Shortbread dough with heavy cream. Homemade cookies with cream

Date of: 19.02.2024

Very tasty, quick cookies for tea with homemade heavy cream
Very tasty and tender, moderately sweet, aromatic cookies for tea with friends or with the family. The great thing is that it is easy and quick to do. You can trust older children to cut out future cookies from the dough using special molds.
The cookies will turn out very tasty if you use peasant heavy cream bought at the market, and not the kind sold in supermarkets. You can replace the cream with the same rich sour cream bought from peasants, but then the taste of the cookies will turn out a little different, not so bright and creamy.
And it is also important in this recipe not to overdo it with flour: if you add more of it than necessary, the dough will turn out too dense, and the cookies themselves will not be as soft and tender as they should ideally be.
If you take into account these two important points, the result will please you very much: the cookies will be tender, soft, and simply magical!!!
A simple recipe for homemade cream cookies step by step with photos. Easy to prepare at home in 55 minutes. Contains only 313 kilocalories. Author's recipe for home cooking.

Preparation time: 13 minutes
Cooking time: 55 min
Calorie Amount: 313 kilocalories
Number of servings: 12 servings

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Cookie

Ingredients for twelve servings
Cream (very fatty, homemade) 200 gr
Eggs 1 pc.
Flour (sometimes a little less, sometimes a little more, the quantity depends on the quality of flour and other products) 3 cups. (200 ml)
Sugar 100 gr
Baking soda 1 teaspoon. l.
Salt (pinch) to taste
Ground cinnamon (can be replaced with vanilla) 1 tsp. l.
Confiture (I used apricot, for greasing cookies) 3 table. l.

Step-by-step preparation
Products for making cookies. Sift the flour.
In a deep bowl, mix sour cream, sugar, soda and egg into a homogeneous mass. There is no need to extinguish the soda separately with vinegar - sour cream will extinguish it.
Add cinnamon to the flour (if you want to get a bright creamy vanilla taste of cookies, replace it with vanilla), salt. Mix everything well.
Add flour in parts, stirring so that no lumps form.
The prepared dough should be tender and soft. Place it in the refrigerator for 15 minutes.
Then roll out the dough into a layer 1 cm thick on a work surface lightly sprinkled with flour. Cut out cookies using a shot glass or cookie cutters. We collect the rest of the dough into a ball and roll it out again, and cut out the cookies again.
Place the finished cookies at a short distance from each other on a baking sheet covered with baking paper greased with vegetable oil. Grease each cookie with confiture or jam. Or you can grease with vegetable oil and sprinkle with cinnamon (if you did not add it to the dough) or sugar. Bake in a preheated oven at 200 degrees for 15 minutes.
Remove the finished cookies from the baking sheet and let cool.
Place the cookies in a bowl and brew tea. Bon appetit!

Making cookies with cream:

Break the eggs into a deep bowl, add sugar, and beat the mixture with a spoon or whisk.

Cut the slightly melted butter into small cubes and add to the bowl.

Using a spoon, thoroughly grind the mixture and add a little salt.

Add sifted flour to the mixture in parts and mix the dough. It should be thick enough for slicing; if the dough is runny and sticks to your hands, don’t be afraid to add more flour.

Having obtained the desired consistency, roll the dough into a ball and sprinkle flour on top. Now you need to keep it in the refrigerator for about 20 minutes.

Turn on the oven and set the temperature to 180 degrees. While it is heating up, cut the dough. Sprinkle the table with flour. Pinch off small pieces from the finished dough and roll them out on the table to a thickness of about half a centimeter. Cut out the shapes using a mold.

Place a sheet of baking paper or foil on a baking sheet and place our figures on it. Place the baking sheet in the (required!) preheated oven for about 15 minutes. After this time, take out the finished cookies with cream and cool. Dessert is ready!

These cookies are not difficult to prepare; the minimum number of ingredients and the speed of baking will pleasantly surprise you. By spending a little time, you will delight your family or guests with a delicious dessert. You may also like the recipe for something delicious that is sweet and crunchy.

Very tasty, quick cookies for tea with homemade heavy cream
Very tasty and tender, moderately sweet, aromatic cookies for tea with friends or with the family. The great thing is that it is easy and quick to do. You can trust older children to cut out future cookies from the dough using special molds.
The cookies will turn out very tasty if you use peasant heavy cream bought at the market, and not the kind sold in supermarkets. You can replace the cream with the same rich sour cream bought from peasants, but then the taste of the cookies will turn out a little different, not so bright and creamy.
And it is also important in this recipe not to overdo it with flour: if you add more of it than necessary, the dough will turn out too dense, and the cookies themselves will not be as soft and tender as they should ideally be.
If you take into account these two important points, the result will please you very much: the cookies will be tender, soft, and simply magical!!!
Recipe Specifications
National cuisine: home kitchen
Type of dish: Cookie
Recipe difficulty: Simple recipe

Preparation time: 15 minutes
Cooking time: 55 min
Number of servings: 12 servings
Calorie Amount: 313 kilocalories

Ingredients for 12 servings
Cream (very fatty, homemade) 200 gr
Eggs 1 pc.
Flour (sometimes a little less, sometimes a little more, the quantity depends on the quality of flour and other products) 3 cups. (200 ml)
Sugar 100 gr
Baking soda 1 teaspoon. l.
Salt (pinch) to taste
Ground cinnamon (can be replaced with vanilla) 1 tsp. l.
Confiture (I used apricot, for greasing cookies) 3 table. l.

Step by step
Products for making cookies. Sift the flour.
In a deep bowl, mix sour cream, sugar, soda and egg into a homogeneous mass. There is no need to extinguish the soda separately with vinegar - sour cream will extinguish it.
Add cinnamon to the flour (if you want to get a bright creamy vanilla taste of cookies, replace it with vanilla), salt. Mix everything well.
Add flour in parts, stirring so that no lumps form.
The prepared dough should be tender and soft. Place it in the refrigerator for 15 minutes.
Then roll out the dough into a layer 1 cm thick on a work surface lightly sprinkled with flour. Cut out cookies using a shot glass or cookie cutters. We collect the rest of the dough into a ball and roll it out again, and cut out the cookies again.
Place the finished cookies at a short distance from each other on a baking sheet covered with baking paper greased with vegetable oil. Grease each cookie with confiture or jam. Or you can grease with vegetable oil and sprinkle with cinnamon (if you did not add it to the dough) or sugar. Bake in a preheated oven at 200 degrees for 15 minutes.
Remove the finished cookies from the baking sheet and let cool.
Place the cookies in a bowl and brew tea. Bon appetit!

Very tasty, quick cookies for tea with homemade heavy cream
Very tasty and tender, moderately sweet, aromatic cookies for tea with friends or with the family. The great thing is that it is easy and quick to do. You can trust older children to cut out future cookies from the dough using special molds.
The cookies will turn out very tasty if you use peasant heavy cream bought at the market, and not the kind sold in supermarkets. You can replace the cream with the same rich sour cream bought from peasants, but then the taste of the cookies will turn out a little different, not so bright and creamy.
And it is also important in this recipe not to overdo it with flour: if you add more of it than necessary, the dough will turn out too dense, and the cookies themselves will not be as soft and tender as they should ideally be.
If you take into account these two important points, the result will please you very much: the cookies will be tender, soft, and simply magical!!!
An easy homemade cream biscuits recipe. Step-by-step home cooking recipe with photos for cooking at home in 55 minutes. Contains only 313 kilocalories.

Preparation time: 13 minutes
Cooking time: 55 min
Calorie Amount: 313 kilocalories
Number of servings: 12 servings

Complexity: Simple recipe
National cuisine: home kitchen
Type of dish: Bakery

Ingredients for twelve servings
Cream (very fatty, homemade) 200 gr
Eggs 1 pc.
Flour (sometimes a little less, sometimes a little more, the quantity depends on the quality of flour and other products) 3 cups. (200 ml)
Sugar 100 gr
Baking soda 1 teaspoon. l.
Salt (pinch) to taste
Ground cinnamon (can be replaced with vanilla) 1 tsp. l.
Confiture (I used apricot, for greasing cookies) 3 table. l.

Step-by-step preparation
Products for making cookies. Sift the flour.
In a deep bowl, mix sour cream, sugar, soda and egg into a homogeneous mass. There is no need to extinguish the soda separately with vinegar - sour cream will extinguish it.
Add cinnamon to the flour (if you want to get a bright creamy vanilla taste of cookies, replace it with vanilla), salt. Mix everything well.
Add flour in parts, stirring so that no lumps form.
The prepared dough should be tender and soft. Place it in the refrigerator for 15 minutes.
Then roll out the dough into a layer 1 cm thick on a work surface lightly sprinkled with flour. Cut out cookies using a shot glass or cookie cutters. We collect the rest of the dough into a ball and roll it out again, and cut out the cookies again.
Place the finished cookies at a short distance from each other on a baking sheet covered with baking paper greased with vegetable oil. Grease each cookie with confiture or jam. Or you can grease with vegetable oil and sprinkle with cinnamon (if you did not add it to the dough) or sugar. Bake in a preheated oven at 200 degrees for 15 minutes.
Remove the finished cookies from the baking sheet and let cool.
Place the cookies in a bowl and brew tea. Bon appetit!

May the censorship forgive me, but, indeed, the name of this cookie is “Rich as F*?k Biscuits”, which I randomly found on the website of the experimental guys ChefSteps. It is made in a very simple way, and the result is such that you will go crazy with the taste and texture. The main thing is two rules:

1. Follow cooking, mixing, cooling and baking techniques exactly. No mixers to keep the dough cool as much as possible.

2. Eat straight from the oven while they are warm, almost hot. On the second day it will be just “scones”, delicious, but that tenderness will not be there for the first time. Therefore, you can freeze your preparations and take out a few pieces at a time before serving.

What the guys themselves write as a recommendation: “For a richer texture of our cookies, we replaced the buttermilk originally used in the recipe with heavy cream. This reduces the ratio hydration (fluid) and increases fat content, which makes the structure of the cookies the same thin, fragile, but slightly more dense and many times more humid.

We also cut the cookies into squares so we don't waste dough cutting out circles, so you don't have any scraps left over. Also, since they are baked very close, this protects them from surface compaction and drying out.” (With)

Also note that very little sugar is used, because it is assumed that you will eat these cookies with jam. Therefore, if this is not your choice, increase the gram by 100-150. By the way, please note that the cookies are completely egg-free and if you want to make them vegetarian, then do not grease the surface with the “egg wash” mixture, you can lightly coat them with cream or after baking with butter.

Ingredients:

450 g flour
22 g sugar
15 g baking powder
4 g salt
170 g butter (ideally salted), cold
450g heavy cream (33%-35%), very cold

To grease the cookies:
50 g Egg
50 g water

Preparation:

Combine all dry ingredients in a large bowl and whisk to combine.

Grate the butter into the dry mixture using a coarse grater.

Gently use your hands, picking up the flour mixture from below, without pressing or squeezing the mixture with your hands, as if turning it over. Your butter should remain crumbly into thin flakes and all coated in flour. After this, start mixing the dough, rather even rubbing it, with your fingertips, so that you get a good sand crumb, loose and airy.

Pour in the heavy cream, very cold, and stir with a spatula. We no longer use our hands; we need a strong wooden or plastic spatula. The dough will be loose and not homogeneous.

Lightly flour the surface of the dough and press it down to form a ball. To make the job easier, you can use a scraper.

Prepare a baking sheet lined with parchment paper. Sprinkle the paper with flour and lay out the dough.

Using your hands, flatten the circle (no rolling pin), giving it the shape of a rectangle, about 20 cm by 28 cm, and about 2 cm thick. Place in the freezer for 10 minutes. For a home freezer, you will need about 30-35 minutes for the dough to chill thoroughly.

Then remove and cut into 16 squares. Separate them slightly so that there is about 1-1.5 cm of space between each future cookie.

Preheat the oven to 204C.

Brush the surface of the cookies with a mixture of egg and water and place in a well-heated oven for 15 minutes.

Serve immediately! The guys crush these cookies with a fork, practically into crumbs (still hot), add a spoonful of sour cream and jam... I didn’t have time to reach the sour cream and tried it only with jam, I was able to stop only when my conscience reproachfully reminded me that I wasn’t actually in the house one.

And as a bonus, to make it absolutely clear to you how simple these cookies are and how rich their texture is, I recommend watching the video from the guys. And special attention - look with what pleasure they eat it themselves! Incredible well done!

Enjoy your tea!