Composition / ingredients
Step-by-step cooking
Step 1:
How to make cookies with jam and grated dough on top? Prepare all the ingredients listed in the recipe. Remove the butter from the refrigerator in advance so that it has time to soften. Chicken eggs should also be at room temperature. Wheat flour must be sifted to saturate it with oxygen.
Step 2:
Send soft butter, sugar (or a sweetener that is not afraid of heat treatment), sour cream, soda, and beat eggs into the container.
Step 3:
Add all the flour. Since the flour is different, it may need more or less than indicated in the recipe, so you will focus on the consistency of the dough.
Step 4:
With a mixer, using dough nozzles or just with your hands, knead a thick, elastic, slightly sticky dough. Assemble it into a ball.
Step 5:
Divide the dough into two unequal parts and transfer to bags or wrap in plastic wrap. You will need one-fourth of the entire dough to sprinkle the pie on top, the rest for the base. Put two bags of dough in the freezer for 1 hour. If you plan to bake the pie later, just put the dough in the refrigerator.
Step 6:
I put a silicone baking mat on the baking tray. To prevent the pie from burning, you can simply grease the baking sheet with a piece of butter. Remove a large piece of dough from the freezer. Grate it on a large grater, spreading it on a baking sheet or roll it out.
Step 7:
Put the jam on top. I have currant, but any sweet and sour jam, jam or jam will do, as long as it is thick.
Step 8:
Remove a smaller piece of dough from the freezer. On a coarse grater, rub it on top, covering the entire surface of the pie. Send the baking sheet with the pie to the oven preheated to 190 degrees and bake it until golden "tan".
Step 9:
Remove the finished pastry from the oven, wait until it cools completely. Now cut into squares, lozenges, rectangles or triangles like mine. Serve with tea, coffee, cocoa or just warm milk.
You can add lemon or orange peel, vanilla sugar or vanillin to the dough (according to the instructions).
When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the form (or baking sheet) can be taken out of the oven.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"
Calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Any jam - 271 kcal/100g
