Karakum cookies recipe

Posting in group: Baking

Karakum cookies are considered a classic dessert from the USSR, when both food and ready-made sweets were in short supply. The recipe for the products is not present in any cookbook and was passed down in handwritten form from hand to hand. In addition to the classic version of making cookies with cocoa, there are various design options with jam, which are discussed later in the article.

Karakum cookies

If there is less than an hour left before your friends arrive, and there is absolutely nothing to serve for tea and there is no time to run to the store, I suggest making Karakum cookies.
This is a win-win delicacy that does not require any special financial or time expenditure. If you want to find a recipe for such a delicacy in a European cookbook, or in Russian recipe reference books of the 17th-19th centuries, you will definitely fail. This recipe for “Kara-Kum” cookies, which was “seen” in the old notebooks of our mothers and grandmothers, came to us from the Soviet period. Then almost every housewife knew him and shared him with her friends.

Cookies are made from crumbly shortbread dough, which is based on a lot of fat. In Soviet times, real butter was quite expensive, so thrifty cooks came up with the idea of replacing ½ of it with vegetable oil. But this did not diminish the taste of the baked goods; on the contrary, the consistency of the dessert became more crumbly and crispy. During the cooking process, characteristic cracks appear on the cookies. The cracks on its surface and the coating of a mixture of powdered sugar and cocoa evoke associations with a hot desert. That is why the delicacy was given such a characteristic name.

Just one look at the dessert evokes associations with the cracked desert soil, which is so lacking in moisture! And I immediately want to brew more green tea to quench my thirst while enjoying homemade cakes.

Karakum is prepared very quickly at home: it takes a few minutes to knead the dough and the same amount of time for baking. Unfortunately, these sweet cookies are gone as quickly as they are made. So, I propose to start cooking and finish it with a tea ceremony.

Classic recipe

Ingredients:

Cuisine: Soviet
Type of dish: cookies
Cooking method: in the oven
Servings: 10
1 hour

chicken yolk – 1 pc.
butter – 75 g
soda – 2/3 tsp.
salt – ½ tsp.
vanilla sugar – ½ tsp.
cocoa powder – 1 tbsp. l.
powdered sugar – ½ cup + 1 tbsp. l.
vegetable oil – 100 ml
wheat flour – 400 g (3 cups)

Cooking method

Vegetable oil can also be replaced with pork lard. To prevent its smell and taste from being felt in the dessert, 1-2 tsp is usually added. lemon juice, a pinch of carefully chopped orange or lemon zest, as well as various aromatic essences.

Mayonnaise with 70% fat content is sometimes used as a replacement for vegetable oil.

Some shortcrust pastry recipes also call for adding 3 tbsp. l. heavy cream or the same amount of thick village sour cream.

You need to add flour in small portions, monitoring the consistency of the dough. It should turn out soft and pliable. You can try rolling a small ball and flattening it with two fingers. If cracks appear around the edges, then the consistency is correct. If, due to carelessness, the dough crumbles and crumbles in your hands, the situation can be easily corrected. Just add 1-2 tablespoons of ice water and knead the dough well. Then you should form a ball and put it in the refrigerator for 10 minutes.

Next, you need to pinch off a small piece from the chilled shortcrust pastry and roll it into a ball. Then it needs to be slightly flattened, forming small cookies. Characteristic cracks should appear along the edges. It is very easy to sculpt such a culinary product, so you can safely call on preschool children for help. The cookies should be placed at a short distance from each other on a parchment-lined baking sheet.

Cookies must be baked at 180 degrees for 15 minutes. It is important not to exceed the temperature and time conditions. There is no need to brown it. Ready hot cookies should be sprinkled with a mixture of powdered sugar and cocoa powder. The dessert must cool before serving.

Nutritional and energy value:

Ready meals
kcal 3184 kcal	proteins 37 g	fat 130.3 g	carbohydrates 469.4 g
Portions
kcal 796 kcal	proteins 9.3 g	fat 32.6 g	carbohydrates 117.4 g
100 g dish
kcal 393.1 kcal	proteins 4.6 g	fat 16.1 g	carbohydrates 58 g

Karakum with jam

We suggest trying baked goods with the same name, but which are prepared in a different way.

Cookies with jam are interesting not only for their fruity taste, they are also an opportunity to “recycle” a jar of jam (jam, marmalade) that you don’t want to eat on its own. The main thing is that the jam is not too liquid, otherwise it will leak out and the dough will turn out wetter than it should be.

There are two options for making these cookies. The first is more painstaking: cut the rolled out dough (6-8 mm thick) into small rectangles (5x7cm), each of which is coated with jam. Then sprinkle the surface of each rectangle with grated dough (pre-chilled). These cookies are placed on a baking sheet at a certain distance from each other and baked until golden brown.

The second, simpler and faster option is to form a large pie with a layer of jam and then cut it into portions. Sometimes such baked goods are called “grated shortbread”. I prefer the second option, because it saves a lot of time, and the taste does not change at all. Kara-Kum with the addition of jam turns out even more delicious than the classic version of the delicacy, so we dare to hope that this recipe will also take root in your family.

Ingredients:

butter or margarine – 200 g
egg yolk – 1 pc.
wheat flour - 2.5 - 3 tbsp.
sugar – 100 g (0.5 tbsp.)
salt - a pinch
soda – ½ tsp.
lemon juice (vinegar) – 1 tsp.
thick jam from your favorite fruits or berries – 300 g.

Cooking time is about 1 hour.

Cooking method

Place the softened margarine in a bowl and cut into small pieces with a knife. Add sugar and egg yolk. It is not recommended to add egg white; it makes the dough tougher. Mix the ingredients, rubbing sugar with butter (margarine).

Calorie content of foods possible in the dish

Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Salt – 0 kcal/100g
Baking powder – 79 kcal/100g
Any jam – 271 kcal/100g

Calorie content of foods: Flour, Butter, Sugar, Eggs, Baking Powder, Salt, Jam

Ingredients

Margarine or butter - 1 pack
Chicken egg - 1 pc.
Baking soda - 0.5 teaspoon
Granulated sugar - 1 cup (to the rim)
Wheat flour - 3 cups
Salt - 0.25 teaspoons.

Author : Admin
Comments : 0
Publication date: May 8, 2018
Views: 10988
Category: homemade cookies.

Step-by-step recipe for making homemade “Kara-Kum” cookies. Video recipe for homemade cookies “Kara-Kum”. Cookies “Kara-Kum” interested me because they come with a filling, i.e. with a layer. The filling can be any thick jam (preferably with sourness), as well as boiled condensed milk. These are simple cookies that can be prepared quickly and without much hassle, because... All ingredients are mixed at once, distributed on a baking sheet and baked in the oven. The only thing you will have to spend time on is freezing part of the dough in the freezer, because... it will need to be grated over the filling. The cookie recipe is accessible to everyone. The resulting cookies are soft (even on the second day), have an unusual striped surface and an interesting taste. It bakes quickly - for 15-20 minutes at a temperature of - 200 degrees.

Jam soufflé and soft cookies

Category: Desserts Cookies Cookies with filling

Soft cookies with sour cream + weightless elastic jam soufflé... and all this WITHOUT BUTTER. The recipe is ideal for eliminating jam or frozen berries. The dessert features an incredibly simple technology for preparing both cookies and soufflé!

Wheat flour Sour cream Sugar Chicken egg Soda Jam Gelatin

Cooking method

Homemade “Kara-Kum” cookies with filling - simple, quick and tasty!

Cookies “Kara-Kum” interested me because they come with a filling, i.e. with a layer. The filling can be any thick jam (preferably with sourness), as well as boiled condensed milk. When baking these cookies, I use boiled condensed milk, because... My family doesn’t really like baked goods with jam.

These are simple cookies that can be prepared quickly and without much hassle, because... All ingredients are mixed at once, distributed on a baking sheet and baked in the oven. The only thing you will have to spend time on is freezing part of the dough in the freezer, because... it will need to be grated over the filling.

Cookie recipe - accessible to everyone.

The resulting cookies are soft (even on the second day), have an unusual striped surface and an interesting taste.

It bakes quickly - for 15-20 minutes at a temperature of - 200 degrees.

If you are interested in this recipe, then let's start preparing it.

Initial composition of products.

As we see, our cookies have a simple composition: sugar, egg, flour, margarine, salt, soda.

Step-by-step description of cookies with photos.

Preparation of ingredients with photos.

Place the margarine, cut into small cubes, in a glass container, which must be covered with a plastic lid so that the liquid does not shoot in different directions when heating, and put it in the microwave for 2 divisions (2 minutes).

If you don’t have a microwave, then you can dissolve it to a liquid state on the stove, just take an iron bowl, because... The glass bowl will burst due to overheating.

2 minutes passed, as you can see in the photo, the butter did not melt completely, but it’s not a big deal, we’ll stir it while it’s hot, and it will melt naturally.

Cool the melted margarine to room temperature.

Place the egg in a separate bowl, add sugar and lightly beat everything with a whisk. We should end up with such a viscous mass.

As soon as the egg-sugar mixture is ready, pour the cooled margarine into it and mix the mass thoroughly.

Now add unslaked soda and salt to the egg-oil mixture. Mix.

Pour sifted flour into the resulting mass in portions. I sift the flour directly through a strainer.

Why sift flour? Firstly, when sifting, the flour is enriched with oxygen. Secondly, foreign debris will not get into our cookies.

As you can see in the last photo, the dough turns out moderately dense, and this is what you need. There is no need to compact the dough too much, because... The cookies may turn out tough.

We form cookies from the photo.

The dough is ready, now we need to separate the 3rd part from it and put it in the freezer for 30 -40 minutes. For convenience, we will divide the piece that we will put in the freezer into another 3 parts - this will allow the pieces to quickly harden, and when we grate them, we will take one at a time. This way the dough will not melt quickly.

Lightly sprinkle a baking tray with flour, place the main dough on it and spread it evenly along the entire length with both hands. The thickness of the dough should not exceed 1 cm, because... The dough will rise well during baking.

Useful tips and tricks

Karakum cookies with jam, the recipes of which are distinguished by the simple composition of the products, are crumbly and have a unique appearance.

Before you start processing products, it is recommended that you familiarize yourself with the rules listed in the table below:

Basic subtleties	Notes
It is advisable for the jam to be sour (it is not necessary to use berry jam)	If you use sweet jam, the cookies may turn out sickly sweet. For example, you can use jam from black and red currants, cranberries, and lemon.
If you have liquidish jam, you can add potato starch to thicken it	It is necessary to add starch in small portions so that the filling does not turn out too thick. Also, after adding the “thickener”, you should mix the ingredients thoroughly so that lumps do not form.
If possible, use butter instead of margarine in the dough.	Butter will make the cookies taste more delicate and also give the finished products a creamy aroma.
Flour for dough should be chosen from a trusted manufacturer	The higher quality the flour, the softer the texture of the cookies. Additionally, the product should be thoroughly sifted to remove debris before use.
The jam should not reach the edge of the dough by about 0.5-0.7 cm	During baking, the jam first becomes more liquid and may leak from the dough onto the baking sheet. As a result, the ingredient will burn and form a bitter crust at the leakage site.
It is advisable to pierce the layer of dough, before spreading the jam, with a fork in about 5-8 places	If the dough is not pierced with a fork, it may swell; as a result, the cookies will not have the desired appearance, and the jam in the areas of swelling will drain off the dough.

Karakum cookies will turn out more crumbly and tender if margarine is combined with butter in equal proportions. And to make the products especially aromatic, it is recommended to use jam from aromatic berries, for example, strawberries, cherries, peach. All of the above subtleties can be applied to any Karakum cookie recipe.

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Cookies "Karakum"

Very tasty, easy to prepare cookies!

Margarine – 200g
Sugar - 1 glass
Flour - 1 cup - in the recipe, but you need -3 cups (my experience!)
Egg - 1 pc.
Soda - half spoon
Salt - a pinch
Boiling

Mix the egg with sugar. Melt margarine and mix together with sugar and egg, and all other ingredients. The dough turns out very elastic. Place 1/4 of the dough in the freezer. Spread the rest of the dough in a thin layer evenly over the baking sheet with your hands. You can make it thicker on one baking sheet, but I like it thin and crispy. Spread jam on top. We take that piece out of the freezer and grate it on top of a coarse grater. Bake in the oven until golden brown, 15-20 minutes.