It turns out that the mushroom season can last all year round, especially if honey mushrooms, champignons and boletus are mushroom cookies. The ease of preparation and striking similarity to the original made this type of baking popular for many years. Mushrooms can be baked in a mold on gas, in an oven without a mold, or deep-fried, involving the youngest members of the family in the process.

Cast iron molds for baking on gas to this day remain unrivaled among many smart and high-tech gadgets. The recipes for them are simple, and the results are amazing in taste and appearance.

Composition of cookie dough in the form:

3 eggs;
270 g sugar;
180 g butter or margarine;
250 g sour cream;
5 g quicklime soda;
455 g flour.

Baking recipe step by step:

Melt the butter and let it cool slightly. Leave the soda mixed with sour cream to stand for a few minutes. Combine the eggs with sugar with rubbing movements, pour in liquid butter, add sour cream and flour, stir. The kneaded dough has the consistency of thick homemade sour cream.
Heat the mold for baking mushrooms on both sides over the flame of a gas stove, then grease with vegetable oil and fill with dough. Place the dough on only one half of the pan. During baking, the mass will increase in volume and fill all the voids.
Bake the mushrooms on both sides, turning the pan over the flame. Remove the browned baked mushrooms from the mold and repeat the procedure with another portion of dough. There is no need to grease the mold with oil before a new batch of mushrooms.

Deep frying recipe

Many housewives have a mold for brushwood made from liquid mushroom dough gathering dust somewhere in the depths of their kitchen cabinet. A proven recipe and a detailed description of the baking process will help correct this oversight and pamper your home with delicious baked goods that are so similar to real honey mushrooms.

To bake deep-fried mushroom cookies, use the following for the dough:

120-150 g flour;
2 eggs;
60 g mayonnaise;
60-80 g sugar;
15 ml vodka;
2-3 g vanillin;
a little milk or kefir to bring the dough to the desired consistency;
vegetable oil for deep frying.

Sequence of actions:

Grind the eggs with sugar, add mayonnaise, vanillin, flour and a little alcohol. As a result, we get a dough of such thickness that you can scoop it with a teaspoon, and it will quickly drain from the mold. If necessary, dilute with milk or kefir.
Pour oil for frying into a small container. When it boils, dip the mold into it so that it warms up thoroughly. Using a teaspoon, place a little dough on the ribbed surface of the mold. Quickly immerse it in boiling oil, pressing it slightly to the bottom for a couple of seconds to form a long, beautiful leg.
After a few seconds of deep-frying, the honey mushroom should begin to float freely, but if this does not happen, we help it by pushing out the leg with a wooden toothpick. Place golden brown mushrooms on a paper napkin to blot off excess fat. The finished baked goods, like ordinary brushwood, can be sprinkled with powdered sugar or left in their original form.

How to make a treat in the oven

Mushroom cookies cooked in the oven have two great advantages: they do not require special molds for baking, and children can be involved in the cooking process. They will enjoy not only the process of eating, but also creating mushrooms.

For delicious baked goods and a pleasant time with children you will need:

200 g powdered sugar;
220 g butter;
1 egg;
1 yolk;
40 g corn starch;
240 g flour;
2 g vanillin;
4.5 g baking powder;
200 g sugar;
75 ml water;
3-4 g citric acid;
30-40 g cocoa powder;
poppy seed to taste.

How to make mushrooms in the oven:

Knead the butter, which has become softer at room temperature, with the bulk components of the dough (powder, starch, baking powder, vanillin and flour). Add the egg with the yolk and knead into a soft, elastic mass, which should be refrigerated for half an hour.
Divide the stabilized dough into pieces weighing 25 g. Form hats from half by rolling into balls, which are flattened on one side. From the other part, make legs in the form of sausages, 6-7 cm long and with a pointed cone on one side.
Place the caps and legs on a baking sheet lined with parchment. To ensure that the legs retain their shape and do not spread into a flat cake in the oven, they are baked in bags made of baking paper. Temperature and approximate baking time are 180 degrees and 25 minutes, respectively. So that you don’t have to cut out a recess for the stem in the caps, before baking you can press it with your finger and put a parchment ball, which can then be easily removed from the finished caps.
While the preparations are cooling, cook a beautiful light caramel-colored syrup from water and sugar. At the end of cooking, add citric acid to it.
We collect mushrooms. Dip the blunt end of the stem into caramel syrup and then into poppy seeds, allowing the syrup to set for 2-3 minutes. Make a small depression in the caps with a knife, into which insert the pointed part of the stem, previously dipped in syrup. Allow the parts to stick together well.
When all the mushrooms have been collected, add cocoa to the remaining syrup and heat it a little, then dip the mushroom caps in it and color them a beautiful chocolate color.

Mushrooms with chocolate cap

Another version of delicious shortbread boletus with chocolate caps involves using the following components for the dough:

100 g butter;
100 g sour cream;
200 g powdered sugar;
1 yolk;
3 g salt;
3.5 g baking powder;
400 g flour.

In the process of assembling and decorating the baked goods you will need:

1 protein;
200 g powdered sugar;
100 g dark chocolate;
50 g dry poppy seeds.

Progress:

Place soft butter, sour cream, powdered sugar and yolk in a mixer bowl and mix until smooth. Then add flour, baking powder and salt in small parts to knead the dough, which is soft but does not stick to your hands. Divide it into two halves and put it in the refrigerator for 1.5 hours.
Taking one part of the dough, roll it into a sausage and cut it into legs. For greater realism, the legs can be made of different lengths, but always narrower on one side. To prevent the legs from spreading, they should be frozen for 40 minutes in the refrigerator.
Meanwhile, roll the other half into balls, flatten them slightly, place them on a baking sheet lined with parchment and bake at 210 degrees for about 15 minutes. While the caps are still warm, cut a small hole in the bottom center for the stem.
When you're done with the caps, bake the frozen legs at the same temperature conditions. The sharp tip of the finished legs can be slightly trimmed, and all irregularities and roughness can be removed with a grater.
Prepare a thick glaze from egg white and powder and glue the caps and stems together. When the mushrooms are formed, dilute the glaze a little with boiled water and tint the bottom of the caps and stems, sprinkle the bottom of the stems with poppy seeds.
After this, all that remains is to dip the mushroom caps in melted chocolate and dry, fixing the boletus on a baking rack from the oven placed on a large bowl.

Without form using a bottle

At first glance, these cookies are difficult to distinguish from real champignons, and such delicious beauty is prepared without any equipment. To shape the cookies, you only need the thin neck of a plastic bottle.

When starting to bake crumbly champignons from shortcrust pastry, you should prepare:

180 g butter;
145 g powdered sugar;
2 eggs;
3 g salt;
7 g baking powder;
310 g flour;
190 g corn starch;
90-100 g cocoa powder.

How to knead the dough and form mushrooms using a bottle:

Beat soft butter together with powdered sugar until fluffy, then beat in eggs one at a time. Combine the bulk ingredients (except cocoa), mix thoroughly and add to the dough. The result should be a soft and plastic mass.
Divide the entire lump of dough into balls no larger than the size of a walnut. Next, dip the neck of the bottle in cocoa and press it into the dough ball so that part of it fills the neck, forming a stem. Using a rotating motion, unscrew the neck of the dough and place the formed mushroom on a parchment-lined baking sheet. To ensure that the champignons retain the roundness of their caps, they can be baked in suitable-sized hemispherical molds, for example, for nut cookies.
When all the champignons are formed, place the baking sheet with them in the oven for 20-25 minutes, preheated to 180 degrees. It is worth taking into account the fact that due to starch, the baked goods will be light, perhaps they will only slightly brown at the edges.

During Soviet times, filled cookies consisting of two halves were very popular. Forms for such baking made it possible to make nuts, cones, shells and mushrooms.

To bake mushrooms in this form on gas, you need to take:

2 eggs;
95 g sugar;
180 g melted margarine;
1.5 g soda;
2.5 g salt;
390 g flour;
vanillin to taste;
boiled condensed milk, thick jam or cream for filling.

Cooking method:

Pour margarine into the eggs mashed with sugar, stir, add slaked soda and other ingredients, knead until smooth.
Lightly grease the baking dish heated on gas, then fill the recesses in it 1/3 with dough and bake the mushroom halves over the fire, spending 2-2.5 minutes per batch. To prevent the baked goods from burning, the pan must be turned over every 30-45 seconds.

List of necessary products for one batch of shortcrust pastry with added starch:

110 g butter or margarine;
2 eggs;
110 g sugar or powdered sugar;
3 g salt;
5 g baking powder;
215 g starch;
335 g flour.

Preparation:

Grind soft, creamy butter with sugar or powdered sugar. After all the sweetener crystals have dissolved, stir in the eggs, salt and a mixture of baking powder, starch and flour. The dough should be quite dense.
Divide the total mass into four parts, wrap each part in film and put it in the refrigerator to stabilize. After 30-60 minutes, take out small dough balls one at a time and form mushroom cookies.

“Mushroom” cookies are a dessert that has been familiar to us since childhood. But to prepare it, you should definitely purchase special molds. During the Soviet era, they were in almost every home. Although now such equipment can be found in hardware stores.

Delicious “Mushroom” cookies: recipe with photo of the finished dessert

This dessert can be prepared in different ways and using different forms. Today we will present you with several options. For one of them, you need to prepare a double-leaf mold with “mushrooms”. This dessert should not be filled with filling, as it is prepared in its entirety, but turns out very tasty and tender.

So, to knead the dough for “Mushrooms” cookies, you need to purchase:

good margarine (intended for baking dessert) - about 250 g;
medium country eggs - 3 pcs.;
apple cider vinegar and table soda - a dessert spoon each;
fine granulated sugar - about 1.5 cups;
high-grade light flour - from 800 g (add until an elastic dough is obtained);
vegetable - used to lubricate the mold.

Preparing the sand base

Before you make whole “Mushroom” cookies in a mold, you should mix them thoroughly. To do this, you need to beat the chicken eggs with a blender, and then add granulated sugar to them and wait until it is completely dissolved. Meanwhile, place it in a bowl and melt it over low heat. After this, it needs to be cooled a little.

After the granulated sugar has melted, add margarine to the sweet egg mixture, add soda, and then add light flour. The wheat ingredient must be added until you get a uniform, soft and elastic base that does not stick to your fingers.

The process of forming products and baking them

Mushroom cookies do not require long shaping. After all, they are already placed in relief molds. By the way, they should be thoroughly heated over a fire, after being lubricated with deodorized oil. After this, you need to pinch off a piece of dough, roll it into an oval and place it in a “mushroom”. Having filled all the recesses, you need to close the mold and cook the products over low heat until they are browned.

Final stage

After the “Mushroom” cookies are well baked and take a stable shape, they should be removed from the recesses by vigorously shaking the dish over a board or plate. After allowing the products to cool a little, they can be safely presented to the table along with tea.

We bake double “Mushrooms” (cookies) in the form

If anyone remembers, the presented delicacy can be made not only in whole form, but also in half. However, this will require a different form. It looks like this: the dish has two doors, in one of which there are recesses in the form of mushrooms, and in the other there are bulges that make a cavity in the product where the filling can be placed. By the way, “Nuts” cookies are often made using a similar mold.

So, to make the presented delicacy, we will need:

Preparing the sand base

Half-shaped “Mushroom” cookies are made in almost the same way as whole ones. To do this, you need to grind chicken eggs with fine granulated sugar, and then add salt to them, pour in melted butter (pre-cooled) and add high-grade flour. This component must be taken in such quantity that your shortcrust pastry is soft, elastic and easily sticks to your hands.

Baking in a mold

Baking half-shaped “Mushrooms” (cookies), the recipe for which we are considering, is very easy. To do this, you need to warm up the molds thoroughly and then grease them with deodorized oil. Next, take a piece of the kneaded base, roll it into an oval shape and place it in the recess. Covering the doors tightly, bake the products over low heat until they turn red.

After the “mushrooms” are baked, they must be removed and cooled completely.

We fill the dessert with jam

You can eat “Mushrooms” (cookies), the recipe of which calls for the use of molds similar to nuts, in half form. However, it is better to fill them with boiled condensed milk. Thus, you need to fill the entire cookie cavity with a sweet product, and then mold the halves together. As a result, you should get a whole “mushroom” with a sweet filling. It is advisable to serve them to the table along with hot and strong tea.

Making homemade treats in the oven

If you don’t have molds for preparing “mushrooms” on the stove, you can bake them in the oven. However, to form such cookies you will need a regular plastic bottle.

So, what ingredients are needed to make Mushroom Cookies? The recipe with a photo of this dish requires the use of such products as:

natural butter - approximately 250 g;
medium-sized granulated sugar - a full glass;
medium country eggs - 2 pcs.;
cocoa powder - a small spoon;
sifted high-grade flour - 4 cups;
table soda - half a dessert spoon.

Knead elastic dough

To bake “Mushrooms” cookies in the oven, mix the shortbread dough. To do this, you need to soften the butter (butter) at room temperature, and then beat it together with granulated sugar and using a mixer. Next, you need to sift the high-grade wheat flour along with baking soda into a separate bowl. After this, the bulk mass must be gradually poured into the oily mixture and everything must be mixed thoroughly. As a result, you should get an elastic and fairly soft dough that does not stick to your fingers.

The process of formation of "mushrooms"

As mentioned above, to form such products we need a plastic bottle without a cap. We will tell you how to use it below.

So, small balls with a diameter of 4 centimeters should be formed from the kneaded base. After this, they need to be laid out on a surface sprinkled with light flour. You also need to pour cocoa into a deep bowl. Next, you should take a plastic bottle and dip its neck well into the brown powder. Now, having taken a portion of the dough, you need to press it into the container and carefully twist it, then remove it. You should have a beautiful “mushroom” formed. All other cookies should be made in the same way.

Oven baking process

After preparing all the products, they should be placed on a baking sheet with baking paper and then placed in a preheated oven. It is recommended to bake the dessert at a temperature of 185 degrees for about 20-26 minutes.

Serve a delicious homemade delicacy to the table

After all the “mushrooms” are baked, they must be removed from the sheet and placed on a plate. If desired, the caps of the products can be dipped in homemade chocolate glaze, and the legs can be sprinkled with powdered sugar. This delicacy should be served in a cooled state along with unsweetened but hot tea or strong coffee.

The most delicious baked goods are the ones our mother made for us as children. Today we will get nostalgic and prepare mushroom cookies, but on our own and with the help of a simple and interesting recipe.

125 grams of sugar;
100 grams of sour cream;
a pinch of salt;
1.5 cups flour;
1 chicken egg;
75 grams of butter;
1 gram of vanillin;
¼ teaspoon of soda;

For fondant:

50 grams of sour cream;
3 tablespoons sugar;
2 cubes of dark chocolate;
50 grams of butter;
3 tablespoons cocoa.

The products have been prepared. From the list of ingredients it is clear that the delicacy should be not only tasty, but also beautiful in chocolate glaze. We will prepare mushroom cookies in a mold on gas; for this we will need a special baking dish. So, let's begin.

Step by step recipe

First we need to melt the margarine or butter.
At this time, take a deep container and place the eggs into it. Then add sugar to them and begin to beat.
After this, pour the already melted butter into a bowl.
Don’t forget about vanillin, we also add it to other products.
The next step is to take sour cream and add it to the container. Please note that sour cream can be easily replaced with mayonnaise. So, mix the resulting mass thoroughly.
Now we need to add soda, but first of all it needs to be extinguished. We do this in the standard way using vinegar. After which, add it to the mass of ingredients.
Don't forget about salt, add that too.
Next, take the prepared flour and pour it into the almost finished dough. Mix well with a spoon. This dough does not need to be kneaded by hand, just mix well. It should be soft in consistency.
The process of preparing the dough has come to an end, which means we can start baking. To do this, take a mold for our mushrooms and put it on a gas table to warm up. We heat the pan on both sides, then place it on the adjacent switched-off burner, open it and grease it with vegetable oil. The most convenient way to do this is with a special brush, but if you don’t have one, we’ll use improvised means. Just take a napkin, moisten it with oil and lubricate it.
Now take a teaspoon and put the dough into the molds. When they are filled, close our baking device and put it on fire. There is no need to make the heat too high, set it to medium.
We need each side to bake, to do this we bake one side for about four minutes and then turn it over to the other for the same time. The first batch of treats may take a little longer to prepare. During cooking, you can open the pan slightly and see if the cookies are baked. There is no need to overcook the treat so that it turns out tasty and tender.
In this way we prepare all the mushrooms, which, after they are baked, are pryed with a knife or fork and placed on a dish. After we remove a batch of mushrooms, we lubricate our recesses. Do everything very carefully so as not to get burned, because the form is very hot.
When we have baked all the mushrooms, we can start making fudge for them. To do this, we take a small saucepan or bowl that we can put on the fire.
Place the prepared butter into the container. Then we add sour cream to it; mayonnaise will not work here.
Next, add cocoa and sugar to them. To make really tasty chocolate fudge, we need to place the container in a water bath.
The whole mass should boil, at the same time stir.
Now remove from the water bath and add the prepared dark chocolate to the resulting mass. Mix thoroughly so that the chocolate is completely melted and the total mass is homogeneous. Let the resulting fudge cool slightly.
Now we can get down to the creative process. During this time, our mushrooms have cooled down slightly, and the chocolate fudge is no longer so hot, so let’s start with the delicious decoration.
We take the fungus and dip its cap into the fondant so that it becomes completely covered with chocolate mass.
In order for the chocolate to dry, the mushrooms need to be placed or hung somehow so that the mass does not wear off.

As a result, we got very tasty and beautiful mushrooms in chocolate fondant. The kids will be simply delighted, just as we once enjoyed this delicious delicacy. The recipe for mushroom cookies turned out to be very simple, and it doesn’t take much time to prepare. The process is addictive, and the time spent simply flies by, and the grateful words and praise of loved ones who will try the treat will inspire you to create a new culinary creation. These cookies are very tasty with a glass of milk or a cup of aromatic tea, and children will enjoy eating them with berry compote.

Some housewives cover the mushroom cap not with chocolate, but with caramel. It turns out no less tasty. You can try this option or add something of your own to the cookies. Prepare delicious desserts, pamper your loved ones and yourself.

To prepare this delicate cookie, you need special molds, since it has the shape of a shell, but if you don’t have those, you can bake it in others.

At the very beginning, beat the eggs, adding powdered sugar. You can also add regular sugar, but using powder will make the dough much softer. The resulting mass should have a light shade.

Sift the flour and add the eggs to it. At this stage add flavoring. Vanilla will be used here, but you can use any other if you like. Namely caramel liqueur, lemon juice and zest, rum liqueur. You choose this to your taste.

Melt the butter and add it to the dough. Mix the resulting mass until smooth.

The dough will not be thick. Pour it into the prepared molds.

Preheat the oven to one hundred and eighty degrees. Place the molds inside and wait about twenty minutes. The cookies should not crack.

The cookies turn out tender, aromatic and very tasty. It is suitable for a banquet, for breakfast, and as a dessert.

MUSHROOMS ARE DIFFERENT FROM Mold OR BAKE ALL SEPARATELY

“White mushrooms” and “Amanita mushrooms”

Ingredients:

For the test:

200 g butter

2 cups sugar

1 cup sour cream

1 cup starch

Approximately 800 g of flour until the desired dough consistency is obtained

Vanilla or vanillin or vanilla sugar to taste

A pinch of salt

1/2 tsp. soda, quenched 1 tsp. 9% vinegar

For the syrup:

2/3 cup sugar + 4 tbsp. spoons of water

For paint:

For porcini mushrooms - 1-2 tbsp. l. cocoa

For fly agarics - 1/2 cup cranberries and 1/4 cup sugar

Preparation

DOUGH

Grind the butter, softened at room temperature, with sugar until white.

Add the rest of the ingredients and knead into a soft, plastic dough.

Divide the dough into 2 equal parts - for the caps and for the legs.

HATS

Make 100 slightly flattened balls from one part. These will be the mushroom caps.

Bake them on an ungreased baking sheet.

In the still warm (!) baked hats, make indentations in the center of the flat side with a knife with a sharp tip - the legs will be glued into them. (As the products cool down, they become brittle.)

Prepare 100 balls in advance from squares of baking paper with a side of 6-7 cm.

While the caps are baking, roll out the legs from the second part of the dough: one side is wider, the other narrower - like mushrooms.

Place the legs in paper bags, place on a baking sheet and bake. The bag will not allow the thin end of the leg to spread out, and the entire leg, slightly expanding during baking, will not lose its correct tapering shape.

Remove the baked legs from the bags.

SYRUP FOR GLUING

To prepare the syrup, boil 2/3 cup of sugar with 4 tbsp. l. water.

WHITE MUSHROOMS

Dip the thin ends of the stems of porcini mushrooms into warm syrup, connect them with the caps and carefully lay them out to dry.

After drying, we imitate “earth” with poppy seeds on the legs. To do this, dip the mushroom stems in syrup, then into a container with poppy seeds. Leave until the syrup dries and the “earth” is well established.

FLY ASMIC

Lubricate the legs and lower part of the fly agaric caps with egg white beaten with powdered sugar.

Dip the tips of the legs in poppy seeds and let them dry.

Then use the remaining egg white whipped with sugar to glue the legs and caps together. Let it dry.

COLORING MUSHROOMS CAPS - final stage

Coloring the caps of porcini mushrooms.

Add a little water and 1-2 tbsp to the remaining cooled syrup. l. cocoa and boil again.

Dip the mushroom caps into the resulting fondant.

Coloring of fly agaric caps

Red paint for fly agaric caps: mash 1/2 cup of cranberries, boil for 3-5 minutes with 1/4 cup of sugar and strain through a strainer while hot.

We color the caps by briefly immersing them in warm syrup. Let it dry. If desired, painting can be repeated after 10 minutes to obtain a thicker paint layer.

We make white dots on the caps of fly agaric mushrooms with uncolored warm sugar syrup.

Let all the mushrooms dry completely for 1-2 hours.

SPONGE COOKIES WITH DRINKED DRINKED COOKIES

To prepare biscuit cookies with dried apricots you need:

1 tbsp. flour
1/2 tbsp. Sahara
1 large apple
1/2 tsp. salt
1 tsp soda
1 tbsp. lemon juice
50 g dried apricots
1/3 tbsp. vegetable oil
1/3 tbsp. water

How to make biscuit cookies with dried apricots.

Remove the core from the apple and chop it finely. Place the apples in a blender, add water and blend until smooth.
Transfer the applesauce into a deep bowl, add vegetable oil, sugar and salt. Mix thoroughly.
Finely chop the dried apricots (into four pieces) and add to the remaining ingredients.
Slowly add flour to the bowl and knead into a thick dough.
Quench the baking soda with lemon juice, pour it into the dough and mix.
Place the dough in the cookie cutters greased with vegetable oil (fill the molds to about halfway, as the dough rises a lot).
Bake the cookies for 40 minutes until golden brown (use a toothpick to check if the biscuit is ready: if the toothpick remains dry, then everything is ready).

With the advent of silicone baking molds, more and more housewives are abandoning metal utensils. The advantages of silicone are obvious: it does not need to be lubricated with oil before baking, and baked goods are easily removed from such forms. But they still have one drawback - you cannot bake delicious cookies using gas in a silicone mold.

Even in the recent past, almost every housewife had a frying pan for baking various cookies on gas: mushrooms, nuts. triangles.

Recipe for “Mushroom” cookies in a gas pan

Children really like “Mushrooms” cookies for their original appearance and delicious hats covered with chocolate glaze. You can make it even more interesting with the help of a topping in the form of colored confectionery sprinkles. But even without decoration, the cookies turn out very tasty.

For “Mushrooms” you need to take:

2 eggs;
0.5 cups sugar;
125 grams of creamy margarine;
1 glass of sour cream;
1 teaspoon baking powder;
1 teaspoon of vodka;
350 grams of flour;
100 grams of dark chocolate;
100 grams of white chocolate;
Confectionery topping.

You will have to spend 50-60 minutes baking and decorating the mushrooms.

The calorie content of this dessert is 424.8 kcal per 100 grams.

Recipe for making “Mushroom” cookies in a gas pan step by step:

Knead the dough by first mixing all the liquid ingredients with sugar, and then adding the dry ingredients;
Bake the mushrooms and let them cool;
Melt white chocolate in a water bath and dip the mushroom stems in it, turn them upside down so that the chocolate hardens;
Then melt the dark chocolate and dip the caps into it, decorate with confectionery sprinkles and let the chocolate harden.

The simplest recipe

This recipe uses the simplest set of ingredients, but this doesn’t make the cookies any less delicious. It is also worth noting that the recipe is not tied to any specific baking form, so this dough can be baked in any available pan.

Ingredients needed for the test:

2-3 eggs;
150 grams of sugar;
200 grams of butter (or margarine);
1 teaspoon vanilla sugar;
1 teaspoon baking powder (can be replaced with slaked soda);
240-360 grams of flour.

It will take about 45 minutes to knead the dough and bake cookies on gas.

The calorie content of baked goods will be 394.0 kcal/100 grams.

How to make homemade cookies in a gas pan:

Melt butter or margarine over heat;
Grind regular and vanilla sugar (important: do not beat) with chicken eggs until smooth;
Pour melted but not hot butter (margarine) into the egg-sugar mixture and stir;
The last ingredients added to the dough are baking powder (soda) and flour. The result should be a dough like thick sour cream;
Bake cookies in a hot frying pan, heating it on both sides.

Cookies "Triangles" in a gas pan

Cookies in the shape of triangle waffles according to this recipe turn out to be moderately soft and non-greasy, despite the fact that its dough contains quite a lot of fatty ingredients (butter, mayonnaise or sour cream).

200 grams of mayonnaise (or sour cream);
200 grams of melted butter;
150 grams of sugar;
3 eggs;
1 teaspoon baking powder;
350-450 grams of flour.

Cooking time: 30 minutes.

Calorie content of 100 grams of homemade triangle waffles – 427.5 kcal.

Grind sugar together with eggs;
Add melted butter and mayonnaise or sour cream;
Then add flour and baking powder, stir well;
Spoon the dough into each triangle and bake on each side until nicely golden brown.

Recipe for homemade cookies “Nuts” in a gas pan

For these cookies, shortbread dough is kneaded without baking powder or soda, so the nut shells can be made thinner but stronger. The filling is prepared from boiled condensed milk; if desired, dried fruits or chopped nuts can be added to the cream.

For the dough and cream you will need the following ingredients:

250 grams of melted butter margarine;
1 cup of sugar;
2 eggs;
3 cups flour;
100 grams of softened butter;
450 grams of boiled condensed milk.

The cooking time will be a little over an hour (70-80 minutes).

Calorie content of “Nuts” is 411.0 kcal/100 grams.

To prepare these cookies in a gas pan:

Knead shortbread dough from margarine, sugar, eggs and flour;
Bake halves of nut shells;
Beat toffee (boiled condensed milk) with soft butter and fill the halves, connecting them together.

It makes no sense to describe the technology of baking cookies from recipe to recipe; it would be more appropriate to talk about it along with useful tips and secrets that will help you avoid possible difficulties in the cooking process.

First, the frying pan must be warmed well over the fire before adding the dough and be sure to grease it. This is done only before the first batch of cookies, then they will easily lag behind the mold. For lubrication, you can use cooking oil, butter, margarine or unscented sunflower oil.

The amount of dough put into the mold will need to be adjusted independently so that it does not leak out of it and fills the entire mold. On average, one serving (depending on the embossing pattern) will require about 2 tablespoons of dough.

The frying pan on gas will need to be turned over so that the cookies in the mold are baked on both sides and get a beautiful golden hue. During baking, the mold handles must be kept closed, otherwise the dough will lift the top flap and the baked goods will not bake well.

The duration of the transition of baked goods from the dough stage to the finished cookie stage, even for the same form, can be different for each housewife (from a few seconds to 5-7 minutes). This depends on many factors, so you will have to set this time yourself by opening the pan doors and observing the color of the cookies.