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.

The best cookie recipes with step by step instructions with photos

viennese biscuits

24 pcs.

45 minutes

380 kcal

5 /5 (1 )

Perhaps the most classic can be called Viennese cookies. It is difficult to find an adult who has never tried it in his life, perhaps not everyone knows that these sweets are called that way. For example, my grandmother cooked it, assuring that it was a curly pie. And only with the advent of the Internet in my life, having already honed my skills in preparing this dessert, I found out that it has such a romantic name as “Viennese Cookies”.

There is an opinion that all the most delicious desserts came to us from Vienna, since the best chefs in the world are born there. Viennese waffles, Viennese strudel and, of course, Viennese cookies are bright (or rather tasty) proof of this.

Let's make Viennese biscuits with jam, the recipe of which is surprisingly simple, and the preparation does not require any special skills in cooking.

• Inventory and kitchen appliances: oven, kneading bowl, whisk or mixer, spatula for spreading jam, baking dish (usually a baking sheet), baking paper.

Required products

How to make Viennese cookies: a step by step recipe

Viennese cookies with jam are so easy to prepare that you can do without a photo of the process.

At the first stage, grind the butter, add sugar to it and rub it well again. Some housewives like to soften it a little in a water bath to make it easier to grind, but I melt it completely, so sugar dissolves faster in it.

The second step is to separate the egg white from the yolk. We send the yolks to the pounded butter and mix thoroughly again.

At the third stage, add soda and flour slaked with vinegar. The latter is desirable to pre-sift. The resulting dough for Viennese cookies should be well kneaded.

Watch the amount of flour. The dough should be soft, but not sticky when kneading.

The next step is to divide the mass into two parts. And they should be unequal: one is about twice as large as the other. Each of them is packed and sent to the refrigerator for about half an hour.

Cover the baking sheet with parchment paper and roll out most of the dough on it. The layer should be even, but it can be slightly bent around the edges. If your jam is too thin, this will keep it from running out.

We take out the second, smaller part of the dough and, rubbing it on a grater, evenly distribute it over the filling. Ideal if the dough does not cover it completely.

Let's move on to baking. We put the prepared baking sheet in the oven preheated to 180 ° C and leave for about half an hour. Periodically, you can look into the oven, checking if the cookies are browned. As soon as a characteristic crust appears, the baking sheet can be removed.

To make Viennese cookies ready, any step-by-step recipe requires cutting them into small pieces. Then they are removed from the baking sheet and beautifully laid out on a dish.

Dessert can be served with tea, it will be delicious with milk, cocoa. Cookies also go well with cold drinks, for example, thick and liquid cocktails, smoothies. Here are just compotes, especially sour ones, which do not go well with it.

Jams and jams are not the only toppings that can be used for this dessert. Viennese cookies at home are baked with cottage cheese, chocolate, sometimes grated fresh fruits, which are not too juicy, are put as a filling.

I use it as an "ordinary" delicacy for every day. But if it is beautifully decorated, it will pass for a festive dish.

How to decorate and serve Viennese cookies beautifully

Viennese cookies are practically not decorated with anything, if you search the Internet for examples of a recipe with a photo. But that doesn't mean you can't be imaginative. The easiest way to decorate is to sprinkle it with powdered sugar after cooking.

But you can pour grated crumbs in the form of a small pattern. In this case, you need to take into account the type of filling - remember that the cake is cut into small pieces, which should be convenient to pick up.

There are many options for making Viennese cookies. Some recipes suggest fantasizing not only with the filling, but also with the base for the dough. I came across a recipe with the addition of lean mashed potatoes. Moreover, the cookies were still prepared sweet, with jam, jam, powdered sugar or even marmalade.

Despite the fact that Viennese cookies with jam are extremely simple, and the step-by-step recipe is clear, there are some nuances due to which the end result may not be very pleasing.

For the filling, it is desirable to use a thick jam that will not flow out of the cake.

When you take it out of the oven, do not rush to cut it. It is much easier to do this after 10 minutes, when the cake has cooled down a bit.

Viennese cookie recipe video

To understand what a Viennese cookie is, this video recipe will help. It is slightly different from the above, has its own tricks, which certainly give a special taste, so I singled it out. I have not tried this cooking option yet, so I want to remember and do it.

Cookies with jam. Viennese cookies. Shortbread. Very delicious

Cookies with jam. Viennese cookies. Shortbread. Very delicious.
Everything is simple and easy!
My jam is strawberry. Everything must be taken according to the prescription. Just be careful with flour. Too much flour will damage the dough. The dough will be clogged and the finished cookies will not be tender.
You will need:
180 gr. drain oils.
2 eggs
0.5 cup sugar
1 glass of jam
2-2.5 cups flour
0.5 teaspoon of quenched soda
a pinch of salt.

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2016-03-03T17:56:10.000Z

Invitation to discussion and possible improvements

I want to draw your attention to the fact that above I described the classic version of the recipe, but I myself do not always adhere to it. Sometimes not all the necessary ingredients are at hand, especially when you need to cook it urgently and there is no time to go to the store. For example, real homemade Viennese cookies are made with butter, but I sometimes modify the recipe and use margarine.

It is advisable to use jam with sourness, then cookies only win in taste, but any one that is at home will do. If you do not make blanks, you can buy confiture or jam in the store. Although one day I didn’t have anything like that, and I used an idea borrowed from a friend: I rubbed a lemon and rubbed it with sugar. This gruel smeared the cake with a thin layer. It turned out very spicy.

By the way, I came across another interesting recipe on the Internet on how to make Viennese cookies. Circles are squeezed out of the rolled cake, in half of which holes are made. The edges of all the circles are coated with the remaining egg white, two different circles are glued together, and then baked. And only after that the hole is filled with filling until it has cooled down. I haven't tried this option yet, have you? Share your impressions.

Why run to the store..

In a blender bowl, combine the melted sl. butter, sugar (including vanilla) and eggs. Beat until smooth.

We begin to add flour already sifted and mixed with baking powder in parts (!) As is often the case, you may need more or less than the indicated quantity. In short, how much dough will "take".

It should turn out elastic and smooth, not sticky to the hands. I call it "plasticine"))) We divide the dough into two unequal parts - 1/3 and 2/3. We wrap the smaller part in a film and put it in the freezer for 15 minutes.

Line a baking sheet with baking paper. With a rolling pin or hands, whichever is more convenient for you, distribute the dough evenly over the entire area of ​​\u200b\u200bthe baking sheet.

Then brush with jam.

We take out the already slightly frozen second part of the dough from the refrigerator and rub it on a coarse grater over the entire surface (while it looks like pizza, right?)

Bake in an oven preheated to 180 C for 30-35 minutes. Take out of the oven after the specified time and let cool completely. We cut the cake into square cookies and call the guests.
Guten Appetite!

This pastry has a lot of names, in my youth I baked a pie called Grated, this year I found out that it is sold in cafes and shops as Viennese cookies, I found more such names - Guests on the doorstep pie, Styopka-Rashrepka pie, pie For tea, I think you can find more if you do it.

The recipe is very simple, all the necessary products can be found at your fingertips.

Viennese cookies.

Need to:

Flour - 2.5 tbsp

Butter - 200 g

Egg - 1 pc

Sugar - 0.5 tbsp

Baking powder - 1 tsp

Jam with sourness - 6 tbsp I have blackcurrant

Cooking:

Mix room temperature egg thoroughly with sugar.
Combine butter crumbs and egg with sugar, knead elastic dough.

Wrap 1/3 of the dough in a plastic bag and put in the freezer for 15-20 minutes.

Spread 2/3 of the dough with your hands on a baking sheet, 0.5 cm thick.

Spread the jam in an even layer over the dough.

Grate the remaining chilled piece of dough on a coarse grater over the jam.

Bake in preheated oven until golden brown.

Sue and cut

into portions.

Grated pie with orange filling.

The name of the pie is quite logical, it is called so from the fact that the dough is rubbed on a grater.

In this pie, I grated the dough on the bottom layer on a simple grater, and on the top layer I used a grater for Korean carrots.

Need to:

Flour - 2.5 tbsp

Butter - 200 g

Egg - 1 pc,

Sugar - 0.5 tbsp if you like it sweeter add more

Baking powder - 1 tsp

Vanilla sugar - 1/2 tsp

Glass 240 ml

Form d 28 cm

Pureed orange:

Orange - 1 pc.

Lemon (zest and juice) - 1/2 piece

Sugar - 1/2 tbsp

Sugar, sliced ​​​​peeled orange, zest and juice of 1/2 lemon put in a blender container and chop.

Taste, if sweet, add lemon juice, if sour, add sugar.
If the mass turns out to be liquid, add 1/2 tsp of starch without a slide.

Cooking:

Sift flour and mix with baking powder.
Add the softened butter to the flour and rub with your hands until crumbly.
Mix room temperature egg thoroughly with sugar and vanilla sugar.
Combine butter crumbs and egg with sugar, knead the dough.
Wrap 1/3 of the dough in a plastic bag and 2/3 of the dough also wrap and put in the freezer for 1 hour
Remove 2/3 of the dough from the freezer and rub into a mold, then press lightly so that

For all lovers of homemade cakes, we offer a recipe for Viennese cookies with jam. The cooking technology in this case is very easy to learn and is obliged to settle in the culinary notebook of novice bakers as a base.

From the usual shortcrust pastry, we will form a grated pie with filling, which we will divide into portioned pieces. As a result, we get a tasty, moderately sweet and crumbly Viennese biscuit with jam, which will be an excellent accompaniment to a cup of tea or coffee.

Ingredients:

• butter (margarine is also suitable) - 250 g;
• eggs - 2 pcs.;
• dough baking powder - 1 teaspoon;
• salt - ½ teaspoon;
• sugar - 200 g;
• flour - 4-4.5 cups (how much dough will take);
• any thick jam - about 300 g.

Viennese cookies with jam recipe with photo step by step

How to make Viennese cookie dough

1. Melt the butter (or margarine) on the stove or in the microwave until smooth. Cool until the liquid is slightly warm.
   
2. To the melted butter, add eggs, salt and immediately the entire norm of sugar. Beat with a mixer.
   
3. Mix the baking powder with a glass of flour. After sifting, we introduce to the oil mass.
   
4. Again we work with a mixer, achieving a smooth, homogeneous and still watery dough. Gradually add the flour while continuing to beat the flour mixture.
   
5. When the thickened mass ceases to succumb to the mixer, we proceed to kneading manually. As a result, it is necessary to obtain a sufficiently thick and crumbly shortbread dough that does not stick to the palms. Since flour can be of different quality, it may take you a little more or less than indicated in the recipe - we focus on the state of the test.
   
   
6. We remove about 1/3 of the dough for 15-20 minutes in the freezer, and distribute the rest in an even layer (0.5 cm thick) over a large baking sheet covered with parchment paper. It is more convenient to do this manually, since the dough crumbles a lot and it will be difficult to roll it out with a rolling pin to the desired size.
   
7. Spread the jam over the flour base. Also, any jam, jam, berries grated with sugar are perfect for Viennese cookies. Just pay attention to the consistency of the filling you have chosen: if it is not very thick, the edges of the lower layer of dough must be slightly raised up, forming sides so that the sweet additive does not spread over the baking sheet during baking.
   
8. We take out the chilled and slightly hardened dough from the freezer, rub it with large chips and distribute it over the entire area of ​​\u200b\u200bthe future cookie. Thickly cover the filling, leaving no gaps. We put the workpiece in an oven heated to 200 degrees.
   
9. We bake Viennese cookies with jam for about 20-30 minutes. As a result, the top grated layer should be browned, but not much.
   
10. After completely cooling our grated pie, cut into equal squares or rectangles.
    

Viennese cookies with jam are ready! Happy tea!