Turkey, Syria, France, Greece, Azerbaijan, Crimea and a number of eastern states are fighting for the right to be called the inventors of this delicacy. Its popularity is so great that it is difficult to find a person who in his life would not try the kurabye cookies. The recipe is so simple that it is easy to repeat at home, as many Tatar and Turkish housewives do, baking for the holidays.

Why is Kurabye cookie so called?

According to legend, the cook of one Persian sultan was supposed to make a dessert, only he did not have ingredients for traditional oriental sweets, in the kitchen there were only sugar, butter, eggs and flour. Then, in order not to incur the wrath of the ruler, the inventive cook invented to bake cookies in the shape of a flower, adding a little saffron to the dough and baking the finished baked goods in icing sugar. So the first kurabye appeared.

If we accept that this is not a legend at all, but a real story that took place to be, it becomes obvious and explainable why the shortbread cookies that appeared in the East and became beloved all over the world are called so. Indeed, in Arabic, “kurabye” or “hurabye” means sweetness.

 

But there are two more interpretations of this word. According to another version, the name kurabye comes from the adjective ġarīb - strange, alien, exotic. Indeed, such a sweet was more than exotic for oriental cuisine. In the 16th century in Turkey, the word "kurabiye" meant a small thing, which is why it was called a small crumbly cookie.

Classic recipe

Classical kurabye is made from a dough similar to shortbread, but in contrast to it is more fat and soft, which, without applying titanic efforts, can be squeezed out through a pastry nozzle.

The composition of the correct curabier daisies includes:

  • 100 g of premium oil;
  • 45 g of powdered sugar;
  • 30 g of egg white;
  • 7 g of vanilla sugar;
  • 155 g of wheat flour;
  • thick jam or jam.

Baking Technology:

  1. Consistently combine the ingredients of the dough: soft butter, icing sugar, vanilla sugar and protein. You can cope with this by resorting to using kitchen appliances (mixer, food processor) or a manual whisk.
  2. After this, add the flour in small parts. You can not pour this ingredient all at once, since the dough can turn out too thick. When the mass reaches the desired consistency without prolonged kneading, so that the dough does not drag out, transfer it to a pastry bag with a French Star nozzle and set the cookie out.
  3. Then you can immediately send it to the oven, you can make recesses and fill them with jam, and then bake. Another option is to freeze billets and bake cookies later. To prevent the flowers from spreading, they bake curabier at high temperatures of 220-240 degrees until lightly browning from 7 to 12 minutes.

We cook according to GOST at home

The times of the USSR, as well as strict adherence to GOSTs in the food industry, are far behind, therefore, often the taste of delicacies, cooked using new technologies from childhood, often disappoints.

To prevent this from happening, deciding to drink a cup of tea with fragrant kurabye, it is better to spend time not going to the store, but to baking it in accordance with the requirements of GOST, taking:

  • 300 g butter 82% fat;
  • 150 g of powdered sugar;
  • 260 g of flour;
  • 3 protein eggs;
  • 3 g of salt;
  • 2 g of vanillin.

Step by step cooking:

  1. A very soft consistency of butter to combine with powdered sugar and vanilla. You can cope with this process manually, grinding these ingredients, or whipping with a mixer until fluffy.
  2. Add a little flour to the sweet butter mass. It may require a little less than the amount indicated in the recipe, since the mass must be soft and plastic.
  3. Beat the whites in a lush foam with a pinch of salt. Protein foam in two or three doses to mix in the dough. This must be done carefully so as not to precipitate the mass.
  4. Squeeze small cookies through the “Zvezdochka” or “Astra” nozzle onto the prepared baking sheet (oiled or covered with parchment). If you want to make the middle. As a center of chamomile-kurabye there can be a drop of thick jam or jam, a piece of dried apricots, a small round berry (cranberries, lingonberries, currants).
  5. Bake cookies at 240 degrees. The duration of the heat treatment will largely depend on the features of the oven and can range from 7 to 12 minutes.

Read also:cookie dough

With condensed milk

Fans of boiled condensed milk will appreciate the option of curabier with condensed milk. The filling is applied to cookies after baking, so do not be afraid that it will run away from the workpieces in a hot oven.

The proportions of the products for the test and the filling will be as follows:

  • 100 g of softened butter;
  • 40 g of powdered sugar;
  • 1 chicken egg protein;
  • 100-120 g of wheat flour;
  • 110 g or to the taste of boiled condensed milk.

Working process:

  1. Combine soft butter, room temperature protein and powder in a bowl. Then beat these products until smooth.
  2. After that, introduce the last ingredient of the dough - flour, interfering it also with a mixer. The result should be a thin dough that can be easily squeezed out through the confectionery nozzle.
  3. Using a culinary syringe or bag with a suitable nozzle, set the cookie on a parchment or silicone mat. Bake kurabye for 15-20 minutes at 180 degrees until a beautiful golden color.
  4. Put cooked condensed milk onto the finished cookies using the same confectionery devices.In another embodiment, you can connect using cookies condensed cookies in pairs.

Tasty recipe:kefir cookies

Baku Kurabye cookies

The traditional Baku shortbread kurabye cookies have a round shape, and spices are an indispensable ingredient in the dough. If desired, finished products can be coated with icing sugar mixed with pomegranate or lemon juice.

The list of ingredients required for this baking:

  • 240 g butter;
  • 195 g of powdered sugar;
  • 150 ml of milk;
  • 50 g of honey;
  • 8 clove buds;
  • 5 g of very fine lemon peel;
  • 2.5 g of ground cardamom;
  • 500 g of fine flour.

The sequence of actions:

  1. At room temperature, naturally soften the butter to the consistency of sour cream. Then grind it with icing sugar and liquid honey.
  2. Grind cloves in a coffee grinder to a powder state and, together with other spices, put into the dough. Next, pour the milk alternately, stir in the flour until an uncooked homogeneous dough is obtained.
  3. Cool the finished dough for 15 minutes in the refrigerator, then roll it into a 10 mm thick cake, from which cut out a glass with circles. Bake cookies for about 5 minutes at 180 degrees. Sprinkle the cooled pastries with a mixture of powdered sugar and vanilla sugar.

Walnut treat

Kurabye biscuit with walnut, popular among Azerbaijanis, involves the use of the following products:

  • 90 g of walnuts per dough and additionally for decoration;
  • 150 g butter;
  • 64 g of powdered sugar;
  • 1 protein;
  • 15 ml of vanilla essence;
  • 230 g of flour.

Stages of baking:

  1. Release the walnuts from the shell and, when the required amount is gathered, brown a little in the oven at 180 degrees (about 7-9 minutes). Grind the cooled nuts into crumbs using a meat grinder, and leave 12 beautiful halves of the "butterflies" for decoration.
  2. For the dough with a mixer, first beat the butter and powdered sugar, then add the essence and protein to this mixture, at the final stage, mix the flour and crushed walnuts into the dough.
  3. From the finished dough to form twelve identical balls, which to put on a baking sheet, flattened a little and pressed into the center half of the walnut kernel. Bake cookies at 220 degrees for approximately 12 minutes.

Tasty recipe:cottage cheese cookies

How to cook two-tone kurabye

A variant of this two-color cookie is especially popular in Turkey. It does not use eggs, because the mass of whipped butter and vegetable oil turns out to be the same air, albeit a little heavier.

For one serving of two-color curabye you will need:

  • 250 g butter;
  • 60 ml of refined vegetable oil;
  • 95 g of powdered sugar;
  • 490 g flour;
  • 55 g of cocoa powder.

Algorithm of actions:

  1. Beat soft butter with the vegetable component until fluffy. First add the powdered sugar and mix, then mix the flour in small fractions.
  2. When it is possible to assemble a kolobok from the finished dough, ½ of it is often mixed with cocoa powder and you can begin to form. Take about a small equal piece of dough of both colors, crumple into a ball with a fancy black and white pattern.
  3. Spread two-color balls on a baking sheet, flatten them in a cake, and bake in preheated to 170 degrees for a quarter of an hour.

With strawberry jam

A pleasant fruit acidity perfectly complements the taste of this delicacy of traditional oriental cuisine, so viscous strawberry jam or marmalade can complement the traditional recipe:

  • 200 g butter;
  • 75 g of powdered sugar;
  • 52 g of egg white;
  • 5 g of vanillin powder or its extract;
  • 290 g flour;
  • 25 g of strawberry jam.

How to make curabier cookies with jam:

  1. Beat soft butter with a mixer until splendor and a lighter shade along with icing sugar. Then pour the protein into the oil mass and beat everything again.
  2. Switch off the mixer and remove to the side, and manually mix the flour and vanillin into the dough with a spatula.
  3. There are two ways to form cookies: deposit the product using a pastry bag or cut it out using cookie cuttings. In the second case, the dough will have to be cooled and rolled into a centimeter layer.
  4. In the formed products, make small indentations in the center, for example, with your thumb and fill them with jam. Kurabye oven for 10-15 minutes at 190 degrees.

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