Cookies "Breton"

Category: Bakery products
Breton Cookies

Ingredients

LUBRICATION OF COOKIES:
yolk 1
milk 2st. l
--------------------
BISCUIT Dough:
butter (softened) 200g
sugar 200g
yolks 5
flour 350g

Cooking method

  • Found a recipe from Vitoria LJ, which is from the book of A. Seleznev. In general, out of curiosity, I typed in a search, and concluded that it is quite popular among Russian resources.
  • I liked the cookies for two reasons. Like disposing of yolks. So just use 7 yolks in the case. It is easy to work with the dough, you can entrust a 9-year-old child with such work, giving a flight for creativity (except for squeezing out with molds, you can sign cookies, pushing with sticks, etc.)
  • Heat the oven to 180 * C.
  • Beat the butter gradually adding sugar.
  • Breton Cookies
  • Gradually introduce 5 yolks one at a time. The mass becomes fluffy, homogeneous and smooth.
  • Add sifted flour for about a glass. Stir at low speed. Next, you can knead the soft dough with your hands, adding flour.
  • Breton Cookies
  • You should have a soft, elastic dough.
  • Breton Cookies
  • It may stick slightly to your hands, but if you lightly dust it with flour, it becomes comfortable to work again.
  • Roll out a layer 0.5 cm thick. Cut cookies with a cookie cutter.
  • Breton Cookies
  • Put on a baking sheet covered with paper.
  • Brush the cookies with the prepared grease.
  • Breton Cookies
  • Bake 15 minutes until golden brown. Check the bottom of the biscuits too; it should be baked and have a beautiful golden color.
  • Breton Cookies

The dish is designed for

on 2 medium baking sheets

Cooking program:

bakery products

MariS
Oh, what a cookie Natasha! Photo workshops and in general - a real master class!
And who is on your nickname - is it really your child?
olesya26
Thanks for such a simple cookie recipe, while I was looking at the recipe, my son came up and said: I agree to just round ones,
He loves homemade cookies so much, THANKS again !!!!!!!!
Tanyulya
Natasha, very beautiful
Tasha
Marisha, Olesya, Tanyulya, Thank you. I would be glad if you use it. I collect such recipes - it will always come in handy for the house at the right time.
And children are always happy not only to eat under milk, but also to play with the dough, to make fun ...
samakatya
Oh, where did you get such wonderful molds with animals? .. I am looking for something similar for my naturalists ..
Merri
Natasha, thank you! Not only delicious food, but also aesthetic pleasure is a joy for everyone.
Beetle
Thanks for the recipe! Delicious, crumbly, sweet cookies! Today I added 6 stiffeners left over from MB. It turned out exactly 2 prototypes. During baking, the cookies rise slightly, do not spread - you can stack them close to each other.
FelixFelicis
What delicious and relief they keep cool! It’s a pity that I don’t form any surplus of yolks at all (Should I start learning to work with icing on this occasion
Oktyabrinka
Natasha, thanks for the recipe, very on time, I constantly have egg yolks and I began to look for recipes for cookies, we liked your recipe very much, baked in a princess pizza oven in a silicone form, just a question - 6 yolks are indicated in the layout, and 7 pcs in the description Is it just a typo or should I add 6 yolks instead of 5 to the dough?
Tasha
There is a typo at the top. But it's okay, if you attach an extra yolk to lubricate the cookies, you can add not 5 yolks for the dough, but more, increasing the amount of flour by 25 g.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers