home Heating options Curd shortcakes. Shortbread like in childhood: recipe with margarine

Curd shortcakes. Shortbread like in childhood: recipe with margarine

And it couldn’t be easier to prepare. Share the recipe cottage cheese shortcakes and we guarantee that it will be very, very tasty. Begin bake homemade cottage cheese shortcakes.

Recipe for cottage cheese shortcakes

5 from 1 reviews

Curd shortcakes

Type of dish: Baking

Cuisine: Russian

Ingredients

Cottage cheese – 250 gr.,
sugar – 1 tbsp.,
eggs – 2 pcs.,
butter – 100 gr.,
baking powder (slaked soda) – 1 tsp,
flour as much as the dough will take,
Grind butter (margarine) with sugar.

Preparation

Beat cottage cheese with eggs. Combine cottage cheese with eggs and mix butter and sugar, add baking powder (soda) and mix flour into dough. The dough should be slightly elastic.
Roll out the dough, about 4-5 mm thick, cut out the figures, I don’t have molds, I took an ordinary glass. Dip one side into sugar.
Line a baking tray with baking paper. Place our future shortcakes on a baking sheet and place them in an oven preheated to 200 degrees. Bake until lightly browned.
Amazing smell and delicate curd taste.

Bon appetit!

Curd shortcakes

Believe me, there is nothing tastier and easier to prepare. We share the recipe for curd shortcakes and guarantee that it will be very, very tasty. Let's start baking homemade cottage cheese shortcakes. Recipe for curd shortcakes 5 from 1 reviews Curd shortcakes Print Curd shortcakes Author: Cook Type of dish: Baking Cuisine: Russian Ingredients Cottage cheese – 250 gr., sugar – 1 tbsp., eggs – 2 pcs., butter – 100 gr., baking powder ( slaked soda) - 1 tsp, as much flour as the dough takes, grind butter (margarine) with sugar. Preparation: Beat cottage cheese with eggs. Combine cottage cheese with eggs and mix butter and sugar, add baking powder (soda) and mix flour...

Shortcakes are another easy alternative to homemade cookies. Shortbreads, which contain cottage cheese, turn out crumbly and tasty.

All we need is patience to knead, cut, bake. If you want to get softer products, then you need to roll out the dough thicker. For a crispy result, the dough is rolled out thinner.

To prepare cottage cheese shortcakes we need the following products.

Pour flour into a bowl, add salt, vanilla sugar and grate butter.

Divide the eggs into whites and yolks. Separately mix cottage cheese, powdered sugar (or sugar) and two yolks.

Now combine both mixtures - curd and flour. Knead the dough.

The dough first crumbles, then comes together well into a ball. You can put it in the refrigerator, wrapped in film, for 15-20 minutes.

Divide the dough into two parts for ease of use. Leave one part in the refrigerator for now, and roll out the second. Dust the rolling table with flour. Cut out shortcakes of any size. Choose the thickness yourself, mine is half a centimeter. Then roll out the rest of the dough.

Place the shortcakes on a baking sheet. Brush with whipped egg white (we left 2 pieces) and sprinkle with sugar, sparingly. Bake at 180 degrees until lightly browned, 20 minutes.

Shortbread for tea is not modest, but incredibly tasty. In distant childhood, they were sold at every turn, and were also prepared in many homes. There are a lot of recipes for shortbread dough, but here are some old and time-tested recipes. Let's remember that same taste?

Usually the dough for shortbread is shortbread or also made with fat, but with the addition of dairy products. There is a wonderful recipe using cottage cheese, which can be found below. All types of dough are kneaded by hand, do not require alignment, that is, they are done quite quickly. Sometimes it takes time to soften the butter; it is taken out on the table in advance.

What else is added to the dough:

· rippers;

After kneading, it is immediately rolled out and the shortcakes are squeezed out using molds. You can simply cut them using a shaped roller or an ordinary knife. The finished products are immediately placed on a baking sheet, which is best covered, but you can simply grease it. Before baking, homemade shortcakes are often brushed with egg or just yolk. You can sprinkle them on top with nuts, sugar, and various seeds.

Milk shortcakes, like in childhood: recipe according to GOST

These are the kind of shortcakes that were sold in stores and school canteens in ancient times. Recipe according to GOST with whole milk. You can replace butter with margarine.

Ingredients

· 100 ml milk;

· 510 grams of flour;

· 120 grams of butter;

· 260 grams of sugar;

· 10 grams of ripper;

· 0.2 tsp. vanillin.

Cooking method

1. Beat the egg with a fork, pour half of it. One part is needed for the dough, and the second will be left for greasing the cakes before baking.

2. Soften butter or margarine well, grind with granulated sugar and egg. You can beat it with a mixer. Once the mixture becomes creamy, you can add milk at room temperature.

3. Add vanilla, followed by flour and baking powder. Knead the milk dough for the shortcakes.

4. It is not necessary for the dough to rest; roll out the dough on a table sprinkled with flour. Who remembers, those shortcakes were about a centimeter thick. But since the dough will still rise, it is enough to make a layer of about 6-7 mm.

5. Using a mold, squeeze out shortcakes in the form of flowers, diamonds or other shapes. Can be cut arbitrarily with a special roller knife. Immediately transfer to a baking sheet.

6. Brush the top with egg and send to bake.

7. Milk shortcakes are prepared at 210 degrees for no more than 12 minutes, 9-10 may be enough, it all depends on the oven. The dough is very sweet, so you need to be careful not to burn anything.

Shortbread like in childhood: recipe with margarine

The recipe for shortbread is the same as when I was a child using regular margarine. They turn out sandy, a little crumbly, but very different from modern cookies. You can also use butter for cooking, it will be even tastier.

Ingredients

· 180 grams of margarine;

· 200 grams of sugar;

· 3.5−4 tbsp. flour;

· 2 grams of ripper;

Cooking method

1. Cut the margarine into pieces of arbitrary size, add granulated sugar to it and put it all together in a water bath. You can use a bowl or small saucepan for kneading; it will also be convenient to cook in.

2. As soon as the margarine melts, remove it from the bath and let it cool a little; the hot mixture cannot be used.

3. Add eggs, beat with a whisk.

4. Combine flour with ripper. Sometimes it is not added, but it is still better to add it so that the dough is soft and slightly porous. Pour, mix.

5. Transfer the soft mass to a piece of parchment and cover with a second such sheet. You can just take baking paper. Roll out through parchment to 8-10 millimeters. If you don’t have such paper, you can simply sprinkle the dough with flour and roll it out with a rolling pin.

6. Squeeze out round or any other shape of cakes and transfer to a greased baking sheet.

7. If desired, you can grease with egg or water, sprinkle with coarse sugar.

8. Place the baking sheet in the oven, at 200 degrees the shortbread is baked for about 12-14 minutes. Let's focus on color.

Shortcakes, like in childhood: recipe with nuts

To make these shortcakes from childhood, the recipe calls for peanuts. But if you wish, you can sprinkle the products with walnuts, seeds or sesame seeds, even poppy seeds will do. The main thing is to strictly follow the dough recipe.

Ingredients

· 0.5 tbsp. Sahara;

· 2 tbsp. flour;

· 200 grams of butter;

· 0.5 cups chopped peanuts;

· 1 yolk.

Cooking method

1. Place the butter in a bowl, keep it warm until soft, then add sugar and beat everything together with a mixer until fluffy.

2. Add one egg first and continue beating. Then add the second egg and beat until smooth.

3. Add flour, knead soft dough, you can immediately put it on the table and roll it out. The thickness is about a centimeter. The dough can be prepared in advance, in which case it needs to be covered or placed in a container and put in the refrigerator.

4. Squeeze or cut the shortcakes and place on a baking sheet.

5. Beat the yolk with a spoonful of water and quickly brush all the shortcakes.

6. Sprinkle nuts on top. They need to be chopped in advance, but under no circumstances should they be fried. Otherwise, they will simply burn in the oven. It is also important to sprinkle the greased shortcakes right away, otherwise the egg will dry out and the nuts will not have time to brown.

Bake until golden brown. Nut cakes are prepared at 200 degrees.

Shortcakes, like in childhood: recipe with kefir

Basic recipe for kefir dough for shortbreads, just like in childhood. Why basic? You can just add a handful of poppy seeds, nuts, and grated zest to it if you wish. Kefir can be replaced with yogurt or fermented baked milk if desired. In any case, everything will turn out great, the amount of flour may only change slightly during kneading.

Ingredients

· 230 grams of sugar;

· 450 grams of flour;

· 250 grams of kefir or other fermented milk product;

· 5 grams of soda;

· 50 grams of butter;

· a pinch of salt.

Cooking method

1. Leave 50 grams of sugar, pour the rest of the sand into a bowl.

2. Lightly melt the butter. If small lumps remain, it’s okay, add to the sugar.

3. Shake the egg. Pour half into the dough and leave a little for greasing the shortcakes.

4. Add kefir to the total mass. And immediately pour soda into it. Stir everything together.

5. Add flour, quickly knead the dough.

6. Roll out on the table to about a centimeter thick, squeeze out any shaped shortcakes, and transfer to a baking sheet.

7. Brush with egg and sprinkle with remaining granulated sugar. Bake until done.

Shortcakes, like in childhood: recipe with sour cream

For such shortcakes from childhood, you can use any sour cream, but it is still better to use at least 20% fat content. In this case, the dough will turn out unusually soft, tender, and will delight you with taste.

Ingredients

· a glass of sour cream;

· one egg;

· 60 grams of butter or take margarine;

· 1 yolk for greasing the shortcakes;

· 5 spoons of sugar;

· 2 cups of flour;

· 10 grams of ripper;

· seeds, nuts to taste.

Cooking method

1. Place the ripper in a dry bowl, add the sifted flour and a pinch of fine salt, stir.

2. Make a hole in the center of the flour pile. Break a whole egg into it and shake lightly, add sour cream and softened butter. If you don’t have time to keep it warm, you can melt the butter, just don’t bring it to a hot state.

3. Immerse the spoon, start rotating in a circle, slowly knead the dough. Take out the spoon and mash it with your hands.

4. Roll out into a layer, cut into arbitrary shapes.

5. Transfer to a baking sheet and coat with beaten yolk on top. You can add a spoonful of water to it so that no streaks remain and the brush spreads well. Sprinkle with any seeds if desired.

6. Bake in the oven until the sour cream cakes are browned.

Sugar shortcakes, like in childhood: recipe with cottage cheese

Recipe for cottage cheese or curd shortcakes. The dough is unusually aromatic, you can add cinnamon, seeds, nuts at your discretion, but even without all this the baking turns out excellent. The fat content of cottage cheese is arbitrary.

Ingredients

· 400 grams of flour;

· 250 grams of cottage cheese;

· 1 tsp. ripper;

· 2 tbsp. l. sah. powders;

· 1 yolk;

· 140 grams of sugar for sprinkling;

· 200 grams of butter;

· salt and vanilla.

Cooking method

1. Grate or chop the butter with a knife.

2. Pour flour into a bowl, add salt, vanilla if desired, and add prepared butter. Grind everything together until smooth.

3. Grind the eggs with powdered sugar, you can beat them with a whisk.

4. Combine the grated cottage cheese with eggs and add to the flour mixture.

5. Knead regular soft dough for rolling.

6. Roll out into a layer with a rolling pin, cut into shortcakes, and transfer.

7. Brush all products with yolk and sprinkle thickly with granulated sugar. We try not to get it on the baking sheet so that the grains do not burn.

8. Bake at 200. Place the sugar shortcakes on a plate carefully so that the sand does not fall off.

· If the shortcakes are squeezed out with molds, then a lot of scraps remain. This dough is rolled out again, pressed out, and assembled. But with each subsequent time it “delays”, the baked goods will no longer be so tasty and tough. Therefore, it is better to simply divide the layer with a knife for the third time and not subject it to the next batch.

· The sweeter the dough, the faster the baked goods brown. Therefore, you need to be very careful not to burn anything.

· The shortbreads don’t rise much in the oven, but you still need to leave some space between them. This way the heat will be evenly distributed and the products will be baked equally.

· It is not necessary to form large cakes. You can squeeze out small cookies from any dough. This is especially convenient if the baked goods are intended for children.

We spoil the family - we prepare cottage cheese shortcakes. Soft, juicy, tender inside with a golden brown crust on the outside, you will love them from the first bite. The top of the baked goods is covered with a transparent lemon glaze, which gives a piquant sourness when tasting. If you put boiled condensed milk inside the koloboks, the result will be a fantastic dessert. A basic gingerbread recipe opens up great opportunities for creativity.

Ingredients:

wheat flour – 300 g;

cottage cheese – 200 g;

chicken egg – 1 pc.;

sugar – 0.5 tbsp;

margarine – 100 g;

salt – ½ tsp;

vanillin – 1 tsp;

baking powder – 1 tsp;

For the glaze:

powdered sugar – 100 g;

boiled water – 3 tbsp. l;

lemon juice – 3 tbsp. l.

Preparation

Place cottage cheese, sugar and egg in a container suitable for kneading.

The fat content of the cottage cheese does not matter. If you take a grainy one, it is better to punch it with a blender so that grains are not felt in the dough.

Beat everything with a mixer, add soft margarine.

You can, of course, add butter, but the cost of the food will increase.

Beat everything again and add, sifting, the flour mixed with baking powder.

Knead the elastic dough, roll it into a ball and leave for 20 minutes so that the gluten develops.

Sprinkle a wooden board with flour. From the rested dough we form a sausage.

Cut it into pieces 2 cm long.

We turn each into a bun with our hands.

Cover the baking sheet with parchment. Place the curd balls at a distance from each other.

Bake the shortcakes in an oven preheated to 200 degrees for 25-30 minutes. Everyone's oven is different, so we focus on the color of the product. If they are browned, you can remove them. It would be a good idea to pierce one of the koloboks with a wooden skewer. If it comes out dry, then you can definitely take it out.

Prepare transparent glaze. To do this, combine powder, water and lemon juice. Mix everything vigorously with a fork or whisk until the powder dissolves.

Use the resulting mixture to cover the top of the shortcakes using a silicone brush or cotton pad.

Serve the cooled curd shortcakes with tea or coffee. Delicious with jelly or juice. Fragrant, miniature, these cute koloboks will appeal to both adults and children. It’s nice that they are very easy to prepare and turn out right the first time.