Cookies "For tea". For a stamp (according to GOST, slightly adapted)

Cookies "For tea". For a stamp (according to GOST, slightly adapted)

Category: Confectionery

Ingredients
wheat flour	500 g
corn starch	37 g
powdered sugar	165 g
powdered milk	23 g
salt	0.5 tsp
butter	200 g
caramel syrup	22 g
chicken egg	1 PC.
liquid lemon zest	2 tsp
soda, extinguish with vinegar	0.5 tsp

Cooking method

• Mix all dry ingredients (flour, starch, icing sugar, milk powder, salt) and mix separately (softened butter, molasses, egg, lemon zest - I beat them a little with a mixer). Combine dry and liquid mixtures, add slaked soda vinegar and knead the dough.
• It turns out to be quite dense.
• Without putting it in the refrigerator, we immediately roll it out to a thickness of about 0.5 cm, I like to roll out this dough and any shortbread, between cling film, then it turns out evenly and there is no need to add flour, like this
• , remove the film and stamp the cookies, immediately press the presik and then stamp (this is for those who have not yet used such stamps, from personal experience so far have adapted)., put on a baking sheet, the distance is not large between the cookies, it does not grow, I fit 42 things at once (I used a non-stick baking sheet and a silicone mat).
• 
• Preheat the oven to 200 degrees and bake for 13-15 minutes, until lightly browned, very light.
• .
• Here is the fault.
• 

The dish is designed for

89 pcs. or 895 g

Time for preparing:

40-50 minutes

Cooking program:

stamp, oven

Note

Many thanks to Angela ang-kay, it is thanks to her that I decided to rework and select a recipe for the stamp.
The recipe is taken from the site, 🔗 and I altered it a little to a lesser amount and I didn't have some ingredients, I replaced them. The cookies turned out to be very tasty, crispy, but not hard and not greasy, I really don't know how it will behave tomorrow, it may absorb moisture or maybe not. Does not stick to the stamp and very easily lags behind the film on which the dough was rolled. I got a liquid zest when I made "Liqueur Lemon honey on cognac" Irsha, Irina, thank you for the liqueur and zest.

The next day, the taste of the biscuits did not change; it remained as crisp as in a cellophane bag and in a glass form that does not close tightly.

Tanya, what a beautiful cookie

[Tatyana]

Tatyana, cookies, lovely sight. I take it to my bins. The recipe for the stamp will not be superfluous.

[please]

please, Nadezhda, thank you, I tried not to let Angela, the main stamper, down.

I tried not to let Angela, the main stamper, down.

I think Angela will be proud of you!

[ang-kay]

ang-kay, Angela, thanks, I'll be glad if you like it.

Interesting cookies! Wonderful performance. I have a stamp with exactly the same designs.

Angela, the main stamper.

Punching machine operator_milling machine operator. Did not disappoint

And I don't have caramel molasses, how can I replace it?

And I'm bookmarked ...

[Deer pussy]

Deer pussy, Olga is originally invert syrup, but you need to cook it, so I replaced it with molasses.

[Shyrshunchik]

Shyrshunchikwhere did you buy such wonderful stamps? Square - the dough does not remain and is very similar to Soviet cookies.

[Creamy]

Creamy, Deer pussy, Helen3097, the cookies are delicious, I worked them out by grams today, weighed everything on purpose.

Added Sunday, March 20, 2016 7:03 PM

kalina11, I ordered on the website 🔗 sent very quickly.

Thank you
Can I substitute potato starch? If so, in what proportion?

The cookies are very tempting!
And what a beautiful breaker! And no doubt delicious!
And, in the end, the same molasses can be replaced with honey. I always do this, closing my eyes, baking gingerbread or a gingerbread when one or another is not at home.
Mine are silent .. Maybe for fear of a kitchen storm?

[Shyrshunchik]

Shyrshunchik, Tatyana, great performance! Eh, I'm starting to want these stamps again. You made a very, very beautiful cookie! And it's delicious in the rift !!!

[kalina11]

kalina11,

Can I substitute potato starch? If so, in what proportion?

I think the same amount is possible.
Mikhaska,

And, in the end, the same molasses can be replaced with honey.

I do the same, boldly replace if possible, but honey has its own unique aroma in gingerbread and gingerbread, it fits perfectly. , and I need to cook invert syrup and try baking with it.
Svetlenki,

Eh, I'm starting to want these stamps again.

Svetlana, I dreamed of the same for a long time about stamps, we have a problem in Minsk or prices bite, so I decided to order on the aliexpress website, they came three weeks after ordering. Happy as an elephant.

[Shyrshunchik]

Shyrshunchik, an excellent recipe, I took it to the bookmarks. I won't try my stamps, though I have round

Tanyusha, bravo
Full delight! Well, just like from a store! I want a stamp !!!

throw a link

[Shyrshunchik]

ShyrshunchikWhat a cool cookie! And where are these stamps sold?

[Yulchinkinsky!]

I have round

Yulchinkinsky! Are these the same ones? Nordic ?! Eeeehhh, envy!

[Tumanchik]

Tumanchik, Irishka, I bought from this seller 🔗

Added Sunday 20 Mar 2016 8:51 pm

julia_bb, Julia, and the round ones look very beautiful, when I climbed in to choose the stamps, my eyes fled and I wanted to order everything and a lot, but there is a limit to everything.

Added Sunday 20 March 2016 8:52 PM

Added Sunday 20 Mar 2016 9:01 PM

Stavr, 🔗 on this site, but maybe in Moscow you have somewhere in the stores, it's just that if we order in Moscow, it turns out very expensive.

[Tatyana]

Tatyana, what a beautiful cookie, I took it to the bookmarks))) and thanks for the link to the stamp, I also ordered this

Cool cookie! I just wanted to look for something to bake for tea. And Krasya and I bought such dies a long time ago, as many as four types in a set, large and small, round and square. Report to me.

[notka_notka]

notka_notka, notglass, girls are lovely, bake for health, I will be very glad if you like cookies and I will wait for your comments and impressions.

Yulchinkinsky! Are these the same ones? Nordic ?! Eeeehhh, envy!

Irish, unfortunately, no, mnu Teskomovskie, but it seems nothing too)

[Tatyana]

Tatyana, and to what thickness should the dough be rolled out? Or does the die itself regulate the thickness?
This is what I ask, what if the cookies are a little thicker to make them fit on 2 sheets, t. shared without a trace.
And won't the greater thickness damage the structure?

[Premier]

Premier, Olya, thanks for asking about the thickness, now I will correct it in the description. She rolled it out somewhere 0.5 cm. If the sheets are large, then it fits in two. But I have a plate of 50 cm and therefore the sheets are not large I had to make the remainder for the third, the cookies are quickly baked for 13-15 minutes.

I also have a stove of 50 cm. I don't like it when 3-4 cookies are not included ...

[Premier]

Premier, Olya, 42 things fit on the first baking sheet, and on the second there was a silicone mat, it was less than 35 in size, so I had to bake it three times.

Well, of course, if it is still not included in two, then it makes no sense to press!

Well, so to speak, without delay (C)

I baked for 300 g of flour and in vain. That's all that's left.
The cookies are delicious. True, I put in it both soda and ammonium (demanded from a friend), since it is indicated in the recipe by reference.
What shall I say? There is no need to be clever. I got an ooooo plump cookie. A little more and the cracks would go.
It is done very quickly, eaten ... as always, even faster.
I will bake more than once, definitely!

[notglass]

notglass, Annushka, how beautiful they turned out, but I was worried that I did not have ammonium, but did you take molasses or invert syrup?
And yet, do you think it's because of the ammonium that you have got fluffy ones? But the cookies still turned out pretty, thanks for sharing your impressions of the recipe.

Tanyusha, I think that it is because of the ammonium and soda combined. Apparently it is necessary in this situation to roll them out somewhere about three millimeters. I took a rolling pin with measuring wheels and set it as you wrote 5mm. But there is nothing wrong. The cookies turned out to be very tasty, just the way we like them. And a plump cookie and a mouth is glad.
I took molasses. Although there is syrup too. They are in the same banks I have. Only when I put it in a bowl, then I realized that it was a little wrong. I bought light molasses for bread. But in a confectionery of this kind, it is permissible to interchange maltose syrup and invert syrup.

Annushka, yes, it can be seen so, in the production of cookies they are very thinly rolled out, but some of them turned out to be thinner for me, my rolling pin is not even thinner at the ends, so I like those that are thicker more.

[Shyrshunchik]

Shyrshunchik, the cookie is beautiful, elegant in composition! : bravo: We urgently need to run to Ali for the stamp!

[Rada-dms]

Rada-dmsThank you very much, and I still could not wait for the stamp to be sent to me, there is an idea to try to bake "moon cake" (yuebin), because these stamps are just for them, but we have very tasty and beautiful cookies.

[Shyrshunchik]

Shyrshunchik, and if you replace soda with baking powder? Can? Will it work?

[Stavr]

Stavr, Konstantin, I think it will work, the baking powder contains soda, citric acid and flour, I just don't use baking powder. When you bake, share the result, I think everyone will be interested.

I want to share with you my observations. Dear ones, my sweets are not eaten very quickly, well, I also try different recipes, but in small proportions I store various cookies on the table in a glass form with a lid for microwave oven, it turns out such an assortment of cookies. Why am I? The remnants of this cookie lay for 15 days from preparation and it seems to me that it became even tastier, it did not dry out, did not get stale and did not soften, but became much softer, I even like it melting in my mouth more than the one immediately baked, it became somehow finished formed. I cannot explain why this is so, not an expert, maybe this happens as with a biscuit that needs time to stand. I will bake these cookies on purpose so that they stay longer. Maybe this observation will be important for someone, I will be glad.

Girls, this is my only problem, I can't knead the dough out of a given amount of ingredients, I add a little water, but then they don't want to keep the shape, the drawing is not saved

[Akvarel]

Akvarel, Galina, the dough needs to be collected in someone, it is so short, fat, not elastic, it turns out quite dense. If I paid attention, I roll it through cling film so it is more convenient, I have baked these cookies several times already, my only zest is not dry, but there are only two teaspoons of liquid and the oil needs to be well softened. It should work.

Added on Tuesday 19 Apr 2016 03:15 PM

Galina, that I was worried about your failure with the recipe and decided to knead the dough right there, bake cookies and take a picture of the kneading process, I took everything strictly according to the recipe and kneaded the same according to the recipe, the liquid zest ended and put two teaspoons ("Liqueur Lemon honey on cognac "from Irsha). I did not put the dough in the refrigerator, but immediately began to roll out and bake.

this is the beginning of the kneading,
I rub the dough with my hands so that everything is saturated with oil,
this is at the end of the batch, the flour is well saturated with oil,
dough is easy to mold into a bun, it is like damp sand if you press it, it crumbles again,
this is how it is in the rift, I took a piece for rolling,
I immediately level the dough with my hands and slightly level the edges,
then I roll out the dough between the cling film, it's more convenient for me, while there is still no silicone mat for rolling,
and cut out the cookies.

Galina, I will be glad if these detailed pictures will help you.

Tanyusha, thank you very much. This is me, probably "taka gazdinya" I had it like yours in 3 photos, but I thought that it should be kneaded straight like bread. I will try again and unsubscribe.

[Akvarel]

Akvarel, Galina, everything will work out, this shortbread dough behaves like that.

I sit quietly and envy. When will my stamps arrive with China ... I ordered a month already

[notka_notka]

notka_notka, while waiting, I ordered myself nozzles for a cream, a spatula, a rolling pin, and for little things, but we now have restrictions, more than 22 euros will be taken in tax.

[Shyrshunchik]

Shyrshunchik, Tatyana, you have such stamps of what size, small or like standard biscuits in packs?

[Jiri]

Jiri, Irina, the cookies are 4.5 by 4.5 cm, less than in standard packs, which means they are small, but it is still convenient to work with them.

and my stamps are 4 * 4 cm, the drawings are the same. But very small

[Jiri]

Jiri, Irishka, the same as mine, I just measured the cookies, you can see when it bakes it grows a little. This stamp is very convenient to work with, it is convenient to transfer cookies to a baking sheet, they do not bend, they are strong. You try to work with a stamp, you will like it. Just immediately press into the dough on the bases of the stamp, so that it would be sold to the end, and then stamp on the handle with a spring, it turns out very quickly. I like it better when the already cut dough rises with the stamp, then you drop it again with a spring on your hand and then put it on a baking sheet. And when there are cookies on the table, you need to immediately remove the excess dough, and then pick up the cookies and transfer them to a baking sheet. That's it.