Cookies. Recipe at home: milk, shortbread, as in childhood with kefir, sour cream, milk according to GOST, the simplest. Photo step by step

Reviews (8)

Prepared by: Daria Vakulova

Milk shortcakes according to GOST - a recipe from childhood

This is the “best” recipe of our childhood. It's all about the cooking technology, about brewing the sugar and milk syrup. Thanks to it, the shortcakes turn out fluffier and more tender.

I recommend preparing them, although they will turn out very tasty without syrup.

To prepare we will need:

Wheat flour – 400 gr.
Sugar – 200g.
Butter – 100 gr.
Milk – 80 ml.
Eggs – 1 pc.
Baking powder – 2 tsp.
Vanilla sugar – 10 gr.
Yolk + 1 tsp. water for lubrication

1. First you need to boil the milk syrup. Pour sugar, vanilla sugar and milk into a saucepan. Heat over medium heat, stirring until the sugar is completely dissolved. Bring to a boil, but do not boil. Remove from the stove and cool completely. Stir the cooled syrup until smooth.

2. Place room temperature oil in a separate bowl. Grind it a little with a whisk until it reaches a creamy consistency and gradually pour the syrup into it, continuing to stir.

3. Break the egg into a saucer, mix with a fork and add it to the oil mixture. Mix flour with baking powder. Stirring this dry mixture little by little, add it to the liquid mixture.

4. Knead the dough. Knead with your hands until it stops sticking and put it in the refrigerator for 30 minutes.

5. Divide the dough into 2 parts for convenience and roll it out to a thickness of 7 mm. Using a mold, squeeze out the shortcakes.

6. Place on a baking sheet lined with parchment paper. Mix the yolk with some water and brush the tops of the shortbreads until golden brown.

7. Use a fork to make patterns on the surface of the shortcakes. Bake in an oven preheated to 200 degrees for 12 minutes.

We got 23 shortcakes with a diameter of 8 cm. Soft, moderately crumbly and moderately sweet.

Enjoy your tea!

Milk shortbread recipe, tender shortbread

Read also: corn flake cookies recipe

Very tasty shortcakes with added milk.

400-450 g flour
200 g sugar
100 ml milk
100 g butter
1 egg
1 p. vanilla sugar (10 g)
1 #8260;2 tsp. baking powder
1 yolk + 1 tsp. water for lubrication

Delicate soft-crispy milk shortcakes come from childhood. I think many people are familiar with these milk shortcakes, and they are still often sold somewhere. You can prepare such milk shortcakes at home, and they are prepared, I tell you, simply elementary. It turns out to be economically profitable and, of course, very tasty, besides, you always know what you put in there, in particular, good butter, and not cheap margarine, as in production. I got 16 shortcakes, 10 cm in diameter.

Place sugar, vanilla sugar and milk in a small saucepan with a thick bottom. Bring to a boil while stirring and simmer over low heat for a couple of minutes. Then cool completely; after cooling, you get a slightly viscous sugar syrup.

Beat soft butter and egg a little 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, but do not knead for too long. You may need more or less flour depending on its moisture absorption capacity (I used 450g). The dough should be soft, pleasant to the touch, not sticky to your hands, but at the same time not at all tight and very pliable.

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

Transfer to a baking tray lined with baking paper. Mix the yolk with water and brush the shortcakes with a brush. If desired, draw a pattern on the shortcakes with a fork. I simply ran a fork through two parallel stripes twice, and then crosswise twice more. The day before, I examined in detail the store-bought shortbread that my husband bought, and I think that the pattern is drawn exactly like this :-), at least on those shortbreads that are sold in our nearest store. I also sprinkled some of the shortcakes with chopped almonds (the nuts need to be slightly pressed onto the dough with your hand).

Place in an oven preheated to 200 degrees and bake for about 10-15 minutes. I baked for 15 minutes, but use your oven as a guide; the shortcakes should be lightly browned in the center and a little more on the sides. If you like them softer, keep them a little less, and for crispier ones, vice versa. Cool the finished shortcakes completely. Here are the shortcakes with nuts.

But simple ones with a pattern.

Milk shortcakes become especially tasty the next day, and in general they are stored for quite a long time without compromising quality. If you like soft cakes, then store them in a bag, but you can store them that way, then they will be completely crispy. Milk shortcakes are soft-crispy, have a wonderful milky-vanilla aroma and a slightly crumbly structure. They are good served with milk, but they also go well with tea and coffee!

Irinka 07/05/2015 12:17

Thank you, Elena! When I was a child, there were similar shortbread rings with nuts in stores. I'll definitely cook it!

Elena 07/05/2015 16:44

Just in case, I would like to clarify that in Soviet times, and even now, there were shortcakes and shortbread rings with nuts, these are baked goods of different tastes. The shortbread ring with nuts has a hole in the middle, this is just a classic shortbread dough, very crumbly and high-calorie, often with nuts on top. But milk shortcakes have a different dough composition, they don’t have a hole in the middle, they have a completely different taste, they have significantly less calories and are not so crumbly, they can have nuts on top or just a pattern. So in this recipe, these are shortbreads. I just asked my husband the day before whether you should bake shortbreads or a shortbread ring, and he said, isn’t it the same thing. ) Which sincerely surprised me, after which he listened to a short lecture on the variety of baked goods according to GOST

Yes, I also thought it was the same thing. Thanks for the clarification. We'll know!

Alexander 07/05/2015 21:20
Elena, and the omelet, like in Soviet times, can be repeated
Elena 07/05/2015 23:44
There is this omelet - Omelet like in kindergarten. It tastes exactly like what I ate as a child, I think it was the same in other catering establishments.
As a child, I loved these kinds of shortcakes, specifically the milk ones. But I didn’t really like sand rings. I’ll definitely make this for myself and the kids one of these days, thanks for the recipe. )
Olga_K 07/05/2015 22:49
One of my favorite treats since childhood, and with tomato juice. I will definitely be baking! Helen, what is the syrup used for? What does this mean for the test? Thank you very much for the recipe!
Elena 07/05/2015 23:57
The syrup is boiled in order to dissolve the sugar, so the baked goods are much more tender than with simply added sugar. Theoretically, the same effect can be achieved by adding just milk and powdered sugar, but the classic recipe for milk shortcakes according to GOST assumes the presence of milk-sugar syrup .
Thanks for the explanation. )))
Alla 07/07/2015 17:06
Lenochka, please tell me, can you add chocolate drops (heat-stable) to these shortcakes? or not worth it? How do you think? Thank you))
Elena 07/08/2015 11:56
You can add any additives to the shortcakes, just like you can to cookies. I think it would be delicious with chocolate chips.
Katrin 07/09/2015 07:38
It turned out delicious, but the stripes didn’t work out.
Irinka 07/09/2015 22:37
Lena 07/10/2015 22:17
Oh, Lenochka, could you also post the recipe for the sand ring. This was my favorite delicacy as a child. I recently saw it in a store, bought it, and was disappointed! Not the same taste at all! You explained to us the difference between rings and shortcakes. Now I really want to bake it myself! I will be very grateful to you.
Tasha 07/14/2015 18:56
The shortcakes turned out very tasty :), but my intuition tells me that tomorrow, i.e. the next day, I won’t recognize their taste anymore - they will all be “sentenced” that same evening)))). Lenochka, thank you very much. PS I join the request about sand rings
Damira 07/16/2015 10:50
Lenochka can you answer my milk has curdled, what should I do?
Elena 07/16/2015 13:54
This shouldn’t happen, perhaps the milk is not the freshest. It is better to prepare the syrup again with a different milk.
Yesterday I made a double portion, some without any addition, and others with peanuts, coconut and chocolate. Everything is delicious. I really appreciate the delicious recipe! Olena, you make twists for the winter, so I would like to try your recipe. All the best!
Elena 07/16/2015 14:04
I'm glad you liked the shortcakes! Unfortunately, I can’t help with the second one, since I don’t do twists for the winter.
Thanks for the wonderful childhood recipe)
Elena_Sochi 07.27.2015 15:46
Easy! Fast! Tasty!
Elena_Sochi 07.27.2015 15:48
Olka 08/03/2015 18:56
Lenochka, I could barely wait to return from vacation and baked it right away)) super! Very tasty, thanks for bringing me back to childhood!
Elena 08/03/2015 19:22
Handsome, rosy-cheeked! I'm glad you liked the shortcakes, I hope your vacation was a success
Simply and easily! And very tasty! True, mine turned out not as beautiful as yours, Elena. But children die with pleasure)))
Lena-California 08/15/2015 20:08
Lenochka - thanks for the recipe - I just put it on a dish - I tried one - soft - fragrant - from childhood - my mother baked shortcakes in a small electric. oven - how happy my sister and I were. and I also prepared the syrup in the evening - I also defrosted the butter - I just have to finish it in the morning - it’s a pity I can’t make a photo report - I just don’t know how - my grandchildren are laughing - one is 12, one is 7 - grandma - you don’t know how? We'll teach you.
Elena 08/16/2015 00:04
Glad you liked the shortcakes! In my childhood, my mother and sister also baked in the same small electric oven, only not shortcakes, but mostly pies. Thanks for the memory. -)
Thanks for the “childhood”! Very useful recipe. I think I will do it often. If you can clarify: when it says 1/2 teaspoon of soda, is it heaped or even??
Elena 08/19/2015 11:52
Svetlana 08/24/2015 15:23
Thanks for the recipe! delicious!
Ekaterina 08/28/2015 16:00
Elena 08/28/2015 23:11
Oh, what a good assistant you have!
Tell me, how did you make the stripes pattern?
Katerina St 09/03/2015 13:11
Marina, read the recipe carefully. Lenochka described everything in such detail that carefully reading fans of this site should not have any questions))))))
Natalya 09/18/2015 09:58
Good afternoon, I wanted to share my experience. I already read that milk curdled, the same story happened. I'm guilty of vanilla sugar, because... Having made a second portion of milk and sugar without vanilla, everything was fine, the milk did not curdle. Apparently something not specified in the composition was added to vanilla sugar. It's better to do without it. And the shortcakes are awesome, the kids are so beautiful, I make them thicker and very soft and tender.
Natasha 09.27.2015 16:26
Please tell me why the shortcakes turned out hard and not crumbly. I made a double portion and was upset - store-bought ones are softer. I measured everything on a scale, softened the butter at room temperature, tried keeping it in the oven less and rolling it out thicker. Still tough. Thank you. All the cakes come from the site, but here it’s a failure (((
Elena 09.27.2015 20:52
It’s difficult to say in absentia, either the baking powder failed, or it’s just the peculiarities of the oven. Try baking at a lower temperature (170-180 degrees) and for less time. When you take the shortcakes out of the oven, they should still be quite soft, but when they cool down they become as desired. And those that are hard, put them in a bag and tie them well, they will become softer tomorrow.
Elena 04.10.2015 23:24
Beautiful shortcakes! Thanks for the photo report!
Good day, Elena. Thank you for the recipes, this is not the first time I’ve cooked using the site. Please clarify that in the photo of the products shown there are two eggs. And there is one thing on the list. I don’t see many failures in the comments, so they added one at a time, it seems)
Ekaterina 10.27.2015 19:25
Oh, sorry for the stupidity)) second egg for greasing)) first comment and such a fiasco))
Elena 10.28.2015 16:04
Yolk from the second egg for greasing)) I specially placed the eggs in different corners, but apparently it was necessary to photograph the already separated yolk in the bowl for complete clarity))
Helen, thank you so much for the recipe, it turned out very tasty. This is not the first time I have used your recipes, you are smart.
Tatyana 12/09/2015 08:44
we cooked chicken in an electric oven for the first time, and today we cooked shortbread, I liked everything
Maria 12/10/2015 09:43
It turned out better than store-bought ones, although it took a little longer in the oven. Thank you very much for the recipe.
Tatyana 12/18/2015 16:00
Shortcakes, juice cakes, potato cake. For some reason I didn’t like them as a child and didn’t understand those who admired them. But I decided to bake something for my husband for tea. I came across this recipe and all the ingredients were on hand. I prepared it and was simply amazed at how incredibly delicious it was. Tasty, easy, fast. The result is amazing. Thank you so much, Elena, for your wonderful recipes!
TANECHIK 01/05/2016 18:32
I made shortcakes for the kids - very tasty! Yes, there was so much! The first baking sheet - shortbreads 7 mm thick, baked for 13 minutes, the second baking sheet - shortcakes a little thicker, and baked for 10 minutes. I liked the second ones more - they are softer, more like store-bought ones. Thank you, Lenochka, for the recipe! And the dough is so pleasant: soft and fragrant!
Elena 01/05/2016 23:16
The shortcakes turned out beautiful and golden brown! Tanya, and thank you for the photo report!
Hello, is it possible to replace butter with margarine?
Julia 01/18/2016 14:08
Thank you, Lenochka, for the recipe. I baked cookies for the kids and they loved them!
Lucia 02/11/2016 16:39
Lena, thank you for the shortbread recipe. I searched for a long time and now I found what I was looking for. The shortbreads turned out soft and very tasty.
Yulia 02/25/2016 11:42
Yesterday I baked shortcakes, the children really liked them! I kept one baking sheet in the oven longer than the other, and the shortcakes turned out much harder. Don't hold it for long, I like soft ones better.
Tatyana 03/25/2016 23:55
Elena, thank you very much for the delicious and simple recipe. Mine happily emptied the entire pan today. The shortbreads rose well and turned out soft and moderately sweet.
Enchantress 03/28/2016 12:46
When Lenochka was getting ready to cook, she was sure that it would be delicious, but it would be SOOOOO tasty. Everything turned out great! I kept one batch in the oven a little longer and they turned out crispy, while others were soft. I really liked both of them! We devoured all the shortcakes in one day! Thank you, Lenochka, for your work! For giving us the opportunity to delight ourselves and our loved ones with such wonderful dishes! And the most important thing is that according to your recipes everything always turns out 100%!
Elena 03/28/2016 16:43
The shortcakes turned out great!
No, this is no longer an accident, it is a trend. And again, for the second time, from a sea of recipes on the Internet, I prepared it according to yours (the first was Lviv cheesecake). Thank you Elena for your efforts. It turned out exactly like in our school cafeteria in the old years. :-) Here is my report, just promise to teach me how to make the same patterns as in your photo.
Elena 04/08/2016 22:19
The shortcakes turned out great, and the photo is so atmospheric! How to make the pattern is described in detail in the text of the recipe.
Dima, your photos are very cool! And it seems that you love and know how to cook.
Dima 04/10/2016 07:10
Nina, thank you for your kind words! As for photographs, sometimes they are more difficult than preparing the dish itself. I really love cooking since childhood and they say that I can. :-)
Nina 04/10/2016 13:27
It will be very interesting to see your next photo report.
Elena 05/20/2016 17:02
I was tormented by my conscience that I love making baked goods, but I buy Maria for my child, now I will bake Potap such shortcakes.
Elena 05/21/2016 18:51
Prepared! They turned out just like my grandmother’s, and she did everything by eye, the kids loved it!
Inesa 06/08/2016 10:51
Elena 06/09/2016 12:37
Shortcakes according to your recipe, Elena, always turn out wonderful! It’s already night, but despite this, I bake shortcakes with pleasure and a good mood, because I know how much my kids love to crunch them. Yes, and my husband and I, to be honest, love shortcakes in the morning - with strong coffee, for an afternoon snack - with milk. In the meantime, another portion is in the oven, I’m writing you a review with gratitude from our entire team!
Elena 08/08/2016 21:53
And thank you for the photo report, it’s very nice that everyone likes the shortcakes so much!

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Recipe for soft shortbread milk shortcakes

Quite a quick recipe, except for the time the dough needs to spend in the refrigerator (30 minutes). The result will be excellent, the tender milk shortcakes will simply be swept off the table).

To prepare we will need:

Flour – 450 gr.
Sugar – 200 gr.
Room butter – 100 gr.
Eggs – 1 pc.
Milk – 80 ml.
Baking powder – 10 gr.
Vanilla sugar – 2 packets

1. Grind the butter with sugar and vanilla sugar. Then add the egg. Mix well.

2. Add milk and flour with baking powder.

3. Quickly knead the dough and put it in the refrigerator for 30 minutes.

4. Roll out the dough that has rested in the refrigerator to a thickness of 0.5 cm. Use cookie cutters to cut out beautiful cookies. Sprinkle with sugar if desired, or sugar with cinnamon, poppy seeds, sesame seeds. You don’t have to sprinkle anything at all.

5. Place the cookies in an oven preheated to 180 degrees for 20 minutes. The thicker the dough, the longer it will bake.

Shortbread recipe from childhood with photo

No matter how many variations of shortbread you try, they have one thing in common: they are all made from flour, sugar, milk, butter, eggs and vanillin.

To prepare 10 pieces, take:

420 g wheat flour;
100 ml milk;
1 packet of vanilla sugar;
1 egg;
200 g sugar;
100 g butter;
1/2 tsp. baking powder.

Bring milk with sugar and vanilla to a boil. Sift flour and baking powder into a separate bowl. Using a mixer, thoroughly beat the butter at room temperature, add the egg and continue mixing with the mixer until smooth. Pour milk syrup into the egg mixture. Add flour and baking powder and quickly knead into an elastic, smooth dough.

Roll out a layer 6 mm thick and, using molds or a glass, cut out shortcakes with a diameter of 7-10 cm. Grease the finished products with beaten yolk and bake in an oven preheated to 210 degrees for 12 minutes. Let the shortcakes cool on a wire rack.

A simple and quick recipe for milk shortcakes from childhood

There are no eggs in this recipe, and we will use baking soda as a baking powder. A wonderful recipe for our favorite childhood delicacy, which even a child can handle!

To prepare we will need:

Flour – 2.5 cups
Sugar – 1 glass
Room butter – 50 gr.
Milk – 150 ml.
Soda – 2/3 tsp.
Salt - a pinch

1. Mix some of the flour with soda and salt. Add butter slightly warmed to a plastic state and chop it with a knife or fork.

2. Add chilled milk, preferably homemade, little by little and continue chopping the dough with a knife.

3. Now you can add the rest of the flour and knead the dough.

4. Place everything on the table and knead for about 1 minute with your hands. Place the resulting plastic mass in the refrigerator for 20 minutes.

5. Take out the dough and roll out a layer 4 mm thick. Using the prepared pan, cut out the shortcakes and place them on a baking sheet lined with parchment. Grease each product with egg. We draw patterns on it using a fork or other device.

6. Place the baking sheet in the oven, preheated to 200 degrees for 20 minutes.

The finished shortcakes are very soft inside and can be eaten quickly.

Recipe for milk shortcakes from childhood

Kitchen appliances and utensils: baking sheet, oven, deep bowl, rolling pin.

Ingredients

Milk	0.5 stack.
Sugar	1 stack
Egg	1 PC.
Vanilla sugar	1 sachet
Margarine	100 g
Flour	3 stacks
Soda	0.5 tsp.

Step by step recipe

In a deep bowl, combine 0.5 cups of milk, a cup of sugar, chicken protein and a bag of vanilla sugar. Mix well and let the sugar dissolve.
Add 100 g of soft margarine here and whisk until smooth.
Add flour in portions, about 3 cups, sifted through a sieve, and 0.5 tsp. soda
First, use a whisk, then use your hands to knead the dough on the table, sprinkle with flour. We need to get a thick, soft mass.
Cut the dough into 2 parts. Roll out one layer, 0.8 cm thick, and use a glass or a pastry mold to make shortbread cookies. Place them on a baking sheet and brush with egg yolk. You can use a fork to draw stripes.
Bake at 120 degrees for 10 minutes. Repeat this process with the second part of the dough.

Recommendations for preparation

This recipe is quite simple, I would say, a budget version of our dessert.
You can use butter instead of margarine.
Soda can be replaced with baking powder , taking twice as much.
If you have time, let the dough rest in the refrigerator for 30-60 minutes.

Video recipe

And now I invite you to watch a detailed video about a recipe for making shortcakes from childhood. You will see how the finished dough turns out and what the finished shortcakes will look like.

The recipe for milk shortcakes from childhood according to GOST is very popular. Even today, such cookies will give a head start to any sweets that we love to buy for our children. Many people think that baking at home is long, expensive and boring, but this is a wrong opinion. You will spend no more on all the ingredients than per kilogram of such store-bought cookies; the whole process will take you no more than 20 minutes of your personal time. Make this dish with your children, and the whole process will become an exciting game for you . After all, you can use molds to make various shapes from this dough, and you can also decorate them in different ways.

So, let's look in detail at the most delicious and simple recipe for shortcakes, like in childhood, which will be an excellent snack during the day.

Soft milk shortcakes - a recipe like at school

Slightly different proportions of ingredients, slightly different technology... But still the same consistently excellent result, crumbly and flavorful milk shortcakes just like in school.

To prepare we will need:

Flour – 400-450 gr.
Sugar – 200 gr.
Milk – 100 ml.
Soft butter – 100 gr.
Eggs – 1 pc. in the dough + 1 yolk for the shortcakes
Baking powder – 1 tsp.
Vanilla sugar - sachet

1. Mix milk and sugar in a saucepan and place over low heat to dissolve. Boil the contents of the ladle over low heat for 2 minutes, then cool.

2. In a large bowl, beat the butter and egg.

3. Gradually pour in the sugar and milk syrup and continue whisking.

4. Sift some of the flour with baking powder into this bowl. Knead.

5. Add the remaining flour and continue kneading the soft, elastic dough.

6. Roll out the dough into a layer 7 mm thick. Cut out the shortcakes with a mold and place them on a baking sheet lined with parchment. In a separate bowl, mix the yolk with 1 tsp. water and grease the shortcakes.

7. Place the baking sheet in an oven preheated to 200 degrees for 15 minutes. The result was soft, fragrant shortcakes.

How to make “Childhood Milk Shortbreads”

Beat softened butter with sugar and vanilla. Add the egg and milk and beat again.

Add sifted flour and baking powder, knead into a soft, plastic dough.

On a work surface sprinkled with flour, roll out the dough into a layer 0.7-1cm thick and use a cookie cutter to cut out the shortbread pieces. You can also use metal muffin tins.

Preheat the oven to 190 degrees. Lightly beat one egg and brush it on top of the dough. Bake the shortcakes in the preheated oven for 15 minutes until lightly browned. Be careful, don't overexpose! Otherwise, the shortcakes may become tough.

Bon appetit!

Kefir shortbread in the oven, like in kindergarten

They also prepared kefir cakes for us in kindergarten. They saved us when they gave us milk with foam. Remember? Thanks to the dessert, the drink went down quickly. Baking was a lifeline from the unloved milk. And times have changed. Now this delicacy is enjoyed with pleasure in the company of cow drink.

If there are kids in your house who don’t like milk, they definitely won’t refuse the drink with such a treat. Let's make sure of this.

Components:

125 ml fresh kefir;
110 gr. granulated sugar;
250 - 350 gr. wheat flour;
25 gr. butter;
1 small egg;
a pinch of table salt;
3 gr. tea soda.

For lubrication and sprinkling:

1 egg yolk;
granulated sugar by eye.

Cooking steps:

1. Place the butter in a saucepan. Melt it over low heat. Then remove the pan from the heat and let the liquid oil cool a little.

2. Pour sugar into the saucepan and mix everything vigorously. Then break one egg into the mixture. Prepare a blender with a whisk attachment. Immerse it in the mixture and grind it until smooth.

3. Open the package of kefir and pour the required amount into the mixture. Beat it again with a mixer.

4. Sift the flour into a separate bowl. Take only half of its total amount. Add soda and salt to it. Mix everything.

5. Make a hole in the flour mixture and pour the liquid mixture into it. Grind the components thoroughly.

6. Add the remaining flour to the dough in parts, knead a soft and slightly sticky dough. Place the lump in a transparent bag and put it in the refrigerator for half an hour.

7. Once time has passed, place the dough from the bag on a floured table. Roll out a rectangle at least 1 cm thick. Using a mold, cut out the future sweet from it.

8. Turn on the oven to 150-180 degrees and cover a heat-resistant sheet with baking paper.

9. Prepare an egg for brushing the sweet dish. Break it, separating the yolk from the white. We just need the yolk.

10. Distribute all the preparations among the dishes. Take a pastry brush. Lubricate the surface of the dish with it, dipping it into the yolk. And sprinkle granulated sugar on top of each product.

11. Place the dessert in the oven for 15-20 minutes. Once they are browned, carefully remove the treat from the oven. Let it cool and serve

Kefir viand is imbued with a creamy aroma and a rich, sweet dough like honey. It is unforgettable, original and one of a kind. Bake it again and again. Let this soft delicacy forever remain one of the guides to your childhood.

How to bake milk shortcakes with sour cream

Sour cream shortcakes have an incredibly tender dough, and a pleasantly crunchy crust on top. An ideal pairing for midday cocoa, tea, or morning coffee.

We take:

Milk – 100 ml.
Flour – 350 gr.
Sour cream – 50 gr.
Sugar – 100 gr.
Butter – 100 gr.
Egg yolks – 2 pcs.
Baking powder – 2 teaspoons.
Salt – a pinch.

Bake:

Pour milk into a saucepan and heat until almost boiling. Add granulated sugar and stir. Cook over low heat, stirring to help the sweet crystals dissolve faster.
Remove from the burner and add the butter cut into pieces. Stir until the pieces melt. Then set aside and wait until the milk mixture cools down.
Add egg yolks (use whites in other dishes). Add sour cream. Mix well.
In a separate bowl, combine flour with salt and baking powder. Pour into milk mixture in small portions. Knead the dough.
Wrap the assembled batch in cling film. Keep it on the table for a quarter of an hour, then transfer it to the refrigerator shelf.
After an hour, take out the dough and roll it out into a flat cake 1 centimeter thick. Cut the shortbread pieces with a diameter of 9-10 cm.
Place baking paper on a baking sheet and lay out the semi-finished cakes.
Bake for no more than 15 minutes at 180°C. Remove, cover with a towel, and let cool.

Golden milk shortcakes

Margarine - 100 gr
Flour - 350 gr
Sugar - 100 gr
Large egg - 1 pc.
Baking powder - 1 tsp
Medium fat milk - 4 tbsp
Plain cookies - 2-3 pcs.

Preparation:

Prepare a large bowl and place margarine softened at room temperature into it.
Pour in the sugar and begin to mix until smooth, pressing the mass against the walls of the container with the back of a spoon.
Beat the egg and add most of it, beat again.
Then, while mixing, add the sifted flour, baking powder, then milk.
Form the dough and wrap it in cling film. Place in the refrigerator for 10-15 minutes.
Place the cookies in a bag and roll them into crumbs with a rolling pin.
Place the dough on a floured work surface, roll out and cut into molds.
Bake the milk shortcakes in a preheated oven for about 20 minutes, first brushing them with a thin layer of egg wash and sprinkling them with cookie crumbs.

Recipe for milk shortcakes with a layer

Flour - 250 gr
Milk – 120 ml
Butter - 50 g
Sugar - 60 gr
Baking powder - 0.5 tsp
Salt - a pinch
Favorite jam - about 6 tsp
Powdered sugar - 1-2 tsp

How to cook:

Soften the butter at room temperature; you can melt it over low heat in a saucepan.
Mix milk at room temperature with butter, add sugar.
Sift the flour and combine with salt and baking powder.
While stirring the mixture with a spoon, add flour, rubbing to remove any lumps.
Forming the dough.
Roll out the dough to 1 cm thick on a lightly dusted cutting board or work surface and cut out. A muffin tin works great for this fluted edge.
Bake on parchment paper on a baking sheet for about 15-20 minutes.
Cool the finished milk shortcakes slightly.
We coat one with jam, then cover with the other. Place a paper stencil on top, sprinkle with powder, and remove.

Milk shortcakes - a recipe from childhood!

Milk shortbread recipe from our childhood! Soft, tender and incredibly tasty. Cook the shortbread in the oven for just 12-15 minutes, quickly! Yes, the dough also takes a few minutes to prepare. I don’t think it’s worth telling you how cool they are! And if you’ve never eaten these, then cook them urgently! You will definitely like it... Milk shortbread recipe without much effort. We use the standard and most affordable set of products. We prepare shortcakes at home according to GOST.

Ingredients:

flour - 450-480 grams;
egg - 1 piece;
milk - 80 milliliters;
sugar - 200 grams;
vanillin - 2 pinches
creamy margarine - 100 grams
baking powder - 2 teaspoons

For a more detailed recipe for making milk shortcakes at home, watch the video:

Milk shortcakes. Step by step recipe

Pour milk into the bowl, by the way, it doesn’t matter what the fat content is. I cook with 1.5 percent fat milk. Add granulated sugar, stir, heat on the stove. There is no need to bring it to a boil; as soon as the sugar has dissolved, turn off the heat.

Immediately add room temperature margarine to the hot mixture, dissolve - stirring thoroughly with a whisk.

Pour the hot mixture into another cup, cool to a slightly warm temperature. Required! A hot mixture will absorb more flour.

The chicken egg should be shaken until smooth with a fork.

Place half into the cooled mixture, and leave the other half for greasing the shortcakes.

Add vanillin, a couple of pinches will be enough. You can use 1 teaspoon of vanilla sugar instead.

Gradually add sifted flour along with baking powder. Bring the dough to a thick state.

Place the resulting lump on a dusty table and mix it in just a little. It took 450 grams of flour, the maximum you may need is 500 grams... It’s definitely not worth more, the dough will be clogged and the cakes won’t turn out so soft.

Roll out the dough about one centimeter thick - this is for soft cakes, and if you want crispy ones, then make the thickness thinner (you can bake longer). Cut out identical shortcakes. We collect the scraps and roll them out again.

We transfer the cakes to a baking sheet with parchment, you can simply grease them with oil. Brush the top with the remaining half of the egg.

Bake at 200 degrees for only 12-15 minutes, until lightly browned. Let cool and the milk shortcakes are ready.

Shortbread cookies are worthy of attention, an easy recipe and delicious Soviet pastries on your table! Cook with me on the “Food for Every Taste” channel and everything will work out! Thank you for your kind comments, don't forget to share the recipe with your friends! See you again!

Recipe for cooking using raw milk method

Ingredients

flour - 423 gr.
granulated sugar - 210 gr.
margarine - 96 gr.
melange - 21 gr.
whole milk - 76 gr.
soda - 2 gr.
ammonium - 4 g.
vanillin - 0.2 gr.
output 10 pcs. 75 gr.
Instead of ammonium and soda, I used baking powder in a ratio of 100 grams. flour - 4g powder

Step-by-step cooking recipe

The dough is prepared using the raw method using milk. Cut and bake, just do not sprinkle sugar on top.
Sugar is pre-dissolved in hot milk. The resulting syrup is cooled and before kneading the dough should have a temperature within +18...20 C. All auxiliary materials provided for in the recipe are mixed with sugar syrup, and then flour is added and the dough is kneaded. The dough should be kneaded quickly to avoid over-drying the dough, however, it should be well kneaded until smooth. At the end of kneading, the dough immediately goes to cutting.
Because I didn’t have any suitable cutting, so I used a basket mold. The dough turned out very tender. Bake at a temperature of 160-170g - 13-15 minutes.
Bon appetit.