Moscow, 01/14/2021, 12:17:41, editorial office PRONEDRA.RU, author Yana Olegina.
Probably many people remember sour cream for 7 kopecks, which were popular in the USSR. In school and college canteens, shortbreads made from leftover sour cream were sold out with a bang! The legendary pastries had different shapes in different cities: plump cakes with wavy edges, with or without a hole, round or oval.
It’s always nice to immerse yourself in childhood memories, and maximum “immersion” will be provided by food, as in the Soviet years. The recipe for sour cream according to GOST is simple, and anyone can prepare them. Sour cream cakes are a delicious treat for tea or a glass of fresh milk.
General information
Shortbreads made with sour cream are very tasty and tender products with a round or embossed shape. Typically, the thickness of such cookies is 1 centimeter.
This pastry was especially popular in Soviet times. That is why modern adults very often make it at home, using recipes that were passed down to them from their grandmothers and mothers.
It should be especially noted that there are many different ways to prepare such products. They can be made on the basis of kefir, milk, cheese, cottage cheese, butter, margarine, etc. Today we will tell you how to properly prepare shortcakes with sour cream. As a rule, when using such a dough, baked cookies are obtained with a delicate and soft structure, as well as a crispy and golden-brown crust.
To please your loved ones with this product, use one of the recipes below.
Step by step recipe
Products for the test:
- 120 ml sour cream;
- 100 grams of granulated sugar;
- 140 grams of honey;
- eggs – 2 pieces;
- 1 large spoon of refined vegetable oil;
- a glass of flour with a slide;
- a pinch of baking soda;
- 1 large spoon of lemon juice;
- zest from one orange;
- a small pinch of table salt.
Lubrication components:
- 2-3 large spoons of milk;
- a little sugar.
Cooking period: 40 minutes.
Calorie content – 265 kcal.
How to cook sour cream shortcakes with a taste like in childhood:
- Chicken eggs need to be broken, separate the whites and yolks;
- Place the yolks in a cup, add sour cream to them and mix well;
- Next, add granulated sugar to the mixture of yolks and sour cream, add honey;
- Pour in a little vegetable oil, add salt;
- We wipe the zest from one orange and put it in a cup with the rest of the ingredients;
- All components must be mixed using a mixer;
- Baking soda needs to be extinguished with lemon juice and poured into the mixture;
- Then you need to add flour in portions, making sure to stir;
- The result should be an elastic dough with a soft structure, it should stick a little to your hands;
- You need to pour a little flour on the work table and place the dough on it;
- Roll out a layer from the base to a thickness of no more than 1 cm;
- Using a mold or glass with a diameter of 6 cm, we make shortcakes from the rolled out layer;
- Place parchment paper on the surface of the baking sheet;
- Place the shortcakes on parchment, brush the top with milk and sprinkle with sugar;
- The oven is heated to 190 degrees, place a baking sheet with shortcakes in it;
- Bake for 10-15 minutes;
- After this, take out the baking sheet and leave it to stand for a while so that the baked goods cool down a little;
- Then remove the shortcakes from the surface of the parchment and serve with tea.
Step-by-step recipe for sour cream shortcakes
In order for you to get tasty and soft products, you must strictly follow all the described recipe requirements.
Due to the fact that granulated sugar is unhealthy for both adults and children, we decided to present you with a method for making cookies with the least amount of sweet product. If you wish, you can safely do without it.
So, the recipe for sour cream shortcakes requires the use of the following products:
- high-grade white flour - about 250-300 g;
- fresh large chicken egg – 1 pc.;
- store-bought sour cream of medium fat content – 2/3 cup;
- natural butter – approximately 30 g;
- medium-sized granulated sugar – 3 large spoons;
- crushed cinnamon – 2 pinches;
- natural vanilla – a pinch;
- table soda, quenched with natural vinegar - 1 pinch.
Homemade shortbread with sour cream and poppy seeds
You will need:
- 2 cups wheat flour;
- 1/2 cup sour cream 33%;
- 2 chicken eggs;
- 50 g poppy seeds;
- 60 g butter;
- 1/2 cup granulated sugar;
- 30 g powdered sugar;
- 3 g soda.
Cooking process step by step
Break one egg into a deep container and beat it with a mixer until light foam is obtained. Add sour cream, sugar and soda to it, beat again. Melt the butter in a water bath, cool a little and add to the rest of the ingredients. Place the poppy seeds there and stir.
Gradually add sifted flour to the mixture in portions and knead into a soft, pliable dough. Wrap it in film and put it in the refrigerator for 40 minutes. Release the dough from the film and place it on a floured table. Roll out the layer to a thickness of 7-8 mm. Squeeze out round pieces from it using a special mold or the wide edge of a glass. Line a baking tray with baking paper and place the shortcakes on it.
Break the egg and beat with a fork until smooth, brush the workpieces with it. Place the baking sheet in the oven and bake the shortcakes until golden brown at 180°C for about 20 minutes. If desired, drizzle melted chocolate over the finished cake.
Formation process
Homemade shortcakes made with sour cream are quite easy to form. To do this, sprinkle a homogeneous and soft base with flour and then roll it into a layer 0.7 centimeters thick. Next, cut the dough into circles using any glass. If desired, cookies can be made in the shape of hearts, stars, daisies, etc. But in this case you will need special pastry knives.
Kefir shortbread
Baking with soda and kefir always turns out fluffy. This is my favorite shortbread recipe. To prepare them, I take the following products:
- 250 ml kefir;
- 200 g sugar;
- 400-450 g flour;
- 50 g butter;
- 1 egg;
- 1 tsp baking soda;
- a pinch of salt.
Cooking sequence:
- Melt the butter and mix it with sugar.
- Beat the egg with a fork and add it to the butter mixture. I stir all the ingredients.
- I dissolve the soda in kefir and let the mixture sit for 3-5 minutes to stabilize.
- I sift the flour and pour into it a mixture of butter, egg and kefir with soda.
- I knead the dough, it should not be tight.
- I put the dough in the refrigerator for half an hour.
- Then I roll it out into a layer and cut out the desired shape.
Baking lasts 15 minutes at a temperature of 210 degrees. I place the finished product on a baking sheet lined with baking paper, sometimes brushing the top with egg and sprinkling with cinnamon.
We make delicious shortcakes with sour cream and margarine
As mentioned above, there are many ways to prepare such a delicacy. If you want to make a more high-calorie and tasty dessert, then we suggest kneading the dough not only with sour cream, but also using a cooking fat such as margarine.
So, to bake a hearty homemade dessert we will need:
- high-grade white flour - about 4 cups;
- fresh large chicken egg – 3 pcs.;
- store-bought sour cream of medium fat content - a full glass;
- cooking fat, or rather margarine for baking - approximately 180 g;
- medium-sized granulated sugar – 1.2 cups;
- vanillin – 2 pinches;
- iodized salt - a pinch;
- table soda, quenched with natural vinegar - 1 dessert spoon.
Shortbreads with sour cream, bananas and coconut flakes
You will need:
- 100 g butter;
- 200 g sour cream 30-33%;
- 300 g wheat flour;
- 25 g coconut flakes;
- 150 g sugar;
- 1 large egg;
- 25 g honey;
- 1/2 cup cornmeal;
- 2 bananas;
- Apple vinegar;
- 3 g baking soda.
Step-by-step cooking process
Remove the butter from the refrigerator in advance to allow it time to completely soften before cooking. Set aside a small piece of it, put the rest in a deep container, add sugar and beat everything well until fluffy. Add sour cream and egg there. Beat the mixture again until smooth.
Peel the bananas, cut in half and slice into thin slices. Place them in a heated frying pan with melted butter. Add honey to the banana, stir and simmer the mixture over low heat for 5 minutes, stirring constantly. Remove from heat and leave to cool.
Transfer the stewed bananas to the sour cream mixture, add sifted flour to them in parts and pour in soda, quenching it with apple cider vinegar. Mix everything well so that the dough has the consistency of homemade sour cream.
Line a heat-resistant pan with parchment. Spoon the dough onto it, forming round cakes of the size you need. Place the pan with the preparations in an oven preheated to 190°C for 40 minutes. Lightly sprinkle the finished baked goods with powdered sugar. You can sprinkle the crusts with ground peanuts, sesame seeds or walnuts on top.
Making the dough
To prepare such high-calorie baked goods, you should knead the elastic base in advance. To do this, fresh eggs need to be beaten together with sour cream and sugar. Next, you need to add vanillin, iodized salt and table soda slaked with natural vinegar. After mixing all the ingredients, they should be set aside while the other part of the base is made. It must be prepared as follows: softened cooking fat is thoroughly ground with sifted flour into fine crumbs. Having prepared both parts of the dough, you need to combine them by kneading an elastic and very soft mass.
On margarine, without eggs
If you run out of eggs in the refrigerator, it doesn’t matter, you can do without them. There is no need to run to the store to get them.
What do you need:
- flour – 3 tbsp;
- sour cream - 1 tbsp.;
- margarine – 100 g;
- sugar – 75 g;
- baking powder – 2 tsp;
- finely chopped nuts – 3 tbsp. l.;
- cinnamon sugar for dipping.
You can add nuts, raisins, coconut flakes, and chocolate pieces to the shortcakes.
How to cook:
- Remove the margarine from the refrigerator in advance so that it becomes soft. Combine it with sour cream and sugar.
- Mix the sifted flour with baking powder and nuts, add to the liquid mass and knead the dough.
- Roll it into two sausages, wrap in film and refrigerate (for an hour).
- Cut the blanks into circles no more than 7 mm thick and dip in sugar and cinnamon.
Place on a baking sheet and bake until golden brown.
Forming and baking cookies
After preparing the sour cream-margarine dough, it must be sprinkled with sifted flour and rolled into a layer 0.7 centimeters thick. Next, you need to cut the base sheet into round products and carefully move them onto a baking sheet, slightly greased with oil. In this form, the dessert should be baked in the oven for 36-42 minutes. During this time, the cookies should brown, become larger and more tender.
Back to the USSR: cakes made from leftover sour cream
- 3.5 – 4 tbsp. - flour;
- 1 tbsp. - sugar;
- 1 tbsp. - sour cream;
- 2 pcs. - eggs;
- 1 PC. – yolk;
- 200 g – creamy margarine;
- 1 tbsp. - vegetable oil;
- 0.5 tsp – soda;
- a little salt.
Preparation:
1 – sift 1 tbsp. flour, mix with soda, salt. Sift again with a slide.
2 – cut the creamy margarine into cubes and place it on a mound of flour. Using a knife, chop well to obtain fine grains.
3 – In a clean container, whisk the eggs and sugar with sour cream. Pour the resulting mixture into the well made in the flour.
4 – now you need to knead the dough, roll it into a circle, wrap it in cling film and put it in the refrigerator for half an hour.
5 – preheat the oven to 220 degrees.
6 – take out the dough, roll it out to form a layer 0.5 cm thick. Using a large mug, make circles, and in their center - a hole using a small lid. You can make wavy edges.
7 – put baking paper on a baking sheet and spread sour cream.
8 – mix the butter with the yolk and grease the cakes.
9 – bake sour cream for about 15 minutes.
Bon appetit!
The most delicious shortcakes with cottage cheese
Homemade cottage cheese cookies are incredibly tasty.
What is necessary:
- flour – 300 g;
- cottage cheese – 250 g;
- butter – 200 gram pack;
- fat sour cream – 150 g;
- yolks – 2 pcs.;
- sugar – 3 tbsp. l.;
- baking powder – 10 g;
- salt - a pinch.
Preparation process:
- Sift flour, add baking powder.
- Grind the frozen butter, add eggs, salt and sugar, sour cream.
- Rub the cottage cheese through a sieve and add to the mixture along with the flour. Knead the dough: you should get a dense and elastic mass.
- Wrap in film and place in the refrigerator for 2 hours.
- Roll out the dough into a layer and cut out the shortcakes. Place on greased parchment.
Bake for about a quarter of an hour until the pieces acquire a light yellowish-beige color. There is no need to overcook, since curd dough is especially good just like this - soft, tender and crumbly. But if you want the baked goods to be crispier, you can add another 4 minutes to this time. When cool, sprinkle with powdered sugar. These cookies are suitable for coffee, tea, cocoa, and milk.
This dough can be used to make not only shortcakes, but also bagels, envelopes and baskets. It is recommended to use apple slices, fresh or canned berries, thick jam or preserves, and nut-chocolate mass as filling.
