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. A simple recipe for 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. Roll the finished dough 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 the dough into a homogeneous dough, wrap it in film or put it in a bag, and cool it 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;
• egg, separated 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 the refrigerator for 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 - a packet of vanillin is added to the classic version. The cookies have a particularly delicate, pleasant aroma and exquisite taste.

Kurabye - step by step recipe

Kurabye is one of the 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 grams of 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.

I really love and often make shortbread cookies and shortcrust pastry pies. Traditionally, margarine or butter is used for their preparation. I respect the latter very much and, moreover, love it. But if you cook with it often, it will be a bit greasy (in every sense of the word). A lot has already been said about margarine and spreads, but I think it would be 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. Now I make shortbread dough using vegetable oil. Completely safe, tasty and healthy. And what is important is even cheaper and faster than with margarine! And a few more words about margarine. Margarine lovers are more likely to develop angina pectoris, myocardial infarction, arrhythmia and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and frying. 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 BIT tougher than those made from margarine or butter, but is it worth ruining your blood vessels for the sake of a small difference???

When starting to knead shortbread dough, you should remember that all its main ingredients - flour, butter, eggs and water - must be cooled (they also need to be mixed in a cool room). The dough becomes crumbly thanks to the butter (many recipes use margarine instead of butter). Flour must be sifted to remove impurities and enrich it with oxygen. The quality of the dough largely depends on the eggs, so first make sure they are fresh. It must be kneaded quickly so that the butter does not melt. If this happens, the dough will become shiny (ideally it should be matte), crumble and roll out poorly. It is very important not to overdo it with flour and water, otherwise the mixture will become too hard. In many recipes, eggs are replaced only with their yolks - this is also done in order to achieve friability. If

you knead the dough with your hands, making sure they remain cold. Then the moisture in the oil will evaporate more slowly, and the dough will not turn out loose.

To speed up the kneading process, all components can be chopped into crumbs with a knife. To do this, pour the flour into a heap onto the work surface, make a depression on the top, put diced butter, salt and sugar into it and, using the blade of a knife, begin to mix the ingredients, moving from the edges to the center. Then add the eggs or just the yolks and start kneading the dough from the edges, gradually taking in all the crushed mass. Then roll it into a ball, cover it with cling film and place it in the refrigerator for half an hour so that the dough “rests” and becomes elastic. After this, we leave it at room temperature for a quarter of an hour - now you can roll it out.

The layer should not be too thick, the optimal thickness is 6-8 mm, so that the products do not dry out and bake evenly. Before baking, be sure to pierce the dough with a fork in several places: this will avoid the formation of air bubbles during cooking. If you have a lot of dough, you can put the rest in a plastic bag and put it in the freezer (the dough can be stored there for about two weeks). Before laying out the layer, it is better

Sprinkle the baking sheet a little with flour. If the top of the baked goods begins to burn, cover it with parchment paper.

And a few more useful recommendations. Granulated sugar in the recipe can be replaced with powder, then the baked goods will turn out very soft and tender, literally melting in your mouth. Vanillin, lemon zest, cocoa, chocolate, cinnamon or nuts are often added to the dough to enhance flavor or add color. If you like very crumbly dough, then a third of the flour should be replaced with starch.

For 3 persons: flour - 175 g, white sugar - 50 g, brown sugar - 50 g, almonds - 40 g, blackberries - 250 g, apples - 150 g, butter - 100 g, salt

Dry the almonds in the oven. Peel and grind in a coffee grinder. Cut the butter into cubes, grind with flour until the consistency of crumbs. Add chopped almonds, white sugar and a pinch of salt. Mix. Wash blackberries and apples and dry. Remove the stems from the berries. Peel the apples, cut out the core, chop finely. Carefully combine apples and blackberries. Spread in an even layer in a baking dish. Sprinkle with brown sugar. Spread the dough crumbs on top. Bake in the oven for 20 minutes at 70°C.

Calorie content per serving 335 kcal

Cooking time from 45 minutes

7 points

For 4 persons: flour - 350 g, eggs - 2 pcs., sugar - 100 g, peanuts - 100 g, butter - 200 g, salt

Separate egg yolks from whites. Beat the yolks with sugar and a pinch of salt. Add softened butter. Sift flour into mixture. Knead the dough and place in the refrigerator for 20-30 minutes. Roll out into a layer 6-8 mm thick. Using molds or glasses of different diameters, make ring-shaped blanks. Beat the egg whites. Grease each piece on one side. Roast the peanuts in the oven. Peel, crush. Sprinkle the workpieces. Bake in the oven for 15-20 minutes at 200°C.

Calorie content per serving 450 kcal

Cooking time from 75 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: flour - 280 g, almonds - 110 g, sugar - 110 g, powdered sugar - 100 g, raspberry jam - 120 g, butter - 225 g, salt - 0.5 tsp.

Cut the butter into cubes. Mix butter, sugar, salt in a mixer. Grind. Dry the almonds in the oven. Clear. Grind in a coffee grinder to a powder consistency. Add flour and chopped almonds to the butter mixture. Knead the dough. Roll out into a thin layer. Use a knife or cutters to cut out square blanks. Make shaped holes in half of them in the center. Place the preparations in the refrigerator for 20-30 minutes. Line a baking sheet with paper. Place cookies. Bake in the oven for 40-50 minutes at 150°C until done. Remove and cool. Spread the whole squares with jam. Place squares with holes on top. Press. Sprinkle with powdered sugar.

Calorie content per serving 445 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: flour - 250 g, almonds - 80 g, eggs - 2 pcs., curd cheese - 100 g, plums - 700 g, sugar - 220 g, baking powder - 1 tsp, starch - 1 tbsp. l., butter - 170 g, salt

Dry the almonds in the oven and peel them. Grind in a coffee grinder to a powder consistency. Combine ground almonds (30 g), flour, baking powder, sugar (100 g), and a pinch of salt. Add softened butter (leave 20 g for filling) and one egg. Knead the dough. Distribute over the bottom and sides of the mold, put in the refrigerator for 30 minutes. For the cream, mix the remaining ground almonds, sugar, starch, egg, curd cheese and butter. Beat with a mixer until smooth. Spread the cream over the dough base. Wash the plums and remove the pits. Cut into halves. Place on top of the cream. Bake in the oven at 170°C for about an hour until done. You can sprinkle with almond flakes before serving.

Calorie content per serving 410 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 9 points

For 5 persons: flour - 180 g, corn starch - 15 g, sugar - 160 g, powdered sugar - 10 g, eggs - 3 pcs., milk - 250 ml, 33% cream - 100 ml, strawberries - 250 g, butter - 80 g

Combine half the sugar, flour (set aside 2 tablespoons for the cream), one egg and softened butter. Knead the dough. Wrap in film. Place in the refrigerator for 40 minutes. Take two eggs, separate the whites from the yolks. Beat the yolks with the remaining sugar, add flour and starch. Boil the milk and pour into the egg-sugar mixture. Pour into a saucepan and cook until the cream thickens. Cool. Roll out the dough into a thin layer. Cut out the blanks and distribute along the walls and bottom of the molds. Pierce with a fork. Cover with foil. Bake in the oven for 15 minutes at 180°C. Cool. Beat cream with powdered sugar. Add to custard. Mix. Fill the baskets with the mixture. Wash the strawberries. Remove the stems. Place on cream. Before serving, you can garnish with mint leaves.

Calorie content per serving 330 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 9 points

For 4 persons: flour - 1.5 cups, powdered sugar - 1 cup, eggs - 2 pcs., corn starch - 2 tbsp. l., black bitter chocolate - 150 g, butter - 220 g, vanillin

In a deep bowl, combine starch, powdered sugar and a quarter teaspoon of vanillin. Sift flour into a container. Cut the softened butter into pieces. Take one egg, separate the yolk from the white. Add butter, egg and yolk to the flour container. Knead into a plastic dough. Wrap in film and refrigerate for 30 minutes. Remove the dough and cut into small pieces. Roll out small “sausages” from each one. Bend the blanks into a bagel. Preheat the oven to 200°C. Bake cookies for 15 minutes. Remove and cool. Melt dark chocolate in a water bath. Dip the ends of the cookies into the melted chocolate. Place on a surface lined with parchment paper. Let it harden.

Calorie content per serving 425 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons: flour - 150 g, eggs - 2 pcs., green asparagus - 150 g, bacon - 80 g, 25% cream - 150 ml, hard cheese - 80 g, mustard - 0.5 tsp, butter - 75 g, salt, ground black pepper

In a mixer, combine flour, butter and a pinch of salt. Grind. Add one egg. Knead the dough. Roll into a ball, wrap in cling film. Place in the refrigerator for 20 minutes. Roll out the dough into a layer 5 mm thick, cover the bottom and sides of the mold. Prick with a fork and place in the refrigerator for 30 minutes. Cover the pan with parchment paper. Bake in the oven for 12-15 minutes at 180°C. Wash the asparagus, remove the hard ends. Cut the bacon into cubes and fry in a dry frying pan. Grate the cheese on a fine grater. Beat the egg with cream and mustard. Salt and pepper. Add bacon and half the cheese. Mix. Pour into a mold with a sand base. Spread the asparagus on top and press down a little. Sprinkle with remaining cheese. Bake in the oven for 20 minutes at 180°C.

Calorie content per serving 280 kcal

Cooking time from 2 hours

Difficulty level on a 10-point scale 9 points

For 5 persons: flour - 150 g, zucchini - 1 pc., onion - 2 pcs., garlic - 2 cloves, sour cream - 8 tbsp. l., greens (any) - 1 bunch, butter - 80 g, sunflower oil, salt, ground black pepper.

Peel the onion and garlic and chop. Sauté in sunflower oil. Wash the zucchini, peel and cut into small cubes. Place in the pan with the onions and garlic. Simmer for 7-9 minutes. Salt and pepper. Wash the greens and chop finely. Combine butter with flour. Grind until crumbly. Place vegetables in a baking dish. Sprinkle with chopped herbs. Grease with sour cream. Sprinkle everything with dough crumbs. Bake in the oven for 20-25 minutes at 180°C.

Calorie content per serving 230 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 7 points

The easiest to prepare shortcrust pastry serves as the basis for various delicious baked goods. Old grandmothers' chests contain records of interesting homemade recipes for cookies, cakes and pies made from shortcrust pastry.

For the arrival of loved ones, the table is laden with delicious dishes and in the center of the table there is cake, pastries and an abundance of cookies. Each piece crumbles into small crumbs, reminiscent of golden sand near the southern sea, and melts in your mouth.

These products were made from shortcrust pastry. The recipe for its preparation has some subtleties, following simple rules, you can make your own shortbread dough at home. A creative approach to shortbread pastries will add variety to your evening tea party or holiday table.

Your imagination turns on and confectionery masterpieces emerge from shortcrust pastry:
original cake with sour cream and strawberries;
“golden” nuts stuffed with boiled condensed milk;
confectionery “sausages” with the addition of nuts, sesame seeds, candied fruits;
various varieties of cookies.
There are hundreds of recipes for making cookies from shortcrust pastry (figured, marshmallow, chocolate, curd).

Cooking secrets and tricks

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

Important! Choose flour that has gluten, the percentage of which will be average, otherwise the resulting products will become dense. When working with flour that has a low gluten percentage, baked goods will quickly crumble.

Skilled chefs say that shortbread dough will turn out good only with proper preparation. The appliances used, kitchen utensils (rolling pin, work surface, among others), as well as products (butter, flour, eggs) must be well cooled. Otherwise, it will cease to be unique, and the baked goods will lose their crumbliness. The time spent kneading should be minimal.

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

In some cases, replace a little flour with crushed almonds, chopped nuts, and potato starch. When making products from shortcrust pastry, the necessary part of it is removed from the refrigerator, which is used in the work at the moment.

Through experimentation, the imaginations of culinary specialists have developed alternative recipes for making shortcrust pastry. They will make any holiday diverse and original and will unite you more closely at a family dinner.

Shortbread dough - a classic recipe

Quantitative composition of the necessary products for classic shortcrust pastry:

• 300 g – butter (butter);
• 3 tbsp. - flour;
• 1 tbsp. - sugar;
• 2 pcs. - eggs;
• vanilla, a little lemon juice and soda.

Classic shortbread dough according to the traditional recipe is prepared as follows (step by step):

1. flour is passed through a sieve onto the work surface in a small pile;
2. sugar, soda, slaked with lemon juice, vanilla are placed on top;
3. butter, cut into small pieces, placed on top, chopped with all the ingredients together with a sharp knife;
4. eggs are added last;
5. knead with your hands, then put in the cold for about 1 hour.

Then it is used to prepare the intended confectionery products.

Simple Shortcrust Cookie Dough Recipe

Products used:

• 260 g – butter (butter);
• 210 g – sugar;
• 0.5 kg – flour;
• 2 pcs. - eggs;
• 0.5 teaspoon – baking powder;
• 1 sachet – vanillin.

How to make the required dough:

1. Grind the eggs with sugar and vanilla until white foam forms. Fairly soft butter is added to the resulting consistency. For variety and flavor, you can add 0.1 kg of walnuts or almonds, crushed in a blender to a dust-like state.

2. Add baking powder to the flour.

3. Knead the dough from combined flour and eggs with sugar. Knead on a floured surface until smooth and elastic.

4. Place the dough, wrapped in food grade film, in the refrigerator for three quarters of an hour.

5. The dough, taken out of the refrigerator, is divided into parts, rolled out and stars, Christmas trees, circles, bunnies, and hearts are cut out using special molds.

Bake in a preheated oven at 180 degrees for 20-25 minutes.

Shortcrust pastry for pie

In addition to cookies, a pie is often prepared from shortcrust pastry, with a filling selected to suit your taste, which can be fruits, jam, cottage cheese, or berries.

For the pie you will need:

• 160 g – butter (butter);
• 210 g – flour;
• 110 g – sugar;
• 1 PC. - egg;
• 1 teaspoon – baking powder.

How to cook:

Common and affordable products from which you can prepare a delicious delicacy step by step:
1. Add baking powder to the flour and mix with cold grated butter.

2. Grind the prepared mass by hand until crumbs form. Then the egg and sugar are added and the dough is kneaded. The dough comes out quite elastic with a pleasant aroma, and if you add vanilla, it will turn out extraordinary.

3. The dough is wrapped in a plastic bag and placed in the cold for 30 minutes.
After half an hour, you can start working with shortcrust pastry. To do this, prepare a frying pan or springform pan. You can choose any filling at your discretion. Experts believe that the most delicious shortcrust pastry pie is baked with fresh berries and apples or cottage cheese.

4. A certain amount of dough is left to decorate the pie, twigs are laid out on its surface, flowers are cut out with a knife, and decorated with geometric shapes.

Some housewives grate the dough to obtain a grated pie.

Shortbread dough for baskets

According to the given recipe, approximately 20-22 baskets are obtained. If the oven is in molds with a bottom diameter of slightly more than 3 centimeters, and a top diameter of approximately 7 cm. The finished baskets can be filled with any sweets if desired: chocolate, jam, candied fruits, fruits, curd mass. You can come up with many variations.

Required:

• flour – 310 g;
• butter (butter) – 210 g;
• powder (sugar) – 110 g;
• egg yolks – 2 pcs.

Step-by-step cooking recipe:

Measure out the required amount of food and start cooking. You should start by sifting the flour, then add a little salt. Remove the butter from the refrigerator, cut into small pieces when cold and place on top of the flour, which must be sifted through a sieve. With a well-sharpened knife, chop along with the flour.

Then add the egg yolks and sweet powder, knead the dough by hand as quickly as possible. A food processor designed for use in the kitchen is suitable for kneading.

It kneads quite quickly, because the heat of your hands makes it sticky due to the melted butter. Wrapped in a plastic bag and placed in the refrigerator for 0.5 hours.

At this time, baking dishes are prepared. Grease the molds with a small amount of heated butter using a special brush.

Cover the work area with foil and place the chilled dough on it. It is leveled to a rectangular shape, covered with foil on top and rolled with a rolling pin. When rolled out this way, the dough does not stick to the foil. The layer is rolled out to approximately 4 mm. The molds are placed on top of it and cut out to fit, the excess is removed from the edges.

A layer of dough is carefully pressed to the bottom of the mold and pierced with a fork in order to rid the product of any bulges that arise during baking. The top is covered with foil of a suitable size and, to maintain the beautiful, even shape of the baskets, rice or buckwheat is poured onto it.

Baking is under control in a hot oven at a temperature of 200 degrees until the products set a little and the danger of spoiled shape disappears. The pieces of foil are removed along with the cereals, and the baskets continue to be baked. The time spent preparing these shortcrust pastry products is just over 10 minutes.

The crumbly and very fragile baskets are left in the molds until they cool completely and only then are carefully removed. It is important to adhere to this rule; when removing the still warm baskets from the molds, their edges may break off and crumble. Filled with any ingredients of your choice. It turns out to be a very exquisite, delicate delicacy.

Shortcrust pastry without eggs. Recipe with sour cream and vegetable oil

The recipe for this test contains:

• flour – 530 g;
• odorless vegetable oil – 120 g;
• sugar – 190 g;
• sour cream – 120 g;
• soda, vinegar, salt, vanillin.
• spicy and aromatic additives.

The fastest and easiest recipe:

Combine vegetable oil with sour cream in a bowl. The rest of the products are added. The mixture is mixed thoroughly, flour is sifted into it, and kneading is done until a soft, homogeneous composition is obtained.

The dough, wrapped in film, is kept in the refrigerator for an hour. After this time, you can start making cookies, which will be incredibly tasty if you sprinkle poppy seeds, sesame seeds, and nuts on top.

How to make shortbread dough without eggs and butter

Required Products:

• 330 g – flour;
• 170 ml – odorless vegetable oil;
• 120 ml – ice water;
• salt.

Mixing rules:

First of all, combine odorless vegetable oil with ice water. The mixture is shaken to a consistency similar to an emulsion, with the addition of a small amount of salt. Then the sifted flour is added to the resulting mixture and the shortbread dough is kneaded. Place under cling film in the cold and remain there for 20 minutes.

Then a pie is baked with your favorite filling. This shortcrust pastry recipe is suitable for Lenten pies, and can be used to support fasting. This option is prepared from very simple ingredients, but the result will be excellent, the wonderful taste will surprise and delight the whole family.

Video: Shortcrust pastry cupcakes from Yulia Vysotskaya

1. Roll out the shortbread dough into equal and fairly thin sheets so that it is baked well enough. The most suitable thickness should be 4-7mm.

2. Increase the friability of baked goods by replacing several whole eggs with only their yolks. This is especially important if the flour used has a high percentage of gluten.

3. The layers of shortcrust pastry are pierced in different places with sharp objects (fork, knife) before being sent to the oven. This must be done so that unsightly unevenness in the layers from carbon dioxide, which is released during baking, does not spoil the appearance of the finished product.

4. For a product made from shortcrust pastry, it is enough to use a dry baking sheet, because it does not stick to the bottom when baking.
The most suitable temperature for baking is 220-250 degrees.