Milk shortbreads from childhood

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make milk shortcakes? Prepare the necessary ingredients. Take the highest grade flour, milk - any fat content. I don’t recommend replacing butter with margarine; choose the highest quality, otherwise you won’t get the same taste from childhood. Wash raw eggs and dry with napkins.

2. STEP 2

   

   Place soft butter in a bowl, add sugar and vanilla.

3. STEP 3

   

   Beat the butter with a mixer for 4-5 minutes. Make sure that the contents of the bowl do not fly apart by adjusting the mixer speed.

4. STEP 4

   

   Break the chicken egg into a bowl. Beat the egg with a fork.

5. STEP 5

   

   Add the beaten egg to the butter mixture and stir.

6. STEP 6

   

   Beat the butter mixture again, literally 1-2 minutes.

7. STEP 7

   

   While whisking, pour milk into the butter mixture. At this stage it is better to reduce the speed of the mixer, otherwise the milk will splatter.

8. STEP 8

   

   Sift flour and baking powder together through a fine sieve. Add them to the oil mixture. Try not to add everything at once - you may need more or less flour than I did. Focus on the consistency of the dough. Mix most of the flour into the dough with a fork or spoon. Replace the beaters on the mixer with dough hooks.

9. STEP 9

   

   And stir the mass with fairly quick movements until you get a lumpy dough. If suddenly you don’t have dough hooks, then continue kneading the dough with a spoon. The dough should be dense, not sticky.

10. STEP 10

    

    Gather the resulting dough into a ball with your hands.

11. STEP 11

    

    Sprinkle the table with flour and roll out the dough on it to a thickness of 8-10 mm (you can roll it a little thinner, but then the shortcakes will look more like cookies).

12. STEP 12

    

    Cut out circles from the dough using a shaped cutter with a diameter of 8-9 cm. If there is no special cutter, you can use a glass/cup.

13. STEP 13

    

    Transfer the milk shortcakes to a baking sheet lined with parchment paper. Beat a raw egg into a bowl and beat it with a fork.

14. STEP 14

    

    Brush each crust with raw beaten egg. The most convenient way to do this is with a silicone culinary brush.

15. STEP 15

    

    Bake the shortcakes at 190 C for about 10-12 minutes. Time and temperature are approximate, be guided by the features of your oven. During baking, it is very important not to overcook the cakes, otherwise you will get crispy gingerbread cookies instead of tender and soft cakes. So don’t get distracted and adapt to your ovens!

16. STEP 16

    

    Transfer the shortcakes to a wire rack and leave to cool completely.

17. STEP 17

    

    The milk shortcakes are ready. Serve them with milk - it's a classic!)

18. STEP 18

    

    Or with a cup of aromatic coffee! Bon appetit!

Comments on the recipe

Silver

04.09.2023

4.6

Of all the recipes for shortbread, I chose this one, somehow I was captivated by the word *from my childhood*. Before cooking I hung up all the ingredients. I love recipes like this where everything is in grams. The dough was very pleasant to work with. I don’t have a cutout like this, I cut it along the contour of the saucer. They turned out large and fluffy.

Julia

04.09.2023

4.8

Irisha, your recipes are wonderful, as always. I'm sure these shortcakes are tastier than store-bought ones. Thanks for the recipe.

Polly

04.09.2023

5

Thank you! I will try! Instead, I'll give you this recipe:

Ira

04.09.2023

5

Irisha, I just burst into tears - shortcakes, my dears, oooh!!! I want to go back to my childhood, even for a second! Thank you very much for the recipe!

Daria

04.09.2023

4.8

Thank you for the wonderful recipe! I’m definitely adding it to my piggy bank!

Rasmus

04.09.2023

4.9

Good afternoon! And what is the yield of one finished cake?

red.nastya

04.09.2023

4.8

Thanks for the recipe. The shortbreads turned out perfect: soft, tasty. Children and adults were happy!