Sweet tooth, ay! Here is what you love selflessly: a huge, whole-leaf jam pie, which made up a mountain of small fragments on a dish - this is the most famous grated French cookie! Look how light it is, how friable, how many berries, fruits, jam are in the filling! No, don’t look, eat soon!
Apple Filled Cookies
You will need a pack of margarine (250 g), two eggs, an incomplete glass of sugar, half a teaspoon of salt and soda and four glasses of flour. For the filling, grate five not very large apples and mix them with sugar - to taste. Cinnamon and vanillin are optional.
Cooking
Grind room temperature margarine with sugar, add eggs, salt, quenched with vinegar or lemon juice soda, mix and sift flour into this mixture. Quickly knead the dough, divide into two uneven parts, put the smaller of them in the freezer. Divide the remaining dough in half. Lightly grease the baking sheet. Roll out both pieces of dough in approximately the same way - the layers can be at least round, even rectangular. Place one blank on a baking sheet under the grated French cookies, spread apples on it and cover with a second blank. So that there are no problems with transferring the rolled dough to a sheet, you can roll out the first layer directly on the baking sheet, and if the second breaks, it is not critical, you can lay it in pieces. Because in the freezer there is now a magical tool for covering flaws with real beauty - the third portion of the dough so that the grated French cookies live up to their name. Grate frozen dough on a coarse grater directly on top of the second layer of our pie is not at all difficult! Gently spread the grated over the entire surface and bake at two hundred degrees for half an hour until the surface becomes dark yellow and the edges are brown. Sprinkle the finished cake with icing sugar and cut into rhombuses or squares. When it cools down, put it on a dish and ask everyone for tea! Enjoy your meal!
Tangerine grated french cookies
It will take two and a half glasses of flour, two hundred grams of soft margarine, an egg, half a glass of sugar, half a teaspoon of soda and a tablespoon of lemon juice to quench it, two tablespoons of mayonnaise and half a glass of thick tangerine jam.
Combine the baking soda with flour, grind the margarine into crumbs in flour, beat the egg with sugar, add lemon juice, mayonnaise there, mix and quickly knead the smooth elastic dough from the whole flour crumbs with the egg mixture. Divide it into two uneven parts. Wrap the smaller one in a film and put it in the freezer, and roll the larger one thinly on greased baking paper. Transfer the layer directly with paper onto a baking sheet, distribute tangerine jam on it. Then grate the frozen piece of dough on a coarse grater over the entire surface. In a preheated oven, bake for twenty to twenty-five minutes at a temperature of two hundred degrees. Finely chopped hot pie. Put the cooled down on a dish and treat yourself. Thanks to mayonnaise, the dough becomes especially friable. Such cookies, grated, with jam, have a very simple and at the same time noble appearance. It was not for nothing that the British borrowed it from their neighbors and often served it on a traditional file-o-clock.
Apricot cookies
These are crispier than frizzy, grated French cookies. The recipe is slightly different.
You will need two eggs, an incomplete glass of sugar, a quarter glass of milk, half a pack of margarine (130 g), vanilla sugar - a bag, three hundred grams of flour, half a teaspoon of baking soda and baking powder, a glass of apricot jam and a little powdered sugar.
Mix margarine with soda, baking powder and flour, leaving it with half a glass for future needs, rub it all carefully with your hands; beat eggs with sugar and milk, combine with grated flour and knead lightly, knocking the dough into a single ball. On a greased baking sheet, literally pour a layer of dough, using about three quarters of its amount. Put apricot jam on top evenly . In the remainder of the dough, mix the flour left over so that the dough becomes steeper. Freeze it slightly and rub it on a coarse grater over the jam, trying to distribute it evenly over the entire surface of the pie. In the oven heated to 180 degrees, bake the future French cookies for twenty minutes. The recipe is not complicated, and the result is excellent. Cut the cake hot, but do not rush to take the dish - the dough should cool and become tight. Sprinkle the top with powdered sugar.
French grated cookies
The recipe for a holiday plan. Very light, crumbly and melting in your mouth cookies. The dough rolls out perfectly and is not sticky at all.
You will need almond extract or Amaretto - about a teaspoon, one yolk, a teaspoon of baking powder, a packet of vanilla sugar, 150 grams of good butter, a quarter cup of milk and 250 grams of freshly sifted premium flour. Any thick jam is suitable for the filling.
Grind the butter with sugar, add the yolk, milk, almond extract, vanillin and mix. Combine flour with baking powder, mix, knock the whole mass of dough into a ball. Separate the third part from it, wrap in a film and place in the freezer. Roll out the remaining layer on greased baking paper and transfer to a baking sheet. Cover with jam exactly the entire surface, remove the frozen piece of dough and grate evenly on top. Bake in an oven preheated to 180 degrees for twenty minutes - until lightly browned. Cut as you like, cool and try! Grated cookies with jam will bring you real pleasure!