Viennese grated cookies recipe. Viennese cookies with jam

Today we will cook classic Viennese cookies with jam. Remember how our mothers and grandmothers baked it when we were still very young? So I remembered these happy carefree times and therefore decided to repeat the delicious and simple recipe for Viennese cookies in my kitchen. It turned out very tasty.

Delicate shortbread dough perfectly complements sweet fragrant jam, making pastries especially tender. For the recipe, it is best to use a thick jam so that it does not soak the bottom layer of shortcrust pastry too much. I usually take apple, plum or currant jam.

Ingredients:

• 100 g butter
• 3 art. 200 ml wheat flour
• 5 st. l. sour cream with a fat content of 15-20%
• 5 st. l. refined sunflower oil
• 5 st. l. Sahara
• 5 st. l. thick jam
• 1 egg
• 1 tsp baking powder

How to make Viennese biscuits with jam:

In a deep bowl, mix 5 tablespoons of sour cream, odorless sunflower oil and granulated sugar with one egg.

Using a mixer, beat the mixture until it becomes homogeneous.

In a separate bowl, sift two cups of wheat flour with a volume of 200 ml. Grate the chilled butter on a coarse grater and add it to the flour.

Using a fork, turn the mixture into fine crumbs.

Pour the egg-sour cream mixture into the resulting crumb.

Mix the dough. Add baking powder to it so that a very tasty Viennese biscuit with jam turns out to be airy.

Add the remaining sifted flour and knead a homogeneous elastic dough.

Cut off one third of the finished dough. Wrap both pieces of dough in cling film. We will put most of it to cool on the shelf of the refrigerator, and send the smaller part to the freezer so that it freezes properly.

After an hour, take the dough out of the refrigerator. Roll out most of it with a rolling pin in the shape of a baking sheet. Put the dough in a mold and form sides 1 centimeter high, following the recipe for Viennese cookies with jam.

Spread thick jam on top in a thin even layer. I used apple jam with whole fruit slices.

On top, grate the remaining small piece of dough on a coarse grater and evenly distribute it over the filling.

We put the form in a hot oven, turned on at 190 degrees, for 40-45 minutes. When the crumbs are golden on top, Viennese cookies with shortcrust pastry jam are ready.

Surely everyone knows what this cookie looks like and it seems that it is difficult to make it, but in fact The recipe for Viennese cookies is quite simple.

A basic recipe from which you can build on and change the composition in the future, for example, use jam instead of jam.

Required products:

• a glass of jam;
• half a kilogram of flour;
• two eggs;
• about 250 grams of sugar;
• soda - 2 grams;
• oil packaging.

Cooking process:

1. Let's start cooking Viennese cookies with jam from the dough. Melt the butter in a bowl using the stovetop or microwave.
2. Break the eggs into another container, combine with sugar and soda, mix, pour in the oil here when it has cooled down.
3. In what happened, we begin to fill in the flour, gradually turning the mass into a soft dough. It must be rolled into two layers so that one is larger than the other.
4. We wrap the small one with a film and put it in the cold for about 20 minutes, and put the large one on a baking sheet and coat it with jam.
5. We take out the second part of the dough, tear it into pieces or three on a grater and sprinkle the jam.
6. Bring to readiness in a hot oven for 35 minutes at 170 degrees.

Cooking option with cottage cheese

Viennese biscuits with cottage cheese are a very winning combination. The result is something similar to the well-known juicers.

Required products:

• 350 grams of flour;
• oil packaging;
• about 500 grams of cottage cheese;
• egg;
• 200 grams of sugar.

Cooking process:

1. We spread the flour in a deep bowl, if desired, it can be sifted, then the result will be even better. Add cold chopped butter to it and mix until almost a crumb is obtained.
2. In another container, lightly beat the egg, pour sugar into it and add what happened to the flour, bring to a homogeneous smooth state.
3. We divide the mass into two parts and roll them into thin layers. We remove one for a while in the cold, and put the other in a baking dish.
4. We knead the cottage cheese, you can use it immediately, or you can mix it with a small amount of sugar.
5. We spread it on a layer of dough, and on top we cover it with small pieces made from the second, already frozen part.
6. We send the baking sheet to the oven, setting the temperature to 180 degrees, and hold for at least 25 minutes.

Jam cookie recipe step by step

In general, to prepare this cookie, you need to take only sour jam so that you can feel the difference between it and sweet dough, but if you wish, the ingredient can even be replaced with jam.

Required products:

• a glass of jam;
• 350 grams of flour;
• a large pack of oil;
• 250 grams of sugar;
• two eggs.

Cooking process:

1. Crack the eggs into a bowl, combine them with sugar and mix well.
2. In another container we place flour and butter, which must be cold and cut into pieces. Grind all this into crumbs, and then pour in the egg mixture here. We begin to knead until the dough forms.
3. We divide the lump into two parts, roll them out. We send one on a baking sheet, and the other in the refrigerator for about 20 minutes, so that it freezes and hardens.
4. We cover the layer with a layer of the selected jam, and place pieces of cold dough on it.
5. We put it in the oven for 30 minutes, setting the heat level to 180 degrees.

With chocolate

If you are not a fan of jam, replace it with chocolate. After trying this recipe, you will get insanely delicious and sweet cookies.

Required products:

• four eggs;
• 20 grams of sugar;
• about 400 grams of flour;
• 250 grams of chocolate;
• about 350 grams of butter.

Cooking process:

1. Put sugar and chopped butter in a bowl, grind everything into crumbs, and then beat in the eggs here, mix until smooth, add flour and bring to a dough state.
2. We divide the mass into two parts and make two thin layers of different sizes. We put the smaller one in the refrigerator for about 20 minutes. And the one that we put more on parchment paper in a mold.
3. You can use any chocolate for the filling, rub it or heat it to a liquid state and cover the dough.
4. We take out the other part from the refrigerator, grind it with our hands or on a grater and sprinkle the filling.
5. We bring the cookies to readiness in the oven, heated to 180 degrees for at least 30 minutes.

Recipe from Tatyana Litvinova

The famous and experienced culinary specialist Tatyana Litvinova also has a recipe for Viennese cookies in her piggy bank, which, according to her, comes out insanely delicious. And products for making cookies at home are sure to be found in every housewife in the kitchen.

Required products:

• two egg yolks;
• about 25 grams of powdered sugar;
• a little salt and vanilla to your liking;
• a package of butter weighing 200 grams;
• 60 grams of sugar;
• a glass of flour;
• marmalade.

Baking process:

1. Before cooking, the butter must be kept in the refrigerator for some time so that it freezes slightly. Then we put it in a deep bowl, after cutting it into pieces, and with the help of a mixer we bring it to the state of white fluff.
2. Continuing to stir the oil gently, we begin to introduce other ingredients. First sugar, then yolks, vanillin, a small amount of salt and finally flour, which is desirable to sift for a better result.
3. From what happened, you need to knead the dough, homogeneous, smooth and not sticking to the skin of the hands. Then cover the container with something, such as cling film and put in the refrigerator for 30 minutes.
4. While the dough is freezing, turn on the oven at 160 degrees so that it is already well preheated for baking.
5. We take out the mass, divide it into two parts and roll out the layers.
6. We cover the baking sheet with parchment, put on it first one layer of dough, and immediately the second. Using a rolling pin, we turn them into one thin cake, no thicker than three millimeters.
7. From what happened, we cut out cookies of any shape, for example, mugs, and in half of them you need to squeeze a hole for marmalade, while others remain unchanged.
8. Bring to readiness for 20 minutes, coat the form without a hole with marmalade, cover with the second part and sprinkle with powdered sugar on top.

Cook Viennese cookies - just spit! Even a child and a novice in cooking will cope with the task. It's so simple that sometimes it's even funny.

Such pastries will never be superfluous. It can be eaten with tea, for breakfast or late dinner. You can take it to work or on a picnic. In addition, it is good because you are sure of its quality. Only you know what is in the composition and how useful it is.

Classic recipe

Cooking classic Viennese cookies with jam in stages:

1. Remove margarine from the refrigerator, unpack it and cut into cubes;
2. Place the cubes in a saucepan and put it on the stove;
3. Let the margarine dissolve to a liquid state and then remove from the stove;
4. Add sugar and salt, stir until dissolved and allow the mass to cool to room temperature;
5. When cool, beat in eggs, add baking powder and beat with a whisk until smooth;
   
6. Then add flour in parts, passing it through a sieve;
   
7. Stir with a whisk or mixer as long as possible, and then continue by hand;
   
8. The result should be a soft, elastic dough;
9. Divide it into three parts and put one of them in the freezer for a quarter of an hour;
   
10. Combine the two parts of the dough and roll out in the form of a baking sheet, which, by the way, must first be greased with oil or at least covered with a sheet of parchment. The width of the dough should be about 5 mm;
11. Put the layer on a baking sheet;
    
12. Lubricate the bottom layer with your favorite jam;
    
13. Remove the third part of the dough from the freezer and evenly grate it on a coarse grater over the jam;
    
14. Preheat the oven to 190 Celsius and when it is already red-hot, place the baking sheet inside;
15. Bake cookies for twenty minutes;
    
16. Can be cut hot (softer and easier) or cold (safer).

Viennese cookies with chocolate

• 20 g of sugar;
• 320 g butter;
• 270 g of chocolate;
• 4 eggs;
• 400 g flour.

How much to do - 1 hour and 20 minutes.

How many calories - 459 calories.

Cooking:

1. The butter must first be pulled out of the refrigerator so that it warms up and becomes soft;
2. Cut the butter into cubes, add sugar to it and beat both components with a whisk until fluffy;
3. Add eggs and beat the mass again until smooth;
4. In several stages (a spoonful), add the flour through a sieve, gradually kneading the soft dough with your hands;
5. Divide the resulting mass into three parts. Combine two, and put the third in the freezer for thirty minutes;
6. Preheat the oven to 180 Celsius and take out one baking sheet while it has not yet had time to heat up and cover it with a sheet of baking paper;
7. The dough, which consists of two parts, knead a little and then roll it out in the form of a baking sheet and place it there;
8. Grate chocolate on top and spread evenly. You can, in principle, grate it into a separate bowl and only after that distribute it over the dough;
9. Get the third part of the dough and also grate it, but already on top of the chocolate;
10. Put in the oven for thirty minutes;
11. Cut the hot cookies into portions and wait until it cools down.

Tatyana Litvinova's recipe

• 2 yolks;
• 200 g jam;
• 60 g sugar;
• 2 pinches of salt;
• 200 g flour;
• 2 g vanillin;
• 160 g butter.

How much to do - 1 hour and 15 minutes.

How many calories - 347 calories.

How to cook Viennese cookies according to Tatyana Litvinova's recipe:

1. Turn on the oven at 160 Celsius;
2. Place the largest cutting board in the freezer;
3. Pull out the oil in advance to soften;
4. Mix it with sugar and beat with a blender until white and increase in volume;
5. Next, add flour through a sieve, yolks and vanilla;
6. Knead the mass into a smooth and soft dough;
7. Take two sheets of parchment, place the dough between them and roll it out to a thickness of about 3 mm;
8. Then remove the top sheet, and place a cold board from the freezer under the bottom one;
9. Cut future cookies in any shape;
10. Divide the cut blanks into two parts and make holes in the center with a diameter of at least about 10 mm in one half;
11. Take sheets of parchment and put them on a baking sheet;
12. Arrange cookies on them and bake for twenty minutes;
13. Take out the cookies and let them cool;
14. Lubricate the whole biscuit with jam completely, place the biscuits with a hole on top and place a little more jam in the hole;
15. You can sprinkle with powdered sugar before serving.

Thick jam must be added to the cookies, otherwise it will flow and bake unevenly. If you only have a liquid version of jam, then add ground nuts to it. They will thicken the jam, and you can safely add it.

In order for the lower part to roll out well, we recommend that it be cooled for at least twenty minutes. To do this, you can put it in the refrigerator.

Various other fillings can be used instead of jam. For example, it can be sweet sauce, cream, or even berries and fruits, chocolate, dried fruits, nuts. Of course, you can still combine all this happiness, but then be ready for a sweet bomb!

Be sure to cook Viennese cookies. Brew a cup of tea and drown in your thoughts!

The resulting mass should be without lumps and sufficiently lush.

Add flour in small portions, about 2-3 tablespoons, gradually kneading the dough for Viennese cookies.

Divide it into two parts, one part should be slightly larger than the other. Roll each part into a ball, wrap in cling film and refrigerate for 20-30 minutes.

Line a baking sheet or baking dish with parchment paper (I didn’t have it at that time, I used foil), spread most of the dough in an even layer, forming small sides. Add jam and spread it around the entire perimeter of the dough. Grate the rest of the dough on a coarse grater and spread over the jam. Put the Viennese cookies to bake in an oven preheated to 180 degrees for 20-30 minutes, until a stable golden crust is formed.

Cut hot cookies into squares or rectangles with a knife and leave to cool. Only after the cookies have cooled, put them on a dish.

Viennese biscuits with jam go very well with hot or cold milk.

Bon appetit! Eat with pleasure!

The simplest version of home baking: Viennese cookies, the classic recipe is familiar to us from childhood memories. Viennese cookies have several varieties, but the base is always made from shortcrust pastry, and thick jam, jam, jam, always sour in taste, are most often used for the filling. It is in the combination of sweet shortbread dough and sour filling that the “zest” of this pastry is the most popular, simple and delicious recipe for Viennese cookies with jam. Viennese cookies are prepared according to the classic recipe in butter, it turns out crumbly and very soft.

Ingredients:

• wheat flour - 2 cups;
• butter - 100 g;
• sugar - 100 g;
• egg - 1 pc;
• baking powder - 2/3 tsp;
• salt - 1/3 tsp;
• thick jam or jam.

How to cook Viennese cookies according to the classic recipe

Before pouring sugar into a bowl, decide what kind of jam you will use for the filling. If sweet, take a third less sugar so that the cookies do not turn out to be tasteless and sugary. I made with sour plum jam, for him these are ideal proportions. Combine egg and sugar, whisking vigorously with a whisk.

Melt the butter over low heat and let it cool down a bit. There are recipes for Viennese cookies in which it is recommended to soften the butter to room temperature and then mix it with the egg-sugar mixture. This option is not very convenient for me, usually there is no time to wait until it melts. By the way, I did not notice any difference - either melt it, or add soft, the taste of the finished cookies is the same.

Sift flour beforehand. Add in parts, I do about two parts. First, I pour out one glass, mix to get a thick mass, approximately like a cream.

Then I add the baking powder and add another half cup of flour. I spread the rest on the table in a thin layer and quickly knead the dough for Viennese cookies.

The lump will be smooth, not sticky to the hands and plastic, like plasticine. I specially crushed it so that you can see how soft it turns out. We divide the gingerbread man into two parts, one will be twice as large as the second.

We wrap the smaller part in a film, put it in the freezer for 15-20 minutes. We collect the second into a ball, flatten it into a cake, distribute it on a baking sheet or a sheet of baking paper with our hands. I just had enough for a form with a diameter of 28 cm. The dough is very plastic, easily stretched to a thickness of 0.5 cm without the help of a rolling pin. You can make the edges a little thinner, they will be cut off.

Carefully transfer the paper along with the workpiece into a mold with low sides. Lubricate with thick jam or jam, jam, evenly covering the surface of the cake. The layer of jam can be thin, almost transparent, or thicker - to your taste. But I don’t advise putting a lot of liquid jam - when heated, the excess will drain and burn.

Advice. If the jam is watery, add some starch or crushed nuts (walnuts or peanuts). In extreme cases, drain the liquid syrup, and rub the berries, the jam will become much thicker.

We take out the frozen lump of dough from the freezer. Three on a coarse grater directly on the cake, smeared with jam. If somewhere there are uncovered places, with our hands we evenly distribute the chips over the sweet filling. It will not work to rub the frozen dough into a separate bowl and then sprinkle it on the jam - after rubbing the chips quickly stick together, you will have to roll them up again and freeze them.

Classic Viennese cookies are baked in a hot oven on the middle tier. We set the temperature to 180 degrees and bake for 20 minutes until a light blush appears on the sweet shavings. As soon as the top of the cookies becomes pinkish - this is a sign of readiness, do not hold longer so as not to overdry. The edges will be a little drier, but we will still cut them off, and the middle will remain soft and crumbly.