Many of us associate Kurabye cookies with the Soviet past, when it was one of the most popular tea sweets. Today, analogues of this cookie, very popular in the past, are on sale, but they do not remotely remind us of the original taste, despite the fact that it is not difficult to find the ingredients for it, and the recipe is quite simple. We bring to your attention a classic way of making this wonderful sweet.
Kurabye cookies
: ingredientsTo make this cookie, we need 200 grams of premium wheat flour, 100 grams of peeled walnuts, a pack of vanillin, 170 grams of butter, 80 grams of sugar, one chicken egg, a quarter cup of milk, half a teaspoon of salt and jam or jam for decoration.
Kurabye cookies: cooking process
You can use a mixer to prepare the dough, but it is quite possible to do without it. So, rub the softened butter with egg, sugar and vanilla. Mix the flour with salt and gradually add to the oil mixture. Knead the dough well, which should turn out to be thick and plastic, but in no case steep. To make sure the consistency is normal, put the dough in a spoon with a slide and tilt it: if the excess dough falls out, then it is done correctly. If you knead too thick dough, then add a little milk to it and bring to the desired consistency.
Using a pastry bag or a tablespoon soaked in water, put our dough on a baking sheet, previously covered with baking paper. We decorate the future cookies with nuts and send it to the oven, preheated to 190 degrees, for 12-14 minutes.
After our baking has cooled a little, decorate it with jam.
So, the total cookie preparation time is about 40 minutes. From the specified number of ingredients, 20 servings of the finished product weighing 25 grams are obtained.
As you can see, the cooking process is completely uncomplicated, and absolutely everyone can cook Kurabye cookies, beloved by everyone, for themselves and their loved ones, whose calorie content is only 130 kilocalories per 100 grams.
It was a classic recipe for a cookie loved by everyone, but there are quite a few of its varieties: Kurabye "Tajikistan", "Baku" and others. And every experienced housewife probably has her own recipe with a little trick. The differences between these varieties are minimal, for example, the Bakinskoe Kurabye cookie differs only in that it does not use a whole chicken egg, but only protein, which must be beaten with a mixer with sugar until a white foam is formed. In addition, this type of kurabye bakes a little longer at a higher temperature: 20 minutes at 240 degrees. For the filling, apple jam is used, preheated with sugar, which is added to the notches specially made in the middle of the cookie, after it is removed from the oven and slightly cooled. Also, walnuts are not used in this recipe.