Saxon shortbread

Saxon shortbread

Category: Yeast bread

Ingredients
Flour	250 g
Eggs	1 PC
Butter cold	125 g
Sugar	80 g
Vanilla sugar	1 sachet
Lemon zest	1 tsp
Cocoa	3-4 tbsp. l
Milk	2 tbsp. l
Egg white for lubrication

Cooking method

• 1. Sift the flour, spread the sugar, vanilla sugar, salt and lemon zest in it and grate cold butter. Drive an egg into the center.
• 2. Knead into a homogeneous shortbread dough with your hands.
• 3. Divide it into two parts.
• 4. Dilute the cocoa with milk and stir in one half of the dough until it is evenly dark.
• 5. Roll out each kolobok 3 mm thick and try to make the layers the same size.
• 6. Lubricate one of the layers with whipped egg white and spread the other layer on top. Squeeze them and roll them into a roll and film in the refrigerator for 1 hour.
• 7. Turn on the oven at 180 C.
• 8. Remove the roll, cut the cookies 1 cm thick and place on a baking sheet on paper or a rug.
• 9. Bake for 15-20 minutes and reduce the temperature by 160 ° C in the middle.

Note

Who likes crunchier, then you can cut and a little thinner.
If thicker, the cookies will be soft, as you like.
The cookies are not very sweet, they go well with coffee, and the magic spirals provoke relaxation ...

The recipe is taken from the book of the book by Gudrun Rushytska

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Wow, beautiful !!!
But it’s difficult, perhaps?

Well, if you take the degree of difficulty and compare:

- with a syringe - then wash the syringe (and you need to have it), but do not roll it out;
- with a meat grinder - then wash the meat grinder, but you do not need to roll it out, but it is inconvenient to transfer it to a baking sheet;
- or just cut into molds, you need to roll out and fiddle with each cookie;

It turns out that fiddling with him is not much more, I would say that this option would have cost me much faster than others, if I had not tried to scream cocoa without milk

for me, just rolling is tantamount to murder ...
I cut cookies or cut into slices from a cold dough sausage
or I spread "geveldykami" with 2x teaspoons on a baking sheet, and then they creep into circles when baking.

Beautiful cookies
Can you make the dough in HP?

[Rezlina]

Beautiful cookies
Can you make the dough in HP?

Rezlina, I think no. This is such a shortbread dough, its cooking method is such that it is necessary to chop cold butter with a knife and flour.

I myself thought, uuh, it also needs to be fiddled with this felling, manual kneading, but I quickly got used to it, I held the knife by two edges - from myself to myself, it was chopped quickly, and with my hands I easily brought the bun to condition, the dough is very pliable.

If you remember how it hit me in the head to knead the noodle dough by hand - that was a punishment, I broke all my wrists, but here everything was easy.

Oh, I forgot, now I will add the recipe while the edit is available:

I also added at the very beginning to the flour - 2 measured tablespoons of peanut porridge with milk thistle, but I didn't want the zest, I don't really like the lemon shade.

That is, you can safely add a couple of tablespoons of any nuts from under the coffee grinder, and at the same time take away the same amount of flour.

As a child, I baked these cookies with my mother, delicious, beautiful ... as an option, you can make multi-colored flagella and fold in a checkerboard pattern into a shell of one layer of dough .. it turns out very beautifully on the cut.

I get along with shortcrust pastry quickly.I rub the ice cream butter (namely ice cream, I keep it in the freezer, which is in reserve) on a coarse grater, mix it with flour and that's it. Voila. I am very lazy to chop butter and flour. Secondly, the key to the success of the shortbread dough is cold. It cannot be heated. Therefore, ice cream butter is a way out. Ice cold, rubs quickly and without problems, mixes with flour instantly.

I made these cookies, I took the recipe at the gastronomic forum. For my taste, zest is necessary! Cocoa intervened wonderfully without milk. She noted that it is easier to make two portions at once (if such a volume suits) of the dough - white and chocolate separately. She rolled it out on silicone and then turned it over onto cling film, in the film she cooled the roll. Without protein, the layers stuck together perfectly.

And about chopped shortbread dough - I have already said somewhere, cut butter (from the freezer or refrigerator) into pieces, sprinkle with flour and chop in a chopper - it turns out sooo quickly. and the crumb is evenly fine.

I also make shortbread (and most others) dough in the harvester :)

How much salt do you add to the dough? Excuse me.

How much salt do you add to the dough? Excuse me.

You can not add
And so - a tiny little pinch.

[julifera]

julifera, I'm making your cookies, and suddenly there is no soda in the recipe. Is this a typo or is it unnecessary? What am I supposed to do? Waiting for an answer. Thank you.

[julifera]

julifera, I'm making your cookies, and suddenly there is no soda in the recipe. Is this a typo or is it unnecessary? What am I supposed to do? Waiting for an answer. Thank you.

Scorpio
No soda recipe

Thanks for the delicious recipe!
The cookies are as cute as they are delicious! And most importantly, it cooks quickly (however, it is eaten just as quickly).
The dough was chopped up by a combine, which instantly mixed cocoa into half of the dough (no milk was added). But the dough with cocoa (maybe precisely because without milk) turned out to be crumbly, did not want to roll out, I had to add st. a spoonful of sour cream. A little more gag - I added an additional 20 grams of sugar (mine like it sweeter), did without the zest and did not lubricate the layers with protein (they already hold perfectly). Sliced ​​with a thickness of about 5 mm. Yes, and it lasted only 10 minutes in the refrigerator - while the oven was warming up. In general, everything is strictly according to the recipe. But still, beautiful cookies with a pleasant cocoa flavor turned out. After 20 minutes of baking and after cooling, they become crispy on the outer edge, while retaining softness in the center - a wonderful combination! Only they are so fast-eating that next time I will make a double portion so that at least two teas are enough. In the photo they are no longer in full force, there were more of them!