Rye and wheat cookies
Composition / ingredients
6
Servings:
Step-by-step cooking
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In the container, gradually add wheat and rye flour, sugar, salt, soda, vegetable oil, sour cream, milk, melted butter and knead the dough.In consistency, it should resemble a dumpling.We put our dough in a cellophane bag and put it in the refrigerator for 30 minutes.Next, we roll it into a 1.5 cm thick layer, sprinkle with sugar and form the products.We put our semi-cookies on a greased baking sheet with vegetable oil and bake them in the oven for 20-25 minutes at a temperature of 180 degrees.The latter may vary depending on the capabilities of your oven.It's better to store cookies in a bag, so it will remain soft!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 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
- 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking soda - 0 kcal/100g
- Rye flour - 305 kcal/100g
