Anti-crisis baking - shortbread cookies. Cooking quick shortcrust pastry with margarine and eggs. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of shortcrust pastry with margarine and eggs
- Video recipe
Delicious homemade cakes are a great addition to your morning tea, coffee, milk or juice. You don't have to buy industrial dough to bake it. Knowing the correct cooking recipe, you can quickly cook it yourself at home. And the finished dough can be frozen for future use and used as needed. In addition, a homemade product will turn out better both in appearance and taste.
The shortbread dough recipe is made cheaper by using margarine instead of butter. If you are suspicious of this product, then I assure you that it is quite difficult to find natural butter, and its price goes off scale. And on margarine, baking turns out to be no less tasty, tender, soft, and at the same time crumbly.
The recipe for shortcrust pastry on margarine and eggs is very simple and it will take no more than half an hour to make it. The secret to making delicious baked goods is that the margarine for the dough must be frozen in the freezer and only then processed into the consistency of shavings or finely chopped. Work with shortbread dough quickly, otherwise the margarine will begin to thaw and the dough will not turn out crumbly.
- Calorie content per 100 g - 385 kcal.
- Servings - 500 g
- Cooking time - 30 minutes
Ingredients:
- Margarine - 200 g
- Wheat flour - 400 g
- Soda - 1 tsp
- Salt - a small pinch
- Eggs - 1 pc.
- Sugar - 100 g
Step-by-step preparation of shortcrust pastry with margarine and eggs, recipe with photo:
1. Cut the frozen margarine into small cubes or grate on a coarse grater. You need to work with it quickly so that it does not melt.
2. Pour flour mixed with baking soda, a pinch of salt and sugar into a container for margarine. It is advisable to sift the flour through a fine sieve to enrich it with oxygen. Then the products will be softer. If desired, the dough can be made chocolate. To do this, replace part of the flour (30 g) with cocoa powder.
3. Use a knife to chop the margarine to mix with the flour.
4. You should have a smooth, fine crumb.
5. Add the egg to the dough and stir.
6. Place the dough on a comfortable, flat work surface.
7. Quickly knead the dough into a round ball. It is important to remember that margarine should not be allowed to melt. Otherwise, shortbread dough will not work and you will not be able to bake crumbly cookies.
8. Wrap the dough in plastic and refrigerate for half an hour. But the optimal time for cooling is 2 hours. After that, start baking desserts. You can also put the dough in the freezer and freeze it for future use. And when you need to remove and thaw slowly in the refrigerator. Then it will not lose its quality and will be as fresh.
See also the video recipe on how to make a universal shortbread dough.
