Sour cream biscuits seem deceivingly light. In one sitting, it is easy to eat more than a dozen, so weightless in texture, and delicious. But there are enough calories in it!
You can cut any figures from plastic dough or roll up balls-cakes, bars, spirals with your hands. The case when even an uncomplicated form does not discourage appetite - the taste of homemade cookies on sour cream does not change with different moldings.
Like to flavor, add vanillin, zest, cinnamon, anise. In my opinion, except for salt and sugar, nothing is needed - this is how a delicate and very pleasant creamy note is clearly caught. Connect the children, the sculpting business will go faster (and more fun).
Ingredients:
Flour - 270 g
Sour cream - 150 g
Butter - 125 g
Egg - 1 pc.
Sugar - 100 g
Salt - 5 g
Step by step recipe:
Step 1 - To make delicious sour cream cookies in the oven at home, take the foods on the list.
Step 2 - Knead the dough both by hand, adding components sequentially, and in a food processor. Separate the egg yolk and, together with sour cream, 30-50 g of granulated sugar, flour (250 g), a pinch of salt, butter, put into a bowl. We turn on the unit or crush it ourselves.
Step 3 - Sprinkle the remaining lump if necessary (if excessively sticky) with the rest of the flour and knead it again.
Step 4 - We bring the dough to a plastic and soft state. The dosage of flour is often different. Sprinkle over a spoon.
Step 5 - Roll out the layer and cut out the blank figures using the cutting templates. Or, as in my recipe, pinch off a small piece and roll up balls, each of which is dipped in egg white, then breaded in the remaining sugar.
Step 6 - Place the raw cookies on a baking sheet with parchment in even rows. Since there is no baking powder, soda, yeast in the composition, the volume of semi-finished products will not change significantly. We fill it quite tightly. We press down a little from above, for example, with a convenient fork - decorative recesses remain. If there is a lot of dough, wrap the excess with foil and send it to the refrigerator shelf until the next day. You can also freeze and pre-thaw before shaping and baking. We put the current blanks in an already hot oven and keep them at a temperature of 190 degrees for 20 minutes.
Having cooled down, we serve homemade cookies with a bite of tea, compotes, milk or a cup of coffee.
Bon Appetit!
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