If you like the combination of sweet and sour stuffing with a light layered dough, this cookie is for you.
It is very easy to cook, so you can pamper your family even after work. The portion is quite large — delicacies last long
- 3 cups flour
- 250 g cold butter
- 100 g sour cream
- 1 egg
- powdered sugar
- 1.3 cups cranberries
- 1 cup of sugar
- 3 tbsp. l potato starch
Roll out the second half of the dough, put it on the stuffing and tweak the edges well. Put the pan in the oven and bake for 30 minutes. Take the cake out of the oven, wait until the swollen dough settles, and cut it into hot 4×10 cm strips.
Cool completely and sprinkle with powdered sugar.
With this recipe you can cook strips of lemon.
For 1.5 lemon, take 1 cup of sugar (starch is not needed).
With this recipe you can cook strips of lemon. For 1.5 lemon, take 1 cup of sugar (starch is not needed)
For centuries, cranberry has been considered a traditional Russian berry. In Russia, used in food and juice,.
What could be easier cookies? Ask any of us to name known types and recipes of cookies, and we.
Bright, sour cranberries are great for making desserts and for baking. .
Julia, and the dough is bitter for you?
Maybe your oil was spoiled?
It’s not tasty!
Not only does the dough itself taste bitter, so also cranberries add bitterness!
Made, it turned out nothing, but a bit too much starch.
Appetizing strips. I’ll try to cook, only there are no cranberries, I’ll replace it with vishyu
In my opinion, you need to add 1 tsp. soda in the dough, and in the filling pour starch without top.
The dough turned out delicious, but I added 1 tsp. soda
But the starch is a bit too much, probably you need to add 3 tbsp to the cranberries. l without top.
The strips in the photo are very appetizing! For me, st.muki = 250gr. Such a dough, flaky-sandy, that is. But very vsusno!
And no water. In the fridge required
I would say that in this recipe, water is generally superfluous, because there is a lot of oil, sour cream, and egg — the dough will definitely gather in a lump without water. The dough should turn out layered rather than shortbread.
And in no case can not be neglected cooling! As for weight in a glass: I use a 250 ml measuring cup. Everyone’s hand is different, so the best thing is to weigh several times exactly how much you pour flour into a glass.
And take it for measure.
Moreover, this refers to flour to a greater extent than to other loose materials, for example, to sugar.
Today cooked, because did not receive a response to the previous comment, then prepared 160 g of flour per cup, after adding water, added a little more flour, because there was a sticky dough.
I cooked with lemon, the filling was liquid in my opinion, so I added 2 tbsp. l starch. Used a round shape of 26 cm.
Not pleased with the result, because the dough, though baked, but wet.
What was supposed to happen? In the picture to the recipe, it looks more like sand, and in the description — layered (puff?)
I took a note of this recipe, I’m just going to cook it, but I will add to the comment about grams and glasses.
Alena, you write here that in a glass there is 140 g of sifted flour, but in the table of measures and weights to which there is a reference, in a thin glass 160 g of flour, in a faceted 130 g. I personally usually do it on the basis of 160 g / cup in recipes , and it makes me a little disorienting 🙂 Everyone wants to cook a tasty dish, but not to transfer products.
And why are you so embarrassed and outraged?
In a glass of 140 g of sifted flour, easy to count.
Why in the recipe butter and sour cream in grams, and flour in glasses?
Is it really difficult to choose one thing when describing a recipe — volume or weight?
Delicious strips and quick to prepare, but, as if, not sweet enough. The taste of a completely unleavened savory dough sometimes prevails over a sweet and sour filling.
And to roll out the dough is just enough to cool it well and roll it out immediately on the parchment. The second layer of the text is also convenient to roll and shift from parchment
3 cups of flour a little!
The dough turned out very soft, to tell it did not work! Had to do in the form of a cupcake
Iced sugar is needed only for sprinkling ready-made strips; we do not add it to the dough.
Tell me how much sugar should be added to the dough