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Marmalade cookies

While the berries and fruit are ripening for the pies, Elena Ilyina proposes using marmalade stocks to bake almost summer cookies — the dough is made on ice cream.

The middle of May is a sort of fruit and berry timelessness.

Imported apricots and sweet cherries are tasteless and odorless, and also at insane prices.

And fruit and berry trees and shrubs in cottages while only blooming in a promising way.

It remains to wait a month, and it will be possible to stack mature magnificence in pies and tartlets.

In the meantime, let’s take advantage of last year’s marmalade stocks and bake it quick and easy. biscuit.

We make dough for it on ice cream.

What do you need:

  • 300 g flour
  • 200 g butter
  • 150 g vanilla ice cream
  • 1 pack (320 g) of marmalade
  • 2-3 art. l powdered sugar

What to do:
Remove the oil from the refrigerator, cut into pieces and leave for 20 minutes to become soft.

In a deep bowl lay out ice cream, slightly knead it and leave for about five minutes.

Then add the butter and beat everything well with a mixer.

Now sift into the oil mixture about half a portion of the flour and mix well with a mixer.

Pour the rest of the flour on the working surface, spread the contents of the bowl on top and quickly knead the dough with your hands.

Ready dough will be removed in the refrigerator for 1 hour.

In the meantime, prepare the marmalade: it should be cut into 5×5 mm sticks 4 cm long.

An hour later, get the dough out of the refrigerator.

Roll out the dough into a rectangle with sides that are multiples of 5 cm.

The thickness of the dough should be approximately 5 mm.

Cut the layer into squares 5×5 cm

On each square diagonally put a piece of marmalade, connect the opposite corners of the square and well print them to each other.

Heat the oven to 200 degrees.

We spread biscuit on a baking sheet and bake in the middle of the oven for 15-20 minutes.

Cool the prepared cookies on a wire rack, put them on a dish and sprinkle with powdered sugar.

On a note: marmalade is better to use sweet and sour — apricot, plum, cherry, etc. If the marmalade is too soft and badly cut, keep it in the fridge for 2-3 hours before use.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.

When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

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