Curd biscuits in pastry topping

Cookies 134 Last Update: Jul 13, 2021 Created: Jul 13, 2021 0 0 0
Curd biscuits in pastry topping
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy
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Cookies were baked more than once for the New Year, but with the advent of the child, there were more reasons for cooking. It's an incomparable pleasure - to imprint the cut out blanks into the confectionery sprinkles scattered on the table! :)

Ingredients

Directions

  1. Beat butter at room temperature with sugar. It is more convenient to do this with a mixer with a whisk. Then add the curd and whisk again. Then we change the nozzle for the tight dough and, adding sifted flour with slaked soda, we begin to knead the base for the cookies. When it hardens thoroughly, you can switch to manual kneading. We make a ball out of the dough and put it in the refrigerator for 30-60 minutes.
  2. Preheat the oven to 200 degrees. A dough with a lot of butter needs a shock temperature to keep it from dripping. Meanwhile, we roll out the dough on the table. We choose the thickness ourselves. If you want crispy cookies, you should make it thinner, but thicker for a more airy texture. Cut out cookies with cookie cutters. Scatter confectionery sprinkles on the table and, taking the cut out cookies, print them in a scattering. We bake on a baking sheet covered with parchment for 15-20 minutes.

Curd biscuits in pastry topping



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy

Cookies were baked more than once for the New Year, but with the advent of the child, there were more reasons for cooking. It's an incomparable pleasure - to imprint the cut out blanks into the confectionery sprinkles scattered on the table! :)

Ingredients

Directions

  1. Beat butter at room temperature with sugar. It is more convenient to do this with a mixer with a whisk. Then add the curd and whisk again. Then we change the nozzle for the tight dough and, adding sifted flour with slaked soda, we begin to knead the base for the cookies. When it hardens thoroughly, you can switch to manual kneading. We make a ball out of the dough and put it in the refrigerator for 30-60 minutes.
  2. Preheat the oven to 200 degrees. A dough with a lot of butter needs a shock temperature to keep it from dripping. Meanwhile, we roll out the dough on the table. We choose the thickness ourselves. If you want crispy cookies, you should make it thinner, but thicker for a more airy texture. Cut out cookies with cookie cutters. Scatter confectionery sprinkles on the table and, taking the cut out cookies, print them in a scattering. We bake on a baking sheet covered with parchment for 15-20 minutes.

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