Sour cream shortbread recipe like in childhood. How to bake delicious sour cream shortcakes at home

Korzhiki are a popular cookie-like baked product, usually made from yeast-free dough, approximate thickness is about 1 cm, the shape is usually round, but not necessarily. Previously they were sold together with . Shortcakes can be sweet or salty. There are many various recipes shortbreads, for example. Shortbread dough can be various types– shortbread, puff pastry, biscuit, etc. Its recipe may include various dairy products, for example, cheese, cottage cheese, milk, butter, kefir, sour cream.

Butter shortbreads made with sour cream with a crispy golden brown crust have a soft, delicate and crumbly texture, and are satisfying and tasty.

Shortbreads with sour cream - recipe

Since sugar is not good for both children and adults, we choose a recipe with the least amount of sugar (you can try without it altogether).

Ingredients:

• high-grade wheat flour – 250-300 g;
• egg- 1 PC.;
• natural sour cream – 0.7 cups 15-20% fat content (more liquid should not be used);
• natural butter – 30 g;
• granulated sugar – 2-3 tbsp. spoons;
• cinnamon – 2 pinches;
• natural vanilla – 1 pinch;
• baking soda quenched with vinegar - 1 pinch.

Preparation

Be sure to sift the flour through a sieve into a mound (into a bowl). Make a hole and break the egg into the middle. Separately mix sugar and sour cream. If we want to get chocolate shortcakes, then first mix 2 tablespoons of cocoa powder with sugar. Add softened butter, baking powder, vanilla and cinnamon. Combine everything together and knead the dough.

Sprinkle flour on your work surface. Roll out the dough into a layer approximately 0.5 cm thick and cut out the shortcakes using molds or a glass (or just a knife).

Place the circles on a greased baking sheet (if you have baking paper, you can line the baking sheet). Prick each cake with a fork and brush with egg. Bake at a temperature of 180-200ºС until golden brown crust(for approximately 25 minutes). Serve with tea, milk, kefir or compote. Can also be had with coffee.

Sour cream shortbread is popular not only with most adults, but also with children. By the way, children can be involved in making shortcakes (children enjoy fiddling with the dough). To interest kids, give the products different interesting and funny shapes.

If we want salted shortcakes with sour cream, we exclude sugar, cocoa, vanilla and cinnamon from the ingredients. Instead, add a little salt. You can add ground red hot peppers, hard grated cheese, onion juice, spice seeds (cumin, coriander, fennel). Such salty, spicy pastries are especially good with beer, just don’t get too carried away, after all, sour cream shortcakes are quite a high-calorie food.

Many people have loved shortbread since childhood, remembering how school canteens offered this delicacy for breakfast or afternoon snack. The recipe for making shortcakes is very simple, and you will need the most common ingredients. This means doing this sweet pastries possible without special costs. And then why not please your loved ones?

Ingredients for sour cream shortcakes

Flour - 2 cups
Sour cream - 150 g
Egg - 1 pc.
Butter - 2 tbsp.
Sugar - 3 tbsp.
Soda - 0.5 tsp.
Salt

Sift the flour, mix with sour cream, egg, softened butter. Add sugar, soda, salt. Knead the dough. It should be elastic, shiny and should not stick to your hands.

Roll out the finished dough into a half-centimeter layer on a floured surface. Using shaped molds or a glass with sharp edges, cut out the shortcakes and place them on a baking sheet that has been previously greased. vegetable oil or lined with parchment.

Poke several holes in each crust with a fork to prevent them from puffing up during baking. Brush all the pieces with beaten egg and place in the oven preheated to 200 degrees.

Bake for 15 minutes. The shortcakes are ready! Let them cool. Serve with milk, tea or coffee.

In addition, the dough is very simple to make, and the list necessary products not long. The main ones are sour cream, flour, sugar, egg, soda, slaked with vinegar. All. If the sour cream is not fatty, you can add a little butter or margarine. And since I like to experiment in the kitchen, I can additionally add a spoonful of honey or mayonnaise.

Beat the egg with sugar. Usually for one egg - half a glass of sugar, if desired, add honey or mayonnaise, or both. Mayonnaise makes the finished shortcakes much fluffier. In general, I am a big fan of adding mayonnaise to all dishes, both where it is necessary and where it is not necessary.

Next, add 0.5 liters of sour cream to the mixture.

The photo shows that the sour cream is no longer suitable for consumption, it has turned sour. But this will not spoil the taste of the finished shortcakes.

We extinguish half a teaspoon of soda with vinegar and also add it to the mixture.

In my case, sour cream has a low fat content, so I’ll add 150 grams. margarine. We do not melt the margarine, but “chop it” in a small amount of flour.

In this form, we will send the combined products into our mixture.

Add sifted flour (about 4 cups) gradually so that the dough does not turn out too stiff. And knead the dough.

Place the finished dough in the refrigerator for half an hour.

You can form shortcakes different ways. Cut using a glass or special shapes.

I use silicone mold. I make a sausage from the dough, cut it into portioned pieces and fill the form cells with them. Just not the entire height of the cell, but half.

I turn on the oven at 180-200º, grease the sour cream with egg and sprinkle with sugar. Place the baking sheet in the oven for 20-30 minutes.
Sour cream cookies turn out soft, fluffy and tall. The products are more like cupcakes than shortcakes. But the taste is the real sour cream of my childhood!

Cooking time: PT01H00M 1 h.

Everyone has been familiar with the taste of these shortcakes since childhood. You can still buy baked goods in the store today, but homemade shortcakes turn out much tastier.

Shortcakes with sour cream - basic principles of preparation

Korzhiki are baked goods with relief or round shape. They are prepared on the basis of milk, kefir, cottage cheese and sour cream with the addition of butter fat. The dough turns out soft and tender, with a golden-brown crispy crust.

Let's consider the most popular recipes shortbreads, the dough for which is prepared on the basis of sour cream. Except dairy product You will need sugar, flour, soft butter, soda, slaked with lemon juice or vinegar, eggs. All ingredients are combined and kneaded soft dough, to which you can add nuts, raisins or poppy seeds. Baking will turn out fragrant if you add vanilla, cinnamon or other flavoring to the dough.

Roll out the dough into a layer on a floured table, no more than a centimeter thick. Using a glass or a special mold, the blanks of future shortcakes are squeezed out. Transfer them to a baking sheet and bake for an hour.

Shortcakes made with sour cream are much softer than those prepared with kefir or milk. The finished baked goods are placed on a dish and served with hot cocoa, tea, chocolate and milk drinks.

Recipe 1. Shortbreads with sour cream and orange flavor

Ingredients

sour cream – 120 ml;

a pinch of table salt;

granulated sugar – 150 g;

zest of one orange;

honey – 140 g;

lemon juice– 25 ml;

chicken eggs - two pcs.;

baking soda - a pinch;

refined vegetable oil– 10 ml;

flour - stack. with a slide;

milk – 50 ml.

Cooking method

1. Break the chicken eggs and carefully separate the yolks from the whites. Place the yolks in a deep cup, add sour cream and shake well. Pour 100 g of granulated sugar into the resulting mixture and add liquid honey. Pour in vegetable oil, salt and grate the orange zest. Shake everything with a mixer until smooth. Squeeze out the baking soda with lemon juice, add to the mixture and stir.

2. Little by little sift the flour into the cup, stirring after each addition. Knead into a soft dough that should stick slightly to your hands.

3. Roll it out a little less than a centimeter thick on a floured surface. Squeeze out round cakes using a wide glass or a special mold.

4. Cover the baking sheet with baking paper. We put the shortcakes on it. Combine the remaining sugar with milk, beat and grease the mixture with the resulting mixture.

5. Turn on the oven at 190 C. Place a baking sheet with shortcakes in it and bake for ten minutes. Remove the baking sheet, cool slightly, remove the cakes from the parchment and transfer to a plate.

Recipe 2. Shortbreads on sour cream with fried seeds

Ingredients

Dough

wheat flour – 400 gr.;

salt;

a packet of baking powder;

large eggs - two pieces;

half stack granulated sugar;

margarine – 60 gr.;

incomplete stack sour cream of any fat content;

fried seeds.

Cooking method

1. Sift the flour into a deep container, add a pinch of salt and baking powder. Stir. If there is no baking powder, you can use soda, only in this case it is added not to the dry mixture, but to the sour cream.

2. Pour white sugar into the sifted flour, beat in the egg and add soft margarine and sour cream. Knead a dough that does not stick to your hands. Gather it into a ball, cover with a towel and leave to rest for 20 minutes. Turn on the oven at 180 C.

3. Line a baking sheet with parchment. Roll out the dough into a flat cake, a little less than a centimeter thick, on a floured table. Squeeze out round blanks. Transfer them to a baking sheet. Beat the egg thoroughly and brush the cakes. Sprinkle peeled and roasted seeds on top. Lightly press them into the dough with a fork.

4. Place the baking sheet in the oven and bake for 20 minutes at 180 C. Remove the finished shortcakes from oven, cool until warm and transfer to a plate. Serve with milk.

Recipe 3. Shortbreads with sour cream and margarine

Ingredients

2 g baking soda;

wheat flour – kg;

large eggs - three pcs.;

iodized salt - a pinch;

fat sour cream - a glass;

vanillin - sachet;

margarine – 180 g;

300 g cane sugar.

Cooking method

1. Beat chicken eggs into a deep container. Add sour cream and add granulated cane sugar. Whisk the ingredients until the crystals are completely dispersed. Now add vanillin, salt and slaked soda. Stir again. Set the sour cream mixture aside.

2. Place soft margarine in a separate bowl. Sift the flour through a sieve and add to the margarine. Grind everything into fine crumbs with your hands. Transfer it to the sour cream mixture and knead into a soft dough.

3. Sprinkle the surface of the table with flour. Roll out the dough on it into a layer slightly less than a centimeter thick. Using a wide glass, squeeze out circles and place them on a baking sheet, greasing it with oil.

4. Preheat the oven to 180 C. Place a baking sheet with the preparations in it and bake for half an hour. Remove the baked goods from the oven and cool directly on the baking sheet.

Recipe 4. Shortbreads with sour cream, bananas and coconut flakes

Ingredients

110 g soft butter;

25 g coconut flakes;

large egg;

Apple vinegar;

165 g sugar;

200 g sour cream;

corn flour– half a glass;

two bananas;

300 g wheat flour;

3 g baking soda.

Cooking method

1. Remove the butter from the refrigerator at least an hour before cooking. Place it in a deep bowl, leaving a small piece, add sugar and beat thoroughly until fluffy. Add sour cream and egg. Beat again until smooth.

2. Peel the bananas. Cut them in half and chop into thin slices. Place in a heated frying pan with melted butter. Add honey and simmer over low heat, stirring constantly, for about five minutes. Cool.

3. Add stewed bananas to the sour cream mixture, add sifted flour and add soda, having previously extinguished it. Mix well to form a dough consistency homemade sour cream.

4. Line with deco parchment. Spoon the dough into round shapes. Place the pieces in an oven preheated to 190 C for about forty minutes. Ready baked goods can be crushed powdered sugar.

Recipe 5. Shortbreads with sour cream and poppy seeds

Ingredients

30 g powdered sugar;

two stacks wheat flour;

half stack sour cream;

3 g baking soda;

half stack granulated sugar;

butter – 60 g;

two large eggs.

Cooking method

1. Beat one egg into a deep bowl and beat it with a whisk or mixer until a light foam forms. Add sour cream, granulated sugar and soda. Beat everything again.

2. Melt the butter by placing the pan over a pan of boiling water. Cool and add to remaining ingredients. Send the poppy here too. Stir and, adding sifted flour little by little, knead into a soft, pliable dough. Wrap it in film and put it in the cold for about forty minutes.

3. Free the dough from the film and place it on a table sprinkled with flour. Roll it out a little less than a centimeter thick. Using a special mold or a wide glass, squeeze out round blanks. Line the deco with baking paper and place the shortcakes on it.

4. Beat the egg thoroughly with a fork until smooth. Brush the dough with beaten egg. Place in the oven and bake until golden brown. The temperature should be 180 C. If desired ready-made baked goods Place on a wire rack and pour melted chocolate over it.

Recipe 6. Shortbreads on sour cream with cottage cheese and bran

Ingredients

two stacks wheat bran;

salt;

100 g low-fat cottage cheese;

50 g granulated sugar;

100 g low-fat sour cream;

20 ml vegetable oil;

egg.

Cooking method

1. Sift the bran, dry it in the oven at low temperature, put it in a coffee grinder and grind it to flour.

2. Grind the cottage cheese through a sieve. Add to curd mixture wheat bran and stir. Add sour cream, granulated sugar, beat in the egg and salt. Stir everything thoroughly and leave for 20 minutes for the bran to swell.

3. Form round cakes from the dough and place them on a baking sheet, after greasing it with vegetable oil. Bake the shortcakes for half an hour. Sprinkle hot pastries with powdered sugar and cool.

• You can sprinkle shortbread on top fried sunflower seeds, peanuts, walnuts or sesame.
• If you add cocoa to the flour, you get shortcakes with a chocolate flavor.
• You can add pieces of dried apricots or prunes, raisins, and nuts to the dough.
• Adjust the amount of sugar to your taste; if you like sweet baked goods, you can add more sugar than indicated in the recipe.
• Cinnamon, vanillin and citrus zest will add flavor to baked goods.

Soft and sweet milk shortcakes, which used to be sold in every grocery store, have become a real rarity today. If you want to feel again great taste To enjoy this amazing pastry and treat your loved ones to it, use our recipes for milk shortcakes from childhood. They are sure to please all generations.

Milk shortcakes - quick cookies

Milk shortcakes, which were in great demand several years ago, are still in demand today among those who love homemade cakes. Quick to prepare, tasty and aromatic, they are a hearty and mouth-watering dessert. Baking them requires a minimum amount of ingredients that every housewife has available. And, if guests unexpectedly drop by, you can quickly bake fragrant shortcakes for tea.

By showing your imagination, you can safely improvise and create your own culinary delights. Taking the dough recipe as a basis, feel free to add various ingredients. For example, add cocoa to flour and you will cook the most delicate cookies with taste milk chocolate. You can also add a little rum or cognac to the dough, and instead of vanillin, cinnamon. It is permissible to cover the top of the shortcakes with milk or chocolate icing. If the dough turns out too sweet for you, feel free to reduce the amount of granulated sugar by ¼ of the total amount.

Using this recipe, you will prepare those very real shortcakes from childhood, which were sold in stores for 20 kopecks and were the most favorite delicacy of children and many adults.

Ingredients:

• 2 eggs;
• 200 g granulated sugar;
• 100 g margarine (can be replaced with unsalted butter);
• 500 g flour;
• 10 g baking powder for dough;
• 80 ml milk (any fat content).

Preparation:

1. Soften the margarine by simply taking it out of the refrigerator and letting it sit for a while. room temperature. Once it becomes soft and pliable, rub it with granulated sugar into fine crumbs.
2. Beat 1 egg into the resulting mass, add milk and baking powder. Beat the resulting mixture well with a whisk.
3. Gradually add 400 g of flour into the mixture, leaving the remaining 100 g for kneading.
4. Roll out the dough into a layer no more than 8 mm thick. Form the dough into shortcakes.
5. Grease the baking sheet well with butter, coat the top of the shortcakes with beaten egg so that they brown nicely, and place in a preheated oven.
6. Bake at 200 0 C.
7. Keep a close eye on your baking. Once the tops of the shortcakes are golden, remove them from the oven. If you overcook your baked goods, they will become tough.

During the Soviet years, all enterprises Catering They offered wonderful baked goods – milk shortcakes, loved by almost everyone. They were prepared in accordance with the recipe established by GOST. And, if you want to recreate just such baked goods, methodically stick to the given quantities.

Ingredients:

• 400 g of premium wheat flour;
• 100 g butter;
• 200 g granulated sugar;
• 1 egg;
• 100 ml milk (preferred fat content 3.5%);
• vanillin (just a little, for a subtle aroma);

Preparation:

1. Grind the softened butter with granulated sugar to form fine crumbs.
2. Separately, beat the egg (use a whisk), add milk to it, mix thoroughly and pour into the butter crushed with sand.
3. Mix everything thoroughly again until smooth.
4. Add baking soda slaked with vinegar to the mixture.
5. Add flour gradually. It is advisable to sift it through a sieve - then the shortcakes will turn out more airy and tender.
6. Knead the dough (do not knead it for a long time: the baked goods will be tough and will not rise well).
7. Roll out the dough into a layer; the ideal thickness of which should not exceed 7 mm.
8. Shape the shortcakes into a circle or any other shape.
9. Brush the top of the semi-finished pastries with beaten egg and place in a preheated oven.
10. Baking temperature 180 0 -200 0 C.
11. With this temperature conditions the baked goods are ready in 15 minutes. But still, keep an eye on it yourself and, as soon as the top of the shortcakes becomes a pleasant golden color, immediately remove them from the oven.

Butter cookies prepared according to this recipe are soft and sweet.

Ingredients:

• 400 g flour;
• 1 egg;
• 1 tbsp. sour cream (the higher the fat content, the better);
• 50 g butter (can be replaced with margarine);
• 5 tbsp. l. granulated sugar;
• 0.5 tsp. soda slaked with vinegar.
• vanilla to taste.

Preparation:

1. Add granulated sugar to soft, but not melted butter. Mix vigorously until fine crumbs form.
2. Add an egg to the resulting mass, mix well, then add sour cream and mix again.
3. If the mass becomes homogeneous, add soda.
4. Add flour gradually (it is advisable to first sift it through a sieve, especially if there are lumps in the flour itself), gently kneading the dough.
5. Knead the dough with your hands briefly. Otherwise, it will be too sticky and the baked goods will be tough.
6. Roll out the dough into a layer no more than 1 cm thick, otherwise it will not bake. Make figures from the dough.
7. The shortbreads take from 15 minutes to half an hour to prepare. This depends on their thickness and temperature in the oven (you can bake at either 180 0 C or 200 0 C).
8. Remove the shortcakes when the tops are lightly browned.

Delicious milk shortcakes from childhood with nuts: a simple recipe with photos

If you wish, you can replace the nuts with candied fruits or simply add a little cinnamon - this will only make the taste richer.

Ingredients:

• 300 g flour;
• 150 g granulated sugar;
• 100 ml milk;
• 100 g butter or margarine;
• 1 egg;
• 200 g peanuts;
• 1 pinch of vanillin or half a packet of vanilla sugar;
• 0.5 tsp. soda, slaked with the same amount of vinegar.

Preparation:

1. Soften the butter or margarine (just leave it to thaw at room temperature; do not microwave it as it will change the flavor of the baked goods).
2. Grind soft butter with granulated sugar into crumbs.
3. Add the egg, mix well.
4. Add milk to the resulting mass and mix again.
5. Then add soda (don’t forget to quench it with vinegar first) and flour. It is advisable to sift the flour - this will make the baked goods tender and fluffy.
6. Knead the dough by hand.
7. Roll out the finished dough into a layer (thickness no more than 1 cm) and form into shortcakes. Sprinkle the top of the baked goods with crushed peanuts.
8. Bake in the oven at a maximum temperature of no higher than 200 0 C.
9. As soon as the baked goods acquire a light, golden hue, remove them from the oven.

Milk shortcakes from childhood are a great and easy to prepare recipe. Baked goods are good served in the company of tea, coffee or milk. Pamper your family and bake some shortcakes for them! They will remind adults of their childhood. And for your children, they will someday become that unforgettable memory of how deliciously their mother cooked.