Cookies with jam and grated dough on top is a popular treat of the 90s. The recipes for making a dessert are a bit similar, but there are several different nuances of preparation, and today cookies can even be cooked in a slow cooker.
Grated cookies with jam are very tasty and simple, therefore many housewives like it and still do not lose their popularity.
Material Content:
Classic cookies with jam and grated dough
- flour - 2.5 cups;
- margarine - 200 gr;
- sugar - ½ cup;
- soda - ½ tsp;
- lemon juice - 1 tbsp. l .;
- egg;
- mayonnaise (for friability) - 2 tbsp. l .;
- jam - 250 gr.
Sift the flour into a deep bowl where the dough will be formed. Grind margarine with a grater into flour and manually grind the mixture into crumbs.
Pour sugar, lemon juice into a blender bowl, drive in an egg and spread mayonnaise. Beat well until smooth. After we combine the liquid part with the crumbs and knead in an elastic dough. Divide into two parts: bigger and smaller. We wrap the second part in a film and put it in the freezer, hold for 10-15 minutes.
We turn on the oven in advance for heating. We prepare a form in which cookies will be baked, greased with a small amount of oil. We spread most of the dough into it, and evenly distribute along the bottom, forming small sides along the walls. Pour the jam evenly. Three frosted dough on top of jam, slightly bend the sides inward.
We bake at 200 degrees. within a third of an hour.
When the baking is ready, let stand for about ten minutes. Then cut into cubes or rectangles, spread beautifully on a dish.
On a note. When serving cookies, you can sprinkle with powder.
Sand grated treat
- eggs - 2 units;
- sugar - 150 gr;
- fat sour cream - 1 ½ tbsp. l .;
- margarine - 250 gr;
- baking powder - 1 tsp;
- flour;
- thick berry jam.
Beat the sugar-egg mass with a mixer so that it whitens and foams. Introduce melted margarine and sour cream, baking powder, a little vanilla if desired. Stir with a spoon.
It is interesting: sesame cookies
Sift the flour into small quantities in small portions until a soft, docile, elastic dough is formed. Freeze a third for half an hour or even forty minutes.
In the meantime, gently stretch подготов dough into the prepared form. Lay the jam on top. By this time, the dough freezes quite enough and it can be rubbed over jam.
Preheat the oven to 180 degrees and send cookies to bake for 30-35 minutes. We focus on the appearance of a golden crust. As in the previous version, you need to let the cake cool slightly, then cut into pieces.
Important! If the baking has cooled, it will not be possible to cut into separate portions. Therefore, you need to cut while it is still relatively hot. Also, do not put cookies on top of each other when hot, may stick together.
No eggs added
- flour - 24 tbsp. l (approximately 2.5-3 stacks.);
- sugar - 1 cup .;
- salt - 1.5 tsp;
- soda - 2 tsp;
- vegetable oil - 5 tbsp. l .;
- drain. oil - 200 gr;
- some water;
- currant / cherry jam - 1-1.5 stack.
To begin with, in a deep container we combine dry products. Next, we introduce vegetable oil, ghee, half a glass of warm water, mix well with a spoon, then with your hands. As a result, you should get a ball of homogeneous, moderately dense dough, which does not stick to your hands at all.
Lightly grease the baking sheet. Divide the dough into 2 parts, one in the freezer, roll the second into the formation and transfer it to the baking sheet using a rolling pin. Align with your hands on a plane. Spread the jam over the dough, take out the ice cream dough and rub the jam over it. Bake as recommended in previous recipes.
Curly Jam Cookies
- drain. oil - 200 gr;
- sugar - 220 g;
- flour - 500-600 gr;
- sour cream 15% fat - a couple of Art. l .;
- soda - 1 tsp;
- eggs - 2 units;
- jam with large pieces of fruit or whole berries.
In the mixing bowl we put all the ingredients except jam. In this case, the oil should be soft - just leave it at room temperature for a couple of hours or night. Knead with a mixer using dough nozzles.
Divide the dough into larger and smaller parts, pack in bags / film and put in the freezer for an hour and a half.
Grease a baking sheet with butter, grate most of the dough onto a large grater, spread over the jam and rub over with the rest.
Bake. Cut into small pieces, about 5 to 10 cm.
Margarine Recipe
Perhaps, in this recipe there is nothing special - the butter is replaced with margarine in the same amount as the first product is indicated in any of the recipes. Margarine is often replaced with butter when making dough. This is a budget option. On the palate, this is practically not reflected in any way, baking still comes out very tender and aromatic.
Sour cream with grated dough
- 400 g flour;
- a glass of sugar;
- tsp baking powder;
- vanilla sugar;
- 3 medium sized eggs;
- 250 oils;
- 2 tbsp. l sour cream;
- 2 lemons + a glass of sugar (for filling).
Oil must be left in advance at room temperature to make it soft. So it will be more convenient to use it in the dough.
Cooking begins with a combination of sugar and butter, with a spoon, the ingredients are ground in a deep bowl. After putting sour cream, mix a little with a spoon and switch to a whisk.
Sift the flour in several stages into the dough, stirring. Sifting makes the dough more airy, making the structure saturated with air and thereby more tender. Introduce vanillin and baking powder at the same time.
The dough should be elastic, not sticky. Probably, for this you will need to add a little more flour, since its ability to absorb liquid components varies depending on the variety and the manufacturer.
The dough is divided into two different in volume parts.Send a larger share to rest in the refrigerator, and a smaller share to the freezer.
While the dough is “resting”, prepare the filling. Remove zest from lemons with a grater - it should turn out about a teaspoon. Next, carefully peel the peel from the fruit, remove the white flesh as much as possible - it has a bitterness that can ruin the baking. Then chop the pulp with a blender into a pulp, mix the sugar and simmer slightly over low heat - about ten minutes after boiling. We introduce the previously prepared zest, mix, let it boil for a couple of minutes, and leave to cool - the five-minute lemon jam is ready.
Grease a baking sheet, set the oven to heat up. We roll out most of the dough and move it onto a baking sheet, distribute the filling. The bottom layer of the dough must have sides so that the liquid filling does not leak.
Top off the cake with a smaller frosted portion of the dough. Bake and cut into slices.
On a note. If you use a mixer when preparing the liquid part of the dough, you can be sure of the homogeneity of the resulting mass.
How to cook in a slow cooker?
- 100 gr drain. oils;
- 100 grams of sugar;
- 2 large eggs;
- 300 grams of flour;
- 10 grams of baking powder;
- 200 grams of very thick jam.
Using a mixer, beat the egg-sugar mass for several minutes - the mass will become light and foamy. Add a soft butter, work with a mixer, gradually introduce the flour and baking powder. Stir first with a spoon, and then with your hands. The dough is not sticky, soft. Next, prepare the dough, as in the previous versions - freeze for about half an hour.
We roll out most of the dough into a small circle of such sizes so that the sides can be made. In a multicooker bowl we put a circle of parchment, or grease it with oil. We place the dough, with our hands we adjust the sides about 1.5 cm high. We spread the jam with a minimum amount of syrup. Top wipe with the remaining layer.
Close the lid, turn on the program "Multipovar" or "Baking" for an hour. Let cool for a quarter of an hour, remove using a double boiler and cut into pieces.
