Mushroom cookie recipe. Cookies "White mushrooms" and "Amanita"

24.06.2020

1 For the dough: 200 g butter 2 cups sugar 1 cup sour cream 1 egg 1 cup starch about 800 g flour until you get the desired dough consistency vanilla or vanillin, or vanilla sugar to taste a pinch of salt 1/2 tsp. soda, extinguished 1 tsp. 9% vinegar For syrup: 2/3 cup sugar + 4 tbsp. spoons of water For paint: For porcini mushrooms - 1-2 tbsp. l. cocoa For fly agarics - 1/2 cup cranberries and 1/4 cup sugar

2 DOUGH

3 Softened at room temperature Grind butter with sugar to white. Add the rest of the ingredients and knead the soft plastic dough. Divide the dough into 2 equal parts - for the hats and for the legs.

4 HATS

5 From one part, make 100 slightly flattened balls. These will be mushroom caps. Bake them on a non-greased baking sheet. In still warm (!) Baked hats in the center of the flat side, make recesses with a knife with a sharp tip - the legs will be glued into them. (The items become brittle when they cool down.)

6 LEGS

7 Prepare in advance 100 bags of baking paper squares with a side of 6-7 cm. While the hats are baking, roll the legs from the second part of the dough: one side is wider, the other narrower, like mushrooms.

8 Put the legs in paper bags, put on a baking sheet and bake. The bag will not allow the thin end of the leg to creep, and the entire leg, slightly increasing during baking, will not lose its correct tapering shape. Remove the baked legs from the pouches.

9 SYRUP FOR GLUE

10 To prepare the syrup, boil 2/3 cup sugar with 4 tbsp. l. water.

11 WHITE MUSHROOMS

12 Dip the thin ends of the legs of porcini mushrooms in warm syrup, combine with the caps and carefully lay out to dry. After drying, we imitate the "ground" on the legs with poppy seeds. To do this, dip the mushroom legs in syrup, then in a container with poppy seeds. We leave it so that the syrup dries up and the "earth" is well fixed.

13 MUKHOMORY

14 Lubricate the legs and the lower part of the caps of the fly agaric with egg white, beaten with icing sugar... Dip the tips of the legs in poppy seeds and let dry. Then glue the legs and hats with the remaining protein whipped with sugar. Let it dry.

15 COLORING MUSHROOM HATS - the final stage

16 Coloring the caps of porcini mushrooms. Add a little water and 1-2 tbsp to the remains of the cooled syrup. l. cocoa and boil again. Dip the mushroom caps into the resulting fondant.

17 Amanita cap coloring

18 Red paint for mushroom caps: mash 1/2 cup of cranberries, boil for 3-5 minutes with 1/4 cup of sugar and strain hot through a strainer. We color the caps by briefly immersing them in warm syrup. Let it dry. If desired, the paint can be repeated after 10 minutes to obtain a thicker paint layer. We make white dots on the caps of fly agarics unpainted warm sugar syrup... Let all the mushrooms dry completely for 1-2 hours.

Cooking the dough.

Beat butter with regular and vanilla sugar to a creamy consistency.

Add the egg and beat again. We put sour cream, mix.

Then gradually add flour sifted with baking soda, salt and baking powder and knead the plastic dough. Try not to knead for too long so that the butter in the dough does not melt and the baked goods do not turn out to be wooden.

Divide the dough into 4 parts

We wrap each part in foil and put it in the refrigerator to rest.

We take out the dough piece by piece and form a cookie. First, we shape the legs (24 pieces) - I have pieces about the size of a little finger.

We put it in the freezer - this is necessary so that the legs retain their shape as much as possible during baking.

Then we flatten, giving the shape of a mushroom cap. Put them on a baking sheet and bake in an oven preheated to 180 degrees for about 15 minutes.

In slightly cooled hats, carefully cut out recesses at the bottom into which we will insert the legs. This should be done in a warm form, since when the cookie cools down, it will harden and it will be problematic to do this.

We bake the legs in the same mode.

Cooking icing sugar... To do this, lightly beat the protein with a mixer and lemon juice(if you are afraid of salmonellosis, I told you how to pasteurize eggs;)). Then gradually add the icing sugar and beat until a uniform smooth glaze is obtained.

We shift about half into a pastry bag, cover the rest with foil.

We complete the hats and legs in pairs in size and shape. We begin to fasten the cooled parts of the mushrooms. Place some glaze in the cut out recesses.

We insert the leg and gently, but quite strongly, squeeze it.

We repeat with all the mushrooms. We erase the flow of glaze at the junction. We leave it to dry upside down - it took me about 20 minutes. With the same glaze, tint the leg and the lower part of the cap. If necessary, dilute the glaze with water so that they fit better.

Grease the lower parts of the legs with the rest of the glaze and sprinkle them with poppy seeds (I added some more ground pistachios).

Melt the chocolate in a water bath.

We glaze the mushroom caps in it. Carefully place the cookies on a tray covered with parchment and refrigerate until the chocolate hardens. If desired, the frozen chocolate can be tinted with dark cocoa using a brush.

We serve for tea and enjoy.

Enjoy your tea!

Turns out the mushroom season can last all year round, especially if mushrooms, mushrooms and boletus are mushroom cookies. The simplicity of preparation and the striking resemblance to the original have made this type of baked goods popular for many years. Mushrooms can be baked in a mold on gas, in an oven without a mold, or deep-fried, involving the smallest family members in the process.

To this day, cast iron molds for baking on gas remain unrivaled among many smart and high-tech gadgets. The recipes for them are simple, and the results are striking in taste and appearance.

The composition of the cookie dough in the form:

3 eggs;
270 g sugar;
180 g butter or margarine;
250 g sour cream;
5 g quicklime soda;
455 g flour.

Baking recipe step by step:

Melt the butter and let it cool slightly. Leave the soda mixed with sour cream to stand for a few minutes. Combine eggs with rubbing movements with sugar, pour in liquid oil, add sour cream and flour, stir. The kneaded dough has the consistency of thick homemade sour cream.
Anneal the mold for baking mushrooms on both sides over a flame gas stove then lubricate vegetable oil and fill with dough. Put the dough on only one half of the mold. During baking, the mass will increase in volume and fill all the voids.
Bake the mushrooms on both sides, turning the mold over the flame. Remove the rosy baked mushrooms from the mold and repeat the procedure with another portion of the dough. It is not necessary to grease the mold with oil before a new batch of mushrooms.

Deep-fried recipe

Many housewives have a mold for brushwood from batter mushrooms. A proven recipe and detailed description the baking process will help correct this oversight and pamper homemade delicious pastries, so similar to real honey mushrooms.

To bake deep-fried mushroom cookies, you should take for the dough:

120-150 g flour;
2 eggs;
60 g mayonnaise;
60-80 g sugar;
15 ml of vodka;
2-3 g vanillin;
a little milk or kefir to bring the dough to the desired consistency;
vegetable oil for deep fat.

Priority of actions:

Grind eggs with sugar, add mayonnaise, vanillin, flour and a little alcohol. As a result, we will get a dough of such thickness that it can be taken with a teaspoon, and it will quickly drain from the mold. If necessary, dilute with milk or kefir.
Pour oil for frying into a small container. When it boils, we dip the mold into it so that it warms up thoroughly. Put a little dough on the ribbed surface of the mold with a teaspoon. We quickly immerse it in boiling oil, pressing it a little to the bottom for a couple of seconds to make a long, beautiful leg.
After a few seconds, deep-fried, the honey mushroom should go free swimming, but if this does not happen, we help him by pushing out the leg with a wooden toothpick. Put golden ruddy mushrooms on a paper towel to blot excess fat. Ready baked goods like ordinary brushwood, you can sprinkle it with powdered sugar or leave it intact.

How to make a treat in the oven

Mushroom cookies cooked in the oven have two great advantages: they do not need special forms to bake them; children can be involved in the cooking process. They will enjoy not only the process of eating, but also creating mushrooms.

For delicious pastries and a pleasant pastime with children you will need:

200 g icing sugar;
220 g butter;
1 egg;
1 yolk;
40 g corn starch;
240 g flour;
2 g vanillin;
4.5 g baking powder;
200 g sugar;
75 ml of water;
3-4 g citric acid;
30-40 g cocoa powder;
poppy to taste.

How to make mushrooms in the oven:

Mash butter that has become softer at room temperature with loose dough components (powder, starch, baking powder, vanillin and flour). Add the egg with the yolk and knead a soft elastic mass, which is removed in the cold for half an hour.
Divide the stabilized dough into pieces weighing 25 g. Form caps from half by rolling up balls, which are flattened on one side. From the other part, make legs in the form of sausages with a length of 6-7 cm and a pointed cone on one side.
Place the hats and legs on a baking sheet lined with parchment. So that the legs retain their shape and do not creep into a cake in the oven, they are baked in baking paper bags. The temperature and approximate baking time are 180 degrees and 25 minutes, respectively. So that you do not have to cut a groove for the leg in the hats, you can press it with your finger before baking and put a ball of parchment, which can then be easily removed from the finished hats.
While the workpieces are cooling down, boil a syrup of a beautiful light caramel shade from water and sugar. At the end of cooking, add citric acid to it.
We collect mushrooms. Dip the blunt end of the leg in caramel syrup, and then in poppy seeds, let the syrup grab for 2-3 minutes. Make a small indentation in the caps with a knife, into which insert the pointed part of the leg, previously dipped in the syrup. Let the parts glue well.
When all the mushrooms are collected, add cocoa to the remaining syrup and heat a little, then dipping the mushroom caps in them, paint them in a beautiful chocolate color.

Mushrooms with a chocolate hat

Another option for delicious boletus from shortcrust pastry with chocolate caps involves the use of the following components for the test:

100 g butter;
100 g sour cream;
200 g icing sugar;
1 yolk;
3 g salt;
3.5 g baking powder;
400 g flour.

In the process of assembling and decorating baked goods, you will need:

1 protein;
200 g icing sugar;
100 g dark chocolate;
50 g dry poppy seeds.

Progress:

Put soft butter, sour cream, icing sugar and yolk in a mixer bowl and mix until smooth. Then add small portions of flour with baking powder and salt, knead a soft, but not sticky dough. Divide it in half and refrigerate for 1.5 hours.
Taking one part of the dough, roll a sausage out of it, which is cut into legs. For greater realism, the legs can be made in different lengths, but always narrower on one side. To prevent the legs from spreading, they should be frozen for 40 minutes in the refrigerator.
In the meantime, roll the balls out of the other half, put them a little flat on a baking sheet covered with parchment and bake at 210 degrees for about 15 minutes. While the caps are still warm, cut a small indentation for the leg at the bottom in the center.
When the caps are finished, bake the frozen legs under the same temperature conditions. The finished legs can be slightly trimmed with a sharp tip, and all irregularities and roughness can be removed with a grater.
Prepare a thick glaze from protein and powder, glue the caps and legs with it. When the mushrooms are formed, thin the glaze a little. boiled water and toned the bottom of the caps and legs, sprinkle the bottom of the legs with poppy seeds.
After that, it remains only to dip mushroom caps into the melted chocolate and dry by fixing the boletus on a rack for baking from the oven, set on a large bowl.

Without a mold with a bottle

At first glance, these cookies are difficult to distinguish from real champignons, and such a delicious beauty is prepared without any adaptations. You only need a thin neck of a plastic bottle to shape the cookies.

Before baking crumbly mushrooms from shortcrust pastry, you should prepare:

180 g butter;
145 g icing sugar;
2 eggs;
3 g salt;
7 g baking powder;
310 g flour;
190 g corn starch;
90-100 g of cocoa powder.

How to knead the dough and form mushrooms using a bottle:

Beat the soft butter until fluffy with the powdered sugar, then stir in the eggs one at a time. Combine loose components (except cocoa), mix carefully and add to the dough. You should get a soft and plastic mass.
Divide the whole lump of dough into balls that do not exceed the size walnut... Next, dip the neck of the bottle in cocoa and press it into a ball of dough so that part of it fills the neck, forming a leg. Unscrew the neck out of the dough with rotational movements and transfer the formed mushroom onto a baking sheet covered with parchment. In order for the mushrooms to retain the roundness of their hats, they can be baked in hemispherical tins of suitable size, for example, for nuts biscuits.
When all the mushrooms are formed, send the baking sheet with them for 20-25 minutes in the oven, preheated to 180 degrees. It should be borne in mind that due to the starch, the baked goods will be light, perhaps it will only slightly brown around the edges.

During the Soviet era, biscuits with a filling, consisting of two halves, were very popular. Forms for such baking made it possible to make nuts, cones, shells and mushrooms.

To bake mushrooms in this form on gas, you need to take:

2 eggs;
95 g sugar;
180 g melted margarine;
1.5 g of soda;
2.5 g salt;
390 g flour;
vanillin to taste;
boiled condensed milk, thick jam or cream for the filling.

Cooking method:

Pour margarine into the eggs pounded with sugar, stir, add slaked soda and the rest of the ingredients, knead until smooth.
Lightly grease a baking dish heated on gas, then fill the grooves in it by 1/3 with the dough and bake the halves of the mushrooms on the fire, spending 2-2.5 minutes per batch. To prevent the baked goods from burning, the mold must be turned over every 30-45 seconds.

The list of necessary products for one batch of shortcrust pastry with the addition of starch:

110 g butter or margarine;
2 eggs;
110 g sugar or powdered sugar;
3 g salt;
5 g baking powder;
215 g starch;
335 g flour.

Preparation:

Grind the soft, creamy texture with sugar or powdered sugar. After dissolving all the sweetener crystals, stir in the eggs, salt and the baking powder, starch and flour mixture. You should have a fairly dense dough.
Divide the total mass into four parts, wrap each part with foil and store in the refrigerator to stabilize. After 30-60 minutes, take out small balls of dough one by one and form mushroom cookies.

Have you ever had children ask you to try pickled mushrooms from an adult table? As you know, due to the chitin contained in mushrooms, this product is contraindicated for children until a certain age.

But so that the kids would not be offended for the undiscovered delicacy, invite them to cook Mushroom cookies with you.

These mushrooms are definitely possible for everyone, even the smallest. The kid loves to sculpt from dough, besides, it develops fine motor skills. As a result, you will end up with a whole basket of delicious fragrant sweet mushrooms, and you will kill two birds with one stone: do modeling with the children and feed them an unusual afternoon snack.

What products are needed:

For the test:

Butter: - 125 g.
Flour - 300 g.
Baking powder - 1 tsp
Chicken egg - 1 pc.
Sugar - 50 g.

For syrup:

Honey - 1 tbsp. spoon
Sugar - 3 tbsp. spoons

For icing on caps and decorating legs:

Poppy - 2 tbsp. spoons
One egg white - 1 pc.
Chocolate (dark or milk, taste) - 50 g.

Cookies "Mushrooms" recipe with a photo at home

How to make shortbread dough

Knead the butter with sugar. If you take the butter out of the refrigerator in advance (15-25 before cooking), its creamy structure will easily mix with sugar.

Cut the butter into 1 cm wide pieces to heat the butter faster.

We drive in one egg into a sugar-oil mixture.

Mix the dough vigorously, add 1 teaspoon of baking powder.

The flour must be sieved in advance and added in parts to the dough.

Mix homogeneous shortbread dough.

Wrap the dough collected in a ball cling film and put it in the refrigerator.

Divide the chilled shortbread dough into two parts. The legs of the mushrooms will be formed from one of them, and the caps from the other.

Put the legs and hats on the floured surface. We form parts of the mushrooms quickly, not allowing the dough to melt in our hands. The mushroom legs should have a pointed tip. Mushroom caps - a small indentation on the inside (the place where the leg will be inserted).

How to make a mushroom cap: first roll a ball, 1 cm in diameter, then slightly squeeze it with your palm to give it a flattened shape.

Don't worry if your mushrooms are not perfectly even, differ from each other in size and shape. In a real forest, all mushrooms are different.

To decorate the legs of the mushrooms, we need the protein of one egg and a poppy seed.

We dip each mushroom leg into the protein (immerse only the lower part of the leg), then put it in a saucer with poppy seeds.

The size of the mushrooms can be different, but you need to try to make the cookies not large (in the oven, the mushrooms will increase in size).

You need to try to ensure that only the lower part of the mushrooms is in contact with the poppy seeds - this way the cookies will be more beautiful.

On a baking sheet covered with parchment, lay out the cookie cutters and send them to bake in the oven for 15-20 minutes (until we see a golden "tan").

While the Mushrooms are baking, let's prepare the icing for gluing the cookies.

Honey (1 tbsp. Spoon), dissolved on the stove with 3 tbsp., Will serve as a special "glue". tablespoons of sugar.

Stir the sugar-honey mixture on the stove, bring it to a liquid homogeneous state.

So, it's time to glue the legs and caps together to make delicious mushrooms.

The frosting hardens very quickly, so try to work quickly in order to have time to glue all the mushrooms.

In each hat, you can make a hole with a knife so that the mushrooms are easier to glue.

Pour some glaze into the groove:

We apply the leg to the glaze, press down with effort.

These are such cute mushrooms. Leave the cookies on for a while to hold the pieces together.

In contact with

Today we are preparing sweet cookies in the form of mushrooms, attracting to an exciting culinary process fidget kids. Sure, original pastries will appeal not only to kids, but also to adults. And the time spent in the kitchen with young chefs will give you moments of joy and unity.

Cookies "Mushrooms" are perfect for decorating various cakes, such as "", etc. A portion of the "mushrooms" prepared according to this recipe is enough for tea drinking and for decorating various dessert dishes.

Ingredients:

For the test:

butter - 125 g;
flour - 250-300 g;
baking soda - 1 tsp;
egg - 1 pc.;
sugar - 50 g.

For syrup:

honey - 1 tbsp. spoon;
sugar - 3 tbsp. spoons.

For registration:

poppy - 1-2 tbsp. spoons;
egg white- 1 PC.;
dark chocolate (optional) - 30-50 g.

Cookies "Mushrooms" recipe with a photo at home

How to make shortcrust pastry for cookies "Mushrooms"

We must take the oil out of the refrigerator in advance, about 2-3 hours before the start of cooking. When its consistency becomes soft and creamy, proceed to kneading the shortcrust pastry. Cut the softened bar of butter into arbitrary pieces and mix with sugar.
Rub vigorously until smooth, and then drive in a raw egg... Stir the mass and add in parts the sifted flour mixed with baking soda.
Knead a homogeneous shortcrust pastry. As a result, the flour mass should be soft, "obedient" and not sticky. If necessary, introduce an additional portion of flour, but do not overdo it! Roll up ready dough in a ball, wrap with cling film and put it on the refrigerator shelf.
After 30 minutes we take out the "rested" dough, remove the film. Divide the flour mass into 2 parts, from one we form the "legs" of mushrooms with a pointed tip.
From the second half of the dough we form the same number of "hats" - first we roll up balls with a diameter of about 1 cm, and then lightly press them down with our palm. In this case, it is not at all necessary to try to make all the blanks exactly the same, because in the forest there are mushrooms that are different in size and shape. You choose the size of the mushrooms yourself, but it is desirable that they are not very large.
We spread the blanks on a baking sheet covered with parchment. Preliminarily dip the "legs" of mushrooms with a blunt end in raw egg white and slightly roll in poppy seeds. We bake in an oven heated to 200 degrees for about 15-20 minutes (until a ruddy shade is obtained).
How to make cookies "Mushrooms"
With the help of a sharp knife blade, we form a depression in each "hat".
To "glue" the parts of the mushroom, prepare a sweet syrup: mix the sugar with honey in a thick-bottomed bowl and, stirring it, cook for 3-4 minutes over low heat. Alternately, we dip the mushroom “legs” with a pointed tip into the hot honey mass and immediately insert them into the recess of the “caps”.
We leave the formed "mushrooms" for 10-15 minutes, and at this time we break the chocolate into pieces and melt until smooth in a "water bath". Gently dip the mushroom caps into the chocolate mass.
When the chocolate is completely frozen, you can start drinking tea or use the "mushroom" cookies in the design of cakes and other culinary products.