Preparing shortcrust pastry. Shortcrust pastry with currants

09.03.2022

Add softened butter, mix a little, then put it on the table and knead the dough (for 3-4 minutes), it should gather well into a ball, be soft, slightly sticky to your hands.

Wrap the dough in a plastic bag and refrigerate for 30 minutes. In the meantime, preheat the oven to 200 degrees.

Then take out the dough. Spread parchment on a work surface, lightly sprinkle with flour and roll out the dough on it into a rectangle the size of a standard gas baking sheet, up to 3-4 mm thick. Cut the dough into two equal parts and, together with parchment, transfer to a baking sheet. Bake for 15-18 minutes until slightly golden.

In the meantime, lightly heat the apple jam to make it easier to spread on the cake. Get ready-made sand cakes, put them on the table along with parchment. Lubricate the surface of one evenly with jam and leave to cool. Then cover the cake with jam with the second cake and press lightly.

Cooking fondant: Melt butter and cool. Beat the protein with a pinch of salt until light foam (no need for stable peaks!).

Then, without ceasing to beat, add powdered sugar in parts. Beat until shiny.

At the end of whipping, add lemon juice, mix thoroughly.

Add butter, beat lightly.

That's it, the sweet is ready!

Then cut the large "cake" with a hot knife into portioned cakes - stripes (after each cut, wipe or wash the knife thoroughly).

Cakes "Sand strips" are delicious served with cold milk, tea, coffee or cocoa.

Bon Appetit!

Nowadays, market stalls are full of a wide range of confectionery products. But how can any pastry be compared with the one prepared at home, with your own hands? And what an aroma the house is filled with when something tasty and sweet is baked in the oven! It wraps you like a blanket and you feel warm and cozy.

Today we offer to please our relatives and prepare shortbread cakes for them.

Universal shortbread recipe

Ingredients:

flour - 300 g;
margarine - 210 g;
powdered sugar - 115 g;
egg yolks - 2 pcs.;
egg - 1 pc. (for lubrication of the form);
sour cream - 1-2 tbsp. spoons
vanillin;
salt;
ground walnuts - 110 g;
sugar - 35 g (for sprinkling).

Cooking

Add the softened margarine to the sifted flour and grind it into small pieces so that they are almost not felt by the fingers in the flour. Add powdered sugar, stir with flour and margarine, make a hole in the center of the mixture, put egg yolks, sour cream, vanillin into it, salt and knead the dough with your hands so that all the ingredients are combined into one whole.

Form the dough into a ball and place in the refrigerator to chill. Then generously sprinkle the table with flour and roll out the dough with a thickness of 5-7 mm. Cut out circles using a thin glass. Using a spatula, arrange the circles of dough on a baking sheet. Lubricate each circle of dough with beaten egg and sprinkle with sugar and nuts. Bake in a preheated oven at 210 degrees until their color is light golden.

Since this recipe is universal, you can use any topping and icing.

Sand cake with jam

Shortcrust pastry cake always reminds the taste of childhood. But we can plunge into it completely if we make a treat with jam.

Ingredients:

flour (highest grade) - 600 g;
butter - 320 g;
sugar - 280 g;
eggs - 2 pcs.;
baking powder;
salt;
vanilla sugar;
(from apples or plums) - 330-350 g.

Cooking

We take out the butter from the refrigerator and cut it into pieces, and then twist it through a fine sieve into a convenient bowl to knead the dough. Here we sift the flour together with the baking powder and mix thoroughly with the oil. Beat in eggs, followed by sugar and salt. Knead the dense dough with quick movements of the hands. We put in the cold for 40 minutes. Then we divide the dough in two and roll it out in layers of 7-8 mm. We move them to baking sheets and bake for 15 minutes at 230 degrees. We cut the finished bases on all sides. We smear them with jam and put them on top of each other. Top cake with jam, sprinkle with crumbs from scraps. Now we cut everything into equal cakes.

Sand cake with icing

Ingredients:

For test:

flour - 850 g;
margarine or spread - 420 g;
chicken eggs - 4 pcs.;
sugar - 650 g;
soda - 1.5 teaspoons;
vinegar - 1.5 teaspoons;
milk - 50 ml;

For filling:

jam (any) - 250 g;

For glaze:

warm water - 250 ml;
sugar - 375 g;
citric acid - 0.5 tsp;
food coloring.

Cooking

Soft margarine, beat at medium speed with a mixer. Continuing to beat, add: eggs, sugar, slaked soda, milk. Putting the mixer aside, pour the flour into this bowl and quickly knead the dough, immediately sending it to cool. We roll out the cold dough and cut it into triangles, if there are molds of other figures, then use them. We bake the resulting figures in the oven cabinet 18-20 minutes at 180 degrees.

While everything is cooling, make the frosting. Pour warm water into a metal bowl and pour granulated sugar. We put the container on the stove, and so as not to burn, stir constantly. As soon as the syrup begins to thicken, we introduce the dye and citric acid. After holding on fire for a couple more minutes, set aside.

Spread half of the sand triangles with jam and combine with empty shortcakes, and pour glaze on top.

Children will like these cakes the most, especially if you use

Features of the preparation of sand cakes (cakes)

Shortbread dough is molded in the form of layers or blanks. Blanks can be in the form of a crescent, rings, baskets, boats, tartlets, round or oval. Sand cakes and cakes, as a rule, are not soaked in syrup. The top layer in the preparation of cakes and cakes is placed upside down, because. the bottom is more even. The cream is distributed in the same way as in the preparation of biscuit cakes: 25% of cream is left for surface finishing, 35% for gluing layers and 40% for priming the surface.

Algorithm for making shortbread cakes (cakes)

1. Preparation of sand semi-finished product (in the form of layers and

blanks) and finishing semi-finished products

6. Finishing the sides

Recipes for the preparation of shortbread cakes are shown in table 16. Cake "Shortbread with cream". Sand layers with a thickness of 7 ... 8 mm are cooled, the sides are leveled and glued in pairs with cream. The surface is primed with cream, a pattern is applied with a confectionery comb and cut into cakes. Each cake is decorated with cream and fruit.

Cake "Shortbread with fruit filling and cream". Prepared layers are glued with fruit filling. The upper layer is primed with cream and a pattern is applied with a confectionery comb. Cut into cakes with a hot knife. Each cake is decorated with cream.

Cake "Shortbread with protein cream". Prepared layers are glued in pairs with fruit filling. The upper layer is primed with protein cream, cut into cakes, decorated with protein cream and sprinkled with powdered sugar.

If raw protein cream is used in the preparation of the cake, then after decoration they are tinted, i.e. put in an oven at a temperature of 220 ... 230 ºС for 2 ... 3 minutes. After tinting, sprinkle with powdered sugar.

Cake "Sand glazed with fondant". Prepared layers are glued in pairs with fruit filling. The upper layer is smeared with a thin layer of fruit filling and glazed with marbled lipstick. To do this, the surface is glazed with lipstick of one color, and while it is not frozen, lipstick of a different color is applied from the cornet in the form of straight or inclined lines. And then with a knife or fork make movements perpendicular to these lines up and down. After the lipstick has hardened, the layer is cut into cakes with a hot knife.

Cake "Shortbread glazed with fondant and cream". Prepared layers are glued in pairs with cream. The top layer is smeared with a thin layer of fruit filling and glazed with lipstick. After the lipstick has hardened, the layer is cut into cakes with a hot knife. Each cake is decorated with cream.

Cake "Sand fruit-jelly". Prepared layers are glued with fruit filling. The upper layer is smeared with fruit filling and the contours of the cakes are outlined with the blunt side of the knife. Each cake is decorated with fruit and poured over the jelly in several steps with a brush, at first a little, so that the fruit does not budge. When the jelly hardens, the layer is cut into cakes along the outlined contours.

Cake "Basket with jelly and fruit". The finished basket from a pastry bag is filled with fruit filling, decorated with canned fruit and filled with jelly.

Cake "Basket with fruit filling and cream". The finished basket is filled with fruit filling, decorated with cream and biscuit crumbs.

Table 16

Semi-finished products and raw materials	Weight, g for making 100 pieces of cakes
Shortbread with cream	Shortbread with fruit filling and cream	Shortbread with protein cream	Sand glazed with lipstick	Sand glazed with fondant and cream	Sand fruit jelly	Jelly and fruit basket	Basket with fruit filling and cream
Sand semi-finished product
Fruit filling
Pomade
creamy cream
Fruit
Jelly
Cream "arlot"
Protein cream
powdered sugar
Biscuit crumb
Output

Cooking

puff pastries

Algorithm for making puff pastries (cakes)

1. Preparation of puff semi-finished product (in the form of layers and blanks) and finishing semi-finished products

2. Alignment of the sides (for layers)

3. Gluing the layers (the top layer is placed upside down)

4. Priming, lubrication or glazing of the surface

5. Cutting into cakes (cakes)

6. Finishing the sides

7. Finishing (decoration) of the surface

Features of the preparation of puff pastries (cakes)

Puff pastry is molded in the form of layers or blanks. Blanks can be in the form of a tube, a muff, a basket, a bow, a tartlet, a triangle, a pie, an envelope, a flounce. The top layer in the preparation of puff pastries and cakes is placed upside down, because. the bottom is more even.

Table 17 shows recipes for making puff pastries.

Table 17

Semi-finished products and raw materials	Weight, g for preparation of 100 pieces
Cream puff	Puff with apple filling	Tube (Muff) with cream	Tube with protein cream	Puff sprinkled with powdered sugar
Puff semi-finished product
creamy cream
Crumb puff
Protein cream
Powdered sugar
fruit filling
Cinnamon
Eggs for lubrication
Output:

Cooking

I love and often cook shortbread cookies and pies from shortcrust pastry. Traditionally, margarine or butter is used for their preparation. The latter I respect and, moreover, love. But if you often cook on it, it will be greasy (in every sense of the word). A lot has already been said about margarine and spreads, but I consider it worth recalling that the transgenic fats they contain lead to an increase in the level of "bad" cholesterol in the blood, disrupt the normal functioning of cell membranes, contribute to the development of vascular diseases, etc. Therefore, I completely excluded these "products" from my kitchen. And now I make shortcrust pastry in vegetable oil. Completely safe, tasty and healthy. And what is important, even cheaper and faster than with margarine! And a couple of words about margarine. Margarine drinkers are more likely to develop angina, myocardial infarction, arrhythmias, and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and fries. All this happened at the end of the century before last, people had different ideas about food and life. I want to warn you that products made from this dough are A LOT harder than those made from margarine or butter, but is it worth ruining your blood vessels for the sake of a small difference ???

Dough: 2 tbsp. I grind flour with 1 pack of margarine, add 2 tbsp. starch, 3/4 tbsp. sugar (less possible), 1 pack of baking powder, 1 pack of vanillin. Mix everything until smooth and add 1 egg. If the dough is dry and does not mix well, I add a little mayonnaise or sour cream (if you add one more egg, the dough turns out to be tough).
I pass the dough through a meat grinder and put it on a baking sheet. I bake at 180 degrees until golden brown. Then break into small pieces and mix with cream.
Cream: 200 gr. whip butter with a mixer and gradually add 1 can of boiled condensed milk. Sometimes for volume (and if available) I add a little unboiled condensed milk.
If desired, you can add raisins, dried apricots, prunes, nuts.
The cake is always amazing.
I also use this dough recipe for other pastries where shortcrust pastry is required.

Sand cake with meringue "Matilda"

Whisk 6 egg whites into foam, adding a glass of sugar a spoon at a time. We bake meringue. Meringue is baked at a temperature of 100 degrees, for 1.5-2 hours, we check the readiness with a toothpick, if dry, it’s ready

6 yolks
200 gr butter
1 tbsp sugar
3 tbsp flour
1/2 tsp soda

Grate the butter, beat with a mixer with sugar. Beat in the yolks one at a time. Add soda, flour. Bake the cakes. We bake cakes at a temperature of 180-200 degrees, 10-15 minutes, until golden brown.
Cream
a can of condensed milk + a can of boiled condensed milk.
The first layer is shortbread dough - cream - meringue-cream - shortbread dough.
And so lay out all the layers.

Cake "Inspiration"

For test:

margarine - 250 g,
sugar - 1 tbsp,
eggs - 2 pcs,
soda - 0.5 tsp (quench with vinegar),
flour - 3 tbsp.

For cream:

sour cream - 500 g,
sugar - 1 tbsp

For chocolate glaze:

sour cream - 2 tbsp,
cocoa - 2 tsp,
sugar - 3 tbsp,
butter - 50 g

Cooking.
Knead the sand dough. To do this, melt the margarine and mix it with sugar.
Add the eggs one at a time, gradually add the flour and soda quenched with vinegar and knead the uncooked dough.
* the dough should not be steep, but should not stick to your hands either. Cakes are not rolled out with a rolling pin, but are shaped by hand.
Divide the finished dough into 3 parts. Form a cake from one part. To do this, roll out 1 of 3 pieces of dough on the table into a circle and use a rolling pin to transfer this circle to a baking sheet. You can form the cake directly on the baking sheet, then trim the edges with a knife and remove the scraps of dough.
From the remaining dough we form balls with a diameter of 3 cm and also put them on a baking sheet.
* The pan does not need to be lubricated. The dough won't stick to the sheet
We bake the cake and balls in the oven until cooked, remove from the oven and cool them.
We prepare sour cream: beat sour cream with sugar until sugar is completely dissolved, add vanillin at the tip of a knife.
We spread the cake on a dish and coat it well with sour cream. Dip each ball in sour cream and spread them on the cake base.
From above we decorate the cake with chocolate icing, multi-colored sprinkles and walnuts.
For chocolate icing: bring sour cream to a boil, add sugar, cocoa and butter. Melt everything, stirring, until thickened.

Cake "Air Snickers"

(sand cakes with meringue and smeared with boiled condensed milk) 22

Dough:

6 yolks beat with 1.5 tbsp sugar
add 250g sl. oils
1 tbsp mayonnaise,
1 tsp quench baking powder or soda with vinegar
vanilla sugar
3 tbsp flour.

Knead soft dough, divide into 3 balls and refrigerate for half an hour.
Then we prepare the protein mass: beat 6 proteins, with several. drops of lime juice, to strong foam,
gradually add 1.5 tablespoons of sugar.
Now: we take 1 ball of dough, distribute it with our hands on a baking sheet, the dough is very plastic and the cake is thin,
on top we apply 1/3 of the protein mass, distribute it over the entire cake, bake at 160 degrees, I baked for 20 minutes, turning on the fan. Cream:
1 can of boiled condensed milk (cooked an ordinary can for 2 hours, because boiled is unknown to the bourgeoisie) and 250 g of cl. butter - beat.
Chop the nuts you like, pour them on the cream when the cakes are layered.

Cake "Sand with cottage cheese cream, dried apricots and prunes"

As always, after the meringue, 4 yolks remained, it was a pity to throw it away, I had to come up with something ... That's what happened.

For a test.
4 egg yolks + 100 g sugar = grind
200g margarine + 3 tbsp flour = chopped
Combine everything, knead a thick dough and put in the refrigerator for 1 hour under the film.
divide the dough into 3 parts, roll out the cakes of the desired shape ... I immediately tamped the bottom into a detachable form ... bake at 180C with heating until golden brown.
this is how you get the shortcakes

For cream.
350ml cream 35% + 0.5 tbsp sugar = beat + 400g vanilla-flavored curd mass (I buy Prostokvashino), mix.

Separately, pre-soak a handful of dried apricots and a handful of prunes, grind each in a blender. cream divided into 3 parts. add dried apricots to one,

I also cut a little orange on top
in the 2nd prunes,

And leave the 3rd for the sides and decor.
collect the cake
1 layer - sand cake
2 layer - cream with dried apricots and orange
3 layer - cake
4 layer - cream with prunes
5 layer - make a frame from the remaining cream and grease the sides, and put cranberries grated with sugar in the middle of the frame (I bought ready-made ... you can use any jam to taste)
and that's what happened

cutaway

It’s better to leave the cake overnight so that it soaks well ... it turned out to be a tasty and satisfying cake, but it’s a bit dry for me
P.S. The cream was bought by the "Capital of Milk", they are drinking, and not for whipping, but with me they always whip easily, and they keep their shape very well with the curd mass. and the price is soooo nice.

Tsvetaevsky pie in Moscow

And a piece of it:

I lined the bottom of the pan with parchment paper and left the edges wide for easy removal. It is better to get it together by the four edges of the paper so that the cake does not break or crack. This is how I bake all pies that can not be turned over !!!
I didn’t bake strictly according to the recipe, I blinded it from what was.
Shortbread dough with the addition of a small amount of cocoa, pouring: fresh cream, sugar, egg for 4 large apples. Topped apples with lemon. Husband called the pie - Lunar Crater!
Baked 50 minutes.

Persimmon pie

The recipe was taken from the forum say7.info.ru
Composition:

Flour 0.400 grams
Butter 0.250 grams
Sugar 6 tablespoons
Egg 2 pieces
Salt 1/2 teaspoon
Loosen 1 sachet (I have 10 gr.) Or 1 teaspoon of soda without top

Filling:

Cottage cheese 0.700 (fat content not less than 9%, I had 18%)
Sugar 4 tablespoons
Egg 3 pieces
Flour 1.5 tablespoons
Sour cream 2 tablespoons
Persimmon 2 pieces (if possible, you can take more)
Sugar vanilla powder for dusting the cake

Cooking method:
1) Sift flour, mix with sugar, baking powder and salt. Add chunks of butter.
2) And grind the flour mixture with butter with your hands.
3) Add one egg at a time and knead quickly, at first it will seem that the dough will never become homogeneous, but remember well for about 5 minutes and the dough will become homogeneous and plastic. We remove the finished dough in the refrigerator for 30 minutes, of course it is necessary to put it in cling film or in a bag.
Preparing the stuffing:
4) Beat the egg, sugar, flour, sour cream in a blender and add cottage cheese, if there is no blender, then rub the cottage cheese through a sieve, and beat all the other ingredients with a mixer. It turns out a mass similar to sour cream, only very oily.
5) We take out the dough from the refrigerator and evenly distribute it along the bottom of the mold, I have a mold with a diameter of 26, pre-grease the mold with butter. We make sure the sides, but not high.
6) Spread the curd mass on shortcrust pastry and evenly distribute it over the entire form, leave a little on top.
7) We carefully take out the seeds from the persimmon and cut the persimmon into thin or thick slices and spread it on the curd mass.
And put the rest of the curd mass on the persimmon.
Bake for 40-50 minutes, I set the temperature to 200 degrees.
Here's what happened:

Grated shortbread pie

This cake is very easy to make and is always a hit in my family. Beat 2 eggs and a glass of sugar, add soda on the tip of a knife, add a pack of melted margarine here and gradually add flour. The dough turns out not very cool, you can’t roll it out with a rolling pin, so I spread it on a leaf with my hands, after leaving a small part and placing it in the freezer. So, the dough was laid out on a leaf, on top we grease it with whatever jam we like and grate the piece that we had in the freezer on a grater. Put in a preheated oven and bake. Delicious!!!

Molly's Plum Tart

I must say right away - I have no idea who Molly is, it's just the name of a recipe from one old magazine. It's plum season, I've already baked 3 plum pies. I liked this one the most - a very fragrant tart with sweet and sour filling. Highly recommended for lovers of not-so-sweet pastries!

Dough:

2 tbsp flour
120 g cold butter, cut into pieces
1.5 tbsp sugar
1/2 tsp salt
1 small egg
1/3 hour cold water

Filling:

1/2 tbsp almonds
1/4 tbsp sugar + 2 tbsp
1/4 cup flour
700 g plums, cut in half, pits removed
50g cl butter, cut into pieces
1/2 cup redcurrant jelly
1 tbsp cognac (or water)

1. Prepare the dough: combine butter, flour, sugar, salt and chop with 2 knives until lumps form. Add egg and water, stir. Wrap the dough in cling film and refrigerate for 1 hour.
2. Heat the oven to 200. In a blender, grind the almonds, sugar and flour until a powder.
3. On a floured surface, roll out the dough into a square about 4 mm thick. I made a round tart. Put the almond mixture on the dough, stepping back from the edge of the dough by 2-2.5 cm.
4. Lay the plums cut side down on top of the almond mixture. Make a side of the dough as if covering the plums. The recipe says to make a beautiful edge of the dough - I did not succeed. Sprinkle plums with 2 tbsp. l sugar and put pieces of butter on top.
5. Bake in the oven for about 1 hour - the dough will turn golden and the filling will boil. Toss 1/2 cup jelly with cognac and brush over hot tart.
I didn't grease the jelly tart. Cool, cut into squares and serve warm.

Curd Pie Fun

For sand dough:

butter or margarine (I have margarine) - 100 g,
egg - 1 pc,
sugar - 1/3 cup,
baking powder - 1 teaspoon,
vanilla sugar - 0.5 teaspoon,
cocoa - 1 teaspoon with a slide (I love everything chocolate, poured in chocolate and chocolate, so I took more, proportionally reducing the amount of flour),
flour - ~ 1.5 cups

For curd filling:

cottage cheese - 500 g (preferably in packs, if by weight, then wipe through a sieve),
eggs - 3 pcs,
sugar - 0.5 cups (more for sweet lovers),
starch - 1 teaspoon,
vanilla sugar - 1 teaspoon,
butter - 30 g,
raisins or other dried fruits (I have raisins and dried apricots, quite a lot)

For chocolate glaze:

1 st. l. butter
1 st. l. sour cream
1 st. l. cocoa powder
1 st. l. Sahara
a few pieces of dark chocolate

Cooking.
Add sugar, vanilla sugar to softened butter and mix.
Add cocoa powder, mix well so that there are no lumps, and pour in 1 beaten egg. Mix flour with baking powder and knead the dough.
Separate 1/3 part from the finished dough and put it in the freezer, then it will need to be grated for the top of the pie.
Roll out the remaining 2/3 of the dough and place in a baking dish.
Preparing the stuffing:
Wash and dry dried fruits, cut large fruits.
Melt butter. Carefully separate the egg whites from the yolks and refrigerate. Break up the yolks. Put cottage cheese in a bowl and knead.
Add vanilla sugar, butter, yolks to cottage cheese and mix. Add starch and mix well again. Pour dried fruits, try to evenly distribute them over the filling.
Beat the cooled proteins with a mixer until thick, gradually adding sugar. Gently mix the curd mass with whipped proteins, do not knead for a long time so as not to settle.
Spread the filling on 2/3 of the dough distributed in a baking dish, on top of three frozen dough on a grater, chilled in the freezer, bake for 30-40 minutes at a temperature of 180 degrees. Because I got a tall cake, it baked for 40 minutes.
Top the finished cake with icing:
Melt butter, sour cream, sugar in a water bath, mix with cocoa, add chocolate.
As soon as the icing takes on a liquid consistency, apply it to the cake.
The cake is delicious both hot and cold.

Nut-pre-nut caramel-nut tart

As you can see from the name, this is a tart for nut lovers, the three of us ate it in 1 day, well, it turns out very tasty. It cooks very quickly if you use ready-made dough, or you can make the dough in advance. Delicious served with whipped cream or ice cream.

Dough:

1 tbsp flour
a pinch of salt
1 tbsp sugar
6 tbsp plums. oils
4 tbsp ice water

Filling:

3/4 tbsp cream
1/4 cup brown sugar
1 1/3 cups assorted nuts, chopped with a knife, but the pieces should be large
2 tbsp coffee liqueur
vanilla

Mix all the dry ingredients, add the butter, cut into pieces, rub the dough with your fingers. Gradually add water while mixing with your hands. As soon as the dough begins to form, gather it into a ball, press down into a disk shape and refrigerate for 30 minutes.
Roll out the dough into a circle and put it in a 23 cm diameter mold. Put foil or baking paper on top of the dough, put a load (peas, beans, etc.) and put in an oven preheated to 200 until the dough turns golden. Reduce oven temperature to 175.

Mix all the ingredients for the filling and pour into the dough. Bake for 20-30 minutes, caramel should be brown. Cool and serve.

Caramel chocolate tart with hazelnuts

A wonderful gift for your loved ones on Valentine's Day - an unusually delicious tart with milk chocolate, much tastier than store-bought heart-shaped sweets, I guarantee! A delicious base, then a viscous caramel-nut filling, and then a delicate, melt-in-your-mouth chocolate. The recipe was born on the basis of a nut tart, which I prepared a couple of weeks ago. The tart can be prepared in advance and kept in the refrigerator, covered with cling film.

The foundation:

1 1/4 tbsp flour
1/3 tbsp powdered sugar
1/4 tsp salt
115 g drained butter, cold butter cut into small pieces
1-2 tbsp ice water

Filling:

3/4 tbsp sugar
1/4 cup water
1/3 tbsp cream
2 tbsp oil drain
1 tsp apple cider vinegar
1/4 tsp salt
2/3 cup hazelnuts, coarsely chopped

Top:

1/3 tbsp cream
120 g milk chocolate
1 tbsp oil drain

Prepare the dough first. Mix sugar, flour and salt. Add the oil and rub the mixture with your fingers until crumbs appear. Add water, the dough should become moist. Transfer the dough to the baking dish and smooth it with your fingers in the form and on the sides of the form. Put in the freezer for 20 minutes. Preheat the oven to 190, bake the base for 30 minutes. Then cool completely.
For the filling, mix sugar and water, put on medium heat and stir until the sugar dissolves. Turn up the heat and simmer until the syrup turns a nice amber color. From time to time, move the pan with syrup by hand, making, as it were, circular movements so that the caramel heats up evenly. The process will take approximately 8 minutes. Then remove from heat and add cream. The mixture will bubble up - don't worry. Return the mixture to the heat and stir until the hard pieces of caramel are dissolved. Add oil, vinegar, salt, stir until oil is dissolved. Remove from fire. Add the nuts, mix and transfer the caramel-nut mass to the base for the tart. Refrigerate for approximately 1 hour.
In a saucepan, heat the cream almost to a boil, add the chocolate and butter, stir until the chocolate is completely dissolved. Pour the chocolate mixture over the caramel, smooth and refrigerate for 2 hours.

Danish pie

For test:

250 g flour
150 g butter,
75 g sugar
1 yolk,
a pinch of salt

Knead the dough, hold for 30 minutes in the refrigerator. Put in a form, make a side, pierce the dough in several places. Bake for 15-20 minutes.
Filling: Mix 200 g of cottage cheese with 50 g of butter, 1 egg yolk, zest of 1 lemon, a handful of raisins. Add poppy seeds (I have 150 g), mix, add whipped proteins (2 pcs.).
Streusel (sprinkling): Mix 120 g of softened butter with 150 g of flour and 75 g of sugar (you can add more vanilla or cinnamon) into crumbs. Put the poppy seed filling on the finished cake, streusel on top. Bake 35-40 minutes.
Warm cake can be poured with icing (powdered sugar with lemon juice).

Plum curd cake

For test:

80gr. oil drain
4 tbsp Sahara
1 egg
1.5 tsp baking powder
6 tbsp flour.

Curd stuffing:

0.5 kg cottage cheese (I have dry)
2 eggs
3 tbsp with a pile of sugar
3 tbsp sour cream
1.5 tbsp condensed milk
1.5 tbsp starch

Topping:

1 tbsp brown sugar
1/2 tsp cinnamon

Knead the dough and put in the refrigerator. Mash the cottage cheese and mix the rest of the ingredients. Beat lightly. Distribute the dough according to the shape, pour out the filling, place the halves of the pitted plums lightly pressing down. Sprinkle with sprinkles on top. Bake in a preheated oven at a temperature of 180C for 35-40 minutes.

Mint cookies "Mojito"

Yolka Recipe Source, LiveJournal

Ingredients:

Butter - 150 g
Powdered sugar (+ for sprinkling) - 100 g
Flour - 270 g
Corn starch (you can just take 300 g of flour, without starch) - 30 g
Rum (light; or replace with other alcohol, for example: cognac, brandy) - 2 tbsp. l.
Lime (or lemon; juice and zest) - 1 pc.
Mint (fresh - 1 bunch, approx. 30-35 gr.; dried - in the dough, 1 tsp + for sprinkling)

Cooking.
Beat softened butter with powdered sugar.
Add crushed mint, lime juice and zest.
Sift flour and starch, and mix into the butter mixture with a mixer at minimum speed.
Roll into a ball and then into a sausage.
Wrap in paper and refrigerate for at least 30 minutes.
Grind (for example, in a coffee grinder) dried mint with powdered sugar and roll the sausage in it.
Cut into circles (squares).
Place on a baking sheet lined with baking paper.
Bake at 200* 10-15 minutes.
Cool on a wire rack.

Cookies "Bears "Shubi-dubi"

Today I baked cookies from another site according to Ilana's recipe: "Teddy bears" Shubi-dubi "or cute faces-cookies for a children's holiday ..."
I got different faces and just cookies. The recipe is simple and easy to prepare and bake, provided that there is a split system or air conditioning. We have a heat of 38 degrees, everything melted and melted the dough. It may not have turned out so beautifully, but it was very tasty and the kids liked it! Recipe author Ilana copy:

Vanilla Cookie Dough:

100 gr sugar
200 gr butter
300 gr flour
a pinch of salt
a pinch of vanillin

Chocolate Cookie Dough:

50 gr. Sahara
100 gr. oils
a pinch of vanilla
a pinch of salt
1/2 egg
130 gr. flour
20 gr. cocoa

Icing for decoration (and assembly):

1 protein
200 gr. powdered sugar
1/2 tsp lemon juice

Chocolate chips for decoration.

Knead the dough, wrap in cling film and refrigerate.
Roll out into a layer 2-3 mm thick and cut out round cookies.
Roll out the chocolate dough and cut smaller cookies out of it.
Using a brush with water, glue the muzzles for the cubs.
Cut out and glue on the ears.
Bake cookies for 15 minutes at 180 degrees.

Simple and tasty cookies "Serpentine"

Ingredients:

200 g butter or margarine
200 g sugar
2 tsp vanilla sugar
2 eggs
400-450 g flour
1 tsp baking powder (or 0.5 tsp slaked soda)
4 tbsp cocoa

Rub butter with sugar and vanilla sugar. Add eggs, mix. Add baking powder and flour, knead the dough. Divide the dough into two parts. Add cocoa to one, mix. Roll out the light dough into a square. Roll out the dark dough into exactly the same square. (foil up). Remove the foil. Roll up the roll and put it in the freezer for 10-15 minutes so that the dough hardens a little and it is easier to cut. Cut the roll into pieces (about 1 cm wide). Line a baking sheet with parchment paper or lightly grease with oil. Lay out cookies. Put in an oven preheated to 180 degrees, bake for 15-20 minutes.

Kourabiedes

From this amount of ingredients, approximately 50 pieces are obtained:

450-500 g butter at room temperature
2/3 tbsp powdered sugar
2 yolks
vanilla
2-3 tbsp ouzo (aniseed Greek liqueur) or brandy or cognac
3 1/2 tbsp flour
1 tsp baking powder
a pinch of salt
2/3 cup roasted and finely chopped almonds (preferably nuts with skins for flavor)
cloves (as many as you have cookies, about 50. If you are not a fan of cloves, you can bake without it or add it to half a serving)
powdered sugar (don't be stingy, cookies should be snow white)

Heat the oven to 175. Line a baking sheet with baking paper.
Beat the butter with a mixer at medium speed for 10-15 minutes, until a creamy homogeneous mass is obtained. Add powdered sugar and beat again until smooth. Then add 1 yolk, beat, add another yolk and beat. Add vanilla and ouzo, stir.
In a separate bowl sift flour, baking powder and salt. Gradually add flour to butter mixture, mix well. You will have a fairly stiff dough. Then add nuts and mix again.
Take the dough with a tablespoon and shape it into any shape you like (don't forget to leave 2.5 -3 cm between the pieces of dough so that the cookies do not stick together). Place a clove in the center of each cookie. Bake in a preheated oven for about 20-25 minutes, until golden, just do not overcook the cookies - then they will not be tasty.
Cool the cookies on a wire rack. Pour the powdered sugar into a deep bowl and carefully roll the cookies in the powdered sugar. Leave for 3-4 hours. Before serving, you can also sprinkle with powdered sugar on top (I did not do it, too much sugar, but such cookies look very beautiful!).
Kourabiedes can be stored in a tin container for approximately 2 months.

Attention: if the cookies crumble at the last stage (when you need to roll them in powdered sugar), then you have added too much butter. The situation can be corrected - spread the finished cookies without powdered sugar on paper napkins and leave for several hours (possibly overnight) so that the napkins absorb excess oil, and then roll in powdered sugar.

New Year's shortbread cookies

Ingredients:

Butter - 200 gr.
Sugar sand - 150 gr.
Milk - 1 tbsp. a spoon
Egg yolk
Vanilla sugar - 1/2 sachet
Flour - 200 gr.
Soda - 0.5 tsp

For filling:

Nuts (a mixture of walnuts, almonds, hazelnuts) - 70 gr.
Dried fruits (raisins, prunes, dried apricots) - 70 gr.
Sprinkling (for decoration) - 10 gr.

In a bowl, beat the softened butter with sugar with a wooden spoon. Add milk, egg yolk and vanilla sugar to the resulting mixture. Gradually add flour and mix everything until smooth to form a thick dough.
Add chopped nuts and chopped dried fruits to the dough, mix everything well again, form many small balls that you will press with your hand to make a small circle about 1 cm high, or use special molds.
Line two baking sheets with parchment paper and place the shaped cookies on it. Leave about 3 inches between the cookies so they don't stick to each other while cooking in the oven.
Place both baking sheets in the oven and bake the cookies at 200°C for 7-10 minutes until they are light golden in color. Remove the cookies, let them cool, and serve to the children immediately. Ready cookies can be sprinkled with cinnamon, powdered sugar or multi-colored sprinkles (sold in the store). Cookies that have not been eaten immediately are best stored in a tightly sealed tin.

My daughter has her own toy rolling pin with which she actually rolls out the dough. And toy molds that we actually use to cut out cookies and then eat them. And we even have a song about cookies.
Gingerbread cookies are baked - they are not given in the paws ...

Sand basket with meringue

For test:

100g soft butter,
half a glass of sugar
vanillin,
1 egg
1.5 tsp baking powder
1.5 cups flour.

Mix the butter and sugar, then add the rest of the ingredients one by one. Place the finished dough in the refrigerator for 30 minutes. then put into molds and bake for 20 minutes at a temperature of 180C.

Meringue:

3 squirrels,
half a glass of sugar.

Beat the whites with sugar until a thick foam forms (about 7-9 minutes at a high mixer speed).
Arrange the meringue on ready-made baskets and bake for another 15-20 minutes.
(my oven doesn’t bake from below, so the flip-up baskets turned out)

Cranberry Caramel Cakes with White Chocolate

You know, there are recipes that I cook dozens of times without changing absolutely anything, because the recipe is perfect for my taste. Such recipes are extremely rare, but they do occur. There are recipes in which you change something over and over again - you add, subtract, trying to change or improve the final result. There are recipes that you change as needed - due to allergies, diet, lack of some ingredients, etc. And, finally, there are recipes that you change beyond recognition during the cooking process, and even for a completely incomprehensible reason. That's what happened with this recipe.
The recipe started with a cooking magazine, it was a tart recipe with apples, caramel and milk chocolate. I read the recipe, there was also a beautiful photo, which always contributes to the desire to try, there are a lot of apples at home - you need to bake. While driving home from work, I decided to make a tart in the recipe in the form of cakes and take almonds instead of pecans. I prepared the base, slightly changing the composition of the dough, then doubled the portion, then by chance I saw cranberries in the freezer and immediately realized that I would have cakes with cranberries and white chocolate, it’s good that I didn’t have time to peel the apples. I don't know how delicious an apple tart would be, but these cranberry cakes were amazing!!

From this amount of ingredients, approximately 30 cakes are obtained, the size is as in the photo.

The foundation:

2 tbsp flour
1/2 cup brown sugar
1/2 tsp salt
160 g cold plums. butter, cut into pieces

Top:

200 g butter
1 1/4 tbsp sugar
1/4 cup corn syrup (can be replaced with honey)
1/2 tsp salt
350 g frozen cranberries (do not defrost!!)
vanilla
2 tbsp almond slices
50 g white chocolate

Fry the nuts in a dry frying pan, cool. Preheat the oven to 175. Line a baking sheet (approximately 22 x 30 cm) with baking paper.
For the base, mix flour, sugar and salt. Add cold butter and chop the dough with a knife or rub with your fingers until crumbs appear. Put the butter-flour crumbs on a baking sheet covered with baking paper. Spread the dough on the baking sheet with your hand and lightly "tamp down". Put the base in the oven for 15-17 minutes, then cool.
Now let's make the caramel. Melt butter in a heavy bottomed saucepan, add sugar, corn syrup and salt, stir and bring to a boil, cook caramel until light brown, about 8 minutes, over medium heat. Then add cranberries to the caramel (be careful - caramel splashes will fly!). At this point, the caramel will turn stone, but don't be alarmed, heat the caramel over medium heat, stirring so that it does not burn, until it becomes liquid again, the cranberries will burst and turn into a puree. You should have a fairly runny cranberry-caramel mass. Remove the finished cranberry caramel from heat and add vanilla, mix and add 1.5 cups of nuts, mix well.
Spread the finished caramel-cranberry-nut mass with a spoon on the cooled cake base.

Sprinkle the remaining nuts on top. Melt the chocolate in a water bath. Drizzle with melted chocolate and then cut into pieces.

Juice with cottage cheese

Dough:

100 g softened plum butter
0.5 st. Sahara
2 eggs
0.25 tsp salt
3 tbsp sour cream
3 art. flour
1 sachet of baking powder

Filling:

400 gr. cottage cheese
1 egg
2 tbsp Sahara
2 tbsp decoys

Cooking.
Rub the butter with sugar, add the eggs, beat everything. Put sour cream (I had 2 tablespoons of mayonnaise) and stir well. Pour flour (2.5 tablespoons) with baking powder. Knead soft dough. If necessary, mix in another 0.5 tbsp. flour.
Leave the dough to rest for half an hour.
Mix cottage cheese in a blender (or rub through a sieve, and then mix) with egg, sugar, semolina.
Roll out the dough, cut out circles, put cottage cheese on one edge and cover with the second half of the circle, do not press down.
Put the juices on a baking sheet, bake for 25 minutes at a temperature of 180 gr.