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Cookies with dried apricots and yogurt, step by step recipe with photos

Brown sugar differs from white not only in the color that it contains in large quantities syrup, but also the presence of such beneficial minerals as potassium, iron, calcium and copper. It is believed that without him are impossible "right" coffee and "right" tea — only brown sugar is able to emphasize the taste of the drink.

And for sweet pastries, it fits just perfect.

  • flour — 1,5 glasses
  • baking powder — 1.5 tsp. no slide
  • 1 tsp ground cinnamon
  • 0.5 cup instant oatmeal
  • sugar — 0.5 cup
  • 1 cup chopped dried apricots
  • 1 tbsp. l sliced ​​almonds
  • 2/3 cup natural yogurt
  • 3 tbsp. vegetable oil plus for greasing baking sheet (form)

This cake is a variation of the famous Italian cassata cake — a sponge cake with cream.

I had to do twice in a row and double servings, as everyone really enjoyed it.

Instead of dried apricots I tried to add blueberries and figs — it turned out very tasty!

In the comments recommend 2/3 cup.

We will try to find the original recipe and check.

I did not understand how much oatmeal should be added.

The recipe does not have a clear indication. Sp

I baked cookies with modifications: with prunes instead of dried apricots, without nuts, sprinkled with sesame on top. Flakes took 2/3 cup, Nordic — they are softer than Mistral, they almost do not require cooking. Sahara took less than half a glass.

But for my taste it turned out too sweet with prunes — next time I will put less sugar. In general, it turned out very worthy pecheye!

Everyone liked it)) be sure to repeat. Thank))

And how much oatmeal do you need?

Cooked a cookie yesterday — very tasty.

The baking sheet was simply greased and did not use any paper.

I also added pineapples to dried apricots, and put muesli in place of oatmeal flakes. Dietary cookies.

The child liked it.

Tell me, who baked, what should the cookies be according to the consistency? Crispy or soft?

I do not bake the first time and can not understand what is wrong.

For Josephine Baking Powder is usually used in a ratio of 1 tsp. 125 g of flour (it’s just a glass).

That is, in this recipe you need to take 1.5 tsp. baking powder — but in no case more, and then the cookies may not rise at all. As for sour cream, it is important to keep in mind that the fatter the dough, the more crumbly it will be.

So if the cookie turns out to be very brittle, do not be surprised.

1 tsp Will baking powder be enough? And can yogurt be replaced with sour cream 20%?

Thank you all for the constructive comments!

We made changes to the text of the recipe — do not cover the baking sheet with paper, just grease it with oil.

just tell me one thing, how can I tear off the cookies from the paper after cooking?))) than better: with an ax or a float?))) and then from the knife I already have calluses on my hands))))))

An amendment to my previous post 🙂 I recently made it on oiled paper.

Otlipaet better than from the wet, but still with some difficulty.

Yesterday I tried to make it just on a baking sheet, oiled (without paper), it turned out fine, the cookies were stuck without problems.

Cookies are great. Everyone is asking for a recipe)) For the lack of dried apricots and almonds on hand, she added prunes and pistachios to the filling.

It turned out very tasty. One BUT: still in the process of sentencing the phrase confused "Cover the tray with parchment, sprinkle it with water".

But I decided to follow the recommendations and see what happens.

It turned out cookies tightly soldered to the parchment.

Sticked off only after soaking on a wet towel and scraping with a knife. Hence the conclusion: it is better to lubricate the parchment with oil instead of water)))

I shared this recipe with my mom, the next day she called and said that it was a very tasty cookie and now I make it very often. thank. The only thing I do not like is cinnamon, so I do not put it.

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