It turns out that the mushroom season can last year-round, especially if mushrooms, mushrooms and mushrooms are mushroom cookies. The ease of preparation and the striking resemblance to the original made this type of baking popular for many years. Mushrooms can be baked in the form on gas, in the oven without the form or deep-fried, involving the smallest family members in the process.

Gas-shaped mushroom cookies

Cast iron gas baking molds to this day among many smart and high-tech gadgets remain out of competition. The recipes for them are simple, and the results are striking in taste and appearance.

The composition of the cookie dough in the form of:

  • 3 eggs;
  • 270 g of sugar;
  • 180 g butter or margarine;
  • 250 g sour cream;
  • 5 g quicklime soda;
  • 455 g of flour.

The baking recipe step by step:

  1. Melt the butter and allow it to cool slightly. Leave the soda mixed with sour cream to stand for several minutes. Mix the eggs with rubbing movements with sugar, pour in liquid oil, add sour cream and flour, stir. The kneaded dough has the consistency of thick homemade sour cream.
  2. On both sides, bake the mushroom baking dish over the flame of a gas stove, then grease with vegetable oil and fill with dough. Spread the dough on only one half of the mold. During baking, the mass will increase in volume and fill all the voids.
  3. Bake mushrooms on both sides, turning the mold over the flame. Remove the roasted mushrooms from the mold and repeat the procedure with another portion of the dough. It is not necessary to lubricate the mold with oil before a new batch of mushrooms.

Deep-Fried Recipe

For many housewives, somewhere in the bowels of the kitchen cabinet a dusting mold for mushrooms is gathering dust.A proven recipe and a detailed description of the baking process will help correct this oversight and pamper your homemade delicious pastries, so similar to real mushrooms.

To bake deep-fried mushroom cookies, for the test you should take:

  • 120-150 g of flour;
  • 2 eggs;
  • 60 g mayonnaise;
  • 60-80 g of sugar;
  • 15 ml of vodka;
  • 2-3 g of vanillin;
  • a little milk or kefir to bring the dough to the desired consistency;
  • vegetable oil for deep fat.

The sequence of actions:

  1. Mash eggs with sugar, add mayonnaise, vanillin, flour and a little alcohol. As a result, we get a dough of such a density that it can be typed with a teaspoon, and it will quickly drain from the mold. If necessary, dilute with milk or kefir.
  2. Pour frying oil into a small container. When it boils, we dip a mold in it so that it warms up properly. With a teaspoon, put a little dough on the ribbed surface of the mold. Quickly immerse it in boiling oil, pressing it slightly to the bottom for a couple of seconds to get a long beautiful leg.
  3. After a few seconds, in deep fat, the honey agaric should go free swimming, but if this did not happen, we help him by pushing the leg with a wooden toothpick. Spread golden rosy mushrooms on a paper towel to get excess fat wet. Ready baked goods, like regular brushwood, can be sprinkled with powdered sugar or left in their original form.

How to make a treat in the oven

Mushroom cookies cooked in the oven have two big advantages: special forms are not needed for baking it; you can connect children to the cooking process. They will like not only the process of eating, but also the creation of mushrooms.

For delicious pastries and a pleasant pastime with children you will need:

  • 200 g of powdered sugar;
  • 220 g butter;
  • 1 egg
  • 1 yolk;
  • 40 g of corn starch;
  • 240 g of flour;
  • 2 g of vanillin;
  • 4.5 g of baking powder;
  • 200 g of sugar;
  • 75 ml of water;
  • 3-4 g of citric acid;
  • 30-40 g of cocoa powder;
  • poppy to taste.

How to make mushrooms in the oven:

  1. Soften the butter at room temperature with the loose components of the dough (powder, starch, baking powder, vanillin and flour). Add the egg with yolk and knead a soft elastic mass, which for half an hour to remove in the cold.
  2. Divide the stabilized dough into pieces weighing 25 g. To form hats from half, roll up balls, which are flattened on one side. From the other part, make legs in the form of sausages 6-7 cm long and with a pointed cone on one side.
  3. Place the hats and legs on a baking sheet lined with parchment. So that the legs retain their shape and do not crawl into the oven in a cake, they are baked in buns of baking paper. The temperature and the approximate baking time are 180 degrees and 25 minutes, respectively. So that you don’t have to cut out the recess for the legs in hats, you can push it with your finger and put a ball of parchment before baking, which can then be easily removed from the finished hats.
  4. While the workpieces are cooling, a syrup of a beautiful light caramel color should be boiled from water and sugar. At the end of cooking, add citric acid to it.
  5. We collect mushrooms. Dip the dull end of the leg in caramel syrup, and then in poppy seeds, let the syrup seize for 2-3 minutes. In the hats, make a small recess with the knife, into which to insert the pointed part of the leg, previously lowered into the syrup. Give the parts a good stick together.
  6. When all the mushrooms are collected, add the cocoa to the remaining syrup and warm it a little, then dipping the mushroom caps in them, color them in a beautiful chocolate color.

Chocolate Mushrooms

Another variant of delicious shortbread mushrooms with chocolate caps involves the use of the following components for the dough:
  • 100 g butter;
  • 100 g of sour cream;
  • 200 g of powdered sugar;
  • 1 yolk;
  • 3 g of salt;
  • 3.5 g of baking powder;
  • 400 g of flour.

In the process of assembly and baking, you will need:

  • 1 protein;
  • 200 g of powdered sugar;
  • 100 g of dark chocolate;
  • 50 g of dry poppy seeds.

Working process:

  1. Put soft butter, sour cream, icing sugar and yolk in the mixer bowl and mix until smooth. Then, pouring in small parts flour with baking powder and salt, knead a soft, but not sticky dough to your hands. Divide it into two halves and put in the refrigerator for 1.5 hours.
  2. Having taken one part of the dough, roll a sausage out of it, which is cut into legs. For greater realism, the legs can be made of different lengths, but always narrower on the one hand. To prevent the legs from spreading out, they should be frozen for 40 minutes in the refrigerator.
  3. Meanwhile, roll out balls from the other half, which, having flattened a little, lay on a baking sheet covered with parchment and bake at 210 degrees for about 15 minutes. While the hats are still warm, cut a small recess for the leg from the bottom in the center.
  4. When the hats are finished, bake frozen legs under the same temperature conditions. At the finished legs, you can slightly cut the sharp tip, and all the bumps and roughness can be removed with a grater.
  5. Prepare thick glaze from protein and powder, glue hats and legs together. When the mushrooms are formed, slightly dilute the glaze with boiled water and toned the bottom of the caps and legs, sprinkle the bottom of the seeds with poppy seeds.
  6. After that, it remains only to dip the mushroom caps in melted chocolate and dry, fixing the mushrooms on the baking rack from the oven, set in a large bowl.

Read also:baby cookies - recipe

Without a shape with a bottle

At first glance, these cookies are difficult to distinguish from real champignons, and such delicious beauty is prepared without any adaptations. To form cookies, you need only a thin neck of a plastic bottle.

Starting to bake loose mushrooms from shortcrust pastry, it is necessary to prepare:

  • 180 g butter;
  • 145 g icing sugar;
  • 2 eggs;
  • 3 g of salt;
  • 7 g of baking powder;
  • 310 g flour;
  • 190 g of corn starch;
  • 90-100 g of cocoa powder.

How to knead the dough, and form mushrooms with a bottle:

  1. Beat soft butter until fluffy with powdered sugar, then mix eggs one at a time. Combine loose components (except cocoa) together, mix thoroughly and put into the dough. It should have a soft and plastic mass.
  2. Divide the whole lump of dough into balls not exceeding the size of a walnut. Next, dip the neck of the bottle into cocoa and press into the ball of dough so that part of it fills the neck, forming a leg. Unscrew the neck of the dough with rotational movements and transfer the formed mushroom to the baking sheet covered with parchment. To keep the mushrooms round in their hats, they can be baked in appropriately sized hemispherical molds, for example, for nuts cookies.
  3. When all the champignons have been formed, send the pan with them for 20-25 minutes in the oven, heated to 180 degrees. It is worth considering the fact that due to starch, the baked goods will be light, perhaps it will only lightly brown on the edges.

Soviet cookie recipe

In the days of the USSR, cookies with a filling consisting of two halves were very popular. Forms for such baking made it possible to make nuts, cones, shells and mushrooms.

To bake mushrooms in this form on gas, you need to take:

  • 2 eggs;
  • 95 g of sugar;
  • 180 g of melted margarine;
  • 1.5 g of soda;
  • 2.5 g of salt;
  • 390 g of flour;
  • vanillin to taste;
  • boiled condensed milk, thick jam or cream for filling.

Cooking method:

  1. Pour margarine into the eggs pounded with sugar, stir, add slaked soda and other ingredients, knead until smooth.
  2. Lightly grease the oil heated on a baking dish, then fill the indentations in it 1/3 with dough and bake half the mushrooms on fire, spending 2-2.5 minutes per batch. To prevent baking, the form must be turned over every 30-45 seconds.
  3. If the dough got out of the edges of the mold somewhere, it should be carefully cut with a knife from the hot halves. Fill the cooled cookies with cream and combine in pairs to make mushrooms.

With the addition of starch

To achieve a crisp texture of cookies, the hostess part of the flour, and sometimes all of it is replaced with starch. For baking, you can use both corn and a product obtained from potatoes. The first gives more tenderness and a feeling of products melting in the mouth, but with potato starch, baked goods are quite friable.

The list of necessary products for one batch of shortcrust pastry with the addition of starch:

  • 110 g butter or margarine;
  • 2 eggs;
  • 110 g of sugar or powdered sugar;
  • 3 g of salt;
  • 5 g of baking powder;
  • 215 g of starch;
  • 335 g flour.

Cooking:

  1. Soft, creamy texture grind the butter with sugar or icing sugar. After dissolving all the crystals of the sweetener, mix the eggs, salt and a mixture of baking powder, starch and flour. You should get a fairly dense dough.
  2. Divide the total mass into four parts, wrap each one in a film and hide in the refrigerator for stabilization. After 30-60 minutes, take out the small koloboks of dough one at a time and form mushroom cookies.

From this dough you can make champignons, molded in a bottle, mushrooms, mushrooms in the oven or cookies from two halves in the form of gas.

Related:More from the author: