Soft biscuits recipe. Cookies recipe at home with photo

23.06.2020 Restaurant notes

As for those amazing people who first hear about dairy biscuits - well, one can only envy them. After all, they have the opportunity to finally taste the popular Soviet pastry in its classic version.

Ingredients

butter 100 g,
milk 80 g,
flour 400 g,
egg 1 pc.,
baking powder 5 g,
vanilla sugar 1 sachet,
sugar 200 g

Preparation

We take the butter out of the refrigerator in advance so that it becomes soft. Then put the butter in a bowl, add sugar and vanilla sugar.

Beat butter and sugar into cream (sugar will not dissolve completely at this stage).

Break the egg into a bowl, froth it with a fork, and divide the resulting liquid mass in half. Then add one half and milk to the cream bowl. We leave the other half of the egg mass aside - we will then grease the biscuits with it before baking.

Beat all the ingredients with a mixer until the sugar is completely dissolved.

Pour flour into a sieve mug and add baking powder.

Sift flour into a container with butter and milk mixture.

We knead a dense dough.

Roll out the dough with a rolling pin into a layer and cut out the figures with a cookie cutter. In my distant childhood, my grandmother cut out dough cakes with an ordinary faceted glass. So if you don't have molds at hand, you can take a regular glass or glass.

It is important to remember that dairy cakes double when baked, and if you like delicate pastries, roll out the dough thinly - 3-4 mm thick.

We spread the biscuits on a baking sheet, having previously covered it with parchment, and grease with an egg.

Knead the remaining dough and roll it out again, after which we cut out the next batch of biscuits. We do this until the dough runs out.

We send the cakes to the oven at the very top of the preheated oven and bake at a temperature of 200 C for 10 minutes.

The baking time is indicated conditionally (everyone has different ovens). In any case, if this is your first time to bake milk cakes, you should look at the first batch from time to time.

As soon as the top of the biscuits is browned, we immediately take them out of the oven: it is important not to overexpose the baked goods in the oven, otherwise you will not get soft milk biscuits, but delicious, but still croutons.

On a note

Milk cakes can be safely given to babies, taken for a walk as a snack.

Cookies are a great opportunity for children's culinary creativity: cookies can be painted. To do this, beat the egg white with sugar, drip a few drops of beetroot, carrot juice, or blue cabbage juice and invite your child to paint sweet pastries. Do not limit your imagination, let him draw what he wants! Children like such assignments very much, and you will also enjoy.

Milk biscuits are familiar to many from childhood - these pastries were often served in Soviet school canteens along with sweet black tea. At that time, no one had yet heard of kinders, sneakers and other imported sweets that are currently popular. A simple shortbread cake was enough for the children, which then seemed like something incredibly tender and tasty!

We invite you to remember the fun school days, noisy breaks and a buffet, making milk cakes from childhood at home. Finished baked goods are both soft and crisp, with a crumbly structure and a light vanilla aroma.

Ingredients:

milk - 100 ml;
butter - 100 g;
egg - 1 pc. in the dough (+ 1 yolk for greasing the biscuits);
flour - 450-500 g;
sugar - 200 g;
vanilla sugar - 8-10 g;
baking powder - ½ tsp.

How to bake dairy cakes from childhood

Pour the milk into a small thick-bottomed saucepan, add all the sugar at once (both simple and vanilla). Bring the liquid to a boil, then cook for 2-3 minutes over low heat - the granulated sugar should completely dissolve. Cool the resulting vanilla-flavored milk syrup to room temperature.
In parallel, lightly beat the softened butter and one raw egg with a mixer.
Continuing to beat the mass, pour in the cooled milk syrup in a thin stream.
Combine flour with baking powder and, sifting, gradually add to the oil mixture.
Knead until a homogeneous composition is obtained. Since flour is of different qualities, you may need a little more or less flour than indicated in the list of ingredients. We focus on the consistency - the dough should turn out to be very soft and plastic, not sticking to the hands. It should not be tight and too dense!
We roll out a layer about 0.7 cm thick.Using a cookie mold or a round bowl, we cut out cakes with a diameter of about 10 cm.It turns out about 15 pieces.
We shift the blanks to parchment. Optionally, you can apply a pattern to the milk cakes. To do this, draw parallel stripes twice with a fork, and then draw the same lines across.
Lubricate the cakes with yolk mixed with a teaspoon of water.
We put for 10-15 minutes in an oven preheated to 200 degrees. The dairy crust should be slightly browned on top and slightly more on the sides. Cool the finished baked goods.
It is best to supplement the biscuits with a glass of milk, although they also harmonize well with tea and coffee. It is advisable to store baked goods in a tied bag.

Milk cakes from childhood are ready! Enjoy the delicate and familiar taste! Enjoy your meal!

Home-baked biscuits can be prepared just for tea or taken with you for a quick and easy snack. Tea or milk is served with them. And for young mothers and their children, cooking and shaping dough will be the best activity and subsequent afternoon snack. Homemade biscuits can be baked on milk dough or sour cream.

Suitable for the base and plain water or kefir. The classic cooking option is easy to diversify with additional products - ground nuts, a spoonful of unsweetened cocoa, a pinch of ground ginger or dried berries. Properly cooked biscuits turn out soft and just melt in your mouth!

Homemade biscuits - general cooking principles

It is permissible to use wheat flour, rye, flax or a mixture of these for the dough. Original biscuits are made from corn flakes. To loosen the dough, take a special baking powder - baking powder. You can use regular baking soda as well, but it will make the dough a little grayish.

Mix dry ingredients into the dough quickly so that it does not drag out. The finished dough should not stick to your hands, but you don't need to make it too dense, it should turn out to be soft and elastic. The batter for the biscuits should be slightly thicker than the fatty sour cream.

To complement the baked biscuits, you can put a pinch of some spices in the dough for them: ground ginger, nutmeg, a mixture of peppers, dried mint or oregano. Just do not get carried away, 2-3 g of spices per 1 kg of dough will be enough.

Classic biscuits are cut with a special muffin mold. They can be solid or cut in the middle. It is better to make the thickness of the biscuits at least 1.5 cm.

Try not to overexpose the biscuits in a hot oven, otherwise they will turn out hard and not tasty. All they need there is to get up and brown. After 8 minutes at 200 ° C, you can take out the baking sheet and pierce one piece with a toothpick. If it easily enters the dough, and then remains dry, you did everything right.

Homemade biscuits - a classic recipe

Ingredients:

Half a pack of butter;

110 ml of milk;

A glass of sugar;

A pound of flour (wheat);

One egg;

A spoonful of baking powder;

Vanillin bag.

Cooking method:

1. Mash soft butter with sugar and vanilla in a cup.

2. Break the egg and divide into yolk and white. Leave the yolk to lubricate the biscuits, and send the protein to the butter.

3. Beat the creamy mass until the sweet particles are completely dissolved.

4. Sift flour and baking powder straight into the base liquid. Knead the dough with your hands. It will be elastic and not tight.

5. Put the dough on a clean table and roll it into a layer. How thick your layer will be, such will be the biscuits. You don't need to make them thin. 2 cm is enough.

6. Take any cut and push it all over the formation. Form the blanks for the biscuits.

7. Place baking paper on a low-rimmed baking sheet. Lay out the workpieces. Form the remaining dough into a lump and roll out the layer again. Cut out more biscuits and place them with the first on a baking sheet.

8. Using a brush, brush the surfaces of the workpieces with egg yolk. Send them to the oven at 200 ° C for 8-10 minutes. You don't need to keep them there anymore, otherwise they will be tough.

9. Before serving with tea, they should be allowed to cool down a little.

Homemade corn flakes

Ingredients:

200 g corn flakes;

50 g sugar;

20 g wheat flour;

Two chicken eggs;

A handful of seedless raisins;

Vanillin bag;

5 g butter.

Cooking method:

1. Rinse the raisins and put them on a napkin to dry.

2. Break eggs into a bowl and beat with a blender until stiff. First, make the speed low, then gradually increase it. Reduce speed again to first. Add sugar and vanillin in several passes.

3. Pour flour and cornflakes into the foam. Whisk for a few seconds, just to mix the ingredients.

4. Add raisins to the dough. Use a spatula or spoon to stir the mixture from bottom to top.

5. Grease a baking sheet with butter. You can pre-cover it with food foil. Be sure the biscuits won't stick to it.

6. Spread the dough mass on a baking sheet with a tablespoon, forming round pieces.

7. Place the baking sheet in a preheated oven at 170-180 ° C for 20-30 minutes.

8. After a while, take out the baking sheet and remove the biscuits onto a plate.

Homemade cakes on kefir

Ingredients:

A pound of wheat flour;

A glass of kefir;

A glass of sugar;

A pack of margarine;

Two chicken eggs;

10 ml of sunflower oil;

Baking powder package;

A pinch of salt;

A handful of peanuts.

Cooking method:

1. Prepare food. Pull the margarine onto the table in advance to soften. Sift flour and baking powder through a sieve. Rinse peanuts in water, lay on a towel to remove moisture. Transfer to a dry skillet and fry until dry. Exfoliate the dark skin with your hands. Next, grind the white clean nuts into small or large crumbs with a coffee grinder or in a blender bowl. If you want to replace peanuts with other nuts, follow the same procedure for preparing them. Except almonds. To remove the dark, bitter skin from it, first scald them with boiling water.

2. Break eggs into a cup and mix with sugar. Add kefir and margarine. Stir everything well and rub until smooth. Enter the nuts.

3. Pour flour into the liquid dough base and knead the dough.

4. Roll out the elastic dough into an even layer. Cut out blanks of any shape from it.

5. Take a baking sheet and coat with oil. Lay out the biscuits. Place in a hot oven at 200 ° C for 10 minutes.

Homemade biscuits with poppy seeds

Ingredients:

260 g wheat flour;

Half a glass of sugar;

2-3 st. l. butter;

1 tsp confectionery poppy;

A pinch of ground anise;

Two egg yolks;

20 ml full-fat milk or cream.

Cooking method:

1. Place yolks, butter and sugar in a bowl. Rub until smooth.

2. Crush the poppy in a stone or wooden mortar. Mix it with anise.

3. Combine the poppy seed and oil-yolk mixture. Add flour and knead the dough with your hands. Cover and refrigerate for 1-1.5 hours.

4. Cover the baking sheet with baking paper or cling foil.

5. Roll out a lump of dough into a flat cake 1-2 cm thick. Cut out the biscuits. Transfer them to a lined baking sheet. Coat the blanks with fat milk.

6. Bake in the oven for 10 minutes. The temperature should be 180-200 ° C.

Homemade biscuits with honey from rye flour

Ingredients:

40 ml milk or cream;

One egg;

30 ml of natural flower honey;

Baking powder bag;

A glass of rye flour;

2 tbsp. l. butter.

Cooking method:

1. Mix liquid honey with butter. Add milk and one egg. Mix everything with a whisk or mixer.

2. Separately sift the rye flour with baking powder. If you wish, you can take it half as much, and replace the missing part with ordinary wheat flour.

3. Connect the liquid and bulk parts. Knead the dough. Wrap the finished ball with foil or foil. Leave in the refrigerator for 30-40 minutes.

4. Remove the dough and use a rolling pin to roll out a round cake 1-1.5 cm thick. Sew curly blanks with a special shape.

5. Place the pieces on a baking sheet or baking sheet. Place in a preheated oven for 10 minutes (200 ° C). Watch the temperature, if it rises higher, the biscuits will be too dry.

Homemade biscuits on semolina

Ingredients:

40 g semolina;

100 ml of flower honey;

300 g wheat flour;

Pinch of nutmeg;

A pinch of dry ginger;

One chicken egg;

50 g sugar;

50 g butter (or margarine);

A pinch of salt;

10 grams of baking soda.

Cooking method:

1. First remove the butter from the refrigerator, it must be soft.

2. Use a spatula to rub butter, honey and sugar. Break the egg. Add semolina. Add dry ginger and nutmeg. If desired, these spices can be replaced with any others according to your taste.

4. Add salt and baking soda to the base. Stir.

5. Already now you can turn on the oven for heating up to 180 °.

6. Start adding flour in portions, stirring the mass each time. Knead the dough by hand in the same bowl or on a clean table.

7. Roll the lump into a cake with a rolling pin. Cut out the curly biscuits.

8. Transfer the pieces to a baking sheet. Bake for 10 minutes in a hot oven at 180-200 ° C.

Butter, if desired, can be replaced with margarine.

Preparing the dough requires a precise recipe, so follow the indicated amount of ingredients.

Homemade biscuits are made mainly from shortcrust pastry. It is better to knead it with your hands and quickly. If you mix liquid components with dry ones for a long time, the dough will be tight and the cookies will be tough.

To ensure that each product has a uniform ruddy color, grease the blanks with egg yolk, full-fat milk or cream.

The finished dough can be kept in the refrigerator for some time, so it will be easier to make biscuits from it.

If you do not have a special mold for cutting biscuits, then you can simply use a regular saucer. Any other shape, rings, a bottle, glass or glass cut without chipping are also suitable.

To prevent the biscuits from sticking to the baking sheet, you can cover it with special baking paper.

Delicious shortbreads with milk added.

400-450 g flour
200 g sugar
100 ml milk
100 g butter
1 egg
1 p. Vanilla sugar (10 g)
1 ⁄ 2 tsp baking powder
1 yolk + 1 tsp water for lubrication

Delicate soft-crunchy milk cakes from childhood. I think that such milk biscuits are familiar to many, and even now they are often sold where. You can cook such milk cakes at home, and they are prepared, I can tell you, just elementary. It turns out economically profitable and, of course, very tasty, besides, you always know what you put there, in particular, good butter, and not cheap margarine, as in production.
I got 16 biscuits, 10 cm in diameter.

Preparation:

Place the sugar, vanilla sugar and milk in a small saucepan with a thick bottom.
While stirring, bring to a boil and simmer over low heat for a couple of minutes. Then cool completely, after cooling, a slightly viscous sugar syrup is obtained.

Beat soft butter and egg with a mixer.

Continuing to beat, gradually pour in the syrup in a thin stream.

Mix flour with baking powder.
Gradually add flour, stirring in with a spoon or spatula, do not knead for a long time.
You may need more or less flour, depending on its moisture absorption capacity (I needed 450 g). You should get a soft, pleasant to the touch, dough not sticking to your hands, but, at the same time, not at all tight and very pliable.

Roll out the resulting dough with a thickness of about 7 mm, cut out the circles with a mold. The diameter of my mold is 10 cm, if you do not have molds, you can cut it out with a large cup, a small salad bowl, etc.

Transfer to a baking sheet lined with baking paper. Mix the yolk with water and brush the cakes with a brush.
Optionally, draw a pattern on the biscuits with a fork. I just passed two parallel stripes with a fork, and then two more times across. The day before, I examined in detail the store cake bought by my husband, and I think that the pattern is drawn there this way :-), at least on those biscuits that are sold in our nearest store.
I also sprinkled some of the biscuits with chopped almonds (the nuts need to be pressed a little with your hand to the dough).

Put in an oven preheated to 200 degrees, bake for about 10-15 minutes. I baked for 15 minutes, but be guided by your oven, the biscuits should be slightly browned in the center and slightly more on the sides. If you like softer ones, keep them a little less, and vice versa for more crunchy ones.
Cool the finished biscuits completely.
Here are the nut biscuits.

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A favorite of many childhood delicacies are biscuits. Almost everyone remembers the very taste of childhood. How to make real biscuits at home see and read on.

How to cook biscuits? Cookie biscuits recipes

Cookies recipe according to GOST

Ingredients:

2 tbsp. flour
2 tbsp. l. butter
0.5 tbsp. sour cream
3 tbsp. l. Sahara
0.5 tsp soda

For lubrication:

Cooking method:

Sift flour with a slide, make a depression in it.
Put the sour cream in the crater, add the egg, sugar, baking soda and salt. Mix.
Cut the softened butter into cubes, add to the flour and knead the dough.
Roll out the dough 0.5 cm and cut the biscuits with a glass.
Grease a baking sheet and sprinkle with flour. Put the biscuits on a baking sheet.
Pierce the biscuits with a fork and brush with a beaten egg.
Bake the biscuits at 200 degrees for about 10-15 minutes.

Enjoy your meal!