Homemade milk shortbread recipe. Milk shortcakes from childhood Milk shortcakes

Admit it, do you often put milk shortcakes in the basket at the store, nostalgic for the school canteen? As a child, I loved these plump cookies as a snack with milk. This tradition is supported by our children, and now, in our family, shortcakes appear on the table regularly, eaten with tea, milk, and compote.

At first glance, there is nothing special about this pastry: no filling, no topping (except for powdered sugar), but the delicate creamy taste makes you reach for a plate of cookies from the Soviet past again. Today we will prepare milk shortcakes using the basic recipe, but you, of course, can diversify it - by cutting out cookies of a different shape (use any available cookie cutters for cutting out dough), sprinkling with nuts or drizzling with chocolate, protein glaze, such as...

So, turn on the oven and get to work!

Recipe for milk shortcakes like in childhood

Milk of any fat content - 110 ml.
Sugar - 200 gr.
Vanilla (artificial vanillin, essence, seeds from the pod) - to taste
Butter - 100 g.
Chicken egg - 1 pc.
Wheat flour - 400 g.
Baking soda - 0.5 teaspoon (you can use baking powder)

How to make milk shortcakes at home

First, cook the milk syrup. Pour milk (110 ml) into a small saucepan or saucepan, add sugar (200 g), vanilla sugar. Stir all the ingredients and put on fire.

If you like to pamper yourself and your family with recipes from the Soviet past, you will probably appreciate the recipes and.

The syrup will foam, we deposit the foam with a spatula or spoon, continue stirring and cooking until the sugar is completely dissolved. The syrup will become thicker (but not very thick) and more homogeneous. It will take 7-10 minutes to prepare the syrup. Once the sugar-milk syrup is ready, set it aside from the heat until it cools completely.

Meanwhile, beat butter (100 g) with a mixer until white, add 1 chicken egg. Stir.

You can leave half the yolk for greasing the shortcakes; this will not affect the taste and composition of the dough.

Pour the cooled sugar syrup into the shortbread dough. Since we already have an egg in the dough, it may curl when pouring in the hot syrup. For this reason, it is especially important to cool the syrup completely.

Another childhood delicacy - (recipe at the link). You can whip up a sweet and crunchy treat for tea, take note!

Stir the mixture until smooth and add 0.5 teaspoon of soda. This amount is enough to rise the dough in the oven, but the taste of soda will not be felt in the finished cookies.

Now add flour (about 400 grams). The flour must be sifted - this will affect the tenderness and fluffiness of the finished products.

Knead the soft viscous dough with a spatula and then with your hands.

The dough should not stick to your hands, but it should not be too tight either. This dough can be easily rolled out and a variety of shapes can be cut out of it.

If the dough turns out sticky, sticks to the rolling pin, table and hands, and you have already added enough flour, do not rush to add flour beyond measure. It is better to wrap the dough in cling film and keep it in the refrigerator for an hour. After cooling, working with the dough will go faster - and the milk shortcakes will turn out excellent!

Roll out a thick cake (no less than 0.8 cm). Press out round, oval, square cookies from the crust (use any shape you like). I leaned a small round salad bowl against the crust and forcefully squeezed out the cookies. In the Soviet past, korzhiki always had an uneven, wavy edge and were rectangular in shape with rounded oval edges. If you can reproduce this, your cookies will be the same as in childhood. Not only in taste, but also in appearance.

Thick shortcakes will increase in volume during baking, so there should be a distance (2-3 cm) between them on the baking sheet. Control this moment so that the shortcakes do not turn into a solid cake layer =)

And the final touch in preparation: take care of the golden brown crust. Honestly, I love “pale-faced” shortcakes, because when I was a child they were sold that way, but today I decided to grease them as an experiment.

To lubricate dough products, I always use the same method: stir the yolk of one egg with 2 tbsp. spoons of milk and add a little salt. The crust turns out excellent.

Place the cookies in a preheated oven (up to 180 C) for 12 minutes. Milk shortbreads should remain pale, with slightly gilded edges. If you overcook the cookies in the oven and brown them, you risk getting hard and tasteless cookies. If you hesitate and leave the cookies in the oven for 20 minutes or more, they will become like gingerbread.

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Surely many remember from the Soviet past, such round ribbed milk shortcakes were sold in school canteens. I have never seen such baked goods anywhere these days; they don’t make them. Recently my husband and I recalled what we loved to eat in the school canteen - there were fluffy puff pastries with jam, sausage and bread for 15 kopecks, “romance” and milk shortcakes. This is the most memorable thing. Modern school canteens have a completely different assortment, mainly pizza, chops, and baked pies, and that’s it.

I decided to reproduce the recipe for those same shortcakes, and I even had to call my husband’s grandmother. She told me that same Soviet recipe from childhood.

The recipe for milk shortcakes:

Milk – 0.5 cups
Sugar – 1 glass
Egg – 1 pc.
Vanilla sugar – 1 sachet
Butter – 125g (grandmother said 0.5 packs of margarine, previously margarine was sold for 250g)
Ammonium – 1p. (or any baking powder)
Flour - 3 cups.

Having scoured the Internet, I found many similar recipes that differ from each other quite a bit - in the amount of milk and butter.

Pour sugar into the milk and bring to a boil until the granulated sugar is completely dissolved. Before boiling, check the milk to ensure it does not curdle. The result is a sweet milk syrup. It must be cooled; you cannot knead the dough right away.

Add melted butter and vanilla sugar to the cooled milk syrup and mix.

Next, break the egg into a cup and divide in half. Half will go into the dough, and the other half will be used for applying designs on the shortcakes.

Add half an egg to the mixture with milk and butter and gradually stir in the flour and baking powder. About ammonium, I can say that I looked for it in stores for a long time and found it at Silpo.

Instead of ammonium, you can use any other baking powder or soda.

When heated, ammonium emits a strong ammonia odor, do not be alarmed, this is normal. You will not feel any taste or smell in the cooled finished gingerbread.

The dough for milk shortcakes should be soft and elastic. Don't overfill it with flour. By kneading the dough with your hands, you will understand when there is already enough flour - the dough will stop sticking to your hands and will collect all the crumbs perfectly.

I dust the table with flour and roll out the dough with a rolling pin, not very thin, about 0.8 cm.

It is advisable to use any large-sized cookie cutter to cut out the cakes; you can simply cut them into squares with a regular knife or a grooved roller, use a glass or a muffin tin (turn the cake tin over and press it with the grooved edge like a glass). You can make different shapes of shortcakes; for the New Year you can make Christmas trees, deer, people, make holes in them (before baking) and hang them as decorations on the Christmas tree.

To get such a pattern on the shortcakes, you need to grease them with a mixture of the remaining half of the egg (or take the yolk) with a tablespoon of water or milk. Use a brush to brush the surface of the dough cutouts and use a fork to make patterns as you like: snowflakes, waves or just stripes. You don’t have to draw it out, just then dust the milk cakes with powdered sugar. This is according to your wishes.

Bake in an oven preheated to 180°C for about 12 minutes. Milk shortbreads should remain light in color, with slightly golden edges. If you make thin milk shortcakes, they will turn out dry and more like shortbread cookies rather than gingerbread. Baking time also affects the softness of milk shortcakes. If you leave it in a hot oven for a little while, the gingerbread cookies will turn into dry gingerbread. I was convinced of this when baking two baking sheets, I hesitated, and the last one stayed in the oven two minutes longer, and the milk shortcakes already became a bit dry.

Milk shortcakes, a recipe reproduced from childhood, are prepared quickly and eaten just as quickly. Therefore, if you have a large family, feel free to make a double portion. You can safely give such baked goods to your child to school or take them with you on long hikes.

Tender milk shortcakes, just like in the school cafeteria, can be quickly and easily prepared at home. A true taste of childhood!

Milk – 0.5 cups
Sugar – 1 glass
Egg – 1 pc.
Vanilla sugar - 1 sachet
Butter – 125 g
Ammonium – 1 p. (or any baking powder)
Flour - 3 cups.

Add melted butter and vanilla sugar to the cooled milk syrup and mix. Next, break the egg into a cup and divide in half. Half will go into the dough, and the other half will be used for applying designs on the shortcakes.

Add half an egg to the mixture with milk and butter and gradually stir in the flour and baking powder.

When heated, ammonium emits a strong ammonia odor, do not be alarmed, this is normal. You will not feel any taste or smell in the cooled finished gingerbread.

The dough for milk shortcakes should be soft and elastic. Don't overfill it with flour. By kneading the dough with your hands, you will understand when there is already enough flour - the dough will stop sticking to your hands and will collect all the crumbs perfectly.

I dust the table with flour and roll out the dough with a rolling pin, not very thin, about 0.8 cm.

It is advisable to use any large-sized cookie cutter to cut out the cakes; you can simply cut them into squares with a regular knife or a grooved roller, use a glass or a muffin tin (turn the cake tin over and press it with the grooved edge like a glass). You can make different shapes of shortcakes; for the New Year you can make Christmas trees, deer, people, make holes in them (before baking) and hang them as decorations on the Christmas tree.

To get such a pattern on the shortcakes, you need to grease them with a mixture of the remaining half of the egg (or take the yolk) with a tablespoon of water or milk. Use a brush to brush the surface of the dough cutouts and use a fork to make patterns as you like: snowflakes, waves or just stripes. You don’t have to draw it out, just then dust the milk cakes with powdered sugar. This is according to your wishes.

Bake in an oven preheated to 180°C for about 12 minutes. Milk shortbreads should remain light in color, with slightly golden edges. If you make thin milk shortcakes, they will turn out dry and more like shortbread cookies rather than gingerbread. Baking time also affects the softness of milk shortcakes. If you leave it in a hot oven for a little while, the gingerbread cookies will turn into dry gingerbread. I was convinced of this when baking two baking sheets, I hesitated, and the last one stayed in the oven two minutes longer, and the milk shortcakes already became a bit dry.

Recipe 2: milk shortbread from childhood according to GOST

We invite you to remember fun school times, noisy breaks and buffets by preparing milk shortcakes from your childhood at home. The finished baked goods are both soft and crispy, with a crumbly texture and a light vanilla aroma.

milk - 100 ml;
butter - 100 g;
egg - 1 pc. into the dough (+ 1 yolk for greasing the shortcakes);
flour - 450-500 g;
sugar - 200 g;
vanilla sugar - 8-10 g;
baking powder - ½ teaspoon.

Pour the milk into a small thick-bottomed saucepan, add all the sugar (both plain and vanilla) at once. Bring the liquid to a boil, then cook for 2-3 minutes over low heat - the granulated sugar should completely dissolve. Cool the resulting vanilla-flavored milk syrup to room temperature.

At the same time, lightly beat softened butter and one raw egg with a mixer.

Continuing to beat the mixture, pour in the cooled milk syrup in a thin stream.

Combine the flour with baking powder and, after sifting, gradually add it to the butter mixture.

Stir until a homogeneous mixture is obtained. Since flour comes in different qualities, you may need a little more or, on the contrary, less than what is indicated in the list of ingredients. We focus on consistency - the dough should be very soft and flexible, not sticking to your hands. It should not be tight or too dense!

Roll out a layer about 0.7 cm thick. Using a cookie cutter or a round bowl, cut out flat cakes with a diameter of about 10 cm. You get about 15 pieces.

We transfer the blanks onto parchment. If desired, you can apply a pattern to the milk shortcakes. To do this, draw parallel strips twice with a fork, and then draw the same lines across.

Brush the cakes with yolk mixed with a teaspoon of water.

Place in an oven preheated to 200 degrees for 10-15 minutes. The milk shortcakes should be slightly browned on top and a little more browned on the sides. Cool the finished baked goods.

It is best to complement the shortcakes with a glass of milk, although they also harmonize well with tea and coffee. It is advisable to store baked goods in a tied bag.

Milk 110 ml
Butter 100 g
Sugar 200 g
Soda ¼ tsp.
Flour 400 g
Vanilla
Medium egg 1 pc.
Egg yolk for lubrication

Let's start preparing milk shortcakes according to GOST according to a recipe with a photo. First we need to cook the milk syrup for the cakes.

Pour granulated sugar into milk, add vanilla seeds and place on the stove. I don't have natural vanilla, so I just replaced some of the sugar with vanilla sugar.

Stirring until the granulated sugar dissolves, begin to heat.

Bring to a boil, reduce heat and simmer for 5 minutes until the syrup thickens slightly.

Remove the milk syrup from the heat and cool to room temperature.

The butter should be softened.

Pour syrup into it.

Break 1 egg.

And beat with a whisk or mixer until as smooth as possible. The mixture will not become completely homogeneous; there will be small particles of oil, no big deal.

Add the sifted flour (don't be lazy, an extra 3 minutes!) with soda. You need exactly ¼ tsp of soda so that its presence is not felt in the finished cakes.

And quickly knead a soft, very tender dough for milk shortcakes, the recipe with photos of which I post on the Culinary League website. Here I will give one piece of advice: place the dough in the refrigerator for 40 minutes. Firstly, the flour will swell a little and completely absorb the syrup, and secondly, the chilled dough will be easier to roll out. The sources didn't say this, but this step will ensure your milk shortcakes are just right: crumbly, not dry, tender and even.

Roll out the dough into a layer 1 cm thick (the finished cake will be 1.5 times thicker) and cut out the cakes into the desired shape.

I used a metal muffin cutter to cut out the cake with a shaped edge.

We place the milk shortcakes on parchment; there is no need to grease it.

Brush with egg yolk diluted with a spoonful of milk.

Bake milk cakes in the oven at 200 C for 12 minutes. When baking, I raised the rack to the middle to top position to prevent the bottom from browning too much.

A long-forgotten taste of childhood, you can’t take that away from these milk shortcakes. They are tender and crumbly!

I hope your family will also enjoy this step-by-step recipe for childhood milk shortcakes with photos!

Recipe 4: real milk shortcakes from the school cafeteria

We prepare milk shortcakes from childhood according to a proven recipe.

Sugar – 180 g
Milk – 80 ml
Spread (butter) – 80 g
Egg – 1 pc.
Baking powder – 5 g (1 tsp flush with edges)
Flour – 350 g
Vanillin - to taste

Grind the softened butter or spread with granulated sugar.

Beat the egg and divide into two parts: one part will be used to grease the shortcakes before baking them in the oven, the second will be used for kneading the dough.

Add half the egg, milk, vanillin to the butter and sugar mixture. Beat everything thoroughly until creamy.

Add flour and baking powder into the mixture. Knead into a smooth dough.

Dust a cutting board or table with flour. Roll out the dough so that the cake is about 8 mm thick.

Use a glass to cut out round cakes. Collect the scraps into a ball, roll them out again and cut out the shortcakes.

Place the shortbreads on a baking sheet dusted with flour.

Using a knife or spoon, make notches on the surface of the shortcakes.

Brush the products with beaten egg and sprinkle with sugar.

Bake for about 12 minutes until golden brown.

Place the finished shortcakes on a plate.

To prevent products from becoming stale, they should be stored in a plastic container or bag.

Recipe 5: how to quickly and easily prepare milk shortcakes

The dough contains butter, which means it is very easy to knead; as soon as a sufficient amount of flour is added, it stops sticking to your hands.

I really liked the finished shortcakes, soft, crumbly, with a subtle milky taste.

flour - 400 grams
sugar - not a full glass (Depends on your taste. You can take half a glass, as with the full amount of sugar it turns out sweet)
milk - a little more than half a glass
butter - 100 grams
egg - 1 pc.
baking powder 1 tsp.

I poured sugar into the pan and poured out the milk.

Stirred and put on fire. You will need to boil milk syrup. I cook for about five minutes, the syrup foams like this and should thicken a little. I turn off the stove and leave it for the milk syrup to cool a little.

I took the butter out of the refrigerator in advance and mashed it with a fork, but as it turned out, this is not necessary, you can also take frozen butter, the hot syrup will melt it anyway.

I poured the syrup into the butter, beat in an egg, added a little salt, and stirred with a whisk.

I poured some of the flour with baking powder. I stir and gradually add flour. In this recipe, it is not necessary to accurately measure it out with glasses; I add it until you can knead a soft dough that will not stick to your hands.

This is how it turns out smooth and beautiful. Important: do not overdo it with flour, it is better to make the dough softer than to overdo it with flour and the dough will be tight. The softer the dough, the better the shortcakes will rise.

To make it more convenient to work with soft dough, put it in the refrigerator for about 20 minutes so the gluten of the flour will swell and the dough will freeze, making it easier to roll out.

Then I separated half the dough and rolled it out into a layer a little more than half a centimeter thick.

I cut out flowers with a mold.

I laid out the milk shortcakes on a baking sheet and put it in the oven, baking for about 12 minutes at 180 degrees. In theory, the shortcakes should be pale, but the kids asked me to make them browner.

If you wish, you can brush them with egg yolk on top.

Bon appetit!

Recipe 6: simple milk shortcakes for children (with photo)

flour - 800-900g
milk - 160g
eggs - 2 pcs
margarine (butter) - 200g
sugar - 400g
4 g of baking soda and 8 g of ammonium carbonate (can be replaced with 4 teaspoons of baking powder)

Add sugar to a saucepan with milk and dissolve the sugar completely over low heat. There is no need to boil the milk, only heat it to a temperature of 70 - 80 C.

Melt butter or margarine in hot milk syrup, pour the syrup into a mixing bowl and let cool completely.

Break the eggs into a mug and beat with a fork, pour half of the eggs into the milk and butter mixture. add soda and baking powder and mix everything.

Now add flour little by little and knead a soft dough. Place the dough in the refrigerator for 10-15 minutes. During this time, preheat the oven to 200 degrees.

We take our dough out of the refrigerator and roll it out into a layer 7-8 mm thick.

We cut out our shortcakes.

Carefully transfer to a sheet lined with baking paper. brush with remaining egg.

Place in the oven for 10 minutes. The most important thing is not to overcook, otherwise they will be tough. They should be slightly browned.

Recipe 7: how to make delicious milk shortcakes according to GOST

Do you remember how delicious milk shortcakes were in childhood? If you want to remember this taste and find yourself in childhood for a second, then you definitely need to cook them yourself! I bring to your attention a proven recipe for milk shortcakes according to GOST.

Milk – 75 ml
Butter – 95 g
Sugar - 200 g
Chicken egg - 1 pc.
Wheat flour - 400 g
Baking powder - 10 g
Vanillin - to taste

Heat the milk with sugar and vanilla until the sugar is completely dissolved. The resulting syrup does not need to be brought to a boil.

Add butter to the hot syrup; it will dissolve instantly. Pour the resulting mixture into a separate container and cool to room temperature.

Beat one chicken egg, add half of it to the already cooled pre-prepared mixture.

Sift the flour with baking powder there and knead the loose dough.

Roll out the dough to the thickness you require (about 1 cm) and use a mold to cut out shortcakes from it.

Brush the top of the shortcakes with the remaining beaten egg and place them in the oven preheated to 200 degrees for 10-12 minutes.

The milk shortcakes are ready, enjoy your tea!

Recipe 8, step by step: tender milk shortcakes from childhood

The recipe is very successful, the shortcakes turned out very tasty and are so similar to the ones I ate as a child. Cooking them is not difficult at all. Be sure to try it! If you feel like there is a lot of sugar, you can easily reduce the amount to suit your taste.

75 ml milk
170 grams of sugar
½ packet of vanillin
100 grams softened butter
1 egg
1/3 teaspoon baking soda
450-470 grams of flour
1 yolk
1 tablespoon water

Pour milk into a ladle, add sugar and vanillin. Place on the stove and, stirring, bring to a boil. When it boils well, remove from heat and set aside so that the resulting syrup cools to room temperature.

Beat the softened butter a little with a whisk and pour in the sugar-milk syrup in three additions, whisking thoroughly each time.

Then break the egg and beat until you get a creamy mass with a pleasant, homogeneous structure.

Mix flour with soda and sift in portions into the butter mixture. Mix the dough first with a spatula, and at the end you can knead it with your hands.

The finished dough will tear slightly, but don't be afraid, that's how it should be.

Now roll out the dough into a layer approximately 5-6 mm thick. Cut out shapes with a mold.

Place them on a baking sheet. In a cup, beat the yolk a little with a tablespoon of water and brush the shortcakes with this mixture. Place the baking sheet in the oven and bake for literally 15 minutes at 200 degrees until light golden brown.

Ready-made milk shortcakes can be sprinkled with powdered sugar, but you can do it without it, this is optional. That's all, the milk shortcakes are ready!

I got 16 shortcakes from one portion of dough, so if you need more, increase the ingredients proportionally. Enjoy your tea!

Recipe 9: delicious, beautiful milk shortcakes, just like in childhood

Very tasty shortcakes with added milk.

Delicate soft-crispy milk shortcakes come from childhood. I think many people are familiar with these milk shortcakes, and they are still often sold somewhere. You can prepare such milk shortcakes at home, and they are prepared, I tell you, simply elementary. It turns out to be economically profitable and, of course, very tasty, besides, you always know what you put in there, in particular, good butter, and not cheap margarine, as in production.

400-450 g flour
200 g sugar
100 ml milk
100 g butter
1 egg
1 p. vanilla sugar (10 g)
1⁄2 tsp. baking powder
1 yolk + 1 tsp. water for lubrication

Place sugar, vanilla sugar and milk in a small saucepan with a thick bottom. Bring to a boil while stirring and simmer over low heat for a couple of minutes. Then cool completely; after cooling, you get a slightly viscous sugar syrup.

Beat soft butter and egg a little with a mixer.

Continuing to beat, gradually pour in the syrup in a thin stream.

Mix flour with baking powder. Gradually add flour, stirring in with a spoon or spatula, but do not knead for too long. You may need more or less flour depending on its moisture absorption capacity (I used 450g). The dough should be soft, pleasant to the touch, not sticky to your hands, but at the same time not at all tight and very pliable.

Roll out the resulting dough to a thickness of approximately 7 mm, cut out circles with a mold. The diameter of my mold is 10 cm, if you don’t have molds, you can cut it with a large cup, a small salad bowl, etc.

Transfer to a baking tray lined with baking paper. Mix the yolk with water and brush the shortcakes with a brush.
If desired, draw a pattern on the shortcakes with a fork. I simply ran a fork through two parallel stripes twice, and then crosswise twice more. The day before, I examined in detail the store-bought shortbread that my husband bought, and I think that the pattern is drawn exactly like this :-), at least on those shortbreads that are sold in our nearest store. I also sprinkled some of the shortcakes with chopped almonds (the nuts need to be slightly pressed onto the dough with your hand).

Combine the softened butter with the egg and whisk until smooth.

Pour the cooled milk syrup into the butter-egg mixture and beat well with a whisk or using a mixer.

Add sifted flour and baking powder in portions.

Knead a soft and tender dough that does not stick to your hands. If suddenly the dough turns out to be too sticky, you can add a little more flour, but the main thing is not to overdo it, so that our future milk cakes are not too hard and clogged.

Roll out the dough into a layer 1 cm thick.

Using a cookie cutter, cut out shortcakes from the dough.

Place them on a baking sheet lined with parchment paper.

Brush the top of each cake with beaten egg.

Bake milk shortcakes in an oven preheated to 180 degrees for about 20 minutes, until a beautiful golden color. Baking time depends on the thickness of the shortcakes and the characteristics of your oven.

Give the finished shortcakes mixed with milk time to cool and can be served with tea or milk. A very simple and affordable recipe for milk shortcakes can become one of the most beloved in your homemade baking collection, especially since it is time-tested, and the taste of such shortcakes is familiar to us from childhood.

At first glance, there is nothing special about this pastry: no filling, no topping (except for powdered sugar), but the delicate creamy taste makes you reach for a plate of cookies from the Soviet past again. Today we will prepare milk shortcakes using the basic recipe, but you, of course, can diversify it - by cutting out cookies of a different shape (use any available molds for cutting out dough), sprinkling with nuts or drizzling with chocolate, protein glaze, like eclairs with custard, for example. ...

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