Shortbread cookies with Viennese jam. Viennese cookies with jam. Cooking option with cottage cheese
The resulting mass should be lump-free and quite fluffy.
Add flour in small portions, about 2-3 tablespoons at a time, gradually kneading the dough for Viennese cookies.
Divide it into two parts, one part should be slightly larger than the other. Roll each piece into a ball, wrap in cling film and refrigerate for 20-30 minutes.
Line a baking sheet or baking pan with parchment paper (I didn’t have it at that time, I used foil), lay out most of the dough in an even layer, forming small sides. Add jam and spread it around the entire perimeter of the dough. Grate the rest of the dough on a coarse grater and spread on top of the jam. Bake the Viennese cookies in an oven preheated to 180 degrees for 20-30 minutes, until a stable golden brown crust forms.
Cut the hot cookies into squares or rectangles with a knife and leave to cool. Only after the cookies have cooled, place them on a plate.
Viennese cookies With jam it goes very nicely with hot or cold milk.
Bon appetit! Eat with pleasure!
Surely everyone knows what these cookies look like and it seems difficult to make, but in reality The recipe for Viennese cookies is quite simple.
A basic recipe from which you can build on and change the composition in the future, for example, use jam instead of jam.
Required Products:
- a glass of jam;
- half a kilogram of flour;
- two eggs;
- about 250 grams of sugar;
- soda – 2 grams;
- oil packaging.
Cooking process:
- Let's start preparing Viennese cookies with jam from the dough. Melt the butter in a bowl using the stove or microwave.
- Break the eggs into another container, combine with sugar and soda, mix, pour in the oil when it has cooled down.
- We begin to pour flour into what happened, gradually turning the mass into soft dough. It must be rolled out into two layers so that one is larger than the other.
- We wrap the small one in film and put it in the cold for about 20 minutes, and put the large one on a baking sheet and coat it with jam.
- We take out the second part of the dough, tear it into pieces or three on a grater and sprinkle with jam.
- Bring to readiness in a hot oven for 35 minutes at 170 degrees.
Cooking option with cottage cheese
Viennese cookies with cottage cheese are a very winning combination. The end result is something similar to the well-known Sochniks.
Required Products:
- 350 grams of flour;
- oil packaging;
- about 500 grams of cottage cheese;
- egg;
- 200 grams of sugar.
Cooking process:
- Place the flour in a deep bowl; if desired, you can sift it, then the result will be even better. Add cold chopped butter to it and mix until it becomes almost crumbly.
- In another container, lightly beat the egg, add sugar and add the resulting mixture to the flour, bringing it to a homogeneous, smooth state.
- Divide the mass into two parts and roll them into thin layers. We put one in the cold for a while, and put the other in a baking dish.
- Knead the cottage cheese, you can use it immediately, or you can mix it with a small amount of sugar.
- We spread it on a layer of dough, and cover the top with small pieces made from the second, already frozen part.
- Place the baking sheet in the oven, setting the temperature to 180 degrees, and keep for at least 25 minutes.
Step-by-step recipe for cookies with jam
In general, to prepare these cookies you only need to take sour jam, so that you can feel the difference between it and the sweet dough, but if desired, the ingredient can even be replaced with jam.
Required Products:
- a glass of jam;
- 350 grams of flour;
- a large stick of butter;
- 250 grams of sugar;
- two eggs.
Cooking process:
- Beat the eggs into a bowl, combine them with sugar and mix well.
- Place flour and butter in another container, which must be cold and cut into pieces. Grind all this into crumbs, and then pour in the egg mixture. Start kneading until a dough forms.
- Divide the lump into two parts and roll them out. Place one on a baking sheet and the other in the refrigerator for about 20 minutes to freeze and harden.
- Cover the layer with a layer of the chosen jam, and place pieces of cold dough on it.
- Place in the oven for 30 minutes, setting the heat level to 180 degrees.
With chocolate
If you are not a fan of jam, replace it with chocolate. After trying this recipe, you will get incredibly tasty and sweet cookies.
Required Products:
- four eggs;
- 20 grams of sugar;
- about 400 grams of flour;
- 250 grams of chocolate;
- approximately 350 grams of butter.
Cooking process:
- Place sugar and chopped butter in a bowl, grind everything into crumbs, and then beat in the eggs, mix until smooth, add flour and bring to a dough.
- We divide the mass into two parts and make two thin layers of different sizes. The smaller one is put in the refrigerator for about 20 minutes. And the larger one we put on parchment paper in the pan.
- You can use any chocolate for the filling, grate it or melt it until liquid state and cover the dough.
- We take the other part out of the refrigerator, chop it with our hands or on a grater and sprinkle with the filling.
- Bring the cookies to readiness in the oven, preheated to 180 degrees for at least 30 minutes.
Recipe from Tatyana Litvinova
Famous and experienced cook– Tatyana Litvinova also has a recipe for Viennese cookies in her piggy bank, which, according to her, turns out incredibly tasty. And products for making homemade cookies are sure to be found in every housewife’s kitchen.
Required Products:
- two egg yolks;
- about 25 grams of powdered sugar;
- a little salt and vanillin to your taste;
- a package of butter weighing 200 grams;
- 60 grams of sugar;
- a glass of flour;
- marmalade
Baking process:
- Before cooking, be sure to keep the butter in the refrigerator for some time so that it freezes slightly. Then we place it in a deep bowl, having previously cut it into pieces, and using a mixer we bring it to the state of white fluff.
- Continuing to gently stir the oil, we begin to introduce other ingredients. First, sugar, then yolks, vanillin, a small amount of salt and finally flour, which it is advisable to sift to achieve a better result.
- From the resulting dough, knead it into a dough that is homogeneous, smooth and does not stick to the skin of your hands. Then cover the container with something, such as cling film, and put it in the refrigerator for 30 minutes.
- While the dough is freezing, turn on the oven at 160 degrees so that it is already well warmed up for baking.
- We take out the mass, divide it into two parts and roll out the layers.
- We cover a baking sheet with parchment, place one layer of dough on it first, and immediately the second. Using a rolling pin, we turn them into one thin cake, no thicker than three millimeters.
- From what we got, we cut out cookies of any shape, for example, mugs, and in half of them you need to squeeze out a hole for marmalade, and leave the others unchanged.
- Bring to readiness for 20 minutes, coat the mold without a hole with marmalade, cover with the second part and sprinkle with powdered sugar on top.
The simplest option homemade baked goods: Viennese cookies, the classic recipe is familiar to us from childhood memories. Viennese cookies come in several varieties, but the base is always made from shortcrust pastry, and is most often used for filling thick jam, jam, marmalade, always of a sour taste. It is the combination of sweet shortcrust pastry and sour filling that is the “zest” of this pastry: Viennese cookies with jam recipe is the most popular, simple and tasty. Viennese cookies are prepared according to classic recipe on butter, it turns out crumbly and very soft.
Ingredients:
- wheat flour - 2 cups;
- butter – 100 g;
- sugar – 100 g;
- egg – 1 pc;
- baking powder – 2/3 tsp;
- salt – 1/3 tsp;
- thick jam or jam.
How to make Viennese cookies according to the classic recipe
Before you pour the sugar into the bowl, decide what kind of jam you will use for the filling. If it’s sweet, use less sugar by a third so that the cookies don’t turn out tasteless and sugary. I made it with sour plum jam, these are the ideal proportions for it. Mix the egg and sugar, whisking the mixture vigorously with a whisk.
Heat the butter over low heat and let it cool slightly. There are recipes for Viennese cookies that recommend softening the butter until room temperature and then mix with the egg-sugar mixture. This option is not entirely convenient for me; usually there is no time to wait for it to melt. By the way, I didn’t notice any difference - whether you melt it or add it soft, the taste of the finished cookies is the same.
Pre-sieve the flour. Add in parts, I do about two parts. First, I pour out one glass and stir to get a thick mass, approximately like cream.
Then I add baking powder and add another half cup of flour. I scatter the rest on the table in a thin layer and quickly knead the dough for Viennese cookies.
The lump will be smooth, not sticky to your hands and flexible, like plasticine. I crushed it on purpose so you can see how soft it turns out. Divide the bun into two parts, one will be twice as large as the second.
Wrap the smaller part in film and place it in the freezer for 15-20 minutes. We collect the second into a ball, flatten it into a flat cake, and distribute it onto a baking sheet or a sheet of baking paper with our hands. I just had enough for a mold with a diameter of 28 cm. The dough is very flexible, easily stretched to a thickness of 0.5 cm without the help of a rolling pin. You can make the edges a little thinner, they will be trimmed.
Carefully transfer the paper along with the workpiece into a mold with low sides. Lubricate with thick jam or marmalade, evenly covering the surface of the cake. The jam layer can be thin, almost transparent, or thicker - to your taste. But I don’t recommend putting a lot of liquid jam - when heated, the excess will drain and burn.
Advice. If the jam is a little liquid, add a little starch or crushed nuts (walnuts or peanuts). As a last resort, drain the liquid syrup and mash the berries; the jam will become much thicker.
Take the frozen lump of dough out of the freezer. Three on a coarse grater directly onto the cake coated with jam. If there are any uncovered places, use your hands to evenly distribute the shavings over the sweet filling. Grating the frozen dough into a separate bowl and then sprinkling it on top of the jam will not work - after grating the chips quickly stick together, you will have to roll it into a ball again and freeze it.
Classic Viennese cookies are baked in a hot oven on the middle tier. Set the temperature to 180 degrees and bake for 20 minutes until a light blush appears on the sweet shavings. As soon as the top of the cookies turns pinkish, this is a sign of readiness; do not hold them longer so as not to dry them out. The edges will be a little drier, but we will still trim them, and the middle will remain soft and crumbly.
For all lovers of home baking, we offer a recipe for Viennese cookies with jam. Cooking technology in in this case very easy to learn and should be included in the culinary notebook of novice bakers as a basic one.
From regular shortcrust pastry we form a grated pie with filling, which we divide into portions. As a result, we get delicious, moderately sweet and crumbly Viennese cookies with jam, which will be an excellent accompaniment to a cup of tea or coffee.
Ingredients: 
- butter (margarine will also work) - 250 g;
- eggs - 2 pcs.;
- baking powder - 1 teaspoon;
- salt - ½ teaspoon;
- sugar - 200 g;
- flour - 4-4.5 cups (as much as the dough will take);
- any thick jam - about 300 g.
Viennese cookies with jam recipe with photos step by step
How to make Viennese cookie dough
- Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
- Add eggs, salt and all the sugar at once to the melted butter. Beat with a mixer.
- Mix the baking powder with a glass of flour. After sifting, add to the oil mass.
- We work with the mixer again, achieving a smooth, homogeneous and still liquid dough. Gradually add flour, continuing to beat the flour mixture.
- When the thickened mass no longer lends itself to the mixer, we begin kneading by hand. As a result, you need to get a fairly thick and crumbly shortbread dough, does not stick to the palms. Since flour comes in different qualities, you may need a little more or less of it than indicated in the recipe - we rely on the condition of the dough.
- Place approximately 1/3 of the dough in the freezer for 15-20 minutes, and distribute the rest in an even layer (0.5 cm thick) on a large baking sheet covered with parchment paper. It is more convenient to do this by hand, since the dough crumbles a lot and rolling it out with a rolling pin to the desired size will be difficult.
- Distribute the jam over the flour base. Also, any jam, jam, or berries ground with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not particularly thick, the edges of the bottom layer of dough must be slightly raised upward, forming sides, so that during baking sweet additive did not spread on the baking sheet.
- We take it out freezer cooled and slightly hardened dough, rub with large shavings and distribute over the entire area of the future cookie. Cover the filling thickly, leaving no gaps. Place the workpiece in an oven heated to 200 degrees.
- Bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should brown, but not too much.
- Having cooled our grated pie completely, cut it into equal squares or rectangles.
Viennese cookies with jam are ready! Enjoy your tea!
This pastry has a lot of names, in my youth I baked a pie called Grated, this year I found out that it is sold in cafes and stores as Viennese cookies, I found other names like the Guests on the Doorstep pie, Stepka-Rastrepka pie, For tea pie, I think it’s ok find more if you do this.
The recipe is very simple, all the necessary ingredients will be at your fingertips.
Viennese cookies.
Need to:
Flour - 2.5 tbsp
Butter - 200 g
Egg - 1 piece
Sugar - 0.5 tbsp
Baking powder - 1 tsp
Sour jam - 6 tbsp I have black currants
Preparation:
Mix the room temperature egg thoroughly with sugar.
Combine the butter crumbs and egg with sugar, knead into an elastic dough.
Wrap 1/3 of the dough in a plastic bag and put it in the freezer for 15-20 minutes.
Spread 2/3 of the dough with your hands onto a baking sheet, 0.5 cm thick.
Spread jam onto the dough in an even layer.
Grate the remaining chilled piece of dough on a coarse grater on top of the jam.
Bake in a preheated oven until golden brown.
Judge and cut
into portioned pieces.
Grated pie with orange filling.
The name of the pie is quite logical; it is called so because the dough is grated.
In this pie, I grated the dough onto the bottom layer using a simple grater and used a Korean carrot grater on the top layer.
Need to:
Flour - 2.5 tbsp
Butter - 200 g
Egg - 1 piece,
Sugar - 0.5 tbsp if you like it sweeter add more
Baking powder - 1 tsp
Vanilla sugar - 1/2 tsp
Glass 240 ml
Shape d 28 cm
Grated orange:
Orange - 1 piece
Lemon (zest and juice) - 1/2 pcs.
Sugar - 1/2 tbsp
Sugar, orange with peel cut into pieces, zest and juice of 1/2 lemon put in a blender container and grind.
Taste, if it is sweet add lemon juice, if sour add sugar.
If the mass turns out to be liquid, add 1/2 tsp of starch without a slide.
Preparation:
Sift the flour and mix with baking powder.
Add softened butter to the flour and rub into crumbs with your hands.
Mix the room temperature egg thoroughly with sugar and vanilla sugar.
Combine the butter crumbs and egg with sugar, knead the dough.
Wrap 1/3 of the dough in a plastic bag and wrap 2/3 of the dough and put in the freezer for 1 hour
Take 2/3 of the dough out of the freezer and rub it into the pan, then press it down lightly so that
