Shortbread

Shortbread

Category: Bakery products

Ingredients
Butter or margarine	300 g
Sugar	2/3 stkn
Egg	1 PC
Ice water	1/3 stkn
Soda	1/2 tsp
baking powder	1/2 tsp
all purpose flower *	1.5 stkn
fine cake flower *	1.5 stkn
Vanilla

Cooking method

• * or 3 cups of premium wheat flour
• We need dough, molds, icing, cornets, baits, small candies for decorations, colored sugar, lollipops.
• Shortcrust pastry can be anything you like.
• We need two types of icing - for smearing on the surface (more liquid) and for drawing patterns (I use Royal Icing).
• Knead the dough from the specified ingredients, refrigerate for a couple of hours.
• After that, the dough must be crumpled (squeezed) a little, it becomes more elastic and rolls out better. Add flour while rolling.
• Knead flour into the dough if it is too soft or add water if it is difficult to roll out.
• 
• If you plan to thread the ribbon into your cookie, you should take care already at this stage and make a hole with a cocktail tube.
• in the photo some cookies are sprinkled with colored sugar, caramel candies broken into crumbs in the star-shaped hollows. This crumb is melted in the oven and turns into a smooth caramel, translucent in the light. I didn't have any green candies, next time I'll make Christmas trees. Colored sugar after baking does not peel off the cookies, it does not melt.
• 
• 
• Broken caramel in small bags
• The next stage is preparation canvases cookies.
• We knead icing, dilute it with cold water to a liquid consistency.
• This one is too thick:
• 
• here it is good:
• 
• when stirred, the resulting pattern should disappear in 10 seconds.
• This cream must be felt. Too liquid when dry will give a loose surface, too thick when dry will remain with stains.
• We paint over our cookies, let them dry overnight.
• if you are in a hurry, you can sew the icing in a warm oven for 10-15 minutes and continue decorating.
• We start the creative process.
• Armed with cornetics with colored icing, we apply drawings.
• If you sprinkle sweets on fresh icing (like on my Christmas trees) or colored sugar (I have white on snowflakes) - all this colored joy sticks. White sugar creates a sparkle effect. I tried white sparkles from Wilton, they are so transparent that they are not visible at all. Kadurin is welcome
• For example, a few of my photos:
• (Moderators, I haven't mastered this trick with click-to-enlarge photos. If you see fit, correct mine)
• 
• after applying icing, dipped the cookie into green sugar
• 
• here I used snowflake stencils
• 
• 
• 

Similar recipes

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[Celestine]

Did I understand correctly that we cover the surface with icing and apply the drawing with it? And another clarification question. Can't add colorant to icing?

Celestine
Yes, I mix Icing, part I dilute cold water and cover the cookies.
And in the remaining cream I mix paints.

I think any paints will go for Icinga, he even tolerates water

I use Wilton gel paints. They have a certain degree of color saturation. That is, after a certain amount, adding paint does not change the color. You can make pink from burgundy, but not all reds give a rich color. The deepest red is Red-Red. Another intense Christmas Red. (I don't know Russian equivalents)

[babuka]

What a good Temka they've discovered!
babuka what is in a cookie recipe
1.5 tbsp. all purpose flower
1.5 tbsp. fine cake flower

And the soda is extinguished with vinegar?

Zhivchik all purpose flower is a general purpose flour, regular,
and fine cake flower is lighter.
I don't know GOSTs. Confectioners, about "tell us the difference.

I don't quench soda here.
in many recipes I also meet baking powder and soda.
I don’t know why they put both, because baking powder is soda with citric acid?
Can someone clarify this issue as well?

Zhivchik all purpose flower is a general purpose flour, ordinary,
and fine cake flower is lighter.

Thank you! Where are you from? (not specified in the profile)

I don't quench soda here.

Then I don't understand why add it.

in many recipes I also meet baking powder and soda.
I don’t know why they put both, because baking powder is soda with citric acid?
Can someone clarify this issue as well?

Why they put both soda and baking powder, I also don't quite understand.
And the fact that soda will be extinguished by acid from the powder is understandable.

I am from Toronto, I left the union 20 years ago.

Once I asked a hereditary pastry chef, who has been baking bakery products for 4 generations, why does he put baking powder and soda in dough?
He replied that each product does its job.
You can approach the question like that, but I like the "university" approach more. "Want to know everything"

[babuka]

babuka what is in a cookie recipe
1.5 tbsp. all purpose flower
1.5 tbsp. fine cake flower

Zhivchik,

all purpose flour is a general-purpose flour, in our country. from.
cake flour is flour for cakes, pastry flour. we need to take 2 tbsp. l. starch, add flour to 1 cup c. from. (1 cup = 240ml) and sift it all together. this, of course, will not be a full-fledged pastry flour, but it will do for gingerbread.

babuka, and you will not give a recipe for your icing, which is liquid? to focus on the amount of water / powder.

[babuka]

[babuka, and you will not give a recipe for your icing, which is liquid? to focus on the amount of water / powder.

Lisss's,
"My" Icing is Wilton Icing.
I dilute it with water by eye. Next time I'll try to estimate the proportions, but so much depends on the size of the protein and the quality of the sugar. powder. Focus on my photos and your experience.

[Royal iscing]

Royal iscing
2 squirrels
500 gr icing sugar
1 tsp cream Tartar (tartar)
1/2 tsp clear vanilla

beat for 10 minutes on high mixer speed

The cream is ready for drawing. Touch up the bottom quantity with any dyes.
Keep refrigerated.

If the cream chokes too hard, dilute it with glycerin or water.
For a thinner consistency, dilute with cold water as I described on the first page.

[Celestine]

have to hassle proteins

Celestine ,
There is an option Icing without proteins... Suitable for vegetarians too

55 gr Meringue powder (Lisss's, help translate)
1 glass of water
1 kg powdered sugar
vanilla

beat water with Meringue powder until it looks like whipped egg whites, not necessarily to the peak; add powder, beat for 10 minutes at high mixer speeds.

This is a large portion. about 2.5 liters of volume. Can be reduced by 2 times.
Keeps in the refrigerator for 3-4 days, then it becomes more fluid.

You can paint on cookies with this cream, diluting with water, you can cover the cookies.
But you can't draw openwork patterns and dry them. Figures are brittle.

Meringue powder is literally a protein powder. As I understand it, dried proteins are ground into powder. like we have egg powder, you have from some proteins. he is cool, nothing spoils with him, as if you do with raw proteins. but we have never met it on sale

And I met. If this is it.
Mix for meringues is on sale. ECO firm. It contains dry egg white. Pinky such packs.

[babuka]

babuka, but how do you need to cover cookies with icing background to make it look smooth and beautiful?

shuska,
Dilute Royal Icing with cold water to a consistency where the drawing obtained by stirring with a knife disappears in 10 seconds. See the photos on the first page of this thread. with a wide knife (with a sharp end, if the contour of the cookie requires it), spread the cream over the cookie with a layer of 1 mm. Leave no bald spots. The cream will disperse by itself. If the cream is not distributed evenly, then it is too thick. Add a teaspoon of water, try again. Do not try to smudge it all the way to the brim, as the cream is still slightly dispersed.Did you get smudges like icicles? So it was intended to train further. Good luck.

Thanks everyone looking at this thread. if there are readers - I tried not in vain

[elochka26]

So you infected me with cookies, yesterday you already baked it)) When I was kneading the dough, it seemed to start growing, is this how it should be? And because of this, the surface of the cookies turned out to be loose. What consistency should the dough be?
I did it, I would say, easy. I rolled it out easily, but with flour. That is how it should be?

elochka26, I didn't notice that the dough was growing. my mixer mixes it

Loose biscuits could be obtained from insufficient dough mixing.

Shortcrust pastry is kept in the refrigerator for a couple of hours.
When I take it out, it is hard, it needs to be crumpled (squeezed) a little, it becomes more elastic and rolls better. I add flour both under and over the dough.

I'll add this to the recipe post.

And my mixer was interfering with the dough, but I did not put it in the refrigerator, because this was not in the recipe, I immediately began to cut it. I understand that you can decorate with our icing? (protein + sugar powder)

sorry, elochka26, some things are so familiar to me,
that I do not think to mention them. I have already added about the refrigerator to the recipe.

I first gave the Royal Icing recipe. 2 squirrels and 500 g of powder.
I have not tried other icings - I don’t know how they dry.

I made such cookies with melted lollipops. It turns out beautifully. If you assume that the cookies will be eaten (and this will be necessary), keep in mind that the places where the caramels melt with the dough are not edible, and the "windows" can also be very hard (when the caramel is overexposed at high temperatures).