Smetanniki according to GOST: a recipe for how to prepare sour cream-based shortbreads, popular in the USSR

A simple recipe for sour cream cakes in the oven

The necessary products can be found in every home, so these cookies can be quickly made in case of unexpected guests.

Required components:

• flour – 450 g;
• sour cream and sugar - 1 tbsp each;
• egg – 3 pcs.;
• vanillin - to taste;
• soda – 1 tsp. (quench with vinegar);
• salt - a pinch.

Sequencing:

1. Combine sour cream with sugar and 2 eggs. Add slaked soda, vanillin and salt.
2. Add flour in small portions and knead into a homogeneous and soft dough.
3. Roll out into a layer and make blanks using curly shapes. It is good to involve children in this process: little cooks, as a rule, really enjoy fiddling with the dough and cutting out various figures from it.
4. Beat the remaining egg and brush the dough, then sprinkle with sugar. Instead of sugar, you can use anything - poppy seeds, chopped nuts, sesame seeds.
5. Bake for no more than a quarter of an hour. The shortbreads turn out golden brown on the outside and soft on the inside.

Shortbreads on margarine, without eggs

If you run out of eggs in the refrigerator, it doesn’t matter, you can do without them. There is no need to run to the store to get them.

What do you need:

• flour – 3 tbsp;
• sour cream - 1 tbsp.;
• margarine – 100 g;
• sugar – 75 g;
• baking powder – 2 tsp;
• finely chopped nuts – 3 tbsp. l.;
• cinnamon sugar for dipping.

You can add nuts, raisins, coconut flakes, and chocolate pieces to the shortcakes.

How to cook:

1. Remove the margarine from the refrigerator in advance so that it becomes soft. Combine it with sour cream and sugar.
2. Mix the sifted flour with baking powder and nuts, add to the liquid mass and knead the dough.
3. Roll it into two sausages, wrap in film and refrigerate (for an hour).
4. Cut the blanks into circles no more than 7 mm thick and dip in sugar and cinnamon.
5. Place on a baking sheet and bake until golden brown.

Dough shortcakes with butter in a frying pan

Shortcakes can be quickly cooked in a frying pan; it is not necessary to use the oven.

Required components:

• flour – 3 tbsp;
• sour cream and sugar - 1 tbsp each;
• eggs – 3 pcs.;
• butter – 200 gram pack;
• salt – 1 tsp;
• soda – 0.5 tsp. (quench with vinegar).

Sequencing:

1. Combine butter with flour and grind.
2. Mix eggs with sour cream and sugar. Beat. Add soda.
3. Combine both masses and knead the dough. Roll out and cut into squares with a knife or squeeze out round pieces with a glass.
4. Fry in a frying pan on both sides.

The most delicious shortcakes with cottage cheese

Homemade cottage cheese cookies are incredibly tasty.

What is necessary:

• flour – 300 g;
• cottage cheese – 250 g;
• butter – 200 gram pack;
• fat sour cream – 150 g;
• yolks – 2 pcs.;
• sugar – 3 tbsp. l.;
• baking powder – 10 g;
• salt - a pinch.

Preparation process:

1. Sift flour, add baking powder.
2. Grind the frozen butter, add eggs, salt and sugar, sour cream.
3. Rub the cottage cheese through a sieve and add to the mixture along with the flour. Knead the dough: you should get a dense and elastic mass.
4. Wrap in film and place in the refrigerator for 2 hours.
5. Roll out the dough into a layer and cut out the shortcakes. Place on greased parchment.
6. Bake for about a quarter of an hour until the pieces acquire a light yellowish-beige color. There is no need to overcook, since curd dough is especially good just like this - soft, tender and crumbly. But if you want the baked goods to be crispier, you can add another 4 minutes to this time. When cool, sprinkle with powdered sugar. These cookies are suitable for coffee, tea, cocoa, and milk.

This dough can be used to make not only shortcakes, but also bagels, envelopes and baskets. It is recommended to use apple slices, fresh or canned berries, thick jam or preserves, and nut-chocolate mass as filling.

General information

Shortbreads made with sour cream are very tasty and tender products with a round or embossed shape. Typically, the thickness of such cookies is 1 centimeter.

This pastry was especially popular in Soviet times. That is why modern adults very often make it at home, using recipes that were passed down to them from their grandmothers and mothers.

It should be especially noted that there are many different ways to prepare such products. They can be made on the basis of kefir, milk, cheese, cottage cheese, butter, margarine, etc. Today we will tell you how to properly prepare shortcakes with sour cream. As a rule, when using such a dough, baked cookies are obtained with a delicate and soft structure, as well as a crispy and golden-brown crust.

To please your loved ones with this product, use one of the recipes below.

Sour cream shortcakes with glaze

Ingredients

To prepare sour cream shortcakes you will need:

• sour cream 15% fat – 130 g;
• kefir of any fat content – ​​130 ml;
• butter – 50 g;
• mayonnaise – 1 tbsp. l.;
• sugar – 0.5 cups;
• soda – 1 tsp;
• premium flour – 0.5 kg.

For fondant:

• sour cream 20% fat – 1/3 cup;
• sugar – 2/3 cup;
• vegetable oil – 2 tsp. (for greasing the baking sheet).
• Glass with a capacity of 200 ml.

Cooking steps

1. To prepare the fudge, add sugar to the sour cream, mix thoroughly, and leave in a cool place for 20-30 minutes.
2. To prepare the shortbread, sift 300 grams of flour into a bowl, add chopped or grated cold butter.
3. Grind the butter and flour into fine crumbs, then add sugar, soda, mayonnaise, sour cream and kefir (can be chilled).
4. Knead the dough, adding the remaining flour. First, it is better to knead the dough with a spoon, and then with your hands.
5. The dough should be soft, but not sticky and dense.
6. On a table sprinkled with flour, roll out the dough into a layer about 1 cm thick. Using a glass about 10 cm in diameter, cut out circles from the dough.
7. Place the cakes on a baking sheet lined with parchment, which is lightly greased with vegetable oil. The distance between the cakes should be 3-4 cm.
8. Bake sour cream shortcakes in an oven preheated to 180 degrees for 15-25 minutes (they should not brown too much).
9. Set aside a couple of shortbreads and cool, grind them into crumbs. Grease the still hot shortcakes with the prepared sour cream fudge.
10. And then sprinkle crumbs on top. Leave the shortcakes to cool completely.
11. Delicious, crumbly, soft homemade sour cream cakes can be served with tea!
12. Bon appetit!

Step by step recipe

Products for the test:

• 120 ml sour cream;
• 100 grams of granulated sugar;
• 140 grams of honey;
• eggs – 2 pieces;
• 1 large spoon of refined vegetable oil;
• a glass of flour with a slide;
• a pinch of baking soda;
• 1 large spoon of lemon juice;
• zest from one orange;
• a small pinch of table salt.

Lubrication components:

• 2-3 large spoons of milk;
• a little sugar.

Cooking period: 40 minutes.

Calorie content – ​​265 kcal.

How to cook sour cream shortcakes with a taste like in childhood:

1. Chicken eggs need to be broken, separate the whites and yolks;
2. Place the yolks in a cup, add sour cream to them and mix well;
3. Next, add granulated sugar to the mixture of yolks and sour cream, add honey;
4. Pour in a little vegetable oil, add salt;
5. We wipe the zest from one orange and put it in a cup with the rest of the ingredients;
6. All components must be mixed using a mixer;
7. Baking soda needs to be extinguished with lemon juice and poured into the mixture;
8. Then you need to add flour in portions, making sure to stir;
9. The result should be an elastic dough with a soft structure, it should stick a little to your hands;
10. You need to pour a little flour on the work table and place the dough on it;
11. Roll out a layer from the base to a thickness of no more than 1 cm;
12. Using a mold or glass with a diameter of 6 cm, we make shortcakes from the rolled out layer;
13. Place parchment paper on the surface of the baking sheet;
14. Place the shortcakes on parchment, brush the top with milk and sprinkle with sugar;
15. The oven is heated to 190 degrees, place a baking sheet with shortcakes in it;
16. Bake for 10-15 minutes;
17. After this, take out the baking sheet and leave it to stand for a while so that the baked goods cool down a little;
18. Then remove the shortcakes from the surface of the parchment and serve with tea.

Shortbread with nuts

Ingredients

To make shortbread you will need:

• wheat flour - about 3 glasses;
• margarine – 200 g;
• sugar – 100 g;
• egg – 2 pcs.;
• baking powder – 1 tsp;
• salt - a pinch;
• nuts (assorted) - to taste.

Cooking steps

1. Melt margarine and grind with sugar and salt. Stir the eggs and beat just a little. Combine margarine with eggs and mix.
2. Pour flour and baking powder into the resulting mixture.
3. Quickly knead the elastic dough for the shortcakes and, preferably, put it in the cold for about half an hour.
4. Roll out the dough to about 1 cm thick, press in the nuts and cut the shortcakes with molds (for example, metal ones for muffins).
5. Bake the shortbread in an oven preheated to 200 degrees on a greased baking sheet, silicone mat or baking paper until golden brown.
6. Enjoy your tea!

Almond shortcakes

INGREDIENTS

• Wheat flour 2 cups
• Sugar 0.3 cups
• Milk ½ cup
• Butter 50 g
• Almonds 80 g
• Soda ½ teaspoon
• Chicken egg 1 piece

COOKING INSTRUCTIONS

1. Mix flour with soda and sift.

2. Heat sugar and milk, stir until dissolved, cool to room temperature and knead all products (except almonds and eggs) into a dough of uniform consistency.

3. Roll out the finished dough into a layer 5-6 mm thick, grease with egg, sprinkle with chopped almonds and, when the grease dries a little, cut out different figures with notches or a knife.

4. Bake for 10–12 minutes at 200 degrees.

Step by step with sour cream

In order for you to get tasty and soft products, you must strictly follow all the described recipe requirements.

Due to the fact that granulated sugar is unhealthy for both adults and children, we decided to present you with a method for making cookies with the least amount of sweet product. If you wish, you can safely do without it.

So, the recipe for sour cream shortcakes requires the use of the following products:

• high-grade white flour - about 250-300 g;
• fresh large chicken egg - 1 pc.;
• store-bought sour cream of medium fat content - 2/3 cup;
• natural butter - approximately 30 g;
• medium-sized granulated sugar - 3 large spoons;
• crushed cinnamon - 2 pinches;
• natural vanilla - a pinch;
• table soda, quenched with natural vinegar - 1 pinch.

Shortcakes with poppy seeds

INGREDIENTS

• Wheat flour 2 tablespoons
• Sugar 3 tablespoons
• Butter 100 g
• Sour cream 6.5 tablespoons
• Poppy 75 g
• Vanilla sugar 2 g
• Soda ¼ teaspoon
• Chicken egg 1 piece

COOKING INSTRUCTIONS

1. Mix flour with soda and sift.

2. Rinse the poppy seeds and place them in a sieve to drain the water. Knead the butter until the lumps disappear. Mix all products except flour and rub with a spoon for 5-6 minutes (instead of sour cream, you can use yogurt or kefir), then add flour and knead the dough for half a minute.

3. Roll it out on a board sprinkled with flour into a layer 5-6 mm thick. Make different figures using notches or a knife, brush them with egg, place on a greased baking sheet and bake for 10-12 minutes at 200 degrees.

Milk shortcakes - a simple recipe according to GOST

Bake shortcakes according to the recipe developed in accordance with GOST of the Soviet era, and an island of childhood with that unforgettable taste will appear on your table. Help yourself and remember the happy, now so distant moments, when everyone was healthy and happy.

Take:

• Milk – 100 ml.
• Granulated sugar – 200 gr.
• Flour – 420 gr.
• Butter – 100 gr.
• Egg.
• Vanilla sugar - a small spoon.
• Baking powder - ½ small spoon (or baking soda - 1/3 spoon).
• Yolk of one egg + teaspoon of water - for lubrication.

Step by step recipe:

Sift the flour, mixing it with baking powder at the same time.

Pour milk into a saucepan, add granulated sugar and vanilla sugar.

Place on the stove. Bring the milk syrup to a boil over moderate heat. Once the sweet crystals have dissolved, the syrup is ready. Do not go far from the stove, make sure that the contents do not escape. Remove the saucepan from the burner and wait for the syrup to cool.

Remove the butter in advance so that it becomes soft. Beat with a mixer for a couple of minutes, then add the egg. Use the mixer again, mixing the mixture until smooth.

Pour in the milk syrup and stir again.

Add flour and knead a homogeneous dough at low speed. Do not knead for a long time, everything is done quite quickly.

The dough will be soft and sticky.

Make a bun and wrap it in cling film. Leave the mixture to “ripen” for about an hour.

Dust the countertop with flour. Lay out the dough ball. Let it warm up a little if you put the bun in the refrigerator. Roll out into a thick cake 6-7 centimeters high.

Cut out the shortbread blanks using a notch or any shape with a diameter of 9-10 centimeters.

Place the shortcakes on a baking sheet, lined with baking paper. Collect the remaining dough, roll it out again and cut into new pieces.

Whisk the yolk with water and brush the surface of the shortcakes. Sprinkle with sugar if desired.

Place in the oven for 12 minutes. Temperature regime – 180 o C.

Don't expect the shortcakes to turn golden brown, they should be tender and light in color. Therefore, do not add time to baking, otherwise the baked goods will become tough.

Shortbreads with cheese “Morning”

Ingredients for “Morning shortbread with cheese”:

• Wheat flour / Flour – 320 g
• Yogurt - 150 ml
• Egg yolk - 2 pcs
• Butter - 50 g
• Hard cheese - 30 g
• Salt - 1 pinch.
• Sugar - 50 g
• Nutmeg - 1 pinch.
• Baking powder - 1 tsp.

Recipe for “Morning Shortbreads with Cheese”:

1. Melt the butter, cool.
2. While the butter cools, grate the cheese on a fine grater.
3. Sift flour with baking powder.
4. Add salt and nutmeg. Mix.
5. Beat the egg yolks with sugar until the latter is completely dissolved.
6. Pour in the melted butter, add yogurt (sour milk), stir.
7. Add grated cheese and stir.
8. Add flour in parts and knead the dough.
9. The dough should be soft, tender, and loose.
10. At the same time, it holds its shape well and does not stick to your hands.
11. Flour can be different, which is why you shouldn’t add all the flour at once.
12. You may need a little less or more.
13. On a floured work surface, roll out the dough into a layer 1-1.5 cm thick.
14. Cut out the shortcakes to the size and shape you require.
15. Transfer the pieces to a baking tray lined with baking paper and greased with vegetable oil.
16. Prick with a fork.
17. Bake the shortcakes in an oven preheated to 180° for 20 minutes. (until a slight “blush”).
18. The main thing is not to overcook them in the oven!
19. Immediately place the prepared shortcakes on a plate.
20. All is ready!

Before serving, you can sprinkle them with powdered sugar.

Milk shortcakes - quick cookies

Milk shortcakes, which were in great demand several years ago, are still in demand today among those who love home-baked goods. Quick to prepare, tasty and aromatic, they are a hearty and mouth-watering dessert. Baking them requires a minimum amount of ingredients that every housewife has available. And, if guests unexpectedly drop by, you can quickly bake fragrant shortcakes for tea.

By showing your imagination, you can safely improvise and create your own culinary delights. Taking the dough recipe as a basis, feel free to add various ingredients. For example, add cocoa to flour and you will prepare the most delicate cookies with the taste of milk chocolate. You can also add a little rum or cognac to the dough, and instead of vanillin, cinnamon. The top of the shortcakes can be coated with milk or chocolate glaze. If the dough turns out too sweet for you, feel free to reduce the amount of granulated sugar by ¼ of the total amount.

Using this recipe, you will prepare those very real shortcakes from childhood, which were sold in stores for 20 kopecks and were the most favorite delicacy of children and many adults.

Ingredients:

• 2 eggs;
• 200 g granulated sugar;
• 100 g margarine (can be replaced with unsalted butter);
• 500 g flour;
• 10 g baking powder for dough;
• 80 ml milk (any fat content).

Preparation:

1. Soften the margarine by simply removing it from the refrigerator and keeping it at room temperature for a while. As soon as it becomes soft and pliable, grind it with granulated sugar into fine crumbs.
2. Beat 1 egg into the resulting mass, add milk and baking powder. Beat the resulting mixture well with a whisk.
3. Gradually add 400 g of flour into the mixture, leaving the remaining 100 g for kneading.
4. Roll out the dough into a layer no more than 8 mm thick. Form the dough into shortcakes.
5. Grease the baking sheet well with butter, brush the tops of the shortcakes with beaten egg so that they brown beautifully, and place in a preheated oven.
6. Bake at 200 0 C.
7. Keep a close eye on your baking. Once the tops of the shortcakes are golden, remove them from the oven. If you overcook your baked goods, they will become tough.

In Soviet times, all public catering establishments offered wonderful baked goods - milk shortcakes, loved by almost everyone. They were prepared in accordance with the recipe established by GOST. And, if you have a desire to recreate just such baked goods, methodically adhere to the given quantities.

Ingredients:

• 400 g of premium wheat flour;
• 100 g butter;
• 200 g granulated sugar;
• 1 egg;
• 100 ml milk (preferred fat content 3.5%);
• vanillin (just a little, for a subtle aroma);

Preparation:

1. Grind the softened butter with granulated sugar to form fine crumbs.
2. Separately, beat the egg (use a whisk), add milk to it, mix thoroughly and pour into the butter crushed with sand.
3. Mix everything thoroughly again until smooth.
4. Add baking soda slaked with vinegar to the mixture.
5. Add flour gradually. It is advisable to sift it through a sieve - then the shortcakes will turn out more airy and tender.
6. Knead the dough (do not knead it for a long time: the baked goods will be tough and will not rise well).
7. Roll out the dough into a layer; the ideal thickness of which should not exceed 7 mm.
8. Shape the shortcakes into a circle or any other shape.
9. Brush the top of the semi-finished pastries with beaten egg and place in a preheated oven.
10. Baking temperature 180 0 -200 0 C.
11. At this temperature, the baked goods are ready in 15 minutes. But still, keep an eye on it yourself and, as soon as the top of the shortcakes becomes a pleasant golden color, immediately remove them from the oven.

Butter cookies prepared according to this recipe are soft and sweet.

Ingredients:

• 400 g flour;
• 1 egg;
• 1 tbsp. sour cream (the higher the fat content, the better);
• 50 g butter (can be replaced with margarine);
• 5 tbsp. l. granulated sugar;
• 0.5 tsp. soda slaked with vinegar.
• vanilla to taste.

Preparation:

1. Add granulated sugar to soft, but not melted butter. Mix vigorously until fine crumbs form.
2. Add an egg to the resulting mass, mix well, then add sour cream and mix again.
3. If the mass becomes homogeneous, add soda.
4. Add flour gradually (it is advisable to first sift it through a sieve, especially if there are lumps in the flour itself), gently kneading the dough.
5. Knead the dough with your hands briefly. Otherwise, it will be too sticky and the baked goods will be tough.
6. Roll out the dough into a layer no more than 1 cm thick, otherwise it will not bake. Make figures from the dough.
7. The shortbreads take from 15 minutes to half an hour to prepare. This depends on their thickness and temperature in the oven (you can bake at either 180 0 C or 200 0 C).
8. Remove the shortcakes when the tops are lightly browned.