Easter egg cookies. How to wrap Easter cookies for a gift

Mix powdered sugar with butter. Add the egg to the resulting mass.

Gradually adding the sifted flour to the butter-egg mass, knead the dough. From the resulting soft dough we form a ball, wrap it in cling film and send it to the refrigerator for 30 minutes.

After 30 minutes, we take out the dough and roll it into a layer 0.5-1 cm thick. Using a cookie cutter or a paper stencil, cut out cookies in the form of Easter. We put the cookies on a baking sheet covered with baking paper, and send them to the oven preheated to 180 degrees for 15-20 minutes.

Take out of the oven and let cool.

To prepare glaze egg white, beaten with a fork until light foam, add 1 teaspoon of powdered sugar, rubbing each time until smooth, pour in lemon juice in the middle of cooking (the icing should not be very liquid, as it will spread over the pastries). You can add food coloring to the frosting if you like.

The resulting glaze is placed in cream injector or bag, put on the cooled cookies. We decorate the Easter cookies with sugar sprinkles and let the glaze harden.

On the Easter holiday, please your loved ones with bright, delicious Easter cookies: chickens, bunnies, painted eggs are the most interesting ideas.

English Easter cookies are extremely popular in the UK. For Easter, it is baked in almost every family, especially since at home it is prepared quite quickly and easily, as you will soon see by reading our step-by-step recipe with a photo.

The main feature of this English cookies is great amount spices in its composition, making the aroma of baking simply incredible. And such an ingredient as blackcurrant berries gives the liver a pleasant slightly sour taste. In general, it tastes like something between shortbread and oatmeal, although it does not contain oatmeal at all.

Traditional English Somerset Easter cookies are usually served with Easter table connected in three pieces, thereby hinting at the Holy Trinity. Usually it becomes a festive gift-compliment to guests.

• wheat flour - 225 gr
• butter - 110 gr
• blackcurrant - 110 gr
• powdered sugar - 110 gr for dough, 70 gr for decoration
• egg - 1 pc.
• cinnamon - ½ tsp
• vanilla essence - 1 tsp
• cognac - 2 tbsp.
• milk - 2-3 tablespoons
• salt - a pinch

We prepare the ingredients.

We put dry spices on the table. For 18 cookies, we need ½ tsp. already ready mix spices, which will include ground ginger, cardamom, nutmeg, star anise, cloves, fragrant or white pepper. It’s okay if you don’t have some spices: you can replace them with your favorites or just skip them.

110 g of blackcurrant berries pour 2 tbsp. l. cognac or brandy, add a teaspoon vanilla essence and insist 10 minutes. In a separate container in 225 g of sifted flour with a mixture of spices, cinnamon, edible salt And granulated sugar add coarsely grated butter.

Lightly beat one chicken egg with a fork and mix with blackcurrant infused with cognac. Pour the butter-flour mixture here and quickly knead the soft, but not quite homogeneous dough. We form a ball out of it and, wrapping it with food polyethylene, send it to the refrigerator for 20 minutes.

Taking the chilled dough out of the refrigerator, roll it into a layer about half a centimeter high or a little more. Before rolling out the dough, you need to sprinkle a little flour or roll it through parchment, otherwise it will stick to the rolling pin. From the layer with a glass, a cup or a special mold (preferably with corrugated edges), we cut out circles with a diameter of 6 cm (you should get 18 pieces) and put them on a baking sheet covered with parchment.

We send the baking sheet to the oven preheated to 180 degrees, where the English Easter cookies will be baked for 15-20 minutes. Then take it out and cool it on a wire rack. After that, if desired, it can be smeared with powdered sugar (3 tablespoons), pounded until smooth with 2-3 tablespoons. l. milk, but you can not do this. We knit three ready-made Easter cookies and serve them to the table, treating them to relatives and friends.

Recipe 2: Easter Egg Cookies (Step by Step Photos)

For the preparation of such cookies, shortcrust pastry is usually used. A very simplified version of it will be given here.

• flour - 2 cups
• baking powder - 1 teaspoon
• sugar - 1 cup
• butter - 100 gr
• egg - 1 pc.
• vanilla sugar- 2 sachets

Sift the flour through a sieve together with the baking powder twice into a large bowl. Add sugar and vanilla sugar.

Make a small hole in the center and add the egg, mix with a fork.

Remove butter 82.5% in advance from the refrigerator, cut it into cubes and let it thaw a little. Then add it to the flour and rub it with your hands into crumbs.

Knead the dough, wrap in cling film and refrigerate for 1 hour.

Roll out the dough to a thickness of 1 cm. Try to roll it evenly over the entire surface.

Make cookie blanks with a special recess or a suitable shape. If there is no recess, then you can use a plastic mold from Kinder - Surprise, although it is round, but pliable. Lightly squeezing it, you can set the desired shape.

Sprinkle a baking sheet with flour and carefully shift the blanks onto it, slightly correcting them so that there is an even oval. It is better to transfer using a flat spatula or a knife with a wide blade.

Bake in an oven preheated to 180 degrees for 15 minutes until slightly golden. Then carefully remove with a knife and leave to cool.

Decorate with prepared glaze, powder, chocolate. You can just cover with icing and sprinkle various dressing, and you can do something like this culinary arts, decorating it with lace.

Recipe 3: Easter cookies with icing sugar

Traditions of preparing beautiful sweets for Easter are hundreds of years old, and Easter cookies are probably one of the first places among sweet gifts on this bright Holiday. Easter cookies with sugar icing can be prepared long before the holiday, they keep well, do not deteriorate for a month, or even more. If you are not too lazy and build beautiful boxes for cookies, you will get a nice present for each guest, because gifts made by yourself are very expensive.

• 50 g of honey;
• 100 g of powdered sugar;
• 120 g butter;
• 3 g baking powder;
• 175 g wheat flour;
• egg;
• 2 tsp ground cinnamon;
• nutmeg, cardamom, cloves, salt.

• pink, light green and yellow food coloring;
• 45 g egg white;
• 300 g of powdered sugar;
• 2 g vanillin.

Making cookie dough. We start, as always, with softened butter. Beat it for a few seconds, then add honey and powdered sugar, mix again with a mixer until the mixture becomes airy. Separate the egg yolk, add it to the bowl, beat again.

Mix wheat flour and baking powder, add to whipped ingredients. At this stage, the dough can be mixed with your hands, but this must be done quickly so that the oil does not get very hot.

Easter baking should be fragrant, so do not spare the spices. Add 1/3 grated nutmeg, ground cinnamon, ground cardamom and cloves in a mortar.

Ready dough put in a bag and put it on the bottom shelf of the refrigerator for 30 minutes so that it rests.

Sprinkle the board wheat flour, roll out the dough with a layer of about 5 millimeters.

Lay the eggs on a baking sheet. Since there is butter in the dough, you do not need to grease the baking sheet with anything. You can lay out cookies on a silicone mat, it is very convenient and you do not need to wash the baking sheet.

We heat the oven to 175°C. We put a baking sheet with cookies in a hot oven, bake for 11 minutes.

After the cookies have completely cooled, you can start decorating them.

In a porcelain bowl, grind raw egg white (enough proteins from two medium-sized eggs), gradually add vanillin and sifted powdered sugar to the bowl.

Divide white icing in equal parts, add food colors - pink lime and yellow.

We roll a small bag out of cellophane, fill it with icing and paint the eggs in different colors.

Let the glazed eggs rest for 30 minutes. When the main background is dry, you can draw convex multi-colored flowers on them.

The next color (yellow) must be applied after another 20-30 minutes, otherwise the glaze will mix and spread. Ready " Easter eggs» leave at room temperature for a few hours, but preferably at night.

After the drawing dries, the Easter cookies can be folded without fear of damage, as the decorations made from sugar icing are durable.

Easter cookies with sugar icing are ready. Bon appetit!

Recipe 4: Easter cookies with apricots (with photo)

Tasty and beautiful cookies for the bright holiday of Easter, cooking is easy and simple. These are shortbread cookies with sweet and sour sugar fudge and fragrant apricot above.

• Butter (73%) - 100 g
• Egg - 1 pc.
• Milk - 1 tbsp. spoon
• Sugar - 6 tbsp. spoons
• Flour - 250 g
• Powdered sugar - 180 g
• Lemon juice - 3 tbsp. spoons
• Canned apricots, halves - according to the number of cookies

We prepare in advance necessary products For shortbread biscuits with icing sugar and canned apricots.
Butter should be softened. Let's worry in advance and lay out a pack of butter from the refrigerator on the table.

Putting the pieces of softened butter in a bowl for whipping, pour them with granulated sugar, beat the butter together with sugar.

Continue beating while adding milk and egg to the butter-sugar mixture.

Sift the wheat flour directly into the beaten mixture. You can add vanilla.

kneading soft dough. It is not necessary to knead the dough for a long time.

We roll out the prepared dough into a thin layer on a kitchen board sprinkled with flour. We make a layer with a thickness of 0.5 centimeters.

Now, having picked up a recess or a glass with a diameter of 6.5 centimeters, we cut out circles.

We cover the baking dish with parchment, grease the parchment with oil.

Lay out the dough pieces on the parchment paper. Place in preheated oven.

Remove the shortbread cookies from the oven when they are slightly golden (after about 15 minutes). Carefully lay out the finished cookies on a special wire rack (for cooling).

While the shortbread cookies are cooling, we take out the halves of canned apricots from the jar.
Lay out the apricots paper towel- it will absorb excess liquid. (Peaches can also be substituted for apricots.)

Prepare frosting for Easter cookies. Add lemon juice to powdered sugar, mix and beat.

Lubricate the cooled shortbread cookies with icing sugar. Then in the center of each cookie lay out half of canned apricots. When the fondant hardens, place the festive Easter cookies in a basket or put them on a plate.

Recipe 5: Bunny Easter Cookies for Children

Small shortbread cookies with sugar glaze beautiful pattern will please the kids on the bright holiday of Easter. To prepare them, you need the most common and affordable ingredients. Purchase edible paints and a culinary felt-tip pen at a candy store and bake shortbread cookies in the shape of a hare in a shell (a cookie template in photo # 3). And then, together with the kids, color the cookies according to the recommendations that you will find in the recipe.

shortcrust pastry:

• butter (soft) - 70 g
• sugar - 75 g flour - 175 g
• egg (yolk) - 1 pc.
• water - 30 g

Icing:

• egg (protein) - 1 pc.
• powdered sugar - 200 g
• food paint (pink, light green, yellow, red) - 1 g

We mix the liquid ingredients of the dough in a blender: yolk, butter, water and sugar. We combine the mixture with wheat flour of the highest grade.

We mix the dough. We put the bun in a food bag and roll it into a thin layer. We clean in the refrigerator (10 minutes).

Cut out the outline of the hare from paper according to the size indicated in the figure.

Roll out the dough into a thin layer (7 millimeters). Cut out the bunny.

We heat the oven to 160 degrees Celsius. We bake cookie blanks for 12 minutes.

kneading protein glaze. To do this, first filter the raw protein through a very fine sieve. We also sift the powdered sugar through this sieve to remove random inclusions of large sugar particles. Grind the powder and protein. As necessary, we compose the desired colors, and in the process of drawing, we store the glaze in closed jar. Icing for painting on the liver needs a very thick consistency.

We draw cheeks with pink icing, and then immediately need to apply white icing.

Fill a pastry bag with white icing. We paint over three blanks of rabbits.

Before you draw a light green shell, we wait 15 minutes until the white color dries. We fill the bag with light green glaze and draw a shell with a broken edge.

Draw ears with pink icing, then put white dots in them. With white icing, draw paws on the shell.

We mix a little red glaze, draw a flower and spouts.

Paint on a lettuce shell yellow flower, And yellow mark the center of the red flower.

After 1 hour has passed since the application of the white glaze, draw the eyes with a culinary felt-tip pen. We leave the sweets in a dry place for 6 hours so that they gain strength.

Recipe 6, step by step: Easter cookies Hen

Prepare small gifts that are customary to give for Easter with your own hands. Easter cookie set is a great gift! It certainly won't gather dust in the closet until next year, although it can be stored for two months. Sugar icing or icing for drawing is easy to make from protein with powdered sugar, food colors are various. different colors are now sold everywhere. And you will find a template with which you can give the cookie a curly shape in the recipe. After spending a little time, you will prepare an exclusive, sweet gift for Easter.

for the test:

• softened butter - 65 g;
• sugar - 115 g;
• flour - 155 g;
• egg - 1 pc.;

icing (icing):

• powdered sugar - 190 g;
• egg - 1 pc.;
• food colors (1 g each): pink, light green, yellow, orange.

We cut out the chicken and eggs for it in the kit from thick paper. Cut out a few eggs from paper, so it will be more convenient to lay out the patterns on a piece of dough.

Mix the dough ingredients. Fold the finished dough into a bag. Roll out with a rock. Place in refrigerator (preferably freezer) for 5-10 minutes.

Roll out a piece of dough on the board. Put it on a baking sheet. Attach a pattern of chicken and eggs to the dough, circle. Cut out with a sharp knife.

Remove any leftover dough. Cut out a few more cookie sets.

Preheat the oven. Bake Easter cookies for 10 minutes. Temperature 160 degrees.

Prepare the icing (icing). Strain the raw protein. Sift the powdered sugar. Mix and rub the mass with a spoon. On the basis of white icing, prepare colored paints: pink, yellow, light green and orange. Paint over the chicken with pink icing, as shown in the photo. Put yellow dots on its background while the pink paint is wet.

Wait for the pink color to dry (15 minutes), paint the light green details of the chicken and paint one egg with a light green color.

After the light green icing dries, draw a white eye.

Draw an orange beak and comb. Color the egg with orange icing.

Make yellow paws and a yellow egg.

Dot the edges of all the eggs with white icing.

Easter cookie set is ready. When the white icing dries, draw a black eye on the chicken with a culinary felt-tip pen. Put the cookies in a dry and warm room. Dry 5 hours.

Recipe 7: Bright Easter Cookies

Easter cookies are flying culinary fantasy which simply has no limit. So this year I decided to test my own, and at the same time learn how to draw with icing sugar. We can say that we will study together!

I used industrial food dyes, but you can use natural ones for coloring - beet juice, spinach, turmeric. Okay, enough of the lyrics, let's quickly prepare delicious and beautiful shortbread cookies with icing for Easter!

• wheat flour - 250 gr
• butter - 100 gr
• powdered sugar - 100 gr
• egg yolk - 2 pcs

Icing:

• egg white - 1 pc.
• powdered sugar - 8 tbsp
• food coloring - 4 drops

This shortbread dough does not require the addition of baking powder - ready-made pastries on its basis, and so it always turns out tender and crumbly. Put soft butter in a bowl and knead it with a fork or spoon.

After the required time, we take out the dough and roll it out between two sheets of parchment paper. No need to dust the dough with flour! The thickness of the layer is approximately 5-7 milliliters.

Then we cut out figures with notches and molds for dough - which ones we like best. I made blanks in the form of chicken eggs, rabbits and cockerels.

We shift the future cookies to a baking sheet covered with parchment paper. Gather the rest of the dough into a ball, roll it out and cut out the cookies. Shortcrust pastry is very pliable, so all the scraps will easily come together and you won't have any leftovers. In total, from this number of products, you can make 30-35 medium-sized cookies.

We bake sand blanks in a preheated oven for 15 minutes at 180 degrees. The finished cookies will brighten and lightly brown on the bottom. It must be completely cooled before decorating with icing sugar.

Pour the protein into a small bowl and start adding the sifted icing sugar by a teaspoon. We stir everything until a homogeneous state, as if rubbing.

Add powder until the frosting is thick enough. By the way, depending on the size of the egg and, accordingly, its mass, the protein can also be different, so stock up on powder for the future (well, at least another 3-4 tablespoons). With this icing we will make a contour with a cookie.

We shift a third of the glaze into a new one. plastic bag and tie it up. Cover the rest of the frosting in a bowl with cling film to keep it from drying out.

Cut off the end of the bag with scissors. The hole should not be large - literally 1 millimeter. The icing will flow out in a continuous thread that does not break until you yourself want it to. We trace the outline of cookies in the form of eggs - this is quite simple, especially after 3-4 pieces. In the photo, the first attempt to work with glaze, then everything went faster and more accurately.

It turned out to be more difficult to circle the rabbits, since there are bends there. But the icing is easy to control - just release the thread 2-3 centimeters and lead it in the right direction.

Everything now thick glaze needs to dry completely. By the way, by the time I finished tracing the last cookie, the first ones had already dried out.

Now turn on the fantasy! Approximately (or exactly) imagine how your pattern on a cookie will look like. And we dilute the glaze with dyes (industrial or natural - it's up to you) - separately in different bowls. Control the color saturation, do not overdo it - you need about a drop of liquid. And you also need to dilute the thick glaze, for which we add literally a few drops boiled water or lemon juice. Sugar icing should be of such a consistency that it is not liquid, but at the same time spreads well. You can try on one cookie.

We shift finished glaze into bags and tie them. I have yellow and white color essential for rabbits, cockerels and eggs. Pink for the ears and cheeks of rabbits, so there is little icing and it is in a bowl. We will paint the ears and other small details with a toothpick. I also spread some green icing for the cockerel tails. And I also made a little red for the tails, scallops and beaks of birds. The remaining red icing was used to cover the eggs and design on them.

We take and squeeze white icing out of the bag, filling the body of the rabbit. Little by little, otherwise the icing may come out of the edges. The sides of the thick glaze, which has already dried up, do not allow the liquid to spread, but still. Use a toothpick to push the frosting towards the edges. Then with another toothpick (each color has its own) fill the ears pink color. The rabbits are almost ready.

We take care of roosters. Glaze base yellow color, with which we fill everything except scallops and beak. While she has not had time to grab yet, we draw a tail and wings in red and green. And finally, the red comb and beak.

We paint Easter eggs as you please - then my fantasy began to leave me. I just filled in the background with whatever glaze was left. Then it turned out what you have in the photo. I almost forgot: we will make cheeks for the rabbits - just a drop of pink icing. I made the eyes of the kids from small sugar balls - I just opened the tube for milk (you can always buy such tubes from us in the store - large tubes filled with multi-colored granules through which they drink milk). And I also painted noses for the rabbits - painted quite a bit of glaze of any color with black dye.

Delight your kids with homemade cakes, but do not forget that everything should be in moderation. Cookies contain something a large number of sugar, so a couple of things with milk and no more!

Recipe 8: Easter Gingerbread Cookies (Step by Step)

Both children and adults are always very pleased to receive beautifully decorated edible figurines as a gift. You will be pleased to give such a gift, especially if it is made by yourself. And homemade cakes are much tastier than store-bought ones, as the soul of the hostess is invested in it. I have my own simple gingerbread cookie recipe that I have been using for years. It always produces delicious and beautiful homemade ginger figurines.

• Flour 300-350 g
• Eggs 1 pc.
• Cream margarine/butter 100 g
• Honey 1 tbsp. l.
• Sugar 80 g
• Soda 1 tsp
• Dry ginger 1.5 tsp
• Cinnamon 1.5 tsp

For glaze:

• one protein;
• sugar - 160 g.

To make cookies, we need a lot soft butter or margarine. Therefore, we take it out of the refrigerator in advance. On steam bath melt honey. It will give the cookies a beautiful brown color and make the taste brighter and richer.

While the honey is cooling, take a deep bowl and beat the butter and sugar in it with a mixer turned on at medium speed. If you have such a wonderful kitchen helper as a food processor, then you can start preparing the dough in it.

In the same container, add honey and break the egg. Whisk everything together until smooth.

Pour two-thirds of the flour into a separate bowl. Add ginger, baking soda and cinnamon to the flour. Mix or sieve. Can also be used fresh ginger rubbed on fine grater. In this case, it is added to the liquid part of the dough, which must be mixed properly. I like cinnamon gingerbread cookies, but you can leave it out. You can also add grated lemon or orange zest to the dough.

Pour the dry mixture into the honey-oil mixture. Mix thoroughly so that no lumps remain. It will be difficult to do this with a mixer with whisks. Usually I change the nozzles to spiral ones or stir with a spoon.

Add the rest of the flour and knead the dough. It should turn out soft, not swim and not stick to your hands.

We wrap the dough with a film or put it in a bag and keep it in the refrigerator for 1.5-2 hours. During this time, the dough will harden, and it will be more convenient to work with it.

Before making the gingerbread cookies, preheat the oven to 180°C and cover the baking sheet with parchment. We take out the dough. We cut off half, and again hide the rest in the refrigerator. This dough can be stored in the freezer for up to a week and thawed in the refrigerator before use. Sprinkle the surface on which the dough will be rolled out with flour. Also coat the rolling pin in flour.

Knead the dough a couple of times with your hands, making a cake out of it. You need to do everything very quickly, until the dough is heated. We roll out the cake into a layer no thicker than half a centimeter.

We squeeze out various figures and put them on a baking sheet. To make stick figures, gently insert toothpicks. The dough will better lag behind the molds if it is lightly dusted with flour. Place the unused dough in the refrigerator.

Bake cookies for about 8-10 minutes. In the process of baking, it will acquire a beautiful dark shade and become smooth and even.

Carefully transfer the finished cookies to a flat dish. At first it will be soft, but when it cools completely, it will become hard and crispy. If you later want to hang the cookies, then just right, carefully make holes in it. Let the baking sheet cool, and during this time we take out the dough and make the second portion of cookies. Completely cooled figures are decorated with icing.

To prepare the glaze for gingerbread cookies, beat the protein for about 7-8 minutes in a stable foam. To make the mass more dense, you can add a pinch citric acid or a teaspoon of lemon juice.

Slowly add sugar and beat for another 5-6 minutes at the highest speed of the mixer. If possible, replace the sugar with powdered sugar or grind it in a coffee grinder. If you want to get glaze of different colors, set aside a little in a separate container and add a couple of drops food coloring or some colored powder.

We shift the icing into a confectionery syringe or a bag rolled out of parchment and paint the figures. For example, we draw a face and buttons for a little man, decorate Christmas trees or snowflakes-stars with thin patterns, and so on. You can simply coat the surface with icing and decorate with multi-colored sprinkles or beads.

Decorated cookies should be tried not to stack on top of each other for several hours until the icing hardens. To make Easter gingerbread cookies, you need to cut and bake egg-shaped figures and decorate them accordingly. The classic iced gingerbread cookies prepared according to this recipe with a photo can be made in advance and stored in a box for about a week and a half.

Recipe 9: Easy Easter Gingerbread Cookies

The Easter table is famous not only for Easter cakes and Easter cakes, but also for various pastries- delicious, sweet and always bright, iridescent-colorful.

Every year I try to make something new, but since ginger shortbread is one of my favorites, this time I decided to repeat it.

Despite the fact that, judging by its name, gingerbread cookies are really dedicated to Easter, the recipe is good because the cookies can always be modified and adjusted to any celebration.

We will divide the set of ingredients according to the recipe into two stages. The first stage is the products needed for the dough, and the second is for decoration.

The dough for Easter cookies is shortbread. The finished cookies are surprisingly fluffy, soft, slightly layered, tender, with the condition that they are made correctly. And for this, you should strictly follow the recipe.

• wheat flour - 340 gr;
• chicken eggs - 2 pcs;
• butter - 180 gr;
• ground ginger - 1 tsp;
• white chocolate - 50 gr;
• dark chocolate - 50 gr;
• vanilla sugar - 5 gr;
• cream 30% - 70 ml;
• powdered sugar - a glass;
• apricot jam— 70 gr

On the quality of finished products from shortcrust pastry The ambient temperature also has a big influence. Everything should be cold: butter, eggs, dishes and hands. This is the first.

The second is to knead the dough very quickly.

Sift the flour and combine it with ginger. Add chilled butter cut into cubes.

With cold fingers, quickly rub the mixture of flour and butter into crumbs. We beat the eggs and knead the dough. We do everything quickly.

We collect the dough in a lump, wrap it with a film or cellophane and put it in the refrigerator for 20 minutes.

We roll out the finished dough with a thickness of 5 mm and begin to cut out the figures.

For "adult" cookies, I used a tartlet mold, and for "children" - figured forms in the form of animals.

Because ready-made cookies double, the figures should be cut out in two identical pieces. One whole, and in the second to make a hole. I have a special notch for this purpose. If one is not available, you can simply cut it with a knife.

Cookies cut in this way are baked at a temperature of 180º until browned.

Put the finished cookies on a plate and give it time to cool.

During this time, prepare the rest of the ingredients.

For decoration, we will use apricot jam, creamy glaze and two types of chocolate - white and black.

Let's make some buttercream frosting, by the way, for me, tastier than glaze for Easter cakes does not exist.

In a heat-resistant bowl, heat the cream, add and bring a spoonful of butter to complete dissolution.

Remove the bowl from the heat, add vanilla sugar and a glass of powdered sugar to the hot cream, mix.

Beat with a mixer until the mixture cools and thickens. It should be remembered that what fatter than cream the thicker the frosting will be.

Whole figures are lubricated creamy glaze. Place a small heap of jam in the center of the biscuit and cover with a biscuit with a hole.

The result is appetizing.

We will leave cookies for adults unchanged, and for kids we will cover them with chocolate icing.

To do this, melt black and white chocolate in separate plates, and baby cookies decompose into flat surface table.

To apply the glaze, you can use a pastry syringe or bag, a plastic bag, or simply apply in a thin stream with a regular spoon. I adapted a bottle with a thin spout for topping. Very comfortably.

We apply the icing with sweeping movements, not being afraid to smear the table. So the hand feels more confident.

Chocolate icing to one side

icing out white chocolate- perpendicular.

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Get from the garden fresh, environmentally friendly and fragrant vegetables all gardeners aspire. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat in winter light spring lettuce.

Graceful perfection of radiant white flowers on tall stalks and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Fritters-pizza on kefir - delicious pancakes with mushrooms, olives and mortadella, which are easy to prepare in less than half an hour. Don't always have time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza is a great idea for quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing in open field: in such conditions your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables practically all year round

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But create ideal conditions very difficult: lack of plants sunlight, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Many peoples have a wonderful tradition - to bake a lot of all kinds of pastries for Easter. As the saying goes, “Bread is the head of everything!” For many centuries it has been revered, glorified, protected. Bread, and accordingly all dough products, is a symbol of prosperity, material well-being and abundance.

This is the most sacred type of food, it is perceived exclusively as a gift from God. The round loaf is like the Sun and is a symbol of worship. Therefore, in Light Christ's Resurrection tables are always literally bursting with Easter cakes, pies, grandmas, buns and other delicious pastries.

For this holiday, preference is given, of course, to products made from yeast dough. And this is not accidental, this dough is alive, it "breathes", "grows", finished goods are obtained lush, spongy. Such a dough and all products made from it are especially indicative, they are just a symbol of the resurrection and rebirth to life not only of Jesus Christ, but also of nature itself - Mother.

5. Beat 5 more eggs with sugar until white. Separately, beat the egg whites together with a pinch of salt into the foam.

6. Introduce into the risen dough egg mixture, which is with yolks. Gradually add all the flour, stirring constantly.

7. Then introduce the proteins, they should already be mixed not with a whisk, but with a spatula, trying to do it in one direction. Also add saffron infused with water, knead until smooth.

8. Then stir in the melted butter. Knead for 10-15 minutes until the dough is smooth.

9. If there are special molds for buns, then put the dough in them, pre-lubricated with oil and sprinkled with breadcrumbs.

Or put the buns on a greased baking sheet, giving them any shape. Leave in a warm place to rise for 30-40 minutes. And if the room is cold, then for an hour.

When the dough has risen, brush it with egg yolk mixed with Not big amount milk.

10. Then bake in an oven preheated to 180 degrees for 35 - 40 minutes, depending on the size of the buns and the features of the oven.

Ready-made buns can be decorated with white or chocolate icing if desired. And you can just submit in the form in which they turned out.

And you can ask them simple form such as a rabbit. And bake these interesting and delicious buns.

After all, as you know, the rabbit is one of the funny and mysterious symbols of the holiday, carrying colorful eggs.

delicious easter pie

This is a recipe for an open pie, which is eaten with pleasure at the festive table. These pies can also be attributed, it can also be prepared for this holiday. Be sure to check out his recipe.

And for today's pie we need.

For test:

• flour - 3/4 cup
• butter - 50 gr
• sugar - 1 tbsp. spoon
• ground almonds - 1/3 cup
• cold water - 2 tbsp. spoons
• powdered sugar - 1 tbsp. spoon

For filling:

• cottage cheese - 400 gr
• butter - 100 -150 gr
• sugar - 3/4 cup
• egg - 3 pcs
• flour - 1 tbsp. spoon
• frozen blueberries, blueberries, cherries - 100 gr

Cooking:

1. Sift flour twice through a sieve. Cut the butter into cubes and grind it with flour into crumbs.

2. Add sugar, ground almonds, pour cold water, preferably from the refrigerator and knead the dough. Roll it into a ball, wrap it in cling film and refrigerate for 30-40 minutes.

3. Then lay out the dough and roll it into a round layer, so that it is larger in size than the prepared form. We will need a form with sides.

4. Put the layer in the form and bend the edges up. Put in an oven preheated to 200 degrees and bake for 15 minutes.

5. Prepare the filling. Beat the butter with sugar, adjust the amount yourself, with a large amount of butter the cake will be more high-calorie. According to the recipe, it is recommended to add 150 gr, but I add 100.

6. Add flour, sugar and one egg. Mix everything until smooth.

7. Rub the cottage cheese through a sieve, or punch it with a blender, add the remaining eggs into it and mix.

8. Combine both masses, mix again and put in a baked form, which does not need to be removed from the form in which it was baked.

9. Put any frozen berries on top, or one variety, or mix two.

Can also be used canned apricots, peaches, cherries, plums. Or pitted cherries from jam.

10. Set the oven to preheat. We will need a temperature of 150 degrees. Bake the cake for 40 minutes.

11. Ready pie Take it out carefully and let it cool down a bit. Once cooled, sprinkle with powdered sugar.

We made this recipe open pie, and if you cook a little more dough, you can make decorations on top of it, or a braid, or figures, or flowers.

Festive bread with candied fruits on yeast

In the last article, we already prepared the usual Easter bread, and today I propose to cook it differently, that is, in Greek. It turns out not only tasty, but also very beautiful.

We will need:

• flour - 600 gr
• milk - 250 ml
• water - 50 ml
• butter 82.5% - 125 gr
• sugar - 100 gr
• fresh yeast - 40 gr
• zest of 1 lemon
• candied fruits - 100 gr
• star anise ground - 1 pc.
• boiled eggs - 5 pcs
• yolk - 1 pc.
• seeds white sesame- Art. spoon
• vegetable oil - 1 tbsp. spoon

Cooking:

1. fresh yeast crumble into a bowl and pour over warm water. Add 1 tbsp. a spoonful of sugar and stir using a whisk. You should get a liquid homogeneous mass.

2. Sift all the flour twice in advance. Add two tablespoons of flour to the dough and mix well with a whisk. The dough will turn out in consistency, like liquid sour cream.

Cover it with a towel and leave for 15-20 minutes for the dough to rise.

3. In the meantime, remove the zest from the lemon. Shred it. Cut candied fruit into small cubes.

4. By the time the dough comes up, knead the dough. To do this, mix the softened butter with the remaining sugar and mix thoroughly.

5. Add the dough and warm milk, mix. Then pour the ground star anise and mix thoroughly with a whisk into a homogeneous, rather liquid mass.

6. Gradually, in small portions, add flour, stirring the contents after each addition.

7. Then add zest and candied fruits into the dough, then mix again and knead the dough. At first, do this in a bowl, you can add a little flour if necessary. Then put on the table and knead until smooth. The finished dough should have a plastic pleasant structure.

8. Put the dough back into the bowl, cover it with a towel and leave for an hour to proof and rise. The finished dough should double in volume.

9. Put it on the table, knead and divide into 4 parts. One of the parts should be slightly larger than the rest. From three parts roll up thin sausages 70 cm long.

10. Connect their ends and weave into a pigtail. It is not necessary to weave very tightly so that the dough has room to grow. Transfer the finished pigtail to baking paper.

11. Roll into a thick sausage 4 of the remaining dough. It should turn out according to the size of the length of the woven pigtail. Lay on top of it and press lightly.

12. Greek bread is baked with eggs, the eggs must be already pre-cooked and cooled, without cracks in the shell. Grease them vegetable oil and put on top of the product we received, sticking them to the very bottom.

13. Put the bread for 20 - 30 minutes so that it rises.

14. In the yolk, add 1 - 2 tbsp. spoons of milk, mix. Lubricate the risen bread with the resulting mixture, it is best to use a silicone brush for this. Then sprinkle with sesame seeds.

15. Put the bread in an oven preheated to 180 degrees and bake for 40 - 45 minutes.

16. Then take it out of the oven and let it cool. Then remove the eggs, and put already pre-colored eggs in the vacated holes. There are many ways to color eggs.

Our Greek bread is ready and ready to serve. Both bread and eggs are all in one place, it is very convenient to eat both at once.

Easter lamb (lamb)

As a rule, kids are usually completely delighted with such lambs. They are always happy to take part in the baking process itself, and then eat them with no less pleasure.

Traditional Easter cupcakes in the form of dark and light lamb

Another baking recipe that will require a special form. Moreover, you can bake a lamb both white and dark.

We need for a light lamb:

• flour - 125 gr
• butter - 125 gr
• egg - 2 pcs
• sugar - 125 gr
• vanilla sugar - 1 sachet
• zest of one lemon
• baking powder - 1 teaspoon
• lemon glaze - 1 sachet
• coconut flakes - 50 gr
• sugar pearls for eyes - 2 pcs
• breadcrumbs

For the dark lamb:

• flour - 125 gr
• butter - 125 gr
• egg - 2 pcs
• sugar - 125 gr
• vanilla sugar - 1 sachet
• zest of one lemon
• baking powder - 1 teaspoon
• cocoa - 2 tbsp. spoons
• coconut flakes - 50 gr
• chocolate chips - 50 gr
• breadcrumbs

Cooking:

1. Remove butter and eggs from the refrigerator in advance. The butter should melt slightly and the eggs should be at room temperature.

2. Beat the butter with a mixer. Add sugar, vanilla sugar, lemon zest and eggs.

3. Sift the flour through a sieve along with the baking powder. Gradually, putting one tablespoon of the whipped mixture into the flour, knead the dough.

4. Lubricate the form with butter and sprinkle with breadcrumbs. Fill it out with the prepared test.

5. We will need an oven preheated to 175 degrees. Put the mold in it and bake for about 50 minutes.

6. Get the form, let it lie down and rest for 5 minutes. Then take out the lamb and let it cool.

7. Melt the icing in a water bath and coat the figure with it, let it dry slightly, then sprinkle with coconut flakes on all sides. Insert sugar pearls instead of eyes.

To prepare a dark lamb, add cocoa to the flour, and otherwise do everything in the same way as in the recipe already proposed.

Use for decoration coconut flakes and grated chocolate. Or just dust it with powdered sugar.

If you have Silicone molds with the image of a lamb, or small metal recesses with its own image, then you can bake pastries in the form of cookies, about the size of a Tula gingerbread. Since on Easter, according to tradition, treats are distributed to guests, neighbors and just neighborhood kids, such cookies will come in handy, and you will simply go with a bang!

The number of ingredients is given for 2 small lambs of medium shape. If you cook cookies, then just increase their number.

Easy egg shaped shortbread recipe

We will need:

• flour - 2 cups
• baking powder - 1 teaspoon
• sugar - 1 cup
• butter - 100 gr
• egg - 1 pc.
• vanilla sugar - 2 sachets

Cooking:

1. Sift the flour through a sieve together with the baking powder twice into a large bowl. Add sugar and vanilla sugar.

2. Make a small hole in the middle and insert the egg, mix with a fork.

3. Remove butter 82.5% from the refrigerator in advance, cut it into cubes and let it thaw a little. Then add it to the flour and rub it with your hands into crumbs.

4. Knead the dough, wrap in plastic wrap and refrigerate for 1 hour.

5. Roll out the dough into a 1 cm thick layer. Try to roll it out evenly over the entire surface.

6. Make cookie blanks with a special recess or a suitable shape. If there is no recess, then you can use a plastic mold from Kinder - surprise, although it is round, it is pliable. Lightly squeezing it, you can set the desired shape.

7. Sprinkle the baking sheet with flour and carefully place the blanks on it, slightly correcting them so that there is an even oval. It is better to transfer using a flat spatula or a knife with a wide blade.

8. Bake in an oven preheated to 180 degrees for 15 minutes until slightly golden. Then carefully remove with a knife and leave to cool.

9. Decorate with prepared icing, powder, chocolate. You can simply cover with icing and sprinkle with various sprinkles, or you can make such a work of culinary art by decorating it with lace.

Here the products are made from gingerbread dough, if you want, you can cook Easter eggs from it. Or you can just take a painting lesson for yourself. After all, it doesn’t matter at all what kind of dough to bake cookies from. Bake from any, everything will be delicious!

A quick recipe for cookies without baking "Eggs - quick thinkers"

And if there is no time to bake, then you can not even bake it, but buy everything in the store.

We will need:

• round cookies with a diameter of 8 - 10 cm - 300 - 400 gr
• canned apricots or peaches - 1 can
• vanilla icing - 1 - 2 sachets

Cooking:

1. The size of the purchased cookies will depend on what you buy - apricots, or peaches. Ideally, apricots are needed, their half will just match the size of the egg yolk.

But it happens that it is difficult to buy apricots, then you can look for medium-sized peaches in halves. Or maybe you have stocks from the summer, and you made compotes from apricots for the winter, then you can use them on such an occasion. If you have not prepared, then prepare them in next year Necessarily. Open in winter!

2. Choose thicker cookies, oatmeal is good. And I also want it to be completely flat.

3. Open a jar of apricots and put them on a napkin to drain excess liquid.

4. Dilute the icing as written on the package. It usually only takes a couple of minutes.

5. Put the cookies on the wire rack and cover their top with more hot glaze. Let it cool and put the apricot halves on top.

Canned apricots and peaches may darken slightly when exposed to air. Therefore, do not put them on cookies in advance. It is best to do this before serving.

This cookie looks like fried eggs. Original and interesting performance. And I am sure that such an idea will certainly please everyone present.

Festive honey grandmother in Polish

This is another type of baking that we always want on the festive table.

We will need:

• flour - 350 gr
• warm milk - 150 ml
• butter - 120 gr
• sugar - 1 tbsp. spoon
• dry yeast - 1 teaspoon
• egg yolks- 4 things
• honey 4 tbsp. spoons
• raisins - 120 gr
• zest of 1 orange
• salt - a pinch

Cooking:

1. Sift flour into a large bowl, add salt and sugar to it. Add yeast and mix.

2. In the middle, make a small indentation and add egg yolks to it. Shake with a fork. Then pour in warm milk and add softened butter, preferably 82.5%. Mix.

3. Add raisins and zest. Knead the dough first in a bowl. Then lay it out on a work surface and knead for at least 10 minutes until an even elastic state.

4. Lubricate a baking dish suitable for baking with butter and put the dough into it. Cover with a towel or cling film and leave for 1 hour in a warm place to rise.

5. Preheat the oven to 190 degrees, and put the grandmother to bake for 40 - 45 minutes.

6. Get it, check whether it is baked or not by piercing it with a skewer or a toothpick. Let stand for 5 minutes, then remove.

7. Put the grandmother on the grill and brush with honey.

8. It is very tasty to serve it, cut into pieces, and always with butter and sweet hot tea.

This recipe is also suitable for fragrant baking. honey cakes. The dough is soft and airy.

Glaze for painting Easter cakes, gingerbread and cookies

As we have noticed today, many pastries for the holiday can be decorated with icing. A holiday is a holiday, so the more colorful the table is, the better and tastier it will be.

And so I decided to include in the article a video with a master class on how to prepare such a glaze, how to color it, and how to use it.

Such knowledge will be useful not only for Easter, but also for other occasions when you need to decorate pastries.

All the recipes offered today are baked for a church holiday, both together with Easter cakes and instead of them. If you are tired of baking Easter cakes every year, then take it into service Alternative option. Having decorated such pastries according to the holiday, you will certainly please all the guests and all your family.

For example, for the holiday I bake a lot of all kinds of pastries and only three small Easter cake. I put one on the table, laying colored eggs around it, and I bake the other two to give them to my mother and my daughter's family.

Baked alternative pastries are so tasty and beautiful that they are always eaten first. Kulich is usually eaten last. At first, everyone cherishes it as a symbol of the holiday, and then they manage to eat so many pastries that they no longer want to. But interestingly, if a good dough is used for its preparation, then it can be stored for up to 3 days. And even after that, it remains very tasty.

A must have oven for Easter. Do not be lazy, do not buy the store on the very last day, and do not say that you do not know how. We must observe a good good tradition, bake for the holiday ourselves, and teach this to our daughters and granddaughters.

To smell in the house fresh bread, delicious flavors vanilla and spices. All this brings comfort, goodness, joy, prosperity and well-being to the house. Therefore, take note of the recipes, use them, and let your house always be like this, and not otherwise.

Happy Easter to you! And all the best to you!

On the eve happy holiday Easter we have a recipe for making egg-shaped gingerbread cookies and a master class on decorating them. Such Easter cookies can become not only a festive table decoration, but also a great gift for Easter.

For the Easter cookie dough you will need:

* flour - 1.25 kg;

* dark honey- 500 gr.;

* butter (fat content 82.5%) - 360 gr.;

* Brown sugar- 250 gr.;

* peeled ginger root - 50 gr.;

* cocoa powder without sugar - 50 gr.;

* yolk - 2 pcs.;

* zest of 1 orange and 1 lemon;

* rum - 3 tablespoons;

* baking powder - 2 tsp;

* ground cinnamon- 2 tsp

* ground cloves - 1-2 tsp;

* ground cardamom - ½ tsp;

* anise seeds - ¼ tsp;

* salt - ¼ tsp.

To prepare the glaze you will need:

* powdered sugar - 200-230 gr.;

* protein 1 pc.;

* lemon juice - ½ tsp;

* a bag with a hole of about 1.5 mm.

To make egg shaped cookies you will need:

To prepare the dough, you will need to put butter, honey and sugar in a separate container. Heat (not boiling) everything in a water bath, stirring constantly until the sugar is completely dissolved.

When the sugar is completely dissolved - you need to add all the spices, cocoa, lemon and orange peel. Mix everything, remove from heat and leave to cool (to a temperature of + 68 ° C).

Next, sift the flour, salt and baking powder into another bowl. After the mixture has cooled, add half the flour and knead the dough thoroughly. Cool slightly, then add rum, yolks and knead the dough well with your hands. The rest of the flour should be introduced gradually, and do not try to knead the entire amount. The dough should be quite dense, but elastic (even slightly sticky).

Wrap tightly in cling film, giving it the shape of a ball, and put it in the refrigerator for 6-8 hours.

The oven must be preheated to 220-240°C. Line a baking sheet with baking paper.
Roll out the dough on a floured work surface to a thickness of about 3-5 mm. Then cut out shapes from the dough using cookie cutters.

Carefully transfer the figures to a baking sheet and bake for 7-9 minutes in a preheated oven. When the cookies have risen slightly and browned around the edges, they are ready.

It is advisable to bake cookies a day before decorating. To make the frosting, whisk together the egg whites and lemon juice gradually adding the sifted icing sugar. If the mass hangs slightly from the whisk, but does not flow, the glaze is ready. Don't whip protein mass too intense, otherwise the icing will bubble.

Decorate cookies with icing:

To decorate Easter cookies, you will need icing of two consistencies - more liquid for pouring and thick for applying a contour.

The process is shown in the photo below. First, you will need to apply a thick glaze contour, the lines of which should be even and uniform in thickness (Fig. 1).

After the contour has dried, you can proceed to the openwork painting. To do this, draw with thick glaze parallel lines of the same thickness with a distance between them approximately equal to their thickness (Fig. 2).

We will color the other part of the cookies, for which the thick icing needs to be diluted with lemon juice to the desired consistency. In this case, the glaze should not spread. So that the consistency of the glaze does not turn out to be too liquid - add one drop at a time, stirring constantly (Fig. 3).

Fill the dried contour with diluted icing-fill (Fig. 4). Then create a drawing, for which you will need dyes + glaze that is thicker than the background fill. Drop in the desired place and draw lines with a toothpick to create a pattern (Figure 5-6).

Draw a “frill” along the edge of the contour with thick glaze, which will give the picture completeness and hide all the irregularities (Fig. 8).

Decorate the pattern on the cookie with lace fringe in the center and along the edge (Figure 9-10).

After the glaze mesh has dried, you need to fill the desired cells with drops of thick glaze, following a well-thought-out scheme (Fig. 11-12).