Dough preparation. For shortcrust pastry use flour with a small amount of gluten; from flour with a large amount of gluten, the shortbread dough turns out to be lingering, and the finished product is tough, coarse.

When kneading, the temperature of the dough should be about 17 °; if the temperature is higher, the butter softens, the plasticity of the dough deteriorates and the molding of the products becomes difficult. To restore plasticity, the dough must be cooled, add some egg yolks and knead again in a cool room.

Stir butter, sugar, salt and essence in a kneading machine or by hand until the lumps disappear; gradually adding eggs, add sifted flour (7% is left for sprinkling), mixed with soda and ammonium, and knead until smooth

Cutting and baking. Form the dough in the form of a rectangular piece (brick), put on a table with a completely flat surface, sprinkle with flour and roll out with a rolling pin from the middle in all directions, while pouring flour under the dough two or three times. The rolled out dough should be of the same thickness, since when baking thin parts are burned out, and thick ones are not baked.

To obtain layers of the same thickness, you need to roll out the layer with an ordinary rolling pin and, without rolling a little, level the uneven places with a control rolling pin.

Bake the dough at 240-260 ° C. Especially good taste and aroma are characteristic of products, the surface and crumb of which acquire a golden color during baking.

Flour 560, including for dusting 41, butter 311, sugar 207, essence 2, melange 73, ammonium 0.5, salt 2, soda 0.5. Output of 1 kg of semi-finished product.

Note. You can make shortcrust pastry without baking soda.

PIE SAND STRIP WITH CREAM

Pieces finished dough with a weight of 1450 g, roll out into layers 3-4 mm thick, place on baking sheets 59x44 cm in size and bake for 12-14 minutes at 240-260 °.

Cover one baked layer with a layer of cream using a wide knife: cut off the edges of the second baked layer, then, lightly tapping with your hand on a baking sheet, slide it onto the layer with cream

Apply a layer of cream to the surface of the glued cake and draw wavy lines or some other pattern with a pastry comb. Cut the cakes into cakes so that they are rectangular (4x9 cm).

The baked sand layer crumbles easily, therefore, to get a cake with smooth edges, you need to periodically immerse the knife in hot water during cutting and shake off excess water from the knife before cutting.

Decorate the surface of the cake with cream, candied fruits, canned or fresh fruit.

For the dough: flour 2785, including 205 for dusting, sugar 1030, butter 1545, melange 360, salt 10, soda 3, ammonium 3, essence 10; for cream: powdered sugar 650, butter 1220, condensed milk 490, cocoa powder 120, cognac 4, vanilla powder 6; for finishing: fruits or candied fruits 230. Yield 100 pcs. to 75 g.

PIE STRIP WITH LIQUID

Bake two layers of shortcrust pastry and, while they are still hot, glue with fruit filling. Cover the surface of the layer with a very thin layer of fruit filling, and then, while the layer is still warm (25-28 °), glaze with lipstick warmed to 40 ° using a long knife. When the layer has cooled and the fondant is firm, cut into 4x9 cm brownies as described in the previous recipe.

For dough: flour 2840, including dusting 210, sugar 1050, butter 1580, melange 370, soda 3, salt 10, ammonium 3, essence 10; for fruit filling: sugar 155, jam 1410; for lipstick: sugar 1475, molasses 145, essence 5, water 450. Yield 100 pcs. to 80 g.

SAND PIE WITH LIPSTICK AND CREAM

Prepare layers from shortcrust pastry, which are glued together in two with fruit filling; after cooling, cover with lipstick. After the lipstick has hardened, cut the layer into rectangular cakes 4x9 cm in size. Decorate the surface of the cakes with cream.

For the dough: flour 2595, including for filing 190, sugar 960, butter 1445, melange 335, salt 10, soda 2, ammonium 2, essence 10; for fruit filling: sugar 70, jam 576; for lipstick: sugar 1480, molasses 150, essence 5, water 450; for cream: butter 550, icing sugar 295, condensed milk 220, cognac 2, vanilla powder 5. Yield 100 pcs. to 80 g.

PIECE STRIP WITH FRUIT

Prepare the layers as described above. On the surface of the layers, glued in pairs with fruit filling, apply a thin layer (1–2 mm) of fruit filling, and then outline with a knife the contours of 4x9 cm cakes. Place candied fruits, fresh or canned fruits on the cakes marked in this way and pour jelly.

When the jelly hardens, cut the layer along the outlined contours into cakes, from time to time wiping the knife with a damp cloth.

For the dough: flour 2750, including for filing 205, sugar 1020, butter 1525, melange 355, soda 3, ammonium 3, essence 12, salt 10; for fruit filling: sugar 185, jam 1630; for jelly: sugar 470, molasses 115, cognac 38, citric acid 2, agar 12, food paint 2, water 560; fruits or candied fruits 1115. Yield 100 pcs. to 85 g.

PIE STRIP WITH FRUIT FILLING

Prepare shortbread dough. Roll out one layer (about 2/3 of the dough) 5-7 mm thick and cut it into long strips 9 cm wide; put them lengthwise on a dry baking sheet at a distance of 2-4 cm from one another.

In the middle of the strip, release the fruit filling from the pastry bag, spread it a little wide, grease the free edges of the strip with an egg.

Roll out a layer 3 mm thick from the rest of the dough, cut it into strips 10-11 cm wide, which in turn cut across into narrow strips 8-10 mm wide and put them crosswise on a strip covered with fruit filling. Bake at a temperature of 220-230 °, after
cut into cakes and sprinkle with icing sugar.

For the dough: flour 3774, including for dusting 400, sugar 1192, butter 2013, melange 470, salt 13, soda 3.4, ammonium 3.5, essence 3; for fruit filling: sugar 150, essence 10, fruit addition 1500, powdered sugar for sprinkling 188. Yield 100 pcs. to 80 g.

CAKE RING WITH NUTS

Roll out a layer 7-8 mm thick from the shortcrust pastry and cut out the cakes with a round notch 8-9 cm in diameter, in which remove the middle with a notch 2 cm in diameter. Grease the ring with melange, sprinkle with chopped nuts and bake at 250-280 °.

For the dough: flour 4160, including for filing 310, sugar 1540, butter 2310, melange 340, salt 15, soda 4, ammonium 4, essence 15; melange for greasing products 200, roasted nuts for finishing 735. Yield 100 pcs. to 80 g.

CAKE BASKET WITH JELLY AND FRUIT

Shortcrust pastry roll out in the form of a layer 5-6 mm thick and cut out round cakes with a recess with a diameter of 9-10 cm. Place the cakes in the molds and use your thumbs to press down on the dough so that it fits into the corrugated patterns on the mold.

Bake at 240-260 °, remove the baskets from the molds, fill with fruit filling, put candied fruits, fresh or canned fruits and pour over the jelly, then place in paper capsules.

For the dough: flour 1680, including for filing 120, sugar 620, butter 930, melange 220, salt 6, soda 1, ammonium 1; for fruit filling: sugar 125, jam 1100, essence 3; for jelly: sugar 295, essence 5, cognac 23, citric acid 1, agar 7, food paint 1, water 350; fruits (candied fruits) 3435. Yield 100 pcs. to 80 g.

SAND CRUISE CAKE

Cool shortcrust pastry and rub through a screen. Spread half of the crumbs on a baking sheet in a layer of 5-7 cm, apply a layer of fruit filling and sprinkle with the rest of the crumbs evenly. Bake at 190-200 °, cool, cut into square pieces and sprinkle with icing sugar.

Flour 417, including 17 for dusting, butter 167, sugar 125, eggs 67, vanillin 0.3, apple or apricot filling 417. Yield 1 kg.

SAND CAKE WITH CREAM

Roll out a layer 3-4 mm thick from the shortcrust pastry and cut out round or square cakes. For a cake weighing 400 g, you need to take 225 g of dough and roll out two cakes measuring 130x130 mm, and when making a cake weighing 800 g of dough, take 440 g.

Glue the baked cakes with cream, coat the surface and sides of the cake with a layer of cream, sprinkle the sides with biscuit crumbs, and decorate the top with cream and fruit.

For the dough: flour 260, including for filing 28, sugar 93, butter 139, melange 28, soda 0.2, ammonium 0.2, vanilla essence 0.9, salt 1; for cream: sugar 186, butter 218, eggs 33, milk 125, vanilla powder 2, cognac 0.8; for biscuit crumbs: flour 3, sugar 3, melange 5; canned fruits for decoration 29. Yield 1 kg.

FRUIT SAND CAKE

Prepare shortbread cakes and glue them with fruit filling. Smear the surface and sides of the cake with a thin layer of fruit filling. Decorate the cake with fruits, pieces of colored jelly, glaze over with dissolved jelly and sprinkle the sides with fried biscuit crumbs.

For the dough: flour 266, including for filing 20, sugar 99, butter 148, melange 35, soda 0.25, ammonium 0.25, vanilla essence 1, salt 1; for fruit filling: sugar 43, jam 388; for jelly: sugar 33, vanilla essence 0.2, molasses 8, cognac 2.6, citric acid 0.2, agar 0.8, food paint 0.2, water 38; for biscuit crumbs: flour 2, sugar 3, melange 5, potato starch 0.6; canned fruits for decoration 131. Yield 1 kg.

Gingerbread "Bears with nuts"

A simple cookie recipe that kids will love not only for their taste, but also for their unusual look. Depending on the age of the child, you can reduce the amount of spices in the dough, you can remove some, the cookies will still turn out delicious.

You will need:

Flour - 250 g butter room temperature - 70 g, sugar - 80 g, egg - 1 pc., cocoa - 1 tbsp. spoon, ground ginger - 1 teaspoon, fresh grated ginger - 1 teaspoon, ground cinnamon - 1 teaspoon, ground cloves - 0.5 teaspoon, soda - 0.5 teaspoon, nuts.

Preparation:

1. Cut the butter into cubes, combine with sugar, egg and beat with a mixer for 2-3 minutes - you should get a homogeneous mass.

2. Add flour, baking soda, spices, ginger and cocoa. Stir. Wrap the dough in plastic wrap and refrigerate for half an hour.

3. Divide the dough in two. Place the first piece on a large sheet of baking paper, flatten with your hand, cover with another sheet, and roll out with a rolling pin. You should get an even layer with a thickness of 5-7 mm.

4. Preheat oven to 180 degrees. Line a baking sheet with baking paper. Make figures of bears out of the dough (with a mold), bend their legs and put a nut there, put them on a baking sheet and send them to the oven for 10 minutes. If the cookie is thicker than 7 mm, it will take an extra 3-4 minutes.

5. While the first batch is baking, do the same for the second batch of dough. If the dough is soft, put it back in the refrigerator.

Let the cooked cookies cool down and start drinking tea!

SAND BISCUITS

Roll out a layer 4 mm thick from the shortcrust pastry. Grease the surface of the layer with melange, sprinkle with chopped nuts or almonds, and then sugar. When the melange dries up a little, cut out different figures from the layer of dough with a notch or knife. Put the cookies on dry baking sheets and bake at 230-250 °.

Flour 522, sugar 209, butter 313, melange 73, salt 0.5, roasted nuts for sprinkling 16, sugar for sprinkling 37. Yield 1 kg (at least 60 pcs.).

BISCUITS "LEAVES"

Grind sugar and butter to white and, while stirring, gradually add eggs or melange, vanillin; then mix with sifted flour. When the dough has cooled slightly, shape into oval pointed cakes, on which, with the end of a knife, draw the contours of the leaf veins.

To speed up the work, cookies can be squeezed out in special plaster molds or veined with a stamp.

Flour 547, sugar 219, butter 328, melange 99, vanilla powder 3.7, ammonium 1.0, melange for greasing cookies 27. Yield 1 kg (at least 70 pcs.).

VANILLA BISCUITS

Beat butter with powdered sugar until the lumps disappear, add vanilla essence and honey; continuing to beat (10-15 minutes), gradually pour in melange, milk, then add flour along with soda and knead the dough. Roll out the dough into an even layer 5 mm thick, apply patterns on it with a waffle rolling pin, then cut out the cakes with a small round notch with a diameter of 4 cm.

Place the products on a greased baking sheet and bake at 220-230 °.

Flour 625, including for filing 37, milk 74, butter 184, powdered sugar 257, melange 74, soda 1.8, vanilla essence 1.8, honey 18. Yield 1 kg (170 pcs.).

BISCUITS

Prepare shortbread dough from all products at the rate, except for the melange intended for lubrication. Ready dough roll out into a layer 5 mm thick, grease with melange, tinted with burnt, draw wavy lines with a pastry comb, let dry a little and cut out the cookies with curly grooves. Place the cookies on a dry baking sheet and bake at 210-220 °.

If there is no powdered sugar, you need granulated sugar together with melange, whipping, heat to a temperature of 40-45 °, and then, continuing to beat, cool and knead the dough as usual.

Flour 618, including for filing 38, icing sugar 290, butter 263, milk 58, melange 58, melange for lubrication 58, ammonium 1, essence 1.5, soda 1, sugar for burnt 3. Yield 1 kg (70 PCS.).

NUT TUBE

Prepare shortbread dough, cut it and bake in the same way as described in the previous recipe, but do not sprinkle the finished tubes with powdered sugar, but grease with egg yolks.

To prepare the filling walnuts peel, dry, chop with a knife or mince, add sugar, honey, crushed cinnamon and mix everything thoroughly.

Flour 385, butter 115, sour cream 193, flour for filing 40, butter for greasing baking sheets 7, eggs (yolks) for greasing products 39; for the filling: walnuts (kernel) 193, sugar 155, honey 39, cinnamon 2. Yield 1 kg (weight of 1 pc. 60-63 g).

SHAKER CHUREK

Ghee, the temperature of which should not be higher than 4-5 °, rub mechanically or by hand for 15-20 minutes, add eggs in small portions, vanilla essence, icing sugar and finally, flour and knead the dough for 15-20 minutes. The temperature of the kneaded dough should be 11-12 °. Divide the finished dough into pieces weighing 75 g, shape them into balls, put on a greased baking sheet, at a distance of 8-10 cm from each other.

Bake the products for 25-30 minutes at a temperature of 150-160 °, and then sprinkle with icing sugar.

Flour 529, including 25 for filing, 25 eggs, ghee 254, powdered sugar 264, vanilla essence 2.7, powdered sugar for sprinkling 30, ghee for greasing baking sheets 10. Output 1 kg.

SHAKER LUKUM

Beat butter, icing sugar and saffron extract mechanically or by hand for 10-15 minutes and, gradually stirring, add milk, then flour mixed with finely grated ammonium. Form a loaf of dough weighing 300 g to the length of a baking sheet and place it on a baking sheet covered with wrapping paper. Align the product a little, make oblique marks with a knife, then bake for 18-20 minutes at 180-190 °.

Cut the baked product along the outlined contours into slices and sprinkle them with powdered sugar.

Flour 597, icing sugar 179, butter 299, milk 179, saffron 0.06, ammonium 2.4, powdered sugar for sprinkling 30. Yield 1 kg (40-50 pcs.).

I love and often cook shortbread and shortcrust pastry pies. Traditionally, margarine or butter is used for their preparation. I respect the latter very much and, moreover, I love it. But if you often cook on it, it will be a bit fat (in every sense of the word). Much has been said about margarine and spreads, but I think it is useful to remind you that the transgenic fats they contain lead to an increase in the level of "bad" cholesterol in the blood, disrupt the normal functioning of cell membranes, and contribute to the development of vascular diseases and so on. Therefore, I completely excluded these "products" from my kitchen. And now I make shortbread dough on vegetable oil... It is absolutely safe, tasty and healthy. And what is important, even cheaper and faster than with margarine! And a few more words about margarine. Margarine lovers are more likely to develop angina pectoris, myocardial infarction, arrhythmias and heart failure. It was invented in France to feed the army and the poor - a cheap product for sandwiches and frying. All this happened at the end of the century before last, people had different ideas about food and life. I want to warn you that the products made from this dough are A LITTLE tougher than those made from margarine or butter, but is it worth ruining your vessels for the sake of a little difference ???

Sand cakes "Snow Peaks"

Delicious, beautiful cakes, crumbly shortcrust pastry, delicious currant with sugar and tender meringue! Thanks to the meringue, the surface of the cakes looks like snow, so the baked goods will look great on New Year's table! And not only for the New Year you can bake such a delicacy: just for evening tea will also come in handy. Such shortbread cakes can be made not only with currants, but also with other jams - for example, apple or apricot jam, gooseberry or strawberry jam, and even with cottage cheese.

In fact, in our family, such cakes are simply called "false cakes", I don’t know why, but I remembered this name from childhood. The poetic name "Snowy Peaks" unexpectedly came up today. In the morning I was just about to post this recipe on the site, opened the photo, and then my husband comes out and asks: "What are these mountains in the snow?" I say: yes, these are cakes! "Yes," he replies, "and I thought it was some kind of landscape ..." 😀

Ingredients:

• 2 cups flour (about 260g);
• 250 g butter;
• 0.5 teaspoon of baking soda (extinguish with vinegar);
• Cup black currant mashed with sugar;
• 1 egg white;
• 0.5 cups of sugar.

How to bake:

We prepare shortbread dough for the crust according to my favorite recipe: knead flour and softened margarine with our hands until crumbs, extinguish the soda and continue kneading until a lump of dough is obtained.

Pinching off the pieces from the lump, knead them with your fingers on a baking sheet to make a cake of "patches" about 0.5 cm thick.

We bake the cake until almost cooked at 220C, over medium heat - about 20-25 minutes.

While it is baking, prepare the meringue, beating the egg white with sugar with a mixer until a thick white foam.

When the cake becomes golden brown, take out the baking sheet and spread the cake with a layer of currant jam, and on top of the currant - meringue.

Put the cake back in the oven for 5 minutes, increasing the heat so that the meringue is browned and crispy on top.

Cool the cake on a baking sheet and cut into squares.

We put the cakes on the dish and enjoy the delicate taste!

Features of the preparation of shortbread cakes (cakes)

Shortcrust pastry is formed in the form of layers or blanks. Blanks can be in the form of a crescent, ring, basket, boat, tartlet, round or oval. Shortcakes and cakes are usually not soaked in syrup. The top layer in the preparation of pastries and cakes is placed upside down, because the bottom is smoother. The cream is distributed in the same way as in the preparation of biscuit cakes: 25% of the cream is left for finishing the surface, 35% for gluing the layers and 40% of the cream for priming the surface.

Algorithm for making shortbread cakes (cakes)

1. Preparation of sand semi-finished product (in the form of layers and

blanks) and finishing semi-finished products

6. Side finishing

The recipes for making shortbread cakes are shown in table 16. Shortbread cake with cream. Sand layers 7 ... 8 mm thick are cooled, the sides are leveled and glued in pairs with cream. The surface is primed with cream, a pattern is applied with a pastry comb and cut into cakes. Each cake is decorated with cream and fruit.

Shortbread cake with fruit filling and cream. Prepared layers are glued together with fruit filling. The upper layer is primed with cream and a pattern is applied with a pastry comb. Cut into cakes with a hot knife. Each cake is decorated with cream.

Shortbread cake with protein cream. Prepared layers are glued together in pairs with fruit filling. The upper layer is primed with protein cream, cut into cakes, decorated with protein cream and sprinkled with powdered sugar.

If a raw protein cream is used in the preparation of a cake, then after decoration they are tinted, i.e. put in a cooking cabinet at a temperature of 220 ... 230 ºС for 2 ... 3 minutes. After tinting, sprinkle with icing sugar.

Shortbread cake, glazed with lipstick. Prepared layers are glued together in pairs with fruit filling. The upper layer is smeared with a thin layer of fruit filling and glazed with marbled lipstick. To do this, the surface is glazed with lipstick of one color, and while it is not frozen, lipstick of a different color is applied from the cornet in the form of straight or oblique lines. And then with a knife or fork they make movements perpendicular to these lines up and down. After the lipstick has set, the layer is cut into cakes with a hot knife.

Pastry "Shortbread, glazed with lipstick and cream." The prepared layers are glued in pairs with cream. The upper layer is lubricated with a thin layer of fruit filling and glazed with lipstick. After the lipstick has set, the layer is cut into cakes with a hot knife. Each cake is decorated with cream.

Pastry "Sandy fruit-jelly". Prepared layers are glued together with fruit filling. The upper layer is greased with fruit filling and the outlines of the cakes are outlined with the blunt side of the knife. Each cake is decorated with fruit and the jelly is poured in several steps with a brush, at first a little, so that the fruit does not budge. When the jelly hardens, the layer is cut into cakes along the outlined contours.

Cake "Basket with jelly and fruits". The finished basket from a pastry bag is filled with fruit filling, decorated canned fruits and pour jelly.

Cake "Basket with fruit filling and cream". The finished basket is filled with fruit filling, decorated with cream and biscuit crumbs.

Table 16

Semi-finished products and raw materials	Weight, g for making 100 pieces of cakes
Shortbread with cream	Shortbread with fruit filling and cream	Shortbread with protein cream	Shortbread, glazed with lipstick	Shortbread, glazed with lipstick and cream	Shortbread fruit-jelly	Jelly and fruit basket	Basket with fruit filling and cream
Sand semi-finished product
Fruit filling
Pomade
Creamy cream
Fruits
Jelly
Arlot cream
Protein cream
Powdered sugar
Biscuit crumb
Output

Preparation

Puff pastries

Algorithm for making puff pastries (cakes)

1. Preparation of puff semi-finished products (in the form of layers and blanks) and finishing semi-finished products

2. Leveling the sides (for seams)

3. Bonding layers (the top layer is placed bottom up)

4. Priming, smearing or glazing of the surface

5. Cutting into cakes (cakes)

6. Side finishing

7. Surface finishing (decoration)

Features of the preparation of puff pastries (cakes)

Puff pastry molded in the form of sheets or blanks. The blanks can be in the form of a tube, muffle, basket, bow, tartlet, triangle, pie, envelope, and shuttlecock. The top layer in the preparation of puff pastries and cakes is put upside down, because the bottom is smoother.

Table 17 lists the recipes for making puff pastries.

Table 17

Semi-finished products and raw materials	Weight, g for cooking 100 pieces
Cream puff	Puff with apple filling	Tube (muff) with cream	Protein cream tube	Powdered sugar puff
Puff semi-finished product
Creamy cream
Puff crumb
Protein cream
Powdered sugar
Fruit filling
Cinnamon
Eggs for lubrication
Output:

Preparation

Nowadays, market counters are full of the widest assortment confectionery... But how can any baked goods compare to the one that is prepared at home, with my own hands? And what aroma the house is filled with when something tasty and sweet is baked in the oven! It wraps around like a blanket and you feel warm and comfortable.

Today we offer to please our relatives and prepare shortbread cakes for them.

Universal shortbread recipe

Ingredients:

• flour - 300 g;
• margarine - 210 g;
• icing sugar - 115 g;
• egg yolks- 2 pcs.;
• egg - 1 pc. (to lubricate the mold);
• sour cream - 1-2 tbsp. spoons
• vanillin;
• salt;
• ground walnuts - 110 g;
• sugar - 35 g (for sprinkling).

Preparation

Add softened margarine to the sifted flour and grind it into small pieces so that they are almost not felt with your fingers in the flour. Add powdered sugar, stir with flour and margarine, make a hole in the center of the mixture, put egg yolks, sour cream, vanillin in it, salt and knead the dough with your hands so that all the ingredients are combined into one whole.

Form a ball out of the dough and put it in the refrigerator for cooling. Then sprinkle a lot of flour on the table and roll out the dough 5-7 mm thick. Cut out the circles using a thin glass. Using a spatula, place the dough circles on the baking sheet. Lubricate each circle of dough with a beaten egg and sprinkle with sugar and nuts. Bake in a preheated oven at 210 degrees until their color turns light golden.

Since this recipe is universal, you can use any dressing and icing.

Shortcake with jam

Shortcrust pastry always reminds of the taste of childhood. But we can plunge into it completely if we make a treat with jam.

Ingredients:

• flour (premium) - 600 g;
• butter - 320 g;
• sugar - 280 g;
• eggs - 2 pcs.;
• baking powder;
• salt;
• vanilla sugar;
• (from apples or plums) - 330-350 g.

Preparation

We take out the butter from the refrigerator and cut into pieces, and then twist it through a fine sieve into a convenient bowl for kneading the dough. Here we sift the flour together with baking powder and mix thoroughly with butter. We drive in eggs, followed by sugar and salt. With quick movements of the hands, knead dense dough... We put in the cold for 40 minutes. Then we divide the dough in two and roll it out in layers of 7-8 mm. We transfer them to baking sheets and bake for 15 minutes at 230 degrees. We cut off the finished bases from all sides. We spread them with jam and put them on top of each other. Top cake with jam, sprinkle with crumbs from scraps. Now we cut everything into equal cakes.

Shortcake with icing

Ingredients:

For the test:

• flour - 850 g;
• margarine or spread - 420 g;
• chicken eggs - 4 pcs.;
• sugar - 650 g;
• soda - 1.5 tsp;
• vinegar - 1.5 tsp;
• milk - 50 ml;

For filling:

• jam (any) - 250 g;

For glaze:

• warm water - 250 ml;
• sugar - 375 g;
• citric acid - 0.5 tsp;
• food coloring.

Preparation

Soft margarine, beat on medium speed with a mixer. Continuing to beat, add: eggs, sugar, slaked soda, milk. Putting the mixer aside, pour the flour into this bowl and quickly knead the dough, immediately sending it for cooling. Roll out the cold dough and cut it into triangles, if there are molds of other figures, then use them. We bake the resulting figures in the oven cabinet for 18-20 minutes at 180 degrees.

While everything is cooling down, let's make the icing. Pour warm water into a metal dish and add granulated sugar. We put the container on the stove, and so that it does not burn, we constantly stir it. As soon as the syrup begins to thicken, add the dye and citric acid... After keeping it on the fire for a couple of minutes, set it aside.

Spread half of the sand triangles with jam and combine with empty biscuits, and pour glaze on top.

Children like these cakes most of all, especially if used