Cookies – desired delicacy for sweet teeth of any age, especially if are made at home and with love. Home-made pastries not only sate, but also pacify soul and a body the generous aroma giving feeling of a cosiness and care. At the same time it is optional to spend for its preparation several hours, it is enough to know recipes of quick cookies.
Quick sand cookies minute
Ingredients:
- 2.5 cups of flour; - 200 g of a desi;
- 2 chicken yolks; - 5 tablespoons of icing sugar.
Seeking to accelerate process, don't kindle a desi in the microwave, otherwise dough will turn out very fat. It is undesirable to replace icing sugar with sand, it won't be dissolved and will unpleasantly creak on teeth.
Soften a desi at the room temperature. Quickly mix it with flour in the blender or the mixer before receiving a crumb. Pour in vitelluses in this weight, pour icing sugar and carefully knead everything to uniformity. Shortcake dough has to turn out soft and very plastic. Roll it in flat cake and cut on cubes or rhombuses or cut out cookies by means of special molds.
Warm an oven to 180oC. Lay cookies on the baking tray laid by paper for pastries. Bake it in 15 minutes, then slightly cool, accurately separate from parchment, having used a sharp knife, and lay out a dessert on a dish. Water it if desired with melted chocolate, confiture or cover with tasty glaze.
The fast recipe of oatmeal cookies without flour
Ingredients: - 1 cups of oat flakes; - 1 egg; - 100 g of margarine or desi; - 3 tablespoons of sugar; - 1 tsps of vanilla sugar; - 40 g of nuts (filbert, peanut, almonds); - 1.5 tsps of bread crumbs; - 30 g of dried apricots. Get margarine or oil for half an hour prior to cooking. Dry porridge in a dry frying pan, having established the minimum temperature. Constantly stir slowly it to avoid burning. Cool flakes, pour into a plastic bag and walk on it a rolling pin to turn contents into flour. Pound nuts to a condition of a small crumb.
Thin biscuits turn out crisp and dry, thick – crackling outside and soft inside. Form products, being guided by the preferences.
Separate egg egg white and yolk, remove the first in the fridge, pound the second with two types of sugar and the softened margarine. Connect egg and oil weight to flakes, nuts and bread crumbs, add the cooled egg white beaten in foam and properly vent everything. Divide dough into small equal parts, roll them in palms, press and spread out on the baking sheet covered with heat resisting paper or oiled by vegetable. Decorate each product with a piece of dried apricots and prepare in an oven at 180oC in 15-20 minutes depending on thickness of cookies.