Classic Viennese biscuits

13.07.2021 Cookies

Lily

Viennese biscuits with jam are exceptionally delicious pastries with a delicate shortbread base and a bright, fragrant filling. The classic recipe for Viennese cookies is very simple, according to the method of preparation, the cookies are very similar to the grated pie familiar to many. It is based on shortbread dough, and any jam, jams, marmalade or marmalade is suitable as a filling. It is only important that it be thick enough and preferably with sourness, which simply amazingly sets off the sweetness of shortcrust pastry. The most popular option, which, in my opinion, is the most delicious, is currant jam. Therefore, I propose to bake Viennese cookies with jam, the recipe is very simple and undoubtedly deserves your attention!

Ingredients:

butter - 200 g,
egg - 2 pcs.,
sugar - 1 tbsp.,
baking powder - 1 tsp (no slide)
vanillin - sachet
salt - 0.5 tsp,
flour - 4 tbsp.,
jam with sourness (I have currants) - 330 g.

*1 tbsp. = 250 ml.

How to make classic Viennese biscuits with jam

Take a bowl of a suitable size and pour sugar into it. Important: if you have jam without sourness (for example, raspberries or strawberries), then it is better to take a third less sugar. Otherwise, the cookies will turn out too sweet.

After that, add vanilla and salt to the sugar-egg mixture. Again, stir a little.

Then it's time for the oil. It must be removed from the refrigerator in advance and left to stand in the room until it becomes a little softer. 15-20 minutes is usually enough. The main thing is that in the future the oil can be mixed into the total mass without any problems. We cut the standing oil into medium-sized cubes and send it to a bowl.

With a whisk (you can use a mixer or a blender with an appropriate nozzle), knead the mass until smooth, then add the flour. First, we fall asleep in a bowl of 2 tbsp., Be sure to sift it.

Then add baking powder.

And knead the dough until the liquid completely absorbs the flour.

Then sift the rest of the flour in half a glass: sifted - mixed into the dough, sagged again - mixed and so on until a lump is smooth, soft, not sticky to hands. For such a test, I needed full (without a slide) 4 tbsp. flour.

Visually divide the resulting lump into three parts, after which we cut off a third from it.

We roll both parts of the dough into lumps: we hide the small one in a film / bag and hide it in the freezer for freezing, and from the larger one we form the basis for cookies. To do this, we line a baking sheet with baking paper and distribute the dough on it evenly with our hands, leaving low sides around the edges. The thickness of the base should be no more than 0.5-0.7 mm. I just had enough dough for a baking sheet measuring 20 * 30 cm.

Spread the jam evenly over the base. The thicker the jam, the better. The jam layer should not be made too fat. This is just the case when a lot - does not mean good. Excess jam will definitely “run away” and / or burn. If, apart from liquid jam, nothing was found in the house, we get rid of the liquid part as much as possible with the help of a strainer.

Now we take out the reserved smaller lump of dough from the freezer and rub it on a coarse grater immediately above the baking sheet. If you rub the dough first into a bowl (on a board), it will inevitably stick together, and it will not be easy to distribute it over the jam.