Delicious shortbread dough. Shortbread dough. Basic recipe. How to make shortbread dough without eggs and butter

Anyone who is interested in cooking, and especially baking, has most likely dealt with shortcrust pastry. After all, it is from it that various pies, cake bases, tartlets, baskets, and cookies are prepared. And it is generally accepted that it is quite simple, and it is easy and simple to prepare.

And in principle, this is how it is, it is prepared quickly and simply. And therefore it is widely used in home cooking. For example, I have also been using it for baking for a long time. But what’s interesting is that I had never really thought about the fact that products made from it can be completely different.

For some, they turn out to be tender and crumbly, while for others, they turn out to be too oily or even hard. And I wondered why this was happening. After all, this question is by no means rhetorical! When you bake, you don’t want to waste food, and you also don’t want the baked goods to turn out great one time, but not at all the next time. I want it to always come out with the same result - Excellent!

And then I began to be more attentive to the recipes I cooked according to, and to the recipe of this or that baked product. I studied cooking recipes and analyzed them. I also began to read information on this topic that I came across. And it turned out that this is a whole science that all world-class chefs and confectioners comprehend.

It turns out that to prepare real shortcrust pastry you need to know some basic principles and many nuances and secrets. Knowing them, there will never be any problems with cooking recipes and, of course, with baking, and everything we prepare from it will turn out with a predictable, excellent result.

Most likely everyone knows why it is called that way? Confectionery products baked from it crumble like sand, hence the logical name. What makes it possible to achieve such a consistency and what ingredients are required for preparation? We will consider these questions first.

1. Of course, the first thing we need is flour. What is baking without flour?! It is believed that for “correct” preparation, it must contain an average percentage of gluten or gluten, or, simply put, glue. If the percentage is low, then ready confectionery will crumble quickly. If, on the contrary, the percentage is high, then the “glue” will stick it together and the baked goods will not turn out as crumbly as we would like.

We will not now determine how much gluten is in this or that flour. Everything has already been decided for us. And we will simply use ready-made results taken from the Internet. It is believed that the average percentage of gluten contains premium and “Extra” grade flour. So we didn’t go wrong with this, and we always prepared it from the “correct” flour.

Sometimes some additional components are added to the flour, such as nut or almond flour, oatmeal or starch. All these components are added depending on what you would like to cook. Next, we will look at how to add these components.

2. Products that become crumbly come from a sufficiently large amount of fat, namely butter or margarine as part of the recipe. This is a very important component and therefore its selection should be taken very seriously.

In Soviet times, butter was a great luxury, and therefore almost all baked goods were prepared with margarine. Currently, I have not used margarine for a long time, too many unflattering words have been written about it, and besides, it is believed that it is poorly absorbed by the body, and is simply harmful for consumption.

I use 82.5% oil, it is natural and healthy. Peasant butter contains 72.5% trans fats, which are also not recommended for consumption.

It is believed that the higher the quality and fattier oil, the tastier the products baked with its use will be. Oil prevents the flour from sticking together; it envelops the flour particles and prevents them from connecting to each other. And it is precisely because of this that the baked goods turn out crumbly and tender, with a soft sandy consistency.

Due to the large grains of cold butter, when moisture evaporates during the baking process, the product acquires layered properties. Therefore, sometimes in the literature you can find such a concept as “false puff pastry”.

3. It must also contain a liquid component - and here it is eggs and water. Water, as a rule, is used very cooled, almost ice-cold. And if we cook it with eggs, then you can use only the yolks.

The white contains more adhesive substances, and therefore it glues particles together more than it holds together, while the yolk practically does not glue, but has adhesive properties, which allows it to remain crumbly. With all this, it binds flour and butter together well. This also applies to cold water.

The water must be very cool to prevent the butter from melting.

4. If we prepare it for sweet confectionery, then, of course, we cannot do without sugar. It is better to take small sugar so that it dissolves quickly. It’s best to grind the amount of sugar required according to the recipe into powder.

It is clear that we add sugar to sweet dough, but what about the non-sweet dough? It is believed that you should always add a pinch of salt to it, and a pinch of sugar to unsweetened food.

Speed of preparation is the main condition. It should not be in contact with the surrounding air and warm hands for a long time. Our task is to prevent the butter from melting during kneading!

Therefore, in order for sugar to dissolve faster, a technique such as grinding sugar with eggs is used, and that is why sugar is used fine or ground into powder.

5. Salt, as well as sugar, must always be added, whether we are preparing sweet or non-sweet dishes. Therefore, do not forget about it, and always add a pinch, or as much as required according to the recipe.

It is believed that adding salt and sugar allows you to prepare very tasty, not bland-tasting baked goods.

5. Now there is simply a huge amount offered to our attention variety of recipes, in which soda or baking powder can be found in the ingredients. It must be said that these ingredients are usually not used in classic recipes. But, in principle, they are acceptable. In this case, soda is usually extinguished not with vinegar, as we are used to, but with lemon juice.

This is done so that the finished products do not have an unpleasant specific taste of soda.

6. And what is not added as additional flavoring additives, mainly lemon and orange zest, vanilla and vanilla sugar, cocoa, chocolate, various nuts, including as flour, dried fruits, candied fruits. Ginger and cinnamon are also added.

7. All components must correspond exactly to the recipe. If it says that you need 115 grams of oil, and 75 grams of oil, then that’s exactly how much you should use. In this case, the expression “by eye” is completely inappropriate!

Use electronic scales, and if you don’t have them, there are many tables of weights and measures on the Internet, from which you can accurately determine the required proportions.

Basic cooking principles

Of course, the composition of the ingredients is very important! But it can be the same for everyone, but the end result will be different for everyone.

Let's figure out together the basic principles of cooking, and also learn all the secrets, thanks to which our confectionery products will always turn out perfectly.

1. For cooking chopped dough All ingredients, including flour, should be chilled in the refrigerator.

The oil must be chilled. Someone puts it in the freezer to cool - this is wrong. The butter should be easy to cut into cubes with a knife, and when you press on it, it should “flatten” slightly.

2. Everything kitchen utensils, which we will use, also need to be pre-cooled in the refrigerator. This is a board, a rolling pin, and a knife. If you use a mixer, you will also need to keep it in the refrigerator for some time.

This is important because it must have a certain structure, otherwise the baked goods may turn out very far from ideal. That is why you also need to knead it extremely quickly! So that the butter does not have time to melt!

3. Before starting mixing, you need to combine all the bulk components separately, and all the liquid components separately.

Flour and baking powder (if you use it, or it is in the recipe) must be sifted through a sieve. Add salt and starch to the flour if it is in the recipe. Bulk ingredients include nut flour, oatmeal, cocoa, cinnamon, and dried ginger.

If we use these ingredients, we also mix them with flour. But make sure the proportions are correct. If you introduce additional ingredients into a recipe yourself, then enter them according to the principle of substitution. We decided to introduce a spoon almond flour, remove a spoonful of regular flour from the recipe.

It is believed that no more than 10% of flour can be replaced. So if your recipe specifies 300 grams of flour, and you decide to add almond flour, then add 30 grams of almond flour and 270 grams of regular flour. The same goes for cocoa. If you add a spoonful of starch or cocoa, remove the spoonful of flour.

Sugar is also a bulk ingredient, but it is better to mix it with the egg yolks in advance. This way it will dissolve faster and you won’t have to knead the dough for a long time. We remember that this is unacceptable.

You should also not add sugar; stick to the recipe - excess sugar will make the finished products too hard.

In general, the rule is simple - dry ingredients are always mixed with flour, and liquid ingredients with an egg, and only immediately before kneading they are combined.

Sometimes ice water is added instead of eggs, or together with them.

How to Knead and Use Baking Dough

There are also certain rules in this regard, breaking which is not in our interests if we expect to bake delicious pastries. How to knead and work with flour:

Sift the flour into a mound through a sieve onto a cooled board.
add sugar, vanilla sugar, baking soda and lemon juice on top
Cut the chilled butter into cubes measuring 1x1 cm, add to the flour

Chop the butter with a knife or two (this will be faster) along with all other ingredients
chop with movements from the edges to the center
add eggs when crumbs form

Do the kneading by hand. This should be done as quickly as possible, especially if the kitchen is warm. The carbon dioxide formed during a long kneading will evaporate and finished product will become too dense.
try to touch it with your hands as little as possible, otherwise it will be too sticky, and the baked goods will turn out hard and not crumbly
put the dough in a bag, crush it into a thick pancake and put it in the refrigerator for at least an hour
if you use a large amount of the finished product, then divide it into several bags and take it out one at a time so that the butter in it does not have time to melt and not disturb its texture
it should be rolled out on a table or board sprinkled with flour so that it does not stick
it cannot be stretched or pulled out, because During baking, it may shrink and then the products will lose their desired shape.
thick layers do not bake well, so you need to roll it into a layer no more than 4-8 mm thick
when you need to roll out the layer thinly, you can do this on a sheet of baking paper
transfer it to a baking sheet; in this case, you can roll it onto a rolling pin

It should be rolled out evenly, otherwise during baking thin layers will burn and thick layers will not be baked
If you make cookies from the dough, the cutting grooves should be sharp. Blunt grooves crease the edges of the products and this will not allow the products to rise
when baking preparations for open pies or cakes, the rolled out layers are pierced in several places with a fork. This must be done so that bubbles of released carbon dioxide do not form on the surface and so that the products do not bubble
When placing the workpiece in the mold, press it against the mold with your fingers, not allowing air pockets to form, otherwise during baking the mold or products may become deformed and become unsightly
thick layers should be baked at a low temperature, and thin layers, on the contrary, at an increased temperature
There is no need to grease the baking sheet with oil, all products already contain a sufficient amount of it
Products made from such preparations should be baked at a temperature of 200 degrees, in the lower third of the oven, so that the lower part of the pie turns out crumbly and the top does not burn
the finished baked goods should have a nice golden color

It is allowed to cover the baking dish with the products with foil so that the top does not burn and the middle is baked
If the finished products are stuck to the sheet or are difficult to reach, then they need to be given a little time to cool. Then lightly hit the sheet on the edge of the table, the sheet will move and you can pick it up with a spatula or your hands
When using the filling you should know that fruit fillings And custard You can spread or grease the cakes with them when they are still warm. If you use buttercream, wait until the cakes have cooled completely.

In addition to the fact that the dough can be kneaded by hand, you can also use a food processor or mixer for these purposes. In it, kneading occurs much faster, and the butter does not have time to melt. In addition, contact with warm hands is reduced to almost nothing.

The only thing you need to pay attention to when working with a mixer is that you don’t need to turn on high speed. Grind flour and butter at low speed so that they do not heat up excessively.

If something doesn't work, possible errors

1. Why does the dough turn out too greasy when rolled out?

You may be using oil at room temperature
it might be very hot in the kitchen
kneading too long, your hands become hot and melt the butter

How to eliminate: put the product in the refrigerator for 30 minutes. Use small portions for rolling.

It should be smooth and matte in appearance, but if it is shiny and glossy, then the butter has melted.

2. Why is the product tough?

flour with a high degree of gluten is used
used a lot egg white or eggs
uses a lot of sugar
kneaded for a very long time, especially in warm conditions, carbon dioxide evaporated and the product became dense

How to fix: the products are already baked - no way! Just keep this in mind for the future!

3. Why did the dough after baking become uneven, decreased in size, or covered in bubbles?

They did not keep it in the refrigerator for a sufficient amount of time before baking. The butter melted before the necessary processes began to occur in the flour.
When they laid it out in a mold, or on a baking sheet, they stretched it very much. It returned to its shape when baked.
the layers were not pricked with a fork, and the bubbles of the resulting carbon dioxide swelled the baked goods.

How to fix: Consider these rules for your next baked goods.

What types of shortcrust pastry exist and their recipes?

From a properly prepared product you can prepare various sweet and savory baked goods. And for proper preparation and there are several different baking methods.

Chopped method

The product, which is prepared by chopping, received this name. This is often the method used to make savory pies. And traditionally, flour, ice water, butter, a pinch of sugar and salt are used to prepare it. Proportions 1-2-3, you've probably heard this concept. Everything is very simple, the proportion is given for ease of remembering - take 1 part of water, for example 50 ml, oil - 2 parts, that is 100 g, and flour - 3 parts, this turns out to be 150 g, and of course a pinch of salt and sugar.

The easiest way to prepare it is in a food processor; this speeds up the cooking process by 2-3 times, thereby preventing the butter from melting. But you can do it with your hands, but you need to do it quickly!

It is prepared this way.

—Pour flour onto the table or into a mixer, add salt and sugar

— Cut the cooled butter into 1x1 cm cubes, add to the flour and chop with a knife, or do it using a food processor

- Grind flour and butter into crumbs

— Gradually add ice water and quickly combine the mixture into a ball

— Place it in a plastic bag, slightly flatten it with your hand and put it in the refrigerator to cool for 30-60 minutes.

From the product prepared in this way, you can bake meat and fish pies, open pies, french pie quiche, or tart, which is also prepared open and closed.

It is from this that you can make tartlets.

In this version, the dough is first laid out in a mold and a piece is baked, which is subsequently filled with filling, which is already ready or will be baked additionally.

Sweet butter dough

This option is suitable for sweet pastries- cookies, pies, cakes, baskets and cake layers. For proper preparation, there is also a proportion, which is called “one-two-three dough” - this is the easiest and simplest option. That is, for example, take one part of sugar, for example 50 g, two parts of butter, this will be 100 g, and 3 parts of flour - 150 g.

In general, the classic recipe is this:

flour - 3 cups
butter - 300 gr
granulated sugar small - 2/3 cup
egg - 2 pcs
soda - on the tip of a knife
zest of 1/2 lemon
vanillin - to taste
salt - a pinch
lemon juice - to extinguish soda

Instead of water, add both whole eggs and egg yolks. It all depends on what kind of baked goods you want to make. Therefore, if the recipe states that you need to use eggs - we use eggs, it says to use yolks - then we use only yolks.

We remember that using proteins makes the product denser, and using yolks makes it more crumbly. It is prepared this way.

— Sift the flour onto the table or into a mixer bowl.

— If you make a product with the addition of starch, cinnamon, nut flour or other dry additives, add them to the flour.

— Cut the cooled butter into cubes and add to the flour. Chop with a knife or mixer.

- Separately, mix the yolks with fine sugar or powdered sugar, grind thoroughly until the sugar dissolves.

— Add the egg-sugar mixture to the flour and butter and knead quickly.

— Place the resulting mass in cling film or a plastic bag, wrap tightly and place in the refrigerator for 30-60 minutes.

The baked goods turn out crumbly and tender - these are everyone’s favorite kurabye cookies, rings with nuts, Viennese cookies, various baskets.

You can use it to prepare Italian crostata, open and closed pies with fruit, berry or curd fillings, beloved by everyone. And just recently I shared with you a recipe with a very nut cream, just like this with a base.

In addition to the main, so-called basic recipes, there are also other cooking methods.

Soft shortbread dough with sour cream or milk

Depending on the composition of the ingredients, you can obtain a product with a softer or denser consistency. It depends on what you want to cook. And in this case, we no longer pay attention to the proportion 1-2-3.

This usually happens when it is prepared with the addition of sour cream or milk. In these cases, there may be twice as much flour as butter. And this dough is prepared a little differently.

The main difference will be that the oil in such recipes is used at room temperature; it must be removed from the refrigerator about an hour before cooking.

How to cook?

- Grind soft butter or margarine with sugar, eggs or egg yolks. With eggs the finished product will be denser, with egg yolks it will be more crumbly.

— Add sour cream or milk, stir

- Mix flour with salt, baking powder or soda, which is quenched lemon juice

-Pour the flour into the mixture of butter, sugar and eggs. Mix quickly. Form a ball

— Wrap the ball in film, slightly flatten the ball and put it in the refrigerator for 1-2 hours

This dough turns out to be quite soft and sometimes you have to literally spread it on a baking sheet or the bottom of the mold. And to prepare cookies, you will need to squeeze out the mixture through a pastry bag.

Recipe with sour cream

flour - 3 cups
butter - 200 gr
sour cream -2/3 cup
egg - 1 pc.
sugar -2-3 tbsp. spoons
soda - 1/3 teaspoon
salt - 1/2 teaspoon

Another option is being prepared using the same principle.

Soft shortbread dough recipe

flour - 3 cups
butter - 400 gr
egg yolks - 3 pcs
sugar - 2/3 cup
soda - on the tip of a knife

The recipes are of course very high in calories, since they contain a lot of oil. This must be taken into account, and such baked goods should not be prepared so often, otherwise you will soon have to go on a very strict diet.

You probably noticed the difference between this method and the chopped method. In the “soft” version there are no grains of butter with flour. It is almost completely ground with sugar and eggs. As a result, no voids are formed inside during baking, which means it will turn out more tender.

By the way, depending on the proportions of flour, oil and water, you can prepare cakes for everyone’s favorite. This recipe is on the pages of my blog, the recipe is secret, if you are interested, read the recipe at the link. This cake turns out to be very tender and tasty.

In addition to the so-called basic cooking methods, recipes with unconventional additives began to appear, such as cheese, cottage cheese or even mashed potatoes. Since there are such recipes, let's look at them too. Moreover, baking with them turns out unusual and quite tasty,

Shortbread dough with cheese

This option can be prepared if we want to bake pies with potato or fish filling. These pies turn out to be very tender, tasty, with a certain piquant cheese flavor.

We will need:

flour - 200 gr
hard cheese - 200 gr
butter - 150 g
egg - 1 pc.
salt and sugar - a pinch

Preparation:

1. Sift flour onto a board. Add salt and sugar. Make a hole in the middle of the slide and crack an egg into it.

2. Grate the cooled cheese and add to the flour. Cut the cooled butter into cubes and add to the total mass.

3. Chop the resulting mass with a knife or grind into crumbs using a mixer.

4. Quickly knead. Then roll it into a ball and put it in the refrigerator for 1 hour.

5. Use as needed.

Recipe with added cottage cheese

This option can be prepared when we want to bake pies with fruits or berries.

We will need:

flour - 300 gr
cottage cheese - 200 gr
butter - 200 gr
egg - 1 pc.
sugar - 2 tbsp. spoons
salt - a pinch

Preparation:

1. Cottage cheese must be fatty, but not liquid. It is not recommended to use stale cottage cheese; it will add unnecessary sourness to our baked goods.

Grind the cottage cheese through a sieve and put it in the refrigerator for 30 minutes.

2. Sift flour onto a board, add salt and sugar. Beat an egg into the middle.

3. Cut the butter, add it to the flour along with the cooled cottage cheese. Chop everything into crumbs.

4. Quickly knead, form a ball, wrap it in film and put it in the refrigerator for an hour.

In such options you can add as additional ingredients walnuts, chocolate, ginger, cinnamon, cocoa, and condensed milk.

Potato recipe

Boiled, cooled and coarsely grated potatoes can be added when we want to make pies with meat or vegetable filling.

We will need:

flour - 200 gr
boiled potatoes - 200 gr
butter - 150 g
egg - 1 pc.
sugar - 1 teaspoon, incomplete
salt - 1 teaspoon, incomplete

Preparation:

1. Sift flour onto a board, add salt and sugar.

2. Make a hole in the middle of the slide and crack an egg into it.

3. Add grated boiled potatoes, by the way, you can grind it into puree.

4. Add cooled and diced butter.

5. Chop the resulting mass with a knife until crumbly, and then quickly knead the resulting mass.

6. Roll it into a ball, wrap it in film, slightly flatten it with your hand and put it in the refrigerator for 1 hour.

And so, let’s summarize what has been said. In fact, preparing the “correct” shortcrust pastry and delicious baked goods from it is not at all difficult. The main thing is to understand what happens as a result of this or that action we perform when mixing it.

If we understand what's what, then firstly, we will not ignore the explanations to the recipe, and secondly, we will not forget the sequence and order of action. After all, in fact, everything here is logical and understandable!

Therefore, if you don’t quite know how to cook it yet, then I hope that today’s article will help you with this.

If after reading you still have questions, then ask them in the comments, and if I know the answer, I will be happy to answer it. If I don’t know the answer, then we’ll try to figure it out together. It's so exciting to find out culinary secrets and tricks.

And I am always grateful to you for sharing articles with your friends. Therefore, I would like to thank you in advance for the CLASS you provided or the repost you made!

Always prepare only delicious pastries. And bon appetit!

Together with tochka.net learn how to make shortbread dough, and then delicious desserts- cakes, pastries, cookies - will often appear on your table!

It is prepared very easily and quickly from readily available ingredients - flour, butter, sugar and eggs. And cakes, pies and cookies made from it turn out tasty, tender and crumbly due to the fact that they contain a lot of fat. Hence the sand name of the products.

Ingredients:

1 pack of margarine, or better yet butter, especially if you are cooking for children! (250g);
2 cups of flour;
2 tablespoons sugar;
1 teaspoon of soda without top;
1 tablespoon vinegar.

Shortcrust pastry recipe:

I’ll share the main secret right away. It is very important what margarine you use for the test. I once bought it loose, inexpensive, and the dough turned out completely different. Not crumbly! So take margarine in packs, and the best effect is given by the special one, marked “for fluffy baked goods” or “Dumpling for fluffy cake”, if you live in Ukraine 🙂 .

Better yet, buy good butter for baking. Not spread or margarine, but butter - will be more expensive, but better for health.

So, pour the flour into a bowl or on the table, whichever is more convenient for you. Cut the softened margarine into pieces into the flour. To soften it, you don’t need to melt it - just leave it for 20 minutes at room temperature.

We knead the margarine with flour with our hands, and soon you will get “sand crumbs”. Pour sugar and soda into it, quench it with vinegar and continue kneading. If it seems that there is not enough flour, you can add a little.

At one point the crumbs will begin to stick together, and you will end up with a whole lump of shortcrust pastry. Before shaping the product, keep it in the refrigerator for 15 minutes. Then the dough will cool and will not soften sharply when placed in the oven.

Homemade baked goods have always been rated higher than store-bought products. One of these delicacies that is popular during tea drinking is homemade shortbread. Preparing the dough is incredibly simple; moreover, the products bake quickly, which is important in case of unexpected guests. Simple recipe shortbread cookies, as well as several options for changing it are given below.

For simple shortbread cookies you will need products that can be found in the kitchen of any housewife.

millet flour - 250 gr;
drain butter - 180 gr;
yolks - 2 units;
sugar - 100 g;
salt - a pinch.

Making shortbread cookie dough is easy: the process starts with butter, salt and sugar - you need to grind them. To make it easier to grind, it is recommended to remove the oil from the refrigerator in advance - at least 20 minutes in advance.

When you get a more or less homogeneous mass, add flour in small portions, kneading the dough. Ready dough roll into a ball and place in the refrigerator for half an hour.

Roll out the chilled dough into a sheet 5 mm thick. Using special shaped molds or a simple glass, cut out the cookies, place them on a baking sheet with parchment paper and bake for a quarter of an hour at 180 degrees.

How to cook with jam?

Children especially love filled cookies. Instead of jam, you can use jam or fruit jam.

egg;
½ cup Sahara;
1 tsp. baking soda slaked with vinegar;
200 g margarine;
3 stacks sifted flour;
200 grams of thick berry jam.

Beat the egg and sugar into a homogeneous mass.

Grind margarine and flour separately. Combine both masses, add soda. Knead homogeneous dough, wrap in film or put in a bag, cool in the refrigerator for about half an hour.

Divide the dough into larger and smaller parts. Roll out the larger part and place it on a baking sheet, spread the jam evenly over the dough and grate the smaller part on a coarse grater. Bake at 220 degrees. within 20-25 minutes. Immediately after removal, cut into squares or diamonds and leave to cool.

With sour cream

Delicate sour cream cookies go well with milk, tea, juice, and herbal infusions. Before serving, you can sprinkle with powdered sugar, or cover with glaze and melted chocolate.

fat sour cream - 250 g;
honey - 2 table. l.;
drain butter - 200 g;
sugar - 150 gr;
freshly squeezed juice from 1 lemon;
soda - ½ table. l.;
flour - 2 cups.

Mash the butter into a paste, add honey, sour cream and mix thoroughly until smooth.

Squeeze the juice from the citrus fruit, pour into the mixture, and mix again.

Sift flour and baking soda into the mixture without stirring it out.

Knead the dough by hand. Roll out into a layer 2 cm thick, cut out circles in a stack - you will get identical lumps, roll them into balls and place on a prepared baking sheet. Bake for a quarter of an hour in a preheated oven.

Sablé - the perfect shortbread

drain butter - 115 g;
sah. powder - 2.5 table. l.;
flour - 160 gr;
an egg divided into white and yolk;
salt - ¼ tsp;
brown sugar - 2 tablespoons. l.

Stir the butter, which has become soft at room temperature, with a spoon until its consistency begins to resemble cream. Then sift the powder and salt into it, mix for a couple of minutes until the mass becomes homogeneous in structure.

Next, add the yolk and stir until smooth. Finally, add the flour, making sure to sift it. Mix well - the dough will become lumpy, the flour will evenly absorb moisture, being distributed throughout the entire mass.

We stretch the film on the work surface, place the dough on it and form an approximately even oblong lump. We wrap it in film and roll it on the table to form a “sausage” of uniform diameter along the entire length. Cool in refrigeration chamber within a couple of hours.

After the allotted time, the dough will harden well, and it will be convenient to use: cut the sausage in half, put one part back in the refrigerator for a while, grease the second with whipped egg white on all sides and sprinkle with sugar. Cut the bar into rings and place on a baking sheet with parchment. We repeat the action with the second part of the test. We bake at 200 degrees. within 20 minutes.

On a note. The dough for these cookies can be prepared in large quantities and stored in the refrigerator for up to 2 days, and in the freezer for up to 2 months. The workpiece is laid out in bags and used in portions.

Vanilla treat

Vanilla shortbread cookies are not very different in recipe - in classic version add a packet of vanillin. The cookies have a particularly delicate, pleasant aroma and exquisite taste.

Kurabye - step by step recipe

Kurabye refers to oriental sweets, quite popular in many countries. According to the classics, it is prepared in the form of a flower (for example, squeezed out with a pastry syringe, like meringue) with a drop of jam in the middle, or in the shape of a diamond. According to legend, a pinch of saffron is added to the dough.

And we suggest that you familiarize yourself with the basic basis of the test for kurabye:

150 grams of powdered sugar;
150 grams of melted plums. oils;
300 grams of flour.

First of all, beat the butter and powder - it is recommended to first work the products with a fork so that the powder does not fly apart when using the mixer. When the mass becomes homogeneous, sift the flour into it and mix again with a fork so that the flour product absorbs moisture. Afterwards you can knead it with your hands.

Separate small pieces from the overall lump and roll into sausages up to 10 cm in length and 2 cm in width. We pass it on top with a fork, pressing lightly, drawing stripes. Cut into diagonal diamonds. You can leave it like that and place it on a baking sheet, or you can combine 2 pieces so that the shape resembles 2 leaves.

We bake at 180 degrees. within 15-20 minutes.

Sugar shortbread cookies

Simple sweet homemade cookies can be prepared according to the following recipe:

flour - 2.5 cups;
egg;
drain butter - 150 g;
sugar - ½ cup;
salt - ½ tsp;
vanilla sugar;
granulated sugar for decoration.

The preparation method does not differ from previous recipes - all ingredients are mixed into a homogeneous mass. The only thing is that the cookies are squeezed out of a thick layer of dough, approximately 2 cm thick. Sprinkle with sugar on top and bake at 180 degrees for 20 minutes.

Recipe with chocolate

The chocolate treat never goes unnoticed. Little households especially love it.

2.5 stacks flour;
150 grams of sugar;
200 g butter, drained;
2 eggs;
3 table. l. cocoa;
1 tsp. soda

The butter is melted, combined with sugar and cocoa, mixed so that the mass becomes a uniform shade and consistency. Let the oil cool a little, then add the eggs and beat everything together. Add flour, stir, knead into a slightly porous dough.

On a note. Before serving, sprinkle the cookies with powdered sugar. Cookies can also be coated with topping or glaze.

On mayonnaise

The recipe for shortcrust pastry with mayonnaise is as follows:

drain butter - 200 g;
high fat mayonnaise - 200 g;
egg;
sugar - 1 cup;
flour - 3.5 cups;
salt - ½ tsp.

First, combine dry and liquid products in separate bowls. Then mix together, knead into a homogeneous dough, cool, roll out, cut out products, bake.

170 gr oatmeal(or ready-made oatmeal);
100 g sugar;
100 g plums. oils;
egg;
1 tsp. baking powder.

Grind the flakes until floury. Add baking powder to the resulting flour and mix.

Grind the butter and sugar until smooth, add the egg and mix everything.

In one bowl, mix both parts for the dough, knead the dough, and cool.

Line a baking sheet with parchment. Using a spoon, spread the dough onto the parchment. Bake for 15 minutes at 180 degrees. oven.

On margarine

Homemade cookies are made from dough not only with butter, but also with margarine. This product is very often used as an analogue of butter for baking. There is no recipe for margarine and no instructions for preparing shortcrust pastry based on this product - in any of the above methods, butter is replaced with margarine.

On a note. You can add orange or lemon zest and a pinch of cinnamon to the dough.

Homemade cookies - serpentine

An interesting option for serving shortbread cookies is in the form of snails or serpentine. The peculiarity of this type is that it combines two doughs - chocolate and regular, sweet.

To prepare, prepare:

margarine - 200 gr;
sugar - 200 gr;
eggs - 2 units;
flour - 450 gr;
cocoa - 4 table. l.;
baking powder - 10 gr.

The preparation begins as usual - margarine is ground with sugar, egg, flour and baking powder. Knead regular shortbread dough.

Each dough is rolled out separately. Then the chocolate part is transferred to a light surface, for example, you can lightly sprinkle the chocolate with flour, roll it onto a rolling pin and roll it out on top of a light layer. The layers are rolled up and cut into pieces 1 cm thick. Bake for 15 minutes at 180 degrees.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Baking made from shortcrust pastry comes out very tasty, airy, melting in your mouth. The cookies get their crumbiness due to the large amount of fat contained in the recipe. The dish has a high calorie content, but for those who are not used to counting calories, shortbread products are a real pleasure.

How to make shortbread dough

Delicious crumbly homemade baking can take different forms and be supplemented with any additives - chocolate, raisins, dried fruits, nuts - depending on the personal preferences of the cook. Store shelves are full various options cookies, but even the most delicious view Factory-made baked goods cannot compare in taste to a home-cooked dish. The recipe is very simple, but inexperienced housewives may have difficulty mixing the cookie base. How to make delicious shortbread dough? To do this, you should know certain cooking tricks.

How to knead shortbread dough

All components used must be refrigerated. At the same time, the kitchen should also not be preheated (do not turn on the oven in advance).
The more fat (margarine or butter) in the composition, the more crumbly the cookies will be. The dish will be tastier in oil, but not as fragile, so experienced chefs advise mixing both components 1:1. It is important to use only high-quality products, as they affect the taste. finished product. If little fat is added, the dish will turn out hard and dense.
The cookies will be more tender if the sugar is replaced with powdered sugar.
Feel free to add any spices to the cookies – the dish absorbs the flavors perfectly.
If the recipe calls for eggs, it is better to limit yourself to only yolks, since whites can make the baked goods tougher.
It is important to knead the dough quickly so that the butter/margarine does not have time to melt.
It is recommended to use very cold water for mixing.
The ideal flour for shortbread cookies is low in gluten. If you cannot check this indicator, add a little starch to it - this will make the products as crumbly as possible.
There is no need to knead the dough for a long time, otherwise it will lose its plasticity.
The finished baking base should stand in the refrigerator for half an hour, then the cookies will not crack during baking.

Classic shortcrust pastry recipe

The traditional sand base is prepared from a minimum set of ingredients and without chicken eggs. Using it, you can make not only cookies, but also cakes, pies, cake layers, etc. If desired, butter can be replaced with high-quality margarine. Classic shortbread dough can be combined with any filling – cottage cheese, berry, cream. Below we describe in detail and with photos the technology for preparing the baking base.

Ingredients:

soft butter – 200 g;
1st grade flour – 3 tbsp;
salt – ¼ tsp;
sugar – 1 tbsp;
sour cream – 3 tbsp. l.

Cooking method:

Place the softened butter in a glass bowl and knead thoroughly with a fork.
Add sugar to the butter, grind the ingredients, removing large lumps.
Add flour and salt. Using your hands, knead the ingredients until fine crumbs form.
Next, you need to slowly add sour cream, stirring the mass. When the cookie base becomes smooth and elastic, cover it with film and put it in the refrigerator for 40 minutes.
Then you can start making shaped cookies.

Tender with sour cream

The recipe for homemade shortcrust pastry for cookies may differ, but, according to experienced chefs, it is easier and faster to prepare it from sour cream, while it is better to use a richer product. The main advantages of baking from a sand base are: delicate taste, softness and ease of preparation. However, the cookies will turn out successful only if you choose high-quality products for them. How to make shortbread dough with sour cream?

Ingredients:

egg;
margarine – 70 g;
flour – 150 g;
baking powder – ½ tsp;
sugar – 1 tbsp. l.;
fat sour cream – 50 g;
vanillin – 1 pack.

Cooking method:

Beat sugar, margarine, salt until fluffy.
Add the egg here, then run the mixer for another 30 seconds.
Add baking powder to the flour and begin pouring the dry mixture into the prepared liquid base.
When the mass becomes homogeneous, cover the bowl with film and place in the refrigerator.
After at least half an hour, you can roll out the dough and cut out cookies using special molds or pass the mass through a meat grinder.

On margarine

Making these cookies is very simple: you don’t need to freeze or heat anything first. Shortbread dough with margarine will turn out tasty, tender and crumbly, provided that all the ingredients used are of high quality, so you should not skimp on products. You can serve the dish with homemade jam or jam and hot tea. How to make shortbread dough for homemade cookies?

Ingredients:

soda – ½ tsp;
sugar – ½ tbsp.;
flour – 2 tbsp;
egg;
margarine – 120 g.

Cooking method:

Mix the egg with granulated sugar. Whisk the mixture.
Remove the margarine from the refrigerator and cut into small pieces with a knife.
Combine the ingredients by mashing them thoroughly with a fork.
Add soda and flour to the dough. With pre-lubricated hands vegetable oil, knead the base. Form a ball, which should stand in the cold for half an hour.
Then roll out the layer no thicker than 1 cm, cut out cookies from it using cutters, place the products on a baking sheet covered with parchment and bake for 10-15 minutes at 180 degrees.

Without butter and margarine

Crumbly shortbread cookie dough is the most common and beloved all over the world, this explains the variety of recipes for its preparation in cooking. Despite the universal love for such baked goods, children can be given it in very limited quantities, since cookies contain a large amount of fat. Below is suggested dietary recipe a dish that even small children can eat. How to make shortbread dough without butter and margarine?

Ingredients:

sour cream 20% - 100 ml;
eggs – 2 pcs.;
slaked soda – ½ tsp;
sugar – 1 tbsp;
flour – 3 tbsp;
vegetable oil – 1 tbsp. l.

Cooking method:

First you need to combine salt, flour, vegetable oil.
Beat eggs with granulated sugar, then add slaked soda and sour cream.
Combine all ingredients and slowly add flour, kneading the dough until elastic.
Next, sprinkle the table with flour, roll out a layer on the prepared surface, and cut out shaped cookies from it using molds.
The products are placed on an oiled baking sheet and baked at 180 degrees. After 10 minutes, the cookies are served with tea, first sprinkled with powdered sugar (this is not necessary).

A simple shortcrust pastry recipe

This baking base is very easy to prepare: it does not require the addition of baking powder and other components to give the products a loose structure, tenderness, and crumbliness. Even without special additives, simple shortbread cookie dough turns out airy, tasty, melting in your mouth. It can also be used for baking open pies, cake layers, tartlets and other products. Below we describe in detail and with photos how to bake shortbread cookies.

Ingredients:

flour – 2 tbsp;
vinegar - 1 tbsp. l.;
1st grade sugar – 2 tbsp. l.;
butter – 250 g;
soda – 2/3 tsp.

Cooking method:

Add pieces of butter to the flour and begin kneading the mixture. This can be done either in a large bowl or on the table.
When will you see sand crumbs, add soda slaked with vinegar and sugar to it. Add a little more flour if necessary.
The finished base should stick together into one lump, which should be refrigerated for 20 minutes.
Then roll out the layer 1 cm thick, use a glass or special molds to cut out cookies from it, place them on a baking sheet and bake until golden brown.

With kefir

Many people like this type of baking base due to its versatility: it can be combined with almost any fillings and additives. Kefir shortbread dough for cookies is very plastic, so making products from it is very easy. Ready dish It turns out crispy, very tasty, tender, crumbly. Don’t be afraid to add nuts, candied fruits or your favorite spices to your baked goods. Below is suggested detailed recipe with a photo of a sand base on kefir.

Ingredients:

egg;
margarine – 100 g;
flour – 0.7 kg;
soda – ½ tsp;
kefir – 300 ml.

Cooking method:

First, melt the margarine over low heat. Add kefir, soda, and egg to the liquid.
Mix all products thoroughly (it is better to use a mixer).
Add flour to the mixture, kneading a plastic, thick base. At the same time, it should stop sticking to your hands.
Place the dough in the refrigerator for half an hour. Then form the cookies and bake them at 180 degrees.

On mayonnaise

According to classic recipe, shortcrust pastry with mayonnaise does not require the addition of any spices. However, to obtain a piquant taste, baked goods can be seasoned with a small amount of turmeric, paprika, vanilla, cinnamon or other spices. Based on the preferences of your household, you can add nuts, raisins, candied fruits, sesame seeds and other products to the dish. How to prepare shortbread delicious dough for cookies?

Ingredients:

egg;
lemon juice – ½ tsp;
medium fat mayonnaise – 200 ml;
1st grade flour – 3 tbsp;
soda – ½ tsp;
vanillin;
butter – 0.2 kg;
sugar – 0.2 kg.

Cooking method:

Combine sugar, egg, mayonnaise. Mix the products until perfectly homogeneous.
Add soda and vanilla to the mixture, slaked with lemon juice.
Start adding flour in small portions, constantly kneading the baking base.
Add softened butter cut into pieces.
The resulting mass should not be too steep or tight.
Form small balls out of it and place on an oiled baking sheet. Press each circle with a fork to decorate the product with a pattern.
Place the baking sheet in the oven for 15 minutes at 200 degrees. Ready cookies You can sprinkle with sweet powder or cocoa powder.

Sweet shortbread dough

If desired, you can add chopped lemon zest, chocolate pieces, nuts, vanillin, and cocoa to the dish. Experienced chefs advise combining dry and liquid ingredients separately to make the cookies crumbly. At the same time, it is better to add a little starch to the flour, then the products will turn out crispy and tender. Ready-made cookies can be decorated butter cream. How should you prepare sweet sand-yeast dough?

Ingredients:

cold water - 4 tbsp. l.;
1st grade flour – 150 g;
sugar – 4 tbsp. l.;
salt;
sweet butter – 75 g;
yolk.

Cooking method:

Combine oil and salt, grind the products.
Beat the yolk with sugar, add water.
Begin adding flour to the egg mixture, mixing the ingredients with a round-tipped knife.
Mix the flour mixture with the butter mixture. After kneading thoroughly, roll out the base on a floured countertop.
Form cookies of any shape, size. After this, you can send them to bake for 10-15 minutes at 220 degrees.

Curd and shortbread

Homemade curd shortbread cookies are a wonderful dessert for tea. This delicacy is equally enjoyed by adults and children. The good thing about the recipe below is that you don’t have to use granulated sugar at all if you wish. Honey will serve as its replacement, and in this case the cookies will become more useful. How to prepare curd shortbread dough?

Ingredients:

cottage cheese – 250 g;
baking powder – 15 g;
butter – 200 g;
granulated sugar – 50 g;
flour – 0.5 kg;
lemon zest – 1 tsp.

Cooking method:

Combine cottage cheese with softened butter and lemon zest.
Mix flour with baking powder, salt, then sift.
Add the flour mixture to the curd mixture gradually, kneading the dough without lumps.
Divide the resulting cookie base into 3 equal parts.
Roll out the layers one by one on the table, cutting out shaped pieces from them and placing them on a prepared baking sheet.
Bake cookies for 20 minutes at 200 degrees.

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