Kurabye cookies with jam
Content
One of children's favorite treats is cookies. And Kurabye is right up there with them. You won't find a dish in your home cookbook that's so quick and easy to prepare. The recipe for Kurabye includes few ingredients, and its preparation does not require any special skills.
The Origin of Kurabye
Just the sight of kurabye makes your mouth water. And for many, these cookies are associated with the most pleasant childhood memories. Mothers all over the world have been using this recipe for a long time.
Several countries, including Syria, Iran, Greece, and Turkey, are vying for the title of inventor of these jam-filled stars. However, judging by the name, which translates as "sweetness," the recipe has its roots in Arab countries.
Features of the recipe
Those who want to bake kurabye at home will find it helpful to know the specifics of these cookies. According to GOST, their full name is "Baku kurabye." However, you can bake these cookies according to GOST or create your own recipe. And if you decorate them well, you can submit a photo to a culinary magazine.
If you decide to slightly alter the types and quantities of ingredients, keep in mind that a good cookie should melt in your mouth, leaving a light, creamy aftertaste. Therefore, don't cut back on the butter too much.
This sweet treat is baked in the shape of stars, sticks, flowers, or other small shapes. Therefore, to make it like the one in the photo, you'll need a pastry bag with the appropriate tip.
Recipe according to the USSR standard
Making Kurabye according to GOST is a joy. The recipe is incredibly simple and suitable for home baking. If you follow the steps carefully, the cookies will be as tender and delicious as any home cook should be. The recipe below makes 40 cookies.
Ingredients:
- Dough: 580 g flour, 525 g butter, 200 g sugar, 3 egg whites.
- Decoration: grated apricot jam or preserves (2 tablespoons), sugar (1 teaspoon).
How to cook:
- Rub soft butter with sugar and beat well with a mixer.
- Add the egg whites here, whisking continuously.
- Add flour little by little, constantly stirring the dough into a homogeneous mass.
- After thoroughly kneading the dough, place it in the cold for about 30 minutes.
- Then transfer it to a culinary sleeve and squeeze out small roses directly onto a baking sheet (no need to grease it with anything!) with a distance of about 3 cm between them.
- Bake the cookies at 20 degrees until they turn golden brown (about 15 minutes).
- Then leave until the baked goods have cooled completely.
- In the center of each rose, use a finger dipped in water to make something like a hole.
- Mash the jam with sugar and place a third of a teaspoon (without top) into each hole.
Turkish Kurabye
This recipe is very original, as you can see from the photo. You can make it into funny bugs or decorate it in some other way. It's all up to your imagination.
Ingredients:
- For the dough: 200 g flour, 150 g butter, 180 g starch (corn), 1 egg, 80 g granulated or powdered sugar, a packet of vanillin (10 g).
- For decoration: dark chocolate bar, almond flakes.
Preparation:
- Beat pre-softened butter and sugar.
- Then beat with the whole egg and add vanilla.
- Add starch, stirring constantly.
- Add flour, mixing with a fork and then kneading with your hands.
- Divide the resulting dough into balls and roll them into sticks approximately 3 cm in diameter.
- Cut into rings 1-1.5 cm wide and form each into a ball.
- Place the balls on a baking sheet (without greasing it) and flatten each one slightly, then make three or four shallow cuts on each one along the entire length.
- Bake in an oven preheated to 200 degrees for 10 minutes, then at 160 degrees until golden brown (about another 10 minutes).
- Remove and cool the cookies.
- Melt the chocolate and dip each flatbread half or a third of the way into it.
- While the chocolate is still wet, sprinkle with a little almond flakes.
These cookies, with the unusual name "Kurabye," are incredibly aromatic and delicious. Bake these treats for your children or guests, and you'll soon see only crumbs left on the plate.
