Milk shortcakes step by step recipe. How to bake your favorite milk shortcakes from childhood

Today I'm going to be a little unconventional. Since childhood I have not liked shortcakes. Mom didn't bake them at home. And when friends or relatives asked for shortcakes in a deli or cafe, I sincerely did not understand them. Of course I tried them. After all, everyone ate the shortcakes with undisguised pleasure. But my opinion changed dramatically when I was given the opportunity to try the shortbread that my children are fed in kindergarten. A week later, I took the recipe from the cook, based on the entire kindergarten, and recalculated the proportions for one family (of three or four people). And today I am sharing with you a recipe for delicious shortcakes.

Ingredients for the shortcakes:

one stick of butter

one egg

half a glass of sugar

a quarter teaspoon of soda

half a tablespoon of sour cream or mayonnaise

three glasses of flour

Preparing the shortcakes:

Keep the butter at room temperature until it softens. Place all ingredients in a bowl for kneading dough, except flour. We will add flour in parts, one glass at a time. Do not add more sour cream than is indicated in the recipe; it is better to add a little less. Mix the ingredients using a wooden spatula. And gradually add all the flour. While the dough is liquid, knead with a wooden spatula. Then with your hands. Add flour until the dough stops sticking to your hands. Cover the finished dough and put it in the refrigerator for half an hour.

When the dough has cooled, roll it out to a thickness of 8-10 mm. To prevent the dough from sticking to the table, sprinkle the table with flour, but not much. Using a glass, cut the dough into shortcakes. From the leftover dough, I make shortcakes with my hands - I make shortcakes that look like rolled out ones.

Roll one side of each cake in sugar. Then place the sugar-free side on a baking sheet. The dough is fatty and the baking sheet does not need to be greased. Bake the shortcakes according to the recipe. Place in the oven preheated to 200 degrees Celsius and bake for 5 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 10 minutes. To determine the readiness of the shortbread, you can open the oven and simply taste the shortbread after cooling it a little.

Shortcakes are perfect at any time of the day. Bon appetit!!!

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.

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.

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).

Place in an oven preheated to 200 degrees and bake for about 10-15 minutes. I baked for 15 minutes, but use your oven as a guide; the shortcakes should be lightly browned in the center and a little more on the sides. If you like them softer, keep them a little less, and for crispier ones, vice versa. Cool the finished shortcakes completely.

Here are the shortcakes with nuts.

But simple ones with a pattern.

In Soviet times, children were not spoiled by the presence in stores of such a wide assortment of all kinds of chocolates, desserts, sweet bars, cookies and much more.

Mothers of that period tried to prepare sweet treats for their beloved children at home on their own. And this is understandable. Previously, it was very difficult to get tasty and unusual candy, and drinking tea with just sugar was quite boring and dull.

Many people most likely remember milk shortcakes, which were widespread in Soviet times. I still want to find simple, no frills, but at the same time very aromatic, juicy and tasty shortcakes.

However, modern bakeries do not always prepare such a delicacy. Or their taste only vaguely evokes childhood memories. But there is a way out, if you want exactly “that same” milk cake from childhood - this is to knead the dough and bake it yourself.

We prepare milk shortcakes from distant childhood according to a recipe from GOST

We begin to prepare milk shortcakes according to GOST:

It is worth noting that this recipe is quite easy. But, as they say, everything ingenious is simple. The ingredients for this baking can be easily found in almost every refrigerator.

That’s why you don’t need to run to the store for factory-made baked goods with chemical additives, but you can treat your loved ones and family with a homemade delicious delicacy in a short time.

Timeless classic

There are several more recipes for making this childhood favorite dessert. For example, shortbread mixed with sugar syrup.

For skillful preparation you need the following ingredients:

flour – 400 g;
granulated sugar – 200 g:
butter – 100 g;
milk – 110 ml;
egg - 2 pieces;
soda - ¼ part teaspoon;
vanilla sugar - on the tip of a knife.

It will take 1 hour and 20 minutes to prepare.

100 g of ready-made shortcakes yield 310 kcal.

How to cook classic milk shortcakes from childhood:

milk should be poured into a saucepan, sugar and vanillin should be poured into it;
the mixture must be heated over medium heat and stirred constantly until the sugar is completely dissolved in the heated milk, and then brought to a boil;
then, reduce the heat to a minimum and cook for about 5 minutes until the syrup thickens slightly;
after this, remove the pan from the heat to the side and wait until the syrup reaches room temperature;
soft butter should be carefully mixed with the cooled milk-sugar syrup;
one egg must be thoroughly beaten until smooth and mixed with the previously prepared mixture especially carefully;
the flour must be sifted, mixed with soda and poured gradually (without forming lumps) into the mixture;
knead a soft and tender dough and put it in the refrigerator for 40 minutes;
then, the dough needs to be rolled out with a rolling pin to a thickness of 1 cm and semi-finished products for future baking should be made into a mold or mug;
Place the shortcakes on a baking sheet, brush each of them with a mixture of 1 spoon of milk and 1 egg yolk;
Preheat the oven to 200 degrees and bake the product for 12 minutes on the upper or lower level of the oven.

In total, you should get delicious, crumbly milk shortcakes just like in childhood.

In themselves, classic baking recipes of this kind do not imply deviations in ingredients, but only a change in the sequential combination when preparing the dough. Also, it is considered a classic not to add any other fillers to the dough.

Sour cream and nuts will give the shortcakes a new taste

Ingredients for cooking:

flour – 400 g;
egg - 1 piece;
low-fat sour cream – 1 tablespoon;
butter or margarine – 50 g;
sugar – 5 tablespoons;
soda slaked with vinegar - half a teaspoon;
vanillin - to taste;
peanuts – 200 g.

Cooking time for shortcakes is 45 minutes.

Calorie content per 100 g – 340 kcal.

Method for preparing milk shortcakes from childhood with sour cream and nuts:

add sugar to the butter and mix these two ingredients with vigorous movements until fine crumbs form;
add the egg to the sugar-butter mixture and mix everything well again;
add sour cream in the required volume and mix everything again;
when the mass becomes completely homogeneous, add soda slaked with a small amount of vinegar;
the flour must first be sifted through a sieve and added to the mixture in small portions;
after that, gently (but not for long) knead the dough;
roll out a layer of dough about 0.7-1 cm thick and make the required shape for future baking figures;
then place the shortcakes on a baking sheet and sprinkle crushed nuts (peanuts) on top of each one;
bake at 200 degrees for 12-14 minutes.

This might come in handy

So, several delicious recipes for milk and sour cream shortcakes are already known. But it’s still worth giving a couple more useful tips:

Before starting cooking, it is better to remove the butter from the refrigerator in advance and leave it to soften at room temperature for 1 hour;
When beating eggs, it is advisable that the bowl is absolutely clean and dry;
You should set the oven to heat up before preparing the dough so as not to waste time;
When the shortcakes are at the baking stage, it is necessary to monitor the appearance of a golden brown crust. As soon as it appears, the baking is ready.

Ready-made milk shortcakes from childhood should be stored in a dry container with a lid. They are perfect for use with tea, coffee, cocoa, milk, juice, compote, etc. This delicious delicacy, prepared at home, can be eaten by children.

As for those amazing people who are hearing about milk shortcakes for the first time, well, one can only envy them. After all, they have the opportunity to finally try the popular Soviet pastry in its classic version.

Ingredients

butter 100 g,
milk 80 g,
flour 400 g,
egg 1 pc.,
baking powder 5 g,
vanilla sugar 1 sachet,
sugar 200 g.

Preparation

Take the butter out of the refrigerator in advance so that it becomes soft. Then put the butter in a bowl, add sugar and vanilla sugar.

Beat the butter and sugar into a cream (the sugar will not completely dissolve at this stage).

Break the egg into a bowl, foam it with a fork, and divide the resulting liquid mass in half. Then add one half and milk to the bowl with the cream. We leave the other half of the egg mass aside - we will then brush the shortcakes with it before baking.

Beat all ingredients with a mixer until the sugar is completely dissolved.

Pour flour into a sieve mug and add baking powder.

Sift the flour into a container with the butter-milk mixture.

Knead a thick dough.

Roll out the dough using a rolling pin into a layer and cut out shapes using a cookie cutter. In my distant childhood, my grandmother cut out shortcakes from dough using an ordinary faceted glass. So if you don’t have any molds on hand, you can take a regular glass or shot glass.

It is important to remember that milk shortcakes double in size when baked, and if you like elegant pastries, the dough should be rolled out thinly - 3-4 mm thick.

Place the shortcakes on a baking sheet, having previously covered it with parchment, and brush with egg.

Knead the remaining dough and roll it out again, then cut out the next batch of shortcakes. We do this until the dough runs out.

Place the shortcakes in the oven at the very top of the preheated oven and bake at 200 C for 10 minutes.

The baking time indicated is arbitrary (everyone has a different oven). In any case, if you are baking milk shortcakes for the first time, you should look at the first batch from time to time.

As soon as the top of the shortcakes are browned, we immediately take them out of the oven: it is important not to overcook the baked goods in the oven, otherwise you will end up with not soft milky shortcakes, but appetizing, but still croutons.

On a note

Milk shortcakes can be safely given to children or taken with them on a walk as a snack.

Shortcakes are an excellent opportunity for children's culinary creativity: cookies can be painted. To do this, beat the egg white with sugar, add a few drops of beet, carrot, or blue cabbage juice and invite your child to paint the sweet pastries. Don't limit your imagination, let him draw what he wants! Children really enjoy these tasks, and you will enjoy them too.

Milk shortcakes from childhood

Ingredients 10 servings

Wheat flour 400 g
Sugar 200 g
Margarine 100 g
Chicken egg 1 piece
Milk 80 ml
Baking powder 10 g
Vanillin 0.2 g

1. Beat softened butter with sugar, add egg, milk and baking powder (you can add vanilla sugar to taste). Add flour and quickly knead into a soft dough.

2. Roll out the layer to a thickness of 6–7 mm. Using a cake pan, press out the cakes.

3. Place the formed shortcakes on a baking sheet and bake in an oven preheated to 180–200 degrees for 15 minutes. The tops of the shortbreads will be slightly browned, which means they are ready. The main thing is not to overcook, otherwise they will be tough.

Homemade milk shortcakes

400 g flour
170 g sugar
100 g butter
75 ml milk
1 packet vanilla sugar
1 egg
1 tbsp. water
1/3 tsp. soda
powdered sugar

Combine milk, regular and vanilla sugar, boil the syrup and cool it to room temperature.

Soften the butter, beat lightly, mix with syrup until smooth.

Mix flour with soda, sift, mix with milk mass, quickly knead the dough, roll it into a layer about 6-7 mm thick.

Cut out shapes using cutters.

Place the dough figures on a baking sheet lined with parchment, coat with yolk mixed with water.

Bake homemade milk shortcakes in an oven preheated to 210 degrees for about 12 minutes, sprinkle warm shortcakes with powdered sugar.

Delicious, tender, crumbly shortcakes.
Children will especially appreciate it!
From the specified amount of ingredients, 20–25 pieces are obtained.

200 g sugar
2 tsp. vanilla sugar
150 g butter
150 ml milk
2 eggs
2 tsp. baking powder
450–500 g flour

Grind butter with sugar and vanilla sugar. Add milk, stir. Add baking powder and flour, knead the dough. Roll out the dough to a thickness of 5–7 mm. Using cutters, cut out the shortcakes. Line a baking tray with baking paper or grease with oil. Place the shortcakes.
Place in an oven preheated to 180 degrees. Bake for 20–25 minutes. When serving, you can sprinkle with powdered sugar.

Milk shortcakes - remembering childhood

Just a couple of decades ago in our country they did not know about kinders, chocolate bars and other sweet delights that children love so much today. Previously, for happiness, a simple and tasty milk cake was enough for a simple Soviet child - a tender, aromatic dessert without any artificial additives, preservatives and other unnecessary “cargo” in addition to the dessert that “falls” on the shoulders of modern children. Let's try to please them and make delicious homemade milk shortcakes like in our childhood?

Maybe this is why today children love store-bought sweets so much that many mothers think that preparing homemade desserts is long, difficult and uninteresting? We continue to dispel this very erroneous myth, proving that homemade desserts are very simple and talking about simple and quick options in our articles. Today we will talk about such a simple but very tasty homemade sweet as milk shortcakes, which enjoyed great love and popularity among Soviet children.

The delicate taste of shortbread, the speed of preparation, and the low cost of the dessert - all this makes milk shortcakes an option for homemade sweet pastries, which without a doubt is worthy of the attention of loving mothers and grandmothers. First, let's get acquainted with the classic recipe for this dessert.

400 g flour,
200 g sugar,
95 g butter, softened
75 g milk,
5 g vanilla sugar,
4 g baking powder,
1 egg,
1 pinch of soda.

How to prepare milk shortcakes as in childhood according to GOST.

Beat softened butter at room temperature with sugar until smooth. Beat the egg, divide the egg mass exactly in half, add one half to the butter along with milk, beat the mixture until creamy, add baking soda and baking powder, mix. Pour flour into the resulting creamy mass and knead into a non-sticky, smooth dough. Roll out the dough on a floured work surface into a layer no more than 1cm thick (preferably 6-7mm). Using a glass or mold, cut out circles with a diameter of 7-10 cm from the dough and place them on a baking sheet lined with parchment. Roll the scraps of dough into a ball again, roll out into a layer and cut out the shortcakes - do this until the dough runs out. Coat the shortcakes with the remaining beaten egg, set aside earlier, place in an oven preheated to 200 degrees, bake for 10-12 minutes until lightly browned, cool on a wire rack.

As you can see, making delicious and aromatic homemade milk shortcakes is really very simple. You can add pieces of fruit, poppy seeds, nuts, chocolate chips, marmalade and much more to the dough - get creative! Well, we’ll look at another recipe - with an almost identical composition and dosage of ingredients to the first one, but with a completely different cooking technology.

Recipe for making milk shortcakes with sugar syrup

400 g flour,
200 g sugar,
100 g butter,
110 ml milk,
1 egg,
¼ tsp. soda,
1 egg yolk for coating,
vanillin.

How to make milk shortcakes with sugar syrup.

Pour milk into a saucepan, add sugar and vanillin, heat with constant stirring until the sugar dissolves, bring to a boil, reduce heat, simmer for 5 minutes until the syrup thickens slightly, remove the milk-sugar syrup from the stove and let it cool to room temperature. Mix the softened butter with the prepared syrup, beat in the egg, beat everything with a mixer or whisk until smooth, add the sifted flour, pre-mixed with soda, knead the dough - it should turn out soft and tender. Place the dough in the refrigerator for 40 minutes - this will make it easier to roll out, and the shortcakes will turn out tender, crumbly and not too dry. Roll out the dough into a layer no more than 1cm thick, cut out the shortcakes, place on dry parchment on a baking sheet, coat with lightly beaten egg yolk with a spoonful of milk. Bake the shortcakes in an oven preheated to 200 degrees for 12 minutes on the middle or top rack so that they do not burn on the bottom.

According to the two proposed recipes, the shortbreads turn out exactly as many people remember them - crumbly, but tender, with a light aroma of vanilla and milk. Try both recipes and you can decide for yourself which one you like best, but if you want something even simpler and faster (although the indicated recipes do not take much time), see the next recipe.

Quick recipe for making milk shortcakes

450 g flour,
200 g sugar,
100 g softened butter,
80 ml milk,
1 egg,
1 tsp baking powder for dough.

How to make quick milk shortcakes.

Beat softened butter with sugar, beat in an egg, pour in milk, add baking powder, you can also add vanilla sugar, add flour in parts, knead a soft dough. Roll out the dough into a layer up to 1 cm thick, cut out the shortcakes, place them on a greased baking sheet, bake for 15 minutes in an oven preheated to 180 degrees.

You need to store cooled shortcakes in a plastic container or bag, closing them - otherwise they will become hard and very dry.

Milk shortcakes are very tasty, quick and easy
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Milk shortcakes from childhood

It is very interesting to prepare the dough in such an unusual way: first you need to cook syrup from milk and sugar, and then knead the dough on it. Plus, the author of the recipe claimed that the shortcakes would taste the same as in childhood.

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 barely perceptible milky taste, I won’t even talk about the children, they died with milk for their sweet soul. Plus, they took part in the cooking - I rolled out a sheet of dough, and they cut out flowers with a mold.

Ingredients for milk shortcakes

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.
salt

Recipe for making shortcakes with milk syrup

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

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.

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 repeat that children can do this too.

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

Well, what a yummy thing with milk or tea. Still, homemade baking is very cool. It seems to me that the experiment was successful, but I have doubts: are the shortcakes really just like those from childhood? I just don't remember that taste very well.

These shortcakes were the most popular and favorite snack and even a treat for all Soviet schoolchildren.

For 10 shortcakes with a diameter of about 10 cm you will need:

400 g premium wheat flour
80 g milk
200 g granulated sugar
100 g butter or margarine
1 chicken egg (1/2 egg for the dough and ½ egg for brushing the cakes before baking)
2 g baking soda and 4 g ammonium carbonate (can be replaced with 2 teaspoons baking powder)

Add sugar to a saucepan with milk and gently heat and stir until it is completely dissolved. There is no need to boil the milk, only heat it until it starts steaming, i.e. to approximately a temperature of 70 - 80 C.

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

Beat the egg with a fork. Add half the egg to the cooled syrup and butter, and set aside half for brushing the shortcakes before baking.

Add soda and ammonium. Stir everything very well until the baking powder is completely dissolved.

If you use baking powder instead of baking soda and ammonium, mix it with flour.

Add sifted flour and quickly knead the dough. There is no need to knead the dough for a long time so that it does not drag on and as a result the cakes do not turn out dense, but at the same time it is very important that the finished dough is kneaded until smooth.

Dust your work surface with flour and roll out the prepared dough to a thickness of just under a centimeter.

Cut into shortcakes with a diameter of +- 10 cm.

Carefully transfer the cut out cakes to a baking tray lined with baking paper.

Bake in an oven preheated to 200 - 210 C until lightly browned (10 - 12 minutes).

Let cool completely and enjoy your tea!

In passing, I would like to note that if ammonium carbonate is used, you cannot eat the shortcakes in the heat; they must be allowed to rest so that the ammonia vapor released during the decomposition of ammonium during baking is completely eliminated.
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Shortcakes “Milk” GOST

Another very simple and beloved GOST by many.

Products (for 5 servings)
Butter (room temperature) - 95 g
Sugar - 200 g
Egg - 1 pc. (0.5 pcs. for dough + 0.5 pcs. for greasing)
Milk – 75 g
Vanilla sugar - 5 g
Baking powder - 4 g
Soda - 2 g
Flour - 400 g

How to make milk shortcakes:

Beat butter at room temperature with sugar until smooth. Beat the egg well and divide into
2 equal parts. Set aside one part, it is needed for greasing the shortcakes.
Add milk and half an egg to the butter. Beat into cream. Add baking powder, stir.

Add flour and knead into a smooth, non-sticky dough.

Dust the table with flour. Roll out the layer to a thickness of 6-7 mm. Cut the shortcakes with a diameter of 9.5 cm (mine are 8 cm in diameter).

Transfer to a baking sheet lined with parchment. Brush with egg.
(Gather the remaining dough into a ball, knead it, roll it out again until you have used up all the dough.)

Bake milk shortcakes in an oven preheated to 200C for 10-12 minutes. Until golden color.
Cool on a wire rack.

I got exactly 20 shortcakes with a diameter of 8 cm.
Didn't fit on one baking sheet.

Ready-made milk shortcakes.