Sand cakes - a dainty come from childhood. Shortbread recipes with nuts, pumpkin, plums, chocolate

At the mention of the sandy cakes many people have in their memory a school canteen or snack bar, where everyone runs at the end of the lesson to have a tasty snack. Especially popular were crumbly, sweet and fresh shortbreads.

Shortbread - the basic principles of cooking

Sand dough is kneaded from eggs, butter, flour, soda, sugar and salt. Since it adds a lot of fat, baking turns out high-calorie. It is better to use homemade eggs, but if there are none, then purchased ones will do, the main thing is that they are fresh.

Butter can be replaced with high quality culinary margarine.

Eggs are shaken up with sugar and salt until white, then add soft creamy fat and continue to beat until smooth.

Sometimes sour cream is added to the dough.

Sift flour and, adding in small portions to the mixture of fat and eggs, knead soft elastic dough. It is important to stick to the recipe. A large amount of flour will make pastries dry and powdery.

The dough is wrapped in film or placed in a bag and placed in a refrigerator for half an hour.

Then the dough is rolled out on a table, having torn it with flour, into a layer approximately one centimeter thick.

Cut a small cake with a special mold and spread them on a baking sheet covered with parchment.

Bake about a quarter of an hour. If you do not have molds, you can cut the shortbread mug.

You can smear the surface with a beaten egg and sprinkle with crushed nuts, peanuts or poppy seeds.

In the dough add the pulp of fruit, pumpkin or chocolate pieces.

Recipe 1. Sand shortcakes as in childhood

Ingredients

kg of wheat flour;

5 ml of lemon juice;

three chicken eggs;

baking soda - 3 g;

180 g butter;

salt;

200 ml of sour cream;

200 g of sugar;

1 g of vanilla.

Method of preparation

Place the eggs in a deep bowl and whisk in the foam so that the volume doubles. Dissolve sugar in small portions and continue to beat until the crystals dissolve completely.

In the egg mixture, add sour cream. Soda quench lemon juice and add to bowl.

Put the butter in a bowl and melt it in a water bath or slow fire. Pour into a bowl of egg-cream mixture. Salt, add vanilla and mix well again.

Sift the flour twice and gradually add to the contents of the bowl, stirring vigorously. Knead the elastic, soft dough. Roll out the dough as thick as a centimeter on the table, tugging it with flour.

Using a special mold or glass, squeeze the biscuits. Wavy edges can be made with a pencil. Put the blanks on a baking sheet covered with baking paper. Send in preheated oven 200C for a quarter of an hour.

Recipe 2. Sand cakes with nuts according to GOST

Ingredients

butter - pack;

walnuts;

granulated sugar - 130 g;

vanilla essence - 3 ml;

flour - 350 g;

egg.

Method of preparation

Egg into a deep bowl, add soft butter, salt and soda. Pour the granulated sugar. Beat with a mixer until a homogeneous mixture.

Pour the sifted flour gradually and quickly knead the soft dough. Put it in a bag or wrap it in film. Put half an hour in the fridge.

Put the dough on the table, tread it with flour, and roll it into a layer, a centimeter thick.

Put the nuts in a bag, and roll with a rolling pin, grinding them into not too fine chips. Grease the dough with beaten egg and sprinkle with nuts. Lightly press them into the dough using a rolling pin. Cut a small cake with a special mold or glass.

Put the blanks on the deco, covered with baking paper. Put on the average level of the oven preheated to 200C for a quarter of an hour.

Recipe 3: Sandwiches with Pumpkin

Ingredients

400 g flour;

two chicken eggs;

butter - half a pack;

baking powder - 5 g;

granulated sugar - 180 g; salt - pinch;

pumpkin - 50 g

Method of preparation

Drive an egg into a deep cup, add sugar and add a pinch of salt. Mix everything well.

We clean the pumpkin from the rind and remove the seeds with fibers. The flesh of the vegetable is cut into small pieces, put in a glass dish and put in a microwave for three minutes. Soft vegetable interrupt blender or fray through a sieve. Pumpkin can boil or bake in the oven. Add pumpkin puree to the egg mixture and mix.

Add soft butter to the egg mixture and mix so that the fat spreads evenly throughout the mixture.

Combine the flour with baking powder and sift into a container with the other ingredients. Stir first with a spoon, and then knead the dough with your hands. As soon as it absorbs all the flour, wrap it in film and send it to the refrigerator for forty minutes.

The oven is heated to 220C. Flush the surface of the table with flour, lay out the dough and roll it into the bed, half a centimeter thick. Squeeze the biscuits with a mold or a glass. We spread the blanks on a baking sheet, covering it with baking paper. Bake until golden brown for a quarter of an hour.

Ready-made shortbread spread on the grill and cool. Served with milk drinks.

Recipe 4: Sandwiches with plums and ice cream

Ingredients

half stack flour;

two balls of vanilla ice cream;

100 g of white sugar;

20 g brown sugar;

a pinch of salt;

30 ml of milk;

a quarter pack of butter;

egg yolk;

two medium sized plums.

Method of preparation

The oven is heated to 180 degrees. In a small bowl combine half a glass of flour with salt and white sugar. Add soft butter, cut into pieces. Quickly mix with your hands to obtain a tiny homogeneous mass.

Divide the dough in half and lay out in two forms, with a diameter of five centimeters, and we tamp to make thin korzhiki with bumpers. If you do not have such forms, you can use a culinary ring. Send the molds to the oven and bake for ten minutes. Wash my plums, cut them in half and remove the bone. The flesh of the fruit is cut into thin slices. Spread them in a circle on the biscuits. In a cup we combine egg yolk with milk, brown sugar and 10 g of flour. Thoroughly rub. The resulting mixture pour over the crackers. Sprinkle with brown sugar.

Put the shortbread in the oven and bake for about half an hour. Put the finished pastry on the grill, cool and serve, putting the vanilla ice cream on top.

Recipe 5. Shortbreads with nuts and chocolate

Ingredients

Dough

pinch of salt;

370 g butter;

two stacks wheat flour;

half stack powdered sugar.

Filling

three stacks walnuts;

60 g dark chocolate;

a pinch of salt;

four chicken eggs;

5 ml vanilla extract;

one and a half stack brown sugar.

Method of preparation

Preheat oven to 200C. Put the soft oil in a deep dish, add icing sugar and beat with a mixer until you get a fluffy mass.

In a separate bowl combine the flour with salt. Gradually add the dry mixture to the whipped butter and knead the homogeneous dough. We lay it on the table, after having sprinkled it with flour. Roll out into the formation, centimeter thick, and squeeze the biscuits. We make small bumpers.

Put them on a baking sheet and put them in the preheated oven for about 15 minutes. Put the finished biscuits on the grill and cool. The temperature of the oven is reduced to 180C.

Chocolate break pieces, put in a glass dish and melt in the microwave. Beat eggs into separate dishes, add brown sugar, chopped nuts, melted chocolate, salt and vanilla extract. Mix everything until smooth.

Once again we put the brownies on a baking sheet, pour the chocolate filling in them and put them in the oven. We bake 20 minutes. Served with hot, cold drinks or milk.

Recipe 6: Shortbreads with jam

Ingredients

200 g butter; 300 g of thick jam;

three chicken eggs;

800 g of wheat flour;

150 grams of sugar;

5 g vinegar baked soda;

salt - a pinch.

Method of preparation

Beat eggs into deep dishes, add sugar, add salt and beat until a thick white foam is obtained.

Add soft butter to the egg mixture and continue to beat. Add hydrated soda. Stir. Sift flour into the liquid mixture and start kneading first with a spoon. When the dough begins to clump up, put it on the table, sprinkled with flour, and knead it with your hands until the dough stops sticking to your palms. Wrap it in plastic and place it in the fridge for an hour.

Take the dough out of the refrigerator and roll it into a layer, no more than a centimeter thick. Cut circles with a glass or a special mold. In one, cut a circle of smaller diameter. On a whole circle, place a circle with a hole.

Lay out the blanks on a baking sheet. In the center of each cake put a thick jam. Put in the oven, preheating it to 200 degrees for forty minutes.

Put the finished shortbread on the rack and cool. Serve pastries with milk drinks, cocoa or hot tea.