanilla 1, salt 1; for fruit filling: sugar 43, jam 388; for jelly: sugar 33, vanilla essence 0.2, treacle 8, cognac 2.6, citric acid 0.2, agar 0.8, food coloring 0.2, water 38; for biscuit crumb: flour 2, sugar 3, blend 5, potato starch 0.6; canned fruits for decoration 131. Output 1 kg.

Gingerbread cookies "Bears with nuts"

A simple cookie recipe that kids will like not only to their taste, but also their unusual look. Depending on the age of the child, you can reduce the amount of spices in the dough, some can be removed, the cookies will still be delicious.

You will need:

Flour - 250 g, butter at room temperature - 70 g, sugar - 80 g, egg - 1 pc., Cocoa - 1 tbsp. spoon, ground ginger - 1 tsp, fresh grated ginger - 1 tsp, ground cinnamon - 1 tsp, ground clove - 0.5 tsp, soda - 0.5 tsp, nuts.

Cooking:

1. Cut butter into cubes, combine with sugar, egg and beat with a mixer for 2-3 minutes - you should get a homogeneous mass.

2. Add flour, soda, spices, ginger and cocoa. Stir. Wrap the dough in cling film and put it in the fridge for half an hour.

3. Divide the dough into two parts. Put the first part on a large piece of baking paper, flatten it with your hand, cover with another sheet and roll out with a rolling pin. It should be a flat layer with a thickness of 5-7 mm.

4. Preheat the oven to 180 degrees. Cover the baking sheet with baking paper. Make teddy bear figurines (cookie cutter) out of dough, bend their paws and put the nuts in there, place them on a baking sheet and send to the oven for 10 minutes. If the cookies are thicker than 7 mm, it will take 3-4 minutes extra.

5. While the first batch is baked, do the same with the second part of the dough. If the dough is soft, put it back in the fridge.

Let the ready-made cookies cool down and start drinking tea!

SANDY BISCUIT

From sand dough roll out a layer 4 mm thick. Smear the surface of the layer, sprinkle with chopped nuts or almonds, and then with sugar. When the melange dries out a little, cut different figures from the dough layer with a dimple or knife. Cookies put on dry baking trays and bake at 230-250 °.

Flour 522, sugar 209, butter 313, melange 73, salt 0.5, nuts roasted for sprinkling 16, sugar for sprinkling 37. Yield 1 kg (at least 60 pcs.).

COOKER "LEAFLETS"

Rub the white sugar and butter and, while stirring, gradually add eggs or melange, vanillin; then mix with sifted flour. When the dough cools a little, form oval pointed cakes, onto which the edges of the knife apply the contours of the leaf veins.

To speed up the work, cookies can be squeezed out in special plaster molds or applied on the leaf veins with a stamp.

Flour 547, sugar 219, butter 328, melange 99, vanilla powder 3.7, ammonium 1.0, blend for lubricating biscuits 27. Output 1 kg (at least 70 pcs.).

VANILLA CREAM

Beat butter with icing sugar until lumps disappear, add vanilla essence and honey; continuing to beat (10-15 minutes), gradually pour the melange, milk, then pour the flour along with soda and knead the dough. Roll out the dough in an even layer 5 mm thick, apply drawings onto a wafer rolling pin, and then cut the cakes with a small circular notch with a diameter of 4 cm.

Put the product on a pan, greased with butter, and bake at a temperature of 220-230 °.

Flour 625, including for filing 37, milk 74, butter 184, powdered sugar 257, melange 74, soda 1.8, essence vanilla 1.8, honey 18. Output 1 kg (170 pcs.).

LIFE SWEET COOKER

Of all the products in the norm, except for melange, intended for lubrication, prepare shortbread dough. Roll out the finished dough into a 5 mm thick layer, smear it with melange tinted with burnt food, draw wavy lines with a pastry scallop, let it dry slightly and cut the biscuits out with curly dredges. Lay cookies on a dry baking sheet and bake at a temperature of 210-220 °.

If there is no icing sugar, you need sugar along with melange, whipping, heat to a temperature of 40-45 °, and then, continuing to beat, chill and knead the dough, as usual.

Flour 618, including for filing 38, icing sugar 290, butter 263, milk 58, melange 58, melange for lubrication 58, ammonium 1, essence 1.5, soda 1, sugar for burnt 3. Output 1 kg (70 PC.).

NUT PIPE

Prepare the shortbread dough, cut it and bake as described in the previous recipe, but do not sprinkle the finished tubes with powdered sugar, and smear with egg yolks.

To prepare the filling, peel the walnuts, dry them, chop them with a knife or skip through a meat grinder, add sugar, honey, crushed cinnamon and mix everything thoroughly.

Flour 385, butter 115, sour cream 193, filleting flour 40, butter for lubricating trays 7, eggs (yolks) for lubricating products 39; for the filling: walnuts (kernel) 193, sugar 155, honey 39, cinnamon 2. Yield 1 kg (weight 1 pc. 60-63 g).

CHURK SHAKER

Ghee, the temperature of which should not be above 4-5 °, mechanically or manually rubbing for 15-20 minutes, add small portions of eggs, vanilla essence, powdered sugar and, finally, flour and knead the dough for 15-20 minutes. The temperature of the kneaded dough should be 11 ° –12 °. The finished dough is divided into pieces weighing 75 g, molded into balls, put on a baking sheet greased, at a distance of 8-10 cm one from the other.

Bake products for 25-30 minutes at a temperature of 150-160 °, and then sprinkle with powdered sugar.

Flour 529, including for filing 25, eggs 25, melted butter 254, icing sugar 264, vanilla essence 2.7, icing sugar for sprinkling 30, butter melted for lubricating baking trays 10. Yield 1 kg.

SHOCKER LUCUM

Beat butter, sugar and saffron extract mechanically or manually for 10–15 minutes and, gradually stirring, add milk, then flour mixed with finely grated ammonium. From a 300 g dough, form a long loaf of a baking sheet and place it on a baking sheet covered with wrapping paper. Align the product a little, mark it obliquely with a knife, and then bake it for 18–20 minutes at 180–190 °.

Cut the baked product along the outlined contours into slices and sprinkle them with powdered sugar.

Flour 597, icing sugar 179, butter 299, milk 179, saffron 0.06, ammonium 2.4, icing sugar for dressing 30. Yield 1 kg (40–50 pcs.).

03/25/2016 18:00, Tatiana Chukhrova

Sandwich cake with cream and berries | Photo Thinkstock.com/Gettyimages.ru

When starting to knead the short pastry, it should be remembered that all its main ingredients - flour, butter, eggs and water - must be cooled (you must also mix them in a cool room). The dough becomes crumbly thanks to butter (in many recipes, butter is replaced by margarine). Flour must be sieved to get rid of impurities and enrich with oxygen. Knead the dough quickly so that the butter does not melt. If this happens, the dough will get shine (ideally it should be matte), it will crumble and roll poorly. It is very important not to overdo it with flour and water, otherwise the mixture will become too hard. In

Shortbread "Mincer" cookies

For 6 persons: chicken eggs - 3 pcs., sugar - 1 cup, butter - 125 g, sour cream - 125 g, flour - 3 cups, icing sugar - 50 g, soda - 1 tsp, vanillin

Separate the yolks from the proteins. Grind yolks with sugar until smooth. Add the softened butter, sour cream, vanilla on the tip of the knife, soda, stir again and pour the flour. Knead the dough, divide into four parts and refrigerate for 30 minutes, then pass through a meat grinder. Cover the baking sheet with parchment, grease with parchment. Put the dough through the meat grinder in portions. Send in the oven, preheated to 180 ° C, bake for 20 minutes. Sprinkle with powdered sugar before serving.

Calorie per serving 430 kcal
Time for preparing 55 minutes
Level of difficulty on a 10-point scale 6 points

For 4 persons: potatoes - 1 pc., zucchini - 1 pc., mushrooms - 100 g, cherry tomatoes - 100 g, eggs - 3 pcs., 15% sour cream - 2 tbsp. L., 20% cream - 0.5 cups, olive oil - 0.5 cups, butter - 100 g, flour - 1 cup, hard cheese - 150 g, salt

Sift flour, knead with butter, salt, add 3 tbsp. l cold water and knead the dough. Roll into a ball, wrap in plastic and put in the fridge for 30 minutes. Then roll out, put in a greased with butter form, form the sides and bake in the oven, heated to 200 ° C, for 20 minutes. Peel the potatoes and zucchini, grate, salt, squeeze the juice and fry in olive oil until half cooked. Coarsely chop the mushrooms and fry too. Eggs, sour cream, cream and grated cheese mixed in a separate bowl. Put the mushrooms, potatoes and zucchini on the baked cake, pour the creamy egg mixture. Decorate with tomatoes. Put in the oven and bake for 15 minutes at 180 ° C.

Calorie per serving 380 kcal
Time for preparing 90 minutes
Level of difficulty on a 10-point scale 6 points

For 8 persons: flour - 2 cups, butter - 200 g, powdered sugar - 3 tbsp. l., eggs - 1 pc., vanilla sugar - 10 g, apricot jam - 50 g

Oil soften and mix with powdered sugar and vanilla sugar until smooth. Add egg white flour. Knead the dough. The resulting mass is loaded into a pastry syringe with an asterisk and squeezed onto a greased baking sheet. Bake in the oven at 220 ° C for 15 minutes. When the cookies are baked and cooled, put in the middle of each little jam.

Calorie per serving 318 kcal
Time for preparing 55 minutes
Level of difficulty on a 10-point scale 6 points

For 4 persons: flour - 1.5 cups, sugar - 2 cups, butter - 150 g, pumpkin - 700 g, eggs - 3 pcs., pine nuts - 50 g, cinnamon, ground nutmeg, dry peas

Combine flour with 1 tbsp. l sugar and 100 grams of butter, grated on a coarse grater. Hands knead the mass into a crumb, add 3 tbsp. l cold water, knead the dough. Wrap it in film, send it in the fridge for 30 minutes. Then roll out the dough and put it in a greased form. Form the sides, pierce the bottom with a fork, lay a sheet of parchment on it and pour out the dry peas as a load. Put the form in the oven, preheated to 180 ° C, for 15 minutes, remove, remove the parchment with peas and bake for another 5 minutes. Wash pumpkin, peel, remove seeds and cut into small pieces. Boil for 15 minutes until softened. Cool it down. The remaining butter, sugar, cinnamon, nutmeg, eggs, put in a blender, beat. Pour the egg-butter filling onto the prepared cake base, put pumpkin slices on top, sprinkle with pine nuts, send to the oven, and bake for 45 minutes at 180 ° С. When serving, you can decorate with leaves of arugula.

Calorie per serving 315 kcal
Time for preparing 2 hours
Level of difficulty on a 10-point scale 7 points

For 5 persons: flour - 2 cups, butter - 200 g, sugar - 1 cup, eggs - 2 pcs., 30% cream - 400 ml, vanilla sugar - 1 tsp, canned fruit - 1 cup, shortbread (small - 150 g, icing sugar - 50 g, salt, dry peas

Mix softened butter, salt and sugar with a mixer until smooth, add eggs, then flour. Knead the dough, cover with foil, put in the refrigerator for 30 minutes. Remove, roll out, put in molds for biscuits, oiled. Put a piece of parchment on top of each one and put dry peas on it. Put in preheated oven to 200 ° C, bake for 15 minutes. Cream mixed with 1 tsp. vanilla and 3 tbsp. l regular sugar, mix with a mixer in a lush cream. Put fruit in baskets, make a “cloud” of cream from above using a pastry syringe with an asterisk. Decorate each cake with a small shortbread cookie, sprinkle with powdered sugar.

Calorie per serving 350 kcal
Time for preparing 55 minutes
Level of difficulty on a 10-point scale 6 points

For 4 servings:frozen cherry - 400 g, sugar - 80 g, flour - 80 g, butter - 40 g, cherry liqueur - 3 tbsp. l., cinnamon - 0.5 tsp., cardamom powder - 0.5 tsp., vegetable oil - 2 tbsp. l., vanillin

In a deep bowl, mix half the sugar, flour and grated grated butter. Stir the mass until it turns into a crumb. Defrost the cherry, press, cut into halves, add cardamom, cinnamon, vanilla on the tip of a knife, pouring and the remaining sugar, mix. Grease the bottom of the baking dish with butter, put the cherry, pour the oil crumb and put it in the oven, preheated to 180 ° C, for 40 minutes. Serve crumble with cherry juice.

Calorie per serving 280 kcal
Time for preparing 50 minutes
Level of difficulty on a 10-point scale 4 points

For 6 persons: flour - 1.5 cups, butter - 100 g, eggs - 5 pcs., sour cream 20% - 2 tbsp. l., hard cheese - 150 g, milk - 150 ml, bacon - 200 g, cream 15% - 250 ml, spinach - 200 g, vegetable oil - 1 tbsp. l., ground nutmeg, salt

Sieve the flour with salt through a sieve. Cut butter into cubes and chop with flour until smooth. Beat 2 eggs with sour cream, mix with flour and butter, knead elastic dough. Roll it into a ball, wrap it in plastic and put it in the fridge for 30 minutes. Beat the remaining 3 eggs in a blender with cream and milk, add to this mixture nutmeg and 100 g of grated cheese. Fry bacon in a frying pan and chop. Fry spinach on the remaining fat after it. Roll out the cooled dough, put it in a greased form with oil, form the boards. Put the bacon on the dough, pour over the milk-cheese mixture, sprinkle with the remaining cheese and bake for 40 minutes in the oven, preheated to 180 ° C. When serving, decorate with spinach leaves.

Calorie per serving 385 kcal
Time for preparing 90 minutes
Level of difficulty on a 10-point scale 6 points

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Certainly, many have noticed that some types of baking - cakes, cookies, pastries - have an unusual crumbly structure, similar to sand.

Similar products are baked from sand dough. Its recipe is different from other types of dough, but at home with a great desire and following the elementary rules, the sand base for confectionery dishes can be prepared independently.

Sand dough opens up great potential for creativity! Try cooking your favorite “nuts” with condensed milk inside (yes, they consist of shortcake dough), a beautiful cake soaked with cream sauce with strawberries or dessert sausages, and there are simply no number variations of cookies: chocolate, marshmallow, in the form of funny figurines, wicker baskets and even with the addition of melted cheese.

Sand dough - general principles and methods of cooking

How to make a "golden" crumbly dough at home? In fact, everything is very simple - there are hands, and the rest will follow! So, the first rule that should be learned: shortbread dough must be prepared with a large amount of fat and sugar. It is the oil that gives the product its characteristic crumblyness. Enveloping flour, it does not allow its parts to tightly connect and stick together.

For greater porosity, baking powder like baking soda or ammonium carbonate can be added to shortbread dough. Flour must contain an average percentage of gluten, otherwise the baking will turn out to be somewhat delayed. If you take flour with a low percentage of gluten, the opposite effect will happen - the products will crumble quickly.

The traditional recipe for making shortbread dough is based on the following principles:

Flour sifted on the cutting board;
- put on top of sugar, soda, quenched in lemon juice, vanilla and butter cut into medium-sized cubes;
- the butter is chopped with a sharp knife along with the rest of the ingredients, eggs are added at the end;
- knead the dough with your hands, then remove it for an hour in a cool place, and then use it for the intended purposes.

Now we determine the number of ingredients used. For the preparation of the classic recipe, we need: three cups of flour, 300 gr. butter (butter), a glass of sugar (powder), two eggs, soda at the tip of a knife, a spoonful of lemon juice and vanilla.

Sand dough - food preparation

All components (eggs, butter, flour), inventory (including a chopping board, rolling pin) and appliances running should be strictly chilled, otherwise the dough will lose its zest, and baking will eventually lose the desired structure. The kneading time of the product is also reduced to a minimum.

Remember: dry ingredients are always mixed with flour, and liquid - with an egg, and only at the end they are combined. In some variations, part of the flour for making shortcrust dough is allowed to be replaced with ground nuts, grated almonds or starch. One more important nuance: ready dough remove from the refrigerator only as needed - in portions.

In addition to the basic recipe for sweet shortcrust pastry, there are its alternatives, which were obtained as a result of culinary experiments. The recipes described below will help not only to diversify your table, but also to get real pleasure from joint, family creativity.

Recipe 1: Shortbread dough with potatoes

This dough fits perfectly into the composition of salty pies - with meat or vegetable filling.

Ingredients:

200 gr. flour
- 200 gr. boiled potatoes
- 150 gr. butter
- one egg
- salt - about 1 tsp.
- spoon of sugar

Cooking method:

Mix flour (sifted) with salt, sugar, then add the egg. Mash chilled potatoes in mashed potatoes (or three grated), add to the mixture, put the pieces of butter. The resulting mass is chopped finely with a knife until crumbs, and then knead with hands until the lumps disappear. We roll the dough into a ball and send it in the cold for 40-60 minutes, before use.

Recipe 2: Shortbread dough with curd

It goes well with fruit and berry filling, as well as chocolate, condensed milk and walnuts. Cottage cheese we select fresh, fat, but not liquid.

Ingredients:

300 gr. flour
- 200 gr. cottage cheese
- 200 gr. drain margarine (butter)
- one egg
- a pinch of salt
- two table. lie sugar (fine)

Cooking method:

Curd cheese through a sieve, then cooled with other components. Mix flour with salt, sugar. In the core break the egg. We spread the cottage cheese and pieces of butter over the flour and, without losing time, chop them up with the knife until the crumb, then bring the dough to homogeneity with your hands. Next - in the fridge, and go!

Recipe 3: Shortcrust pastry with cheese.

Try to prepare such dough for a pie with fish, potato filling - you will certainly be satisfied.

Ingredients:

200 gr. flour
- 200 gr. hard salted cheese
- 150 gr. oil drain.
- a pinch of salt and sugar
- a pinch of ground pepper
- one egg

Cooking method:

Pour flour on a chopping board. Sprinkle with salt and sugar on top. In the middle of the flour do the deepening and break the egg there. We rub cheese on a coarse grater (by the way, do not forget to cool it first) and distribute it over the flour surface. Do the same with pieces of butter. Chop everything with a knife, bring the dough with your hands to readiness (as soon as possible). We roll the prepared base for the pies into a ball, send it to the frost and, as necessary, get it.

Recipe 4: Shortbread dough with sour cream

Excellent base for cakes, pastries, pastry sausages, cookies and other sweet pastries.

Ingredients:

Three cups flour
- 200 gr. drain oils
- one and a half glasses of sour cream (average fat content)
- two or three table. l Sahara
- egg
- on the tip of the knife soda
- vanillin

Cooking method:

Sugar, soda, vanillin mix with flour, add butter, egg (one), sour cream and chop up to crumb with a knife. Next, finish the dough to softness and uniformity with your hands, roll it into a ball and, wrapping it with cling film, remove it in the cold until you demand it (for 1-2 hours).

Sand dough must be rolled out in uniform, thin enough layers so that it is well baked. Optimum thickness - from 3 to 7 mm;

Partial replacement of whole eggs with yolks alone increases the fragility of the products. This approach is especially relevant when using flour with a high level of gluten;

Baked layers of sand dough before being sent into the oven should be pierced in several places to avoid the appearance of ugly bubbles on their surface from the emitted carbon dioxide;

The baking tray for baking sand products must be dry. It is not necessary to lubricate it, because the sand dough does not stick to the bottom during heat treatment. The optimum temperature for baking is from 220 to 250 C.

How to easily and quickly knead crumbly shortcrust dough. Recipes

Cream baskets, Viennese cookies or kurabi, ringlets, a variety of pies that literally melt in your mouth - all this can be made from shortcrust pastry. It may be softer or more dense. The consistency is affected by the amount of flour. The optimum ratio is 1: 2: 3. In this proportion, the first figure is sugar, the second is butter, and the third is flour. Everything must be very accurately dosed in grams. You can use a measuring cup, a table of measures and volumes, or even better - kitchen scales.

Attention! For preparing the correct shortbread dough, an approximate measurement of the amount of ingredients "by eye" is not suitable.

There are 2 ways to mix shortbread dough:

sugar, eggs, soft butter or margarine are ground, then flour is added to them;
chilled piece of butter or margarine chopped with flour, then poured there whipped egg-sugar mixture.

The dough for pies or tender cookies, prepared according to the first method, is considered a classic soft sand. For it you need:

Lightly melt 200 g of oil over low heat.
Add 1 tbsp. sugar and mix everything.
When the mixture is cool, drive 2 eggs into it, knead again.
Sifted 4 tbsp. flour combine with 1 tsp. baking powder.
Pour into a bowl with an egg-butter-sugar mixture and cook the dough.

The second technology makes it possible to knead the chopped shortcrust dough, which, for example, in France, is used for savory baking with meat or vegetables. It is suitable for closed pies. To translate this recipe, all ingredients must be very cold, even icy. Prepare chopped dough like this:

Take 125 g of butter or margarine and chop with a knife: into cubes or pieces of arbitrary shape. You can grate.
Mixed with 250 g of sifted flour. It should be fine baby.
Gradually pour in 50 ml of water.
Quickly knead the dough, form a ball out of it and put it in the fridge.

Council Such a framework is sometimes called “false puff”. Experimenting with the proportions of water, flour, butter or margarine, you can bake cakes for the cake "Napoleon".

Another recipe for a similar test, but with an egg. It is prepared very easily:

A pack of butter / margarine (200 g) is rubbed on a grater.
Add 0.5 tbsp. Sahara.
Then pour 2 tbsp. flour.
Drive 1 egg in, add 1.5 tsp. baking powder.
Knead the dough. At first it will roll into a crumb, but then turn into a plastic mass.

Secrets of making the correct shortbread dough

To bake turned out delicious, it is advisable to use not margarine, and butter. Although some housewives recommend mixing these fats in equal proportions.
If to replace sugar with powdered, more gentle dough will turn out.
Salt is obligatory even if you bake a sweet sand cake. It sets off the taste of sugar.
Mixing chocolate shortbread dough, remember: cocoa is a full-fledged bulk ingredient. Adding, for example, 1 tbsp. of this powder, reduce the same amount of flour.
It is desirable that during the cooking process in the kitchen was not hot.

After kneading, the dough should lie in the fridge for half an hour. After that, it will be convenient to roll.
The working surface, on which the dough is rolled, should be lightly sprinkled with flour.
Placing a layer in a form, it is necessary to press its edges well so that there are no empty places.
The dough can not be stretched, because in the oven it can shrink.
For sand baking, glass or metal forms with smooth sides are suitable.
Pies and cookies are baked at the bottom of the oven. Then the bottom will turn out crumbly, and the top - rosy.
If the top is already covered with an appetizing crust, and inside the pastries are still damp, cover the form with a sheet of food foil.

In addition to vanillin or vanilla sugar Lemon peel, ginger or cinnamon will give a special flavor to the sand dough. Such baking is well combined with cottage cheese or jam stuffing, as well as with nuts, dried fruit and chocolate pieces - everything depends on your taste preferences and culinary fantasy.

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Sand dough - general principles and methods of cooking

Sand dough - food preparation

Recipe 1: Shortbread dough with potatoes

Recipe 2: Shortbread dough with curd

Recipe 3: Shortcrust pastry with cheese.

Recipe 4: Shortbread dough with sour cream

How to easily and quickly knead crumbly shortcrust dough. Recipes

Secrets of making the correct shortbread dough

How to make vanilla shortbread: video