Kitchen appliances and utensils:
- mixer;
- a bowl for mixing ingredients;
- sieve for flour;
- spoon;
- a pastry bag with an asterisk nozzle for dough;
- pastry bag for jam;
- baking sheet;
- baking paper.
Ingredients
| Product | amount |
| Flour | 300 g |
| Butter | 200 g |
| Eggs (protein) | 2 pcs. |
| Powdered sugar | 100 g |
| Vanilla sugar | 10 g |
| Thick jam, jam or jam | 3-4 tbsp. l |
| Vegetable oil | 1-2 tbsp. l |
Step cooking
- Remove the butter (200 g) from the refrigerator and leave to soften at room temperature. To make the process faster, cut the product into thin slices.
- Add 10 g of vanilla sugar, 100 g of icing sugar to the melted butter, and beat everything with a mixer or whisk. The goal of this process is to simply mix the components together, so you don’t need to beat for too long.
An important point: you need to add powdered sugar, not sugar, so that the sweetness is completely dissolved, and there are no crystals left in the mass. - Separate the whites of two eggs from the yolks. Add the proteins in a bowl to the butter and flour mixture.
- Beat everything with a mixer again until smooth.
- Sift 300 g flour through a sieve. Then add the flour to the dough portionwise with a spoon and mix thoroughly with a spoon.
- Your task is to achieve a thick, but not too dense consistency, softness and elasticity.
Important! When mixing the dough, the amount of flour in 300 g will not be accurate, but approximate. Add a little more or less, focusing on the following criterion: the consistency should be such that the mass is easily squeezed through the pastry bag, but at the same time keeps its shape. - Grease a baking sheet with 1-2 tbsp. l flavourless vegetable oil and cover with parchment paper. Oil is needed so that the parchment sticks to the sheet and does not move when you spread the dough on it. Turn on the oven 200 degrees, and do your own unfolding future cookies.
- Place the mass in a pastry bag and squeeze the future cookies onto the leaf through the nozzle, always leaving a distance between them. Raw cookies squeezed out of the bag with jam can also not be baked immediately, but put on a separate parchment and frozen. Later, when the need arises, they are taken out of the freezer and baked in the oven. Only the baking time will not be 10, but 20 minutes.
- In the center of each cookie, make a round indentation.
- Place the jam (jam or jam) in a smaller pastry bag and gently squeeze a small portion of the jam into the recess of each “flower”.
- Place the prepared sheet in the preheated oven for 10 minutes. It is not necessary to bake too much, the kurabye should remain light with a slight rosyness at the edges.
- Leave the finished dish on a baking sheet to cool slightly. Then put it on a plate. If desired, kurabye is decorated with icing sugar or coconut.
Video recipe
The desired consistency of the test is clearly visible in the video recipe. Take a good look at the whole cooking process, and you will definitely get real store cookies.
Today we examined the basic recipe for Kurabye cookies, in accordance with GOSTs. In the east, where this recipe comes from, spices and nuts are sure to be added to it.What cooking method do you like more? Share your culinary finds in the comments.
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