Simple cookies for tea

Simple cookies for tea

Category: Bakery products

Ingredients
Wheat flour	1 kg
Margarine	200 g
Sugar sand	250 g
Egg	1 PC.
Mayonnaise	250 g
Soda (baking powder) extinguish with vinegar	on the tip of a knife

Cooking method

• Actually the recipe itself.
• Cooking time: I think you can handle baking in 1 hour.
• Immediately I warn you the volume is large. This is about 4 trays. Therefore, I propose to start with making a "probe" by reducing the recipe in half, except for the egg. Leave the whole egg. And also at the expense of granulated sugar. 250 gr. it's pretty luscious. In childhood it was delicious, but with age it had to be reduced to 200 grams. Therefore, those with a sweet tooth can leave everything unchanged, and those who do not like it so sweetly, I suggest reducing the amount of sand to 200 grams.
• As a result of the above, we have the following recipe for test cookies.
• 1. Wheat flour - 500 gr.
• 2. Margarine - 100 gr.
• 3. Mayonnaise - 120-150 gr.
• 4. Egg - 1 pc.
• 5. Sugar sand - 100 gr.
• 6. Soda (baking powder) on the tip of a knife to extinguish with vinegar.
• Let's start cooking. Remove the margarine from the freezer in advance, so that it softens. Or soften it in the microwave, but in no case melt it! Now about one more mistake. Do not add all the flour at once. The amount of flour required is approximate. The main goal is to knead a rather tough dough. Kneading a tough dough is quite difficult, so measure the flour in a cup and gradually add from it.
• Pour flour in a small hill, take margarine and start chopping it in flour with a knife until fine. Then add a raw egg, granulated sugar, mayonnaise and baking soda on the tip of a knife after extinguishing it with vinegar. Next is the hardest part. We begin to knead with our hands gradually adding flour, so that we get a pretty steep dough.
• This whole procedure, with a certain skill, takes no more than 10-15 minutes. And so we look at the photo. We should get something like this.
• 
• Now the next part of the Marlezon Ballet. We take out a meat grinder and baking sheets. Over the years I have tried different methods. And he rolled out the dough, and then squeezed out with glasses and just cut with a knife and used special attachments for a meat grinder and tried various forms. Take my word for it. You can't imagine better than a regular meat grinder. The cookies are airier and tastier. And so, we begin to roll the dough through a meat grinder and, tearing off in small portions, lay on baking sheets, previously greased with a wrapper from margarine or just a piece of margarine. You should have approximately two baking sheets. One whole, and the other 2/3 full. Those who have normal meat grinders at home are lucky. My wife took all the manual meat grinders to the dacha, only electric ones remained. So I had to adapt.
• The result should look like this. We look at the photo.
• 
• Now is the most important point in the whole process. This is baked goods. The dough is quite capricious and everything must be observed clearly. First, the temperature. It should not exceed 180 grams. Why? If you increase the temperature, the tips of these mini heaps of brushwood will begin to burn, and the dough itself, since it is rather heavy, may not bake inside. This is the first mistake. The second mistake is if you kneaded a not very steep dough and did not preheat the stove, then the cookies may float and as a result you get a shapeless mass spreading like a pancake. The third mistake is the most important. I made it on purpose to make it clearer. We are looking at the final result. You see some of the cookies are darker and some are lighter. This suggests that the cookies were baked on one baking sheet, and slightly not baked on the other.The fact is that no matter what the best stove you have, it cannot provide uniform heating over the entire surface; therefore, it is very important to change the baking sheets in places. Baking takes about 40-50 minutes (readiness can be determined visually by color. Cookies should be slightly dark) so that all cookies are baked equally in half the time, swap baking sheets.

Note

The recipe is not new. Somewhere here on the site I have already met a similar one. But nevertheless, I consider it necessary to have this recipe "REFRESH", as my friend says, pouring alcohol, in response to the phrase "And I still have."
I think that this recipe is more than a hundred years old, since my grandmother baked these cookies. As a matter of fact, I grew up on it. And not only me. Constantly carrying them with me in my pockets, I treated all the guys from our yard to them. It was a hard time, we lived rather poorly, so buying expensive cakes was out of the question. From childhood, I remember these very cookies and even cabbage pies, which my mother used to bake quite a bit. Now this recipe is practically forgotten. Life is changing. The people began to live richer. And it is no longer convenient to put such a cheap treat on the table for guests. But just recently I had to remember this recipe. As they say, the need forced. Just before the New Year, my friend calls and says that the whole family went to buy New Year's gifts and, being not far from me, decided to stop by to visit. You understand, an unexpected guest…. The shops are full house and queues. Time is short. I decided to cook it myself based on what is in the refrigerators. It turned out to be not so thick in the refrigerators, so the choice fell on this recipe. Moreover, they were going to come with their daughter, and I know that children like these cookies very much.
And so from the introduction, we get down to business. I must say right away that any person can make these cookies. The main thing is to follow the instructions clearly.

Conclusion. In general, the cookies were not useful as a friend brought the cake. But his little daughter liked the cookies and every now and then she ran to us in the kitchen, interfering with the conversation and asked, "Mummy brain and liver?" As a result, I put everything that she did not dig into a bag and presented it to her, which she was incredibly happy about. Now we put the kettle on and try it. Bon Appetit.

[lva2410]

lva2410 , yes, you describe your recipes in a very interesting way.

In my notes, a similar recipe is called "Chamomile" cookies. When I was little, I could not understand why chamomile.

I also make similar cookies, but my recipe without mayonnaise is called "Homemade", lva2410 will definitely try according to your recipe.

And in my childhood I called such cookies "shriekly-crackly"
lva2410, thanks for reminding the recipe, but in my opinion, 40-50 minutes baking is too much, at 180 degrees and they should be baked in half the time
And kids just love homemade cookies, that's for sure, and the simpler the better.

The main goal is to knead a rather tough dough. Kneading a tough dough is quite difficult, so measure the flour in a cup and gradually add from it.

Can you knead such a dough in HP?

Bread Pete, it won't work. Even tough shortbread dough is very easy to knead with your hands. But automation can be added if the margarine (cold) with a part of the flour is ground into crumbs in a blender. Then it will be easier to knead - the crumb is very small and homogeneous.

Thanks for support!

Can you knead such a dough in HP?

No, you cannot make shortbread dough in a bread machine. For one thing, I'll tell you a secret that in a bread maker you can't cook real ones in the same way: Easter cake, muffin and black bread.

And in my childhood I called such cookies "shriekly-crackly"
lva2410, thanks for reminding the recipe, but in my opinion, 40-50 minutes baking is too much, at 180 degrees and they should be baked in half the time
And kids just love homemade cookies, that's for sure, and the simpler the better.

Time is given roughly.Here, everyone must select for their own stove. I use the blower mode (when the fan in the stove is running). In general, I tried 30-35 minutes and this is not enough. It seems normal in appearance, but the very core is raw, which creates an unpleasant impression. Although, as one friend of mine says, "there is no hot raw." You can lower the temperature, but then the cookies will not bake but simply dry out. As a result, it will turn out not to be crumbly, but rather wet and tough.
In general, baking shortcrust pastry requires a certain skill since the dough is heavy and rather moody. An experiment is needed anyway. For example, at the stage of readiness, you can simply pull out one cookie and break it, looking at whether the core is baked.

For one thing, I'll tell you a secret that you can't cook real ones in a bread maker the same way: Easter cake, muffin and black bread.

Just not on this forum We have girls and real cakes baking here, and black bread is also quite real, And with sourdough, and with good fermentation, etc., etc.

[lva2410]

lva2410

It is at home that real black bread is baked (albeit not in KhP), not at the factory. Because at the time when people began to bake bread, there were no bakeries. This factory bread is similar to the real one by 60 or 75%, and not vice versa ... We just got used to the factory bread and began to consider it real ...

I want to mention your wonderful and easy story about making cookies. Only I have a prejudice to margarine. I think it can be easily replaced with oil ...

[lva2410]

I think the topic of bread is widely represented on our forum Therefore, I myself propose to discuss the topic of "real rye" in other sections

The cookies are really interesting, it's very good that there are photos, so lva2410 - keep it up!

p. from. margarine is easily replaced with butter.