Milk shortcakes - 4 cooking recipes

If you grabbed a piece of your Soviet childhood, you probably remember the delicious taste of milk shortbread, which cost only seven kopecks. It was perfect with tea or milk. It was so fun to chew it during breaks and hide the leftovers in the pocket of your school uniform. If you want to prepare a milk shortcake according to a recipe that is as close as possible to the most correct one, use the one whose name contains the word GOST. It implies a set of products that are, if not one hundred, then ninety-nine percent close to the standard.

A real milk shortbread should not be hard, but not too soft, tender, but not so soft that it crumbles in your mouth or hands. Its thickness when rolling out the dough is no more than seven millimeters. Whereas in finished form it can be twice as much. The diameter is approximately 10 centimeters, and the edges are necessarily ribbed. On top it should be light golden in color with a barely noticeable gloss. And it has a characteristic smell that cannot be confused with anything else.

The composition of the products is the simplest and available at any time of the year: flour, sugar, milk, eggs and butter. Vanillin is used as a flavoring agent. Instead of butter, you can use margarine, but be sure to have a flavourful, creamy one. For “fluffiness”, either soda or baking powder is added to the dough.

To cook milk shortcakes perfectly, especially if you are doing this for the first time, it is better to monitor them constantly. The main thing here is not to overcook the dough in the oven, otherwise the tender shortbread will quickly turn into something hard, difficult to chew. Also, in some cases, the dough may crack, which also does not add attractiveness to the baked goods. Its surface is greased with whipped yolk for gloss.

Tip: You can add ribbed edges to the cakes using regular muffin tins.