Shortbread cookies, crumbly, aromatic

[Cook, with love, for yourself and your loved ones!]

Shortbread cookies, crumbly, aromatic

Category: Culinary recipes

Ingredients
eggs	3 pcs
butter (I have pork fat)	250 g
sugar	1 st
starch	0.5 st
flour	490 g
soda	1.5 tsp
lemon acid	0.5 tsp
salt	0.5 tsp
vanillin, cinnamon, or any other flavoring (highly recommended)
measuring glass. standard	250 ml

Cooking method

We soften the oil or fat and grind it with sugar. Keep in mind that the amount of flour will depend on the consistency of the fatty component. So it's not worth heating to a liquid state, the cookies will not be so crumbly.

Add eggs, salt, citric acid to the white butter and sugar, and mix thoroughly until smooth. If you replace 1 egg with two yolks, then the cookies will turn out to be more tender and crumbly.

Pour starch, flour and soda with flavors into this mass and quickly knead a soft dough. If the dough is heated by the warmth of the hands, then it must be cooled before cutting. Just in a cool place, not in the refrigerator, so that the dough does not solidify into a stone. If the dough is heated to such an extent that the oil begins to separate, then after cooling, with cold hands, quickly knead it to a plastic state.

We no longer use flour for cutting. Roll out the dough on a silicone mat or between two layers of foil. Maybe you have your own tricks for this. In order for the cookies to bake well and not be hard, roll them out to a thickness of 4-8 mm. We make different figures from the rolled dough with a knife or different molds. Or you can just make balls and flatten them with a spatula. You can use the palm of your hand, but again, this is additional heat that we do not need.

We bake at a temperature of 230-250 degrees until golden brown.

Note

Pieces of dark chocolate or heat-stable drops fit perfectly into these cookies. Alternatively, you can knead the dough with less flour to a viscous consistency. Lay it out on a baking sheet with two spoons and bake under the same conditions. And how good it is to sit, wrapped in a blanket, with a cup of fragrant tea or coffee, leaning against a reliable man's shoulder and inhaling the aroma of delicate, crumbly cookies.
Cook, with love, for yourself and your loved ones!
Bon Appetit!

Good recipe
Tatyan, tell me, please, about the spices that you strongly recommend? My not everyone loves spices in baking, but everyone eats without spices)
Can you still do without them?
And pork fat .. I never baked on it, but now I got three cans of lard in my house ... You can't cook a lot on it ... Can you feel it in the finished baked goods?

Of course, you can do without flavorings. It's just that the taste is richer with them. I bake a lot on lard and enjoy it. If the lard is good, then the gingerbread cookies, buns, and even muffins are not felt in any way, but they turn out to be softer and crumbly.

The lard is good, I made it myself from the freshest interior fat .. Why did I ask about the smell, if I cook on it, fry something, then I smell the fat. The smell is pleasant, but when there is a lot of it, it’s not the same, but you need a lot of it in baking, so I asked .. oh, you need to cook and not fool you

Yes, I just melt fat from lard. If my mother has the opportunity to acquire lard bEzvozmEzdno, that is, for nothing and she will make a supply of ghee for me too, so I am very glad. And while there is, I try to use it in baking.Nobody ever said anything, neither their own nor, so to speak, strangers.



In principle, what prevents, before adding flour and starch, to separate a little of the liquid component and try to make a little on the lard and compare?

Well, I'll do it now .. kind of not very confusing.