Sand ring with nuts. Shortbread ring with nuts according to GOST How to cook shortbread ring cake

Surely many people know and are in awe of these shortbread cookies, thickly strewn with nuts. There is nothing fancy about it, except that it is very tasty, tender and aromatic thanks to the toasted nuts.

Sand rings are Gostov baked goods, and therefore previously they could be found in all bread stores. Today, when the variety of desserts has increased manifold, these cookies still remain one of the most beloved. Why not cook it at home?

Features of the sand ring
Traditionally, shortbread rings are not baked until golden brown, which is more common for baking, but only until done. Thanks to this, the rings turn out tender, melting and even slightly soft, but this is not typical for products made from shortcrust pastry. But this is precisely the highlight of the sand ring. Another feature of it is the thick layer of nuts: the more there are, the tastier it is.

Cooking time: about 1 hour. Yield: 12 sand rings

Ingredients

• 175 grams flour
• 100 grams of butter
• 40 grams of powdered sugar
• 40 grams of peanuts
• 1 egg and 1 yolk for greasing
• 0.5 tsp baking powder
• a pinch of salt
• vanillin - on the tip of a knife

Preparation

Remove the butter from the refrigerator in advance or soften it in the microwave. Add powdered sugar to the butter.



Beat the butter thoroughly with a mixer until creamy, then add the egg. It is advisable that the egg is also at room temperature - this is a guarantee that the mass will not curl.



Then add sifted wheat flour, baking powder, vanillin and salt.



Mix the dough. It should turn out soft and tender.



Gather the shortbread dough into a ball, flatten it slightly and wrap in cling film or foil. Place the dough in the refrigerator for 25-30 minutes to cool. During this time, the oil will set a little and the dough will be easy to work with.



Roll out the cooled and rested dough on a work surface into a layer 7-8 mm thick.



Using a round cookie cutter with a diameter of 8-10 cm, cut out circles from the dough, then use a small glass or shot glass with a diameter of 2-3 cm in diameter to make a hole in the middle, thus forming a ring.



Brush one side of each ring with yolk.



Finely chop the peanuts.



Place the cookie dough in the chopped peanuts on the side that you greased with the yolk - the peanuts should stick well.



Place the cookies on a baking sheet. It doesn’t need to be lubricated with anything, because the shortbread dough itself is greasy and the products will not stick to the baking sheet.



Bake the rings at 170 degrees for 12 minutes. Make sure that the sand rings do not begin to brown, and then you will get a delicate dough structure. If you want crispier cookies, keep them in the oven longer.

The finished cookies can be stored in a tightly closed container for 2-3 weeks - they will not go rancid and will remain just as tasty. Bon appetit!

Sand rings are cakes (or maybe cookies) sold in every Soviet buffet.

To prepare sand rings we will need:

• 200 grams of butter or margarine (a mixture of both),
• 130 grams of sugar,
• 350 grams of flour,
• 1 egg
• 10 grams vanilla sugar or to taste
• 1/4 teaspoon fine salt,
• 1/2 teaspoon baking powder,
• 100 grams of peanuts,
• egg or yolk for greasing cookies.

Recipe for making sand rings with peanuts.

Place butter, sugar, egg, vanilla, salt and baking powder in a bowl. Beat all ingredients thoroughly with a mixer. Beat until the sugar dissolves.

Add flour and knead the dough. It turns out quite sticky. Let's cool the dough in the refrigerator.

Sprinkle the table well with flour and roll out the dough into a layer approximately 7 mm thick. Using a large round cutter, cut out circles in the dough. Then, in the center of each circle, we will make a small hole, about 2 centimeters in diameter.

We remove the excess dough, then you can connect them, roll them out again and continue cutting out the rings. I used the very last bits of dough to make little cookies.

Place the resulting rings on a baking sheet and put them in the freezer for 20 minutes. This is done to make it easier to work with cookies later.

I didn't have that much freezer space, so I put the baking sheet with the rings in the refrigerator for a few hours.

While our rings are cooling, wash the peanuts well, dry them, peel them, finely chop them and fry them. You can roast peanuts in the oven, in a frying pan or in the microwave. Who's used to it?

We take the cookies out of the refrigerator. Brush each ring with egg or yolk, and then place the greased side on top of the peanuts. Return the cookies to the baking sheet.

Bake the sand rings at 200 degrees (preheat the oven) for 10-12 minutes. The cookies should not brown.

We take the cake out of the oven, let it cool and sit down to drink tea.

The sand rings are very soft, tender and crumbly.

Bon appetit.

Routing

Cookies "Round"

Cooking technology

The finished dough is rolled out into a layer 5 mm thick, brushed with egg and sprinkled with chilled crumbs. After 20 minutes, cut out round cakes using a round recess with a diameter of 40 mm and bake on dry pastry sheets at a temperature of 230°C.

For making crumbs "/ 10 cool part of the dough, add I Take a little flour and rub through a fine sieve.

Quality requirements

The cookies are round in shape, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 85 pcs.

Routing

Cookies "Leaves"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Grind butter until white with sugar, add p O sedately, without ceasing to stir, melange (eggs), vanilla bean d ru, after which - flour with ammonium and knead the dough. The dough is formed into oval pointed cakes, onto which the contours of the leaf veins are applied with the end of a knife, placed on a dry sheet, brushed with egg and baked at 230-240°C.

Quality requirements

The cookies are leaf-shaped, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. at least 60-70 pcs.

Routing

"Star Cookies"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

The refined butter is thoroughly ground, mixed with sugar and vanilla powder, soda, and beaten for 6-8 minutes. In this

milk mixed with melange is gradually added to the mixture and whisked And simmer for another 5-8 minutes, then mix with flour. If granulated sugar is used instead of powdered sugar, then it is mixed with milk, heating until the sugar dissolves, cooling A eat and, whisking, add to the mass, after what is mixed with flour.

The finished dough is placed in a pastry bag with a notched pipe. h coy (hole diameter 1.5 cm). Small star-shaped cookies are placed on a dry baking sheet at a distance of 3-4 cm from each other. Place a piece of ducat or raisin in the middle of the cookie. Products are baked at 230-240°C.

Quality requirements

The cookies are leaf-shaped, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed, humidity 8%. In 1 kg. at least 140 pcs.

Routing

Cookies "Glagolik"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

The dough is prepared as for Zvezdochka cookies, but V Pour invert syrup and place small cookies in the shape of the letter “g” on a baking sheet using a pastry bag with a toothed tube (hole diameter 6-7 mm). Bake poi tempera and the temperature is 230-240°C.

Quality requirements

Cookies are shaped like the letter “g”, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed, humidity 7%. 1 kg. 122 pcs.

Routing

Lemon cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Grind butter until white with sugar, add l And mono essence, ammonium, honey and, continuing to beat, add little by little melange mixed with milk. Flour mixed with soda is added to the fluffy whipped mass. Roll out the finished dough A The cakes are cut out into a layer 5 mm thick and a round recess with a diameter of 40 mm, which are placed on dry sheets and baked at a temperature of 240°C.

Quality requirements

The cookies are round, crumbly, golden in color, with the smell of lemon and honey; in 1 kg. at least 125 pcs.

Routing

Sand strip with jam

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Roll out the finished shortbread dough with a rolling pin into a layer 10-15 mm thick, place it on a baking sheet and lay a rope around the edges. e made from the same dough in the form of a side. On the layer uniformly O I put jam on it. Roll out the rest of the dough into thin ropes (strips) and place them in the form of a lattice on the pie, securing the ends to the side. Before baking, the surface of the pie is brushed with egg and baked at a temperature of 240-250°C until cooked.

Cut into rectangular products weighing 50 g.

Can be prepared as a pie with jam, minced meat b lok, with fruit filling.

Quality requirements

Cookies are rectangular in shape, crumbly, golden in color, with a fruity aroma; in 1 kg. at least 125 pcs.

Routing

Butter cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Beat butter and sugar until fluffy and homogeneous. O add melange, dissolve the essence and beat. Quickly deputy e sew with flour. The finished dough is placed in a confectionery pan e shock with a jagged tube with a diameter of 0.7-0.8 cm. The stove is deposited e Nye round or oval shape onto dry sheets. Bake at a temperature of 240-250°C for 5-6 minutes.

Quality requirements

Cookies are round and oval in shape, crumbly, golden in color, with the smell of essence.

Routing

Sliced ​​cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Beat margarine and sugar until smooth, add invert syrup in which salt, soda, ammonium are dissolved, A nil powder, and then quickly knead with flour until smooth. The finished dough is rolled out into a layer 4.5-5 mm thick and cookies are cut into rectangular or round shapes using notches. R We. Bake at a temperature of 220-240°C for 5-6 minutes.

Quality requirements

Cookie rectangular or round in shape, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed.

Routing

Shortbread cone with poppy seeds

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

The shortbread dough is prepared, divided into pieces weighing 56 g. Shaped into horseshoes (horns), sprinkled with poppy seeds (3 g) on ​​top and baked on greased sheets at a temperature of 260 ° C.

Quality requirements

The cookies are horseshoe-shaped, crumbly, golden in color, with a vanilla aroma.

Routing

Shortbread cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Beat butter with powdered sugar, add melange, O dissolve the salt in the rum and beat for another 10-15 minutes, then quickly mix with the flour until smooth. The dough is rolled out into a layer 0.5 cm thick, sprinkled with sugar and chopped nuts, and rolled on top with a rolling pin, or a grooved one. With the help of you e Using the mock, cut out cookies of different shapes (Fig. 13). Bake on dry sheets at a temperature of 240-250°C for 5-6 minutes.

Quality requirements

The cookies are round in shape, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 60-70 pcs.

Routing

Curd cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Knead the shortbread dough with the addition of grated cottage cheese. The finished dough is rolled out into a layer 5 mm thick, sprinkled with A Harom-sand. Cut out cookies of different shapes using e mok or knife. Bake for 5-8 minutes at a temperature of 220-230°C.

Quality requirements

Cookies of different shapes, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed.

Routing

Sandbox with raisins

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Prepare shortbread dough with raisins. Raisins are added along with flour.

Roll out the dough into a layer 1 cm thick, sprinkle with chopped s with nuts and cut into rectangular products weighing 61 g. Bake at a temperature of 240-250 ° C on greased sheets.

Quality requirements

The cookies are rectangular in shape, not deformed, the edges are smooth, without hardening, the cookies crumble when pressed, humidity 6%. In 1 kg. At least 85 pcs.

Routing

Cookies "Chamomile"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Beat melange (eggs) with half the norm of sugar at low A heating up to 40°C. Grind the remaining half of the sugar and beat And boil with butter, gradually adding essence and m O loko. Both masses are combined and mixed with flour and loosened And teles. The finished dough is placed in a pastry bag and a patterned shape in the shape of a chamomile is pressed. Part of the test A sew with burnt paste and darker dough from another pastry shopa bag with a smooth tube fills the middle of the chamomile. baked A Eat cookies on dry pastry sheets at a temperature of 240°C.

Quality requirements

The product is shaped like a chamomile, golden-yellow in color with a dark center, crumbly. In 1 kg. 150 pcs.

Routing

Cupcake "Capital"(piece)

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Beat the butter and granulated sugar until smooth, O melange is gradually added. First, salt, essence, and ammonium carbonate are dissolved in it. Beat the mixture for 10-15 minutes, e put in a bowl, add raisins, then flour and mix until smooth. For cakes, use truncated molds. n cone with corrugated surface or cylindrical. They are greased, and the cylindrical ones can be lined with paper. Place 82 g of dough into molds. Bake at a temperature of 205-215°C for 25-30 minutes, then cool the cupcakes and remove from the baking pan. R we sprinkle it with powdered sugar.

Quality requirements

Routing

Cupcake "Capital"(weight)

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

The dough is prepared in the same way as for a piece cake, but when baking h Rectangular shapes are not used. They are greased or lined with paper. The dough is placed in molds, the surface is leveled and cut along the entire length with a spatula dipped in vegetable oil, as a result, after baking the surface is more beautiful. If this is not done, the cracks will be located in different directions. Bake at temperature at re 160-180°C for about 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.

Quality requirements

The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, when cut, the crumb is dense, yellow in color, with raisins evenly distributed.

Routing

Cupcake "Tea"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

The dough is prepared in the same way as for the Stolichny cake, only with With then margarine is used for butter. Bake straight at bare pans, greased or lined with paper. To improve the appearance, run a spatula dipped in oil over the top of the cake. Bake, cool, remove from pan, O sprinkle with powdered sugar.

Quality requirements

The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, when cut, the crumb is dense, yellow in color, with raisins evenly distributed.

Cashew kernels, raw

Vanilla essence

Ammonium carbonate

Powdered sugar for finishing

Exit

1000

Cooking technology

Prepare the dough in the same way as for the Stolichny cake, only with With Then crushed nuts are added to the raisins. Lay out in preparation O molded square shapes. Bake at a temperature of 160-180°C for 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.

Quality requirements

The shape is square, the surface is sprinkled with powdered sugar, when cut, the crumb is dense, yellow, with evenly distributed nuts.

Routing

Curd cupcake

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

Cooking technology

Beat butter and sugar, add grated cottage cheese, etc. O should be beaten, then add melange, in which the solution I Add baking soda and ammonium carbonate, continue beating until fluffy and quickly mix with flour.

The dough is placed in rectangular molds greased. Bake at a temperature of 160-180°C for about 60 minutes. Cool, remove from mold, sprinkle with powdered sugar.

Quality requirements

The shape is rectangular, the surface is convex, sprinkled with powdered sugar, when cut, the crumb is dense, yellow, with raisins evenly distributed.

Sand ring with nuts is one of the favorite delicacies of everyone who comes from the USSR. Such cakes were sold in every school canteen in our vast Motherland. These rings were also prepared at home, in the family circle. And now they can be found on sale in every store.

In this article, I offer you a recipe for shortbread rings with nuts, which you can easily master at home. I took this recipe according to GOST from a collection of recipes for confectionery products for public catering establishments, published back in Soviet times. Provided you follow all the recipe recommendations, you will get an excellent result and will be able to enjoy “that same taste” from childhood.

The basis of the recipe for this cake is the basic .

In order to prepare approximately 600 grams of crumbly cake with nuts you will need:

• T shortbread for confectionery – 525 grams;
• roasted peanuts, not salted – at least 60 grams;
• chicken egg e, for lubricating the rings - 1 piece.

Prepare 525 grams of shortcrust pastry from:

• premium wheat flour – 292 grams (of which 271 grams of flour will be required for kneading the dough and 21 grams for “dusting”);
• butter – 162 grams;
• granulated sugar - 108 grams;
• chicken eggs – 38 grams;
• salt – 1 gram;
• baking powder for dough – 4-5 grams.

Knead the shortbread dough. Choose a mechanical or manual kneading method depending on your preferences. Remember the temperature regime: all ingredients for shortcrust pastry should not exceed 20˚C. The temperature of the dough kneading and ready-made dough should also not be higher than 20˚C.

You can read a detailed description, subtleties and nuances of preparing shortcrust pastry for confectionery in the appropriate one.

Rub the softened butter with sugar until the grains of granulated sugar are almost completely dissolved. You can check if the sugar crystals have dissolved enough by taking a little whipped butter and rubbing it between your fingers.

Add the egg mixed with salt to the oil mixture and beat the butter-egg mixture until a fluffy, homogeneous consistency.

Now you can gradually add wheat flour and baking powder to the butter. Don't forget to leave about 7% of the total mass of flour calculated in the recipe for dusting. Thus, use 271 grams of flour to knead the dough, and leave 21 grams for further work with the dough. Remember that wheat flour, the amount of sugar and fat for the amount of shortcrust pastry we need are clearly adjusted and balanced. Adding additional flour to the dough will inevitably affect its quality for the worse. If you overdo it with the amount of wheat flour, the shortbread dough will become too hard, it will crumble when cutting, and the finished baked goods will turn out rough.

So, add wheat flour with baking powder to our whipped butter-sugar mass. This should be done gradually, in 2-3 stages.

As the kneading progresses, the wheat flour should be completely mixed with the butter. At first the mass will form lumps and crumbs, but as the kneading continues it will become homogeneous. It is important to ensure that the butter does not melt; for this, do not forget to monitor the temperature. It is also important to remember that kneading shortcrust pastry should not be long. The dough must be kneaded very quickly and until it has a homogeneous consistency.

Once the dough is kneaded, form it into a ball, cover with cling film and refrigerate for 20-30 minutes.

While the dough is in the refrigerator, prepare the peanuts for use. Fry it in the oven or in a frying pan until golden brown, peel it, cool and crush it into small pieces.

Instead of peanuts, you can use hazelnut or almond kernels, to taste.

After the required time has passed, remove the dough from the refrigerator.

Prepare the surface on which the dough will be processed: dust it with the remaining flour, otherwise the dough will stick to it when rolling. Also flour the rolling pin you will use to roll out the dough. When working with shortcrust pastry, do not forget to monitor the temperature.

Roll out the dough into a layer 5-6 millimeters thick. You shouldn’t roll it out any thicker, otherwise the dough won’t bake. Using a round corrugated cutter, cut out rings from the dough until you run out of dough. Mix the remaining scraps and remaining dough and roll out again into a layer. Remember that prolonged mechanical impact on shortcrust pastry is extremely undesirable, so you cannot roll it out repeatedly and aggressively.

The prepared amount of shortcrust pastry should yield 8-10 rings with a diameter of 9-10 centimeters.

As soon as all the rings are formed, place them in the refrigerator for a while, or even better, in the freezer. The dough will freeze a little, become harder and will be more convenient to work with further.

Brush each ring with beaten egg.

Dip in crushed peanuts. Press the ring against the peanuts so that as much of it as possible sticks to the surface of the dough.

Place the rings on a prepared baking sheet or pastry sheet and place in the oven preheated to the required temperature.

Bake the rings at a temperature of 260-270 degrees for 12-15 minutes. Adjust the exact baking temperature and time depending on the features of your oven.

Cool the baked shortbread rings completely on a wire rack. The finished baked products have a uniform color from golden to light brown, and when pressed they will be dry and moderately crumbly.

Sand rings with nuts are ready!

Bon appetit!

so as not to miss all the delicious things!

I will also be glad to receive feedback on your cooking experience based on the materials in my article.

Today we are preparing very tasty, crispy and crumbly shortbread rings with nuts in accordance with GOST - a recipe from childhood, they were once sold in school canteens and in all bread stores, they cost a penny and were very popular with sweet tooths of all ages.

To make shortbread nut rings at home, you need a simple set of products, including flour, sugar, egg, margarine (or a mixture of butter and margarine in a 50/50 ratio). And of course, you will need peanuts - the calling card of the famous Soviet cookies. The nuts will roast in the oven and give the rings a magical aroma and recognizable taste.

Treat yourself and your family to delicious cookies, try this recipe - nut rings on margarine turn out very tender, they literally melt in your mouth, go well with milk or a cup of hot cocoa.

Ingredients

• margarine 200 g
• sugar 150 g
• small egg 1 pc.
• baking powder 0.5 tsp.
• salt 1 chip.
• vanillin on the tip of a knife
• Wheat flour 350-370 g (about 3 tbsp.)
• peanuts 1 tbsp.
• egg white for lubricating rings 1 pc.

How to make shortbread ring with nuts

1. 
   I softened the margarine at room temperature in advance (I repeat that you can take a mixture of butter and margarine in equal quantities). It shouldn't be too melty, the pieces should just become softer and easier to cut with a knife. To the margarine I added a pinch of salt, sugar and vanilla on the tip of a knife. Using a fork, grind the mixture to a creamy consistency.
2. 
   Added a small egg and rubbed vigorously again. If you only have large eggs, use the yolk and half the white, otherwise the dough will be too soft and difficult to work with.
3. 
   Added wheat flour and baking powder, previously sifted through a sieve. I quickly kneaded the dough (do not knead for too long!). It should turn out soft and pliable, completely non-stick to your hands. If necessary, add more flour, but do not overcrowd the dough. I formed a bun and flattened it to form a disk, wrapped it in cling film and put it in the refrigerator for 30-40 minutes.
4. 
   While the dough was chilling, I dried and chopped the nuts. If your peanuts are unroasted, like mine, dry them for about 5 minutes in a dry frying pan or on a baking sheet. Just dry it to remove the moisture, but don't fry it too much. If the peanuts are fried, then you do not need to dry them, just peel them. You can grind it in different ways: roll it with a rolling pin, chop it with a knife or punch it with a blender in pulse mode. The main thing here is that the peanuts do not turn into dust, but that both large and small pieces are preserved. Peanuts, dried in a frying pan, are very easily mashed with the most ordinary potato masher - the crumbs are the ideal size.
5. 
   I placed the shortbread dough (half, let the rest cool) on a lightly dusted work surface and rolled it out into a layer approximately 7-8 mm thick. I cut out the rings using a metal muffin tin (diameter 8 cm), and made holes in the center with a plastic bottle cap. The resulting blanks were reminiscent of Soviet ones in appearance and shape, with beautiful wavy edges, but slightly smaller in size. It is not necessary to make rings with teeth; you can use a round shape. But I don’t recommend using a large-diameter cutout, since the dough is very tender and the piece will tear when raw. And don’t roll out the dough too thin, otherwise it will be difficult for you to transfer it to the baking sheet, and the shortbread rings may dry out in the oven.
6. 
   I greased each piece in turn with loose egg white on one side - it’s most convenient to place the circle of dough on the palm of your hand and grease it with a brush. Then I turned the dough, greased side, into the plate with the nuts and pressed lightly so that the peanut pieces “stuck.”
7. 
   I placed the products on a baking sheet lined with parchment paper, at some distance from each other. There is no need to grease the parchment; there is a lot of fat in the dough, so the shortbread cookies will not stick. There were 18 pieces in total.
8. I sent the baking sheet to the oven, preheated to 180 degrees. I baked for 12-15 minutes - use your oven as a guide; the cloves of the shortbread rings should be browned. But make sure they don’t burn or dry out, otherwise they may turn out too tough.

That's all - delicious shortbread rings with nuts, like in childhood, are ready! All you have to do is pour a glass of milk and enjoy! Baked goods can keep well in a kitchen cabinet for a week, but for some reason they usually run out much sooner. Enjoy your meal!