Cookware: bowl, bowl, spoon, sieve, spatula, cling film (cellophane), cookie molds, baking paper, baking sheet.
Ingredients
| Name | amount |
| Wheat flour | 200 g |
| Butter (spread, margarine) | 80 g |
| Sour cream of any fat content | 100 g |
| Granulated sugar | 3-4 tbsp. l |
| Baking powder (baking powder) | 1 tsp |
| Salt | pinch |
Step cooking
Did you know? Baking powder - baking powder of the dough can be prepared independently by mixing baking soda and dry citric acid with flour (or starch) in equal proportions.
Knead the dough
- In a bowl convenient for work, put 100 g of sour cream of any fat content. Add 80 g of softened butter to sour cream (you can put a spread or margarine) and grind thoroughly.
- In a separate bowl, mix one and a half cups of flour (200 g) with 1 tsp. baking powder, a pinch of salt, and sift. Add the sifted mixture in several stages to a bowl with an oil-sour cream mass, kneading thoroughly with each serving.
- For sweets and sweet tooth - lovers of a sweet dessert, in the dough you can add 2-3 tbsp. l granulated sugar. As soon as the mass begins to detach from the walls of the bowl, it should be removed from the bowl and continue to knead with your hands until the flour mixture is over.
- Roll the finished dough into a ball, wrap it with cellophane or cling film and remove for 30-40 minutes. in the fridge.
Bake dessert
Important!The crispness of cookies depends on the thickness of the rolled cake - the thinner the layer for cutting, the more crunchy after baking cookies.
- Roll out the dough that has settled in the refrigerator into a layer with a thickness of not more than one centimeter.
- Cut the figures from the rolled layer using special molds or an ordinary glass. Roll the trim into a ball, roll it out and repeat the operation.
- Cover the pan with baking paper. Pour 3-4 tbsp in a separate plate. l granulated sugar. Before placing each cookie on a baking sheet, dip one side of it in sugar.
- Place on a baking sheet so that there is a small space between each cookie. Bake dessert in a preheated oven at 180 ° C for about a quarter of an hour, until the cookies get a golden hue and brown.
Shortcrust Test Features
- Semi-finished products can be prepared long before unexpected guests appear on the doorstep.
- Shortcrust pastry perfectly tolerates freezing, and can be stored for a long time in the freezer, without losing its taste.
- Frozen dough does not thaw for long, but it is advisable to remove it from the freezer 3-4 hours before baking.
- If the dough still sticks to your hands, it is enough to slightly lighten the working surface with flour or starch.
Video recipe
In a short story about making homemade dessert, the basic principles of kneading and cutting shortcrust pastry for the most delicious, soft-air and fragrant cookies are clearly demonstrated.
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