Sand strips with jam

Delicate and crumbly sandy strips with jam - a simple and tasty dessert from a distant childhood. Surely at recess you bought these in the school cafeteria. Or in the nearest pastry shop on the way from school ... Today we prepare them according to a proven recipe at home!

In fact, there is nothing difficult in preparing such baked goods. We make shortbread dough, roll it out, bake it, cut it and sandwich it with jam. By the way, you can take any jam, but I have a classic of the genre - apple.

I use the highest grade wheat flour for making sand strips, although I am sure that the first one will do too (in this case, adjust the amount yourself). We take butter with a fat content of at least 72%, while excluding margarine and spread!

Ready-made sandy strips with jam are decently sweet, so if you want, you can slightly reduce the amount of granulated sugar. By the way, the calorie content of 100 grams of a sand strip is 402 kcal, so I do not advise you to get carried away with this delicious homemade cakes - everything should be in moderation.

Ingredients

• Wheat flour of the highest grade (560 grams)
• Butter(310 grams)
• SugarSugar(200 grams)
• Chicken eggs (1 piece)
• Egg yolk(1 piece)
• Vanilla SugarVanilla Sugar (1 teaspoon)
• Lemon JuiceLemon Juice(1 teaspoon)
• Baking soda(0.25 teaspoon)
• Cooking Salt Cooking Salt(1 pinch)
• Apple jam (400 grams)

Directions

1. To make homemade sand strips, we need the following ingredients: premium wheat flour, butter (at least 72% fat), granulated sugar and vanilla sugar, chicken egg and egg yolk, baking soda, lemon juice and a little salt. The filling for the strips will be apple jam.
2. Put 310 grams of soft (take it out of the refrigerator and put it on the table in a couple of hours) butter in a bowl for kneading the dough. Add 200 grams of caster sugar and 1 teaspoon of vanilla sugar. If you have coarse granulated sugar, it is better to use powdered sugar.
3. Using a mixer or a hand whisk, grind the butter and sugar until whitened and fluffy. The sugar crystals must dissolve. Next, put 1 medium-sized chicken egg (I have a C-1 category, weighing 50 grams) and 1 egg yolk. The protein can be used in other dishes or frozen.
4. Grind (beat with a mixer) sweet butter with eggs for a few minutes until smooth and homogeneous. Add a quarter teaspoon of baking soda, which we extinguish with a teaspoon of lemon juice right above the dishes (you can take any vinegar). We mix.
5. It remains to add 560 grams of sifted wheat flour mixed with a pinch of fine salt to the base.
6. Knead the shortbread dough with your hand. It doesn't take long - when not a single lump of flour remains, the dough is ready. It turns out to be soft, tender and not sticky at all. You don't need to cool such a dough, but work with it right away.
7. A blank for future sand strips will be shortbread dough, rolled into a square or rectangle. When rolling, I did not need flour, but you can lightly dust the dough if it sticks to the rolling pin. Roll out the dough to a thickness of about 1 centimeter if you like thick strips. If you prefer a thin baking option, roll out about 5 millimeters thick. You can trim the edges of the workpiece using a regular ruler, and patch up the holes with pieces of the dough itself. To prevent the dough from warping or tearing, I advise you to roll it out immediately on parchment paper or a Teflon rug.
8. We transfer the workpiece to a baking sheet - I have it from a standard gas oven (60x60).
9. We bake the cake in an oven preheated to 230 degrees for about 10-12 minutes. I bake with bottom heat, no convection. The readiness of the shortbread cake can be easily determined visually - it should not blush too much (only the edges will become a pleasant golden hue). It happens that when baking, shortbread cakes swell in the middle in the first minutes, so it is important to keep an eye on them. If this happens, quickly open the oven, pierce the bubble with a toothpick, and close the door immediately.
10. Gently remove the finished shortbread cake so as not to break it from the baking sheet and transfer it directly onto the paper onto a flat surface. Then, using a ruler and a sharp knife, we trim, trim, the edges and cut in half. We shift all the scraps into a separate bowl: when they cool down, break them into crumbs with our fingers.
11. The result is two identical rectangles. The cakes cool down rather quickly, so you can work with them right away.
12. Grease one workpiece with half (400 grams in total) of apple jam. If you have it too thick, heat it up a little in the microwave.
13. Put the second cake on top of the jam.
14. And we also evenly grease it with the second half of the apple jam.
15. We simply chopped the dough pieces into crumbs with our fingers.
16. Distribute it evenly over the jam and gently press it against it, so that later the crumb does not crumble much. Let the workpiece cool completely (10 minutes), then put it in the refrigerator for 1-2 hours so that the cakes are soaked. Although, if you wish, you can cut the cake into strips immediately.
17. I made 9 cakes - use a sharp knife with a long blade. Carefully: in one such strip - 670 kcal, so enjoy, but in moderation.
18. Delicate, crumbly shortcrust pastry and aromatic apple jam are a great start to the day with a cup of hot tea. Cook for your health, friends, and bon appetit!