Incredible Gata Cookies

Cookies 685 Last Update: Jul 18, 2021 Created: Jul 18, 2021 0 0 0
Incredible Gata Cookies
  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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How to easily and quickly bake the popular Armenian delicacy Gata cookies step by step with a photo. After reading the recipe, you will learn how to make a tender shortbread dough in butter and make a very simple filling using flour, sugar and butter. Take advantage of the available description of the technology and the recommendations of the culinary specialist, and bake an unusual oriental sweetness for family tea drinking.

Ingredients

Directions

  1. Sift 500 grams of premium wheat flour into a deep bowl, add chilled butter (200 grams), cut into pieces of any size. Remove a piece of butter weighing 60 grams from the refrigerator, leave it at room temperature so that the butter is soft (this butter will go to the filling in the Gata biscuits). Grind the chilled butter and flour into crumbs.
  2. Pour 100 ml of kefir with a fat content of 2.5% and 100 grams of sour cream with a fat content of 10% into a measuring cup. Stir kefir well with sour cream with a small culinary spatula.
  3. Break 1 chicken egg into the mixture, add one third teaspoon of salt and half teaspoon of baking soda. Stir until smooth with a whisk or fork. It is not necessary to extinguish baking soda with vinegar or citric acid; the lactic acid found in kefir and sour cream will do this well.
  4. Assembling and baking cookies
  5. Pour the liquid portion into a bowl of oil crumbs, stir well with a cooking spatula until the liquid is completely absorbed.
  6. Knead a soft, non-sticky dough with your hand. Form a ball out of the dough, put it in a plastic bag or wrap it with cling film, and send it to the refrigerator for proofing for 1 hour.
  7. How to make the filling
  8. Pour 200 grams of granulated sugar into a deep bowl, put 60 grams of soft butter in the sugar. Grind the butter and sugar with a fork.
  9. Add flour (130 grams) to the butter / sugar mixture in portions.
  10. Rub the mixture with your hands until fine crumbs are obtained.
  11. Remove the chilled dough from the refrigerator, free it from the bag or cling film. Divide the dough into two parts of approximately equal weight.
  12. Flour the work surface and some of the dough (from the remaining 50 grams of flour). Roll out the dough very thinly with a rocker. The layer thickness should be approximately 2-3 mm.
  13. Place half of the filling on a rolled layer, flatten the layer. Use a rocker to compact the filling by rolling it several times.
  14. Roll the filling into a tight roll. Break 1 chicken egg into a cup, mix it with a fork until smooth. Lubricate the surface of the roll with an egg batter.
  15. With a fork, make a diamond-shaped notch on the surface of the roll - draw lines with a fork, placing it at an angle to the roll, in one direction, then in the other direction. Cut the roll into trapezoid portions with a curly knife. From one roll, approximately 10-12 blanks are obtained. Repeat all steps with the second part of the test.
  16. Cover the baking tray with parchment paper, place the cookies at a distance of 3-4 cm from each other. Bake in an oven heated to 180 ° C for 20-30 minutes. The exact baking time depends on your particular oven.

Incredible Gata Cookies



  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

How to easily and quickly bake the popular Armenian delicacy Gata cookies step by step with a photo. After reading the recipe, you will learn how to make a tender shortbread dough in butter and make a very simple filling using flour, sugar and butter. Take advantage of the available description of the technology and the recommendations of the culinary specialist, and bake an unusual oriental sweetness for family tea drinking.

Ingredients

Directions

  1. Sift 500 grams of premium wheat flour into a deep bowl, add chilled butter (200 grams), cut into pieces of any size. Remove a piece of butter weighing 60 grams from the refrigerator, leave it at room temperature so that the butter is soft (this butter will go to the filling in the Gata biscuits). Grind the chilled butter and flour into crumbs.
  2. Pour 100 ml of kefir with a fat content of 2.5% and 100 grams of sour cream with a fat content of 10% into a measuring cup. Stir kefir well with sour cream with a small culinary spatula.
  3. Break 1 chicken egg into the mixture, add one third teaspoon of salt and half teaspoon of baking soda. Stir until smooth with a whisk or fork. It is not necessary to extinguish baking soda with vinegar or citric acid; the lactic acid found in kefir and sour cream will do this well.
  4. Assembling and baking cookies
  5. Pour the liquid portion into a bowl of oil crumbs, stir well with a cooking spatula until the liquid is completely absorbed.
  6. Knead a soft, non-sticky dough with your hand. Form a ball out of the dough, put it in a plastic bag or wrap it with cling film, and send it to the refrigerator for proofing for 1 hour.
  7. How to make the filling
  8. Pour 200 grams of granulated sugar into a deep bowl, put 60 grams of soft butter in the sugar. Grind the butter and sugar with a fork.
  9. Add flour (130 grams) to the butter / sugar mixture in portions.
  10. Rub the mixture with your hands until fine crumbs are obtained.
  11. Remove the chilled dough from the refrigerator, free it from the bag or cling film. Divide the dough into two parts of approximately equal weight.
  12. Flour the work surface and some of the dough (from the remaining 50 grams of flour). Roll out the dough very thinly with a rocker. The layer thickness should be approximately 2-3 mm.
  13. Place half of the filling on a rolled layer, flatten the layer. Use a rocker to compact the filling by rolling it several times.
  14. Roll the filling into a tight roll. Break 1 chicken egg into a cup, mix it with a fork until smooth. Lubricate the surface of the roll with an egg batter.
  15. With a fork, make a diamond-shaped notch on the surface of the roll - draw lines with a fork, placing it at an angle to the roll, in one direction, then in the other direction. Cut the roll into trapezoid portions with a curly knife. From one roll, approximately 10-12 blanks are obtained. Repeat all steps with the second part of the test.
  16. Cover the baking tray with parchment paper, place the cookies at a distance of 3-4 cm from each other. Bake in an oven heated to 180 ° C for 20-30 minutes. The exact baking time depends on your particular oven.

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