Crumbly kurabye biscuits recipe. Kurabye (Khurabye) on ghee without eggs

Store-bought Kurabye gives off margarine and cannot be compared with homemade! I was very happy when I tried the Kurabye recipe at home, it tastes much better, and the zest of crumbly crumbly cookies from childhood was preserved!

The idea to decorate a children's holiday table with such cookies warms my soul, and you can also bake a pile of cookies and put them in a beautiful metal box. Such a sweet gift will definitely lift your spirits.

I suggest baking and eating soon!

How to make Kurabye cookies at home

Prepare the following ingredients:

Butter - 100 g.
Yolk of one egg
Wheat flour - 250-300 g.
Powdered sugar - 70 g.
Vanilla sugar sachet
Thick jam, marmalade, jam (in terms of density, you need one “so that the spoon stands”)
Starch -1 tablespoon

Kurabye recipe with step by step photos

Mix butter (100 g) at room temperature with powdered sugar. If the oil is only from the refrigerator, let it warm up, leave for 40 minutes and only then mix with powder (70 g.)

Add the yolk of one egg to the butter-sugar mixture. If, when separating the yolk from the protein, you didn’t manage to do it perfectly and a little protein gets into the dough, it’s okay, this will not affect the result.

By the way, many Kurabye recipes from the Internet include just protein, not yolk.

Stir the mixture with a fork until smooth.

Pour 250 g of flour into the dough. We add flour in small portions, stirring constantly, controlling the consistency of the dough (flour for all housewives is different in terms of humidity and degree of grinding, it may take more or less than 250 g.)

Gather the dough into a ball. We select all the crumbs so that there are more cookies and nothing tasty is wasted =).

So, the dough for kurabye is ready! Let's start creating products.

We form cookies "Kurabie" at home

In the conditions of an ordinary home kitchen, you can use a special metal nozzle and a confectionery syringe to repeat the Kurabye shape. Unfortunately, I did not have the necessary equipment, so I came up with my own way of molding cookies. I'll tell you in detail)

First, we break off small balls-koloboks from a large ball of dough. For convenience, you can immediately spread the balls of dough on a baking sheet covered with parchment.

A sheet of parchment can not be lubricated with anything and not sprinkled with flour, since the dough for Kurabye contains a large amount of oil.

With your fingers or the bottom of a glass, press down each ball, turning it into a cake. Do not be zealous, we need the final cakes to remain thick, not less than 0.5 cm.

In the middle of each blank we make a recess (we use improvised kitchen items). I used a garlic press handle.

We fill each recess with thick jam. I used thick lingonberry jam, it fit perfectly: the sourness of the lingonberry complemented the taste of the sweet dough.

It is very important that the jam for Kurabye be thick. Too liquid jam is recommended to be mixed with starch, thereby thickening it.

If there is no thick jam on hand, you can use candied fruit or marmalade to decorate. Remember, the colored center in this cookie is more for beauty than taste. And if, in pursuit of a generous filling, we put liquid jam, at a high temperature it will flow, turning pastries into porridge. Nobody wants that result, right?

And now the most interesting moment of preparation: we turn the circles into flowers. Using a toothpick, draw petals on the chamomile (or rather, apply a toothpick to the dough and press, leaving a mark). This activity can easily be entrusted to children - give them an ocean of pleasure!

Future cookies are ready to go into the oven!

We preheat the oven to a temperature of 200 C.

Kurabye cookies are baked for 10-15 minutes. I admit, I fried the cookies for this photorecipe too much, I should have taken them out early. I think that light cookies in taste and appearance would be even closer to the store original!

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Kurabye is a traditional oriental sweet, loved by everyone because of its delicate structure, fragrant smell and ease of preparation. The biscuits have a crumbly and incredibly soft texture, but the most important thing is that to make this biscuit you will need only 7 ingredients that the hostess will always have in the refrigerator, and only half an hour of free time!

In this article you will find a recipe for kurabye at home.

Required Ingredients:

Flour - 450 g;
Butter (room temperature) - 300 g;
Eggs - 3 pcs.;
Sugar - 100 g;
Vanilla sugar - 3 g;
Salt - to taste;
Any fruit jam - 150-200 g.

Cooking:

Beat the softened butter with sugar (or you can replace it with powdered sugar in a ratio of 1: 1. Take a large bowl, pour butter, sugar into it and grind until a fluffy light mass is obtained. It is better to beat with a mixer, but a simple whisk is also suitable for this.
In a separate bowl, beat the eggs, then gradually, stirring, add to the oil. We also add vanilla sugar or vanillin (vanillin must be added carefully, as it can add bitterness to the liver), salt, and cinnamon can also be added.
Gradually add the pre-sifted flour to our mixture, gently stirring the dough. After adding flour, the dough must be quickly beaten to a liquid, but thick consistency. The dough must be transferred to a pastry bag, or you can use a plastic bag, cutting off the sharp part from the bottom. Next, heat the oven to approximately 180 degrees. On a wide baking sheet, you need to put foil or baking paper, thoroughly greased with butter.
Carefully squeeze the cookies out of the pastry bag onto the sheet, leaving a small distance between them (they may increase in size during cooking). Make a small hole in the center of the cookie for the jam. Next, for the filling, you need to mix the jam and 1 tablespoon of starch, which is needed to thicken the jam. Carefully put the jam in the recesses, send the cookies to the oven. Bake cookies for about 15-20 minutes until golden brown.

Traditionally, cookies are decorated with powdered sugar. Also, cookies can be stored for a long time in a metal box and they will be suitable for a snack at any time.

The treat is ready, bon appetit!

Another, no less tasty and tender variation of the recipe is chocolate kurabie. Its recipe is just as simple, and great for chocolate lovers!

For cooking you will need:

Wheat flour of the highest grade - 100 g;
Cocoa - 2 tablespoons;
Milk - 150 ml;
Vanilla sugar or vanillin - 1 tablespoon;
Cinnamon - to taste;
Salt - to taste;
Softened butter - 100 g;
Chicken egg - 2 pieces;
Sugar or powdered sugar - 250 g.

Ingredients for 10 servings

It is necessary to melt the butter and mix it in a large bowl with sugar or powdered sugar until a thick and fluffy creamy mass is formed.
Add the eggs pounded with a little sugar to the butter, adding them in small portions and at the same time beating the creamy mass.
Mix cocoa and milk, cook in a water bath for about 7 minutes, stirring constantly. This is necessary to give the cookies a very delicate and mild taste.
Add cocoa mixture, vanilla sugar, salt and cinnamon to the dough to taste.
In small portions, add the sifted flour to the dough, stirring constantly.
Preheat the oven to 200 degrees, at this time add the dough to a pastry bag, then spread it over a baking sheet lined with baking paper.
Bake cookies for 15-20 minutes until fully cooked.

After cooling the cookies, you can decorate them with coconut or chocolate chips, as well as powdered sugar - cookies can be served with tea at the table, bon appetit!

Also in this article we will consider another recipe for kurabye, namely the Crimean kurabye. Did you know that traditionally kurabye was cooked in the form of a small circle, decorated with powdered sugar and coconut flakes? The recipe for the Crimean kurabye is very similar to the traditional one and is an integral part of any Crimean holiday. In this recipe, we will consider the preparation of almond kurabye.

Required Ingredients:

Wheat flour - 400 g;
Softened butter - 350 g;
Almonds - 100 g;
Flavor with almonds (optional) - 3 drops;
Egg yolks - 3 pieces;
Sugar or powdered sugar - 300 g + 50 g for decoration;
Vanilla sugar - 5 g.

*Recipe for 20 servings

Step by step recipe:

Step 1: Pour boiling water over the peeled almonds and leave for 30 minutes. Then the almonds must be thoroughly dried and ground to a crumb state in a coffee grinder.
Step 2: Softened, but completely melted butter can also be used for this recipe, beat with a mixer together with sugar or powdered sugar until a white fluffy mass is obtained. Add vanilla sugar.
Step 3: Separate the yolks from the proteins, add the yolks to the butter, pounded with sugar and beat thoroughly.
Step 4: Add previously peeled and chopped almonds, almond flavoring. Mix thoroughly with a spoon.
Step 5: Add the sifted flour to the dough, mix thoroughly with a false one. Next, cover the dough with cling film and refrigerate for 1 hour. For those who want an improved version of kurabye, it is necessary to leave the dough in the refrigerator overnight. It can also be frozen for further preparation.
Step 6: We take the dough out of the refrigerator, carefully roll it out and cut off a strip 10-12 cm long, you can add various patterns to it or fold it in the shape of a crescent, as in the classic recipe. The dough is very tender and brittle, so you need to be very careful.
Step 7: Preheat the oven to 200 degrees. We put baking paper on a baking sheet, grease it with plenty of butter, carefully, at a distance of 2-3 cm from each other, lay out our strips or crescents, if desired, you can grease them with yolk on top to give a golden crust.

Bake the cookies for 15 minutes, then take them out, cool, sprinkle with plenty of powdered sugar on top - serve with tea. Enjoy your meal!

And finally, we will complete our article with the oldest and most ancient recipe - Greek. In fact, many nations attribute the origin of cookies to their people. There are many types of it - Turkish, Crimean, French, Greek, Persian.

In Greece, kurabye has long been considered a traditional Christmas pastry, and cookie recipes vary to the point of impossibility, passed down from generation to generation. According to Greek legend, Athena, the goddess of wisdom, invented this cookie on what is today considered Christmas Eve.

In ancient times, cookies were prepared on the basis of almond flour and goat's milk, but after centuries the recipe has changed, but remains the same unique and suitable for this holiday. Ready-made cookies look like huge snow flakes - they are considered Christmas pastries for a reason!

And so, to prepare the Greek kurabie we need:

Softened butter - 200 g;
Wheat or almond flour - 400 g;
Egg yolk - 2 pieces;
Almonds - 70 g;
Vanilla sugar - 10 g;
Salt - to taste;
Sugar - 550-600 g (you can use powdered sugar);
Rum, brandy or cognac - 2 tablespoons;
Chocolate for decoration - 90 g;
Powdered sugar for decoration - 50 g.

Let's start making cookies:

Step 1: Butter, previously softened (warmed to room temperature), is thoroughly rubbed with sugar, but it is better to use powdered sugar.
Step 2: Pour boiling water over the almonds, leave for 30 minutes, then cool, dry, peel and grind in a coffee grinder to a crumb state.
Step 3: Separate the yolks from the whites, beat a little and pour into the creamy mass. Beat thoroughly with a mixer or whisk. Add vanilla sugar, salt, pour cognac.
Step 4: Sift flour, mix with almond crumbs and add in small portions to the dough. The dough must be kneaded with a spoon, carefully so that lumps do not form. When the dough becomes thick enough, it can be kneaded with oiled hands. It is necessary to knead the dough until it stops sticking to the edges of the bowl and to the hands. Cover the dough with cling film and refrigerate for 30 minutes.
Step 5: Preheat the oven to 200 degrees, put baking paper on a baking sheet, generously grease it with butter. We take the dough out of the refrigerator, roll it out a little with our hands, then tear off small pieces of dough (15-20 g), roll them into balls and put them on a baking sheet. It is necessary to make small distances between the balls - so that they do not stick together. Next, bake cookies at 200 degrees for about 15 minutes - until cooked.

After removing from the oven, the cookies must be cooled, then sprinkled with water or orange tincture (for better adhesion of powdered sugar) and rolled in powdered sugar. Top the finished cookies can be decorated with chocolate and cinnamon. Here is the traditional Christmas dish - bon appetit!

Many of us remember shortbread kurabye from childhood. It was bought in the store, baked at home, exchanging the most successful recipes. Beautiful flowers with a bright drop of jam in the center have become a truly popular delicacy. The history of wonderful cookies has more than one hundred years, and, as usual, there are legends about its origin. According to one of them, almost all the products for making sweets for the ruler were stolen from the storerooms of the Persian Sultan. But one servant did not lose his head, from the remnants of the stock he prepared cookies, which the Sultan liked very much.

Kurabye is the sweetness of eastern countries, so each country has its own signature recipe. Baku, Turkish, Greek, Tatar shortbread - how many countries, so many ways.

In different versions of the preparation of crumbly cookies, whites or yolks, butter and vegetable butter, various spices, nuts, dried fruits are used. Based on any of the recipes you like, you can bring your own personal zest to it by adding saffron, cinnamon, cardamom, coconut, almonds, jam or chocolate. It all depends on your creativity.

The form of kurabye has been traditional for centuries - a flower. But this is optional. You can make cookies just round, cut them into rhombuses or curly molds. Or you can even just roll dough balls, which is one of the classic forms of dessert.

How to bake delicious shortbread kurabye at home

Here are some tips for making kurabye cookies:

All foods must be at room temperature;
Flour should be introduced into the dough in portions so that there are no lumps;
Depending on the products used, the amount of flour may vary. Look at the consistency of the dough, it should be soft and elastic;
Do not knead the dough for a long time or knead with a mixer, it will become too dense and the cookies will not turn out crumbly;
After cooking, let the cookies cool on the baking sheet.

Shortbread kurabye recipe according to GOST - step by step

For those who remember delicious cookies from Soviet times, a delicacy prepared according to this recipe will remind you of the taste of childhood. And everyone else will fall in love with its delicate taste and crumbly texture.

You will need:

Flour - 180 gr.
Butter - 100 gr.
Powdered sugar - 4 large spoons.
Egg white - 1 pc. from a large egg or 2 pcs. from small.
Vanilla - to taste.
Any jam (jam) - to taste.
Starch for thickening jam - a small spoon.

Cooking:

Add a little starch to the jam, then when baking, the sweetness will keep its shape and will not spread.

Put the softened butter in a bowl, add powdered sugar to it. Beat them with a mixer or whisk. The mixture will come out smooth and fluffy.

Separate the protein from the yolk, add it to the oil mixture. Whisk well again. Collect mass from the walls.

Sift the flour, add in small parts to the dough, mixing well with each serving. At the end, add vanilla, again work with a mixer, literally for a minute.

The dough will be soft and pliable. I advise you not to delay, immediately start baking.

Quickly transfer the resulting dough into a piping bag fitted with a big star tip. On a baking sheet covered with baking paper, squeeze out the dough in small portions, you will form beautiful flowers.

The blanks should be about 1 centimeter thick. Make small indentations in the center of the flowers with your finger. In the middle of each drop a little marmalade or jam.

Preheat the oven to 200 ° C, put the cookie sheet on the middle level. Bake kurabye for 15-20 minutes until nicely browned.

Baku Kurabye - homemade recipe

Take:

Flour - 3 cups.
Sugar - 1+¼ cups.
Oil - 200 gr.
Egg - 3 pcs.
Honey - 2 small spoons.
Saffron, cinnamon, ground cloves, vanillin - to taste
Jam or candied fruit for dessert decoration.

How to bake:

Beat room temperature butter with sugar until fluffy.
Add eggs, spices, honey to the mass, mix the contents thoroughly.
Add the sifted flour to the liquid ingredients, knead the dough, the consistency of which is reminiscent of thick, fatty sour cream.
Prepare a baking sheet for baking, using a pastry bag, lay out the blanks with flowers. The thickness of the future kurabye should be about a centimeter. Put a drop of jam or a piece of candied fruit in the center of each blank.
Bake the delicacy at maximum temperature until golden brown, it will take about 10 minutes.

How to bake crumbly Tatar (Crimean) kurabye

Delicate, melt-in-your-mouth cookies, very easy to prepare. Even if you don’t have much experience in baking, you can easily please your household with a wonderful dessert.

Take:

Flour - 400 gr.
Oil - 300 gr.
Powdered sugar - 300 gr.
Yolk - a couple.

How to cook:

Combine the butter softened at room temperature with powder, beat until fluffy and smooth.
Separate the egg yolks, beat them. Enter into the oil mixture.
Sift the flour, pour it into the dough in parts, carefully mixing the dough after each addition.
Hide the finished dough under the film, place for an hour on the shelf of the refrigerator to infuse.
Roll out a layer about a centimeter thick, cut out cookie blanks of the desired shape.
Transfer to an oiled or parchment-lined baking sheet.
Bake at 200°C for 15 minutes until nicely golden brown. Sprinkle the finished cookies with powdered sugar.

Turkish kurabye - a simple homemade recipe

Oddly enough, but vegetable oil can also be used to make excellent crumbly cookies. Turkish kurabye is traditionally cooked in olive oil, but it can be safely replaced with refined sunflower oil.

Flour - 400 gr.
Olive oil - 120 ml.
Natural yogurt - 150 ml.
Sugar - 150 gr.
Egg - 2 pcs.
Soda - ¾ tsp (or baking powder).
Salt - a pinch.
Vanillin - a pinch.
Raisins - a handful.

How to bake:

Whisk eggs with salt and sugar until white.
Add olive oil to the egg mixture, mix well. Then add yogurt and beat the mass again.
Sift flour, mixing with baking powder and vanilla. Add the resulting mixture in small portions to the liquid ingredients. Mix well, to the conscience, so that no lumps remain.
Rinse the raisins, steam the berries for 5 minutes with boiling water. Drain liquid, pat dry. To make the raisins fit well into the dough, roll them a little with flour.
Add the finished raisins to the dough, mix thoroughly again. You should have a soft, slightly runny dough.
Line a baking sheet with parchment paper and use a pastry bag to line the shaped pastry.
Bake for approximately 10-15 minutes at 180 degrees.

Video with a recipe for delicious Greek kurabye with almonds

The Greeks also consider cookies their own and claim the right to be considered the birthplace of kurabye. They have their own vision of cooking, you will learn it from the video. Enjoy your meal!

As the story goes, kurabye cookies were born thanks to an enterprising servant of the Persian Sultan. Once the palace was robbed, and there were no sweets left that the ruler loved so much. But the servant kneaded the dough from what he found (mixed flour, sugar, eggs, butter, saffron, and sprinkled with powdered sugar for decoration). The Sultan liked the cookies and became a regular dish in the palace. By the way, “kurabye” in Arabic means “sweetness”.

The classic Arabic kurabye looks like a flower with jam in the middle, the Greek kurabye resembles balls, the Turkish one looks like 2 ladles of cookies connected with jam. An obligatory ingredient of this shortbread cookie is spices. It can be cinnamon, cardamom, vanilla or cloves. We offer you 3 simple recipes.

Life hacks for cooking kurabye

All products for the dough should be at room temperature, and the butter should be soft.
Introduce the flour gradually so that there are no lumps. The dough should be elastic.
The cookie shape can be whatever you want.
Bake cookies no more than 20 minutes. at a temperature of 160-190 C.
Do not remove the cookies until they are cold, so that they do not break.

Kurabye according to GOST

How to cook:

Beat soft butter with powdered sugar. Add protein and mix well again with a mixer.
Add flour in small portions and do not forget about vanillin.
Transfer everything to a pastry bag and squeeze the adze onto a baking sheet lined with baking paper.
Make sure there is a distance of about 1 cm between the cookies.
Bake 15 min. in the oven at 200 C.

Spicy kurabye oriental

How to cook:

Rub the butter with powdered sugar, add honey, lemon juice, zest of 1 lemon and spices.
Add sour cream, starch to the mixture and slowly add flour.
Roll into small balls and press with a fork to make a pattern.
Bake 12 min. at 200 C in the oven.
Sprinkle with powdered sugar and place on a plate.

Kurabye in Turkish

How to cook:

Using a mixer, mix soft butter with powdered sugar, 1 egg and vanilla.
Add corn starch and mix again.
Slowly introduce flour in small portions, wrap the dough in cling film or cellophane and refrigerate for 30 minutes.
Then roll out the chilled dough and divide into small pieces. Form cookies - you can make oval or in the form of balls.
Bake 10 min. in the oven at 170 C.
You can decorate the cookies with chocolate icing with nuts. To do this, melt the chocolate in a water bath and chop the nuts to taste. Dip half a cookie in chocolate and immediately in nuts.

Crumbly, tasty, tender, homemade kurabye cookies are what you choose for tea. Cook it according to one of the 10 best recipes!

Wheat flour 160 g
Powdered sugar 40 g
Egg white 1 pc.
Vanilla pod 1 pc.
Butter 100 g
Apple jam 100 g

Soften the butter at room temperature, put in a deep bowl, add powdered sugar. Mix thoroughly with a mixer.

Sift flour, pour into a bowl, mix. Separate the protein from the yolk, add the protein to the cup, mix. Take the seeds out of the vanilla pod and put them into the dough. Mix all ingredients with a mixer.

Transfer the finished dough into a pastry bag. Use it to squeeze small cookies onto a baking sheet.

Make a small indentation in the center of each cookie with your finger and squeeze a drop of jam into it. Preheat the oven to 220 degrees. Bake kurabye for 12 minutes.

Cool the finished cookies a little. You can apply. Happy tea!

Recipe 2: Kurabye Coffee Cookies at Home

Very cute coffee cookies, delicate, with the aroma and taste of coffee. It is prepared quickly and eaten just as quickly... Both adults and children will like it!

Wheat flour (for flour, starch, sugar powder - measurement - a glass of 200 ml) - 1.5 stack.
Starch (used corn) - ½ stack.
Powdered sugar - ½ stack.
Natural coffee (you need finely ground coffee, if you add 1 tablespoon, then the cookies taste like coffee with milk, and 2 tablespoons are more saturated) - 2 tbsp. l.
Cocoa powder - 1 tbsp. l.
Baking powder - ½ tsp
Chicken egg - 1 pc.
Butter (butter should be at room temperature) - 125 g
Salt - 1 pinch.

Oven 180 degrees. Mix butter with powder with a fork until smooth, add the egg and knead everything intensively.

Sift flour, cocoa, starch, baking powder. Add coffee, salt to the butter-egg mixture, mix, then gradually pour in the dry mixture, kneading with a fork. The dough is easily kneaded, it turns out soft, plastic.

Line a baking sheet with parchment paper or a baking mat. Separate small and uniform pieces from the dough. Roll them into an oval-shaped kurabye. and put on a baking sheet, at a small distance from each other.

With a toothpick, push each blank in the middle to get the shape of a coffee bean. Push not to the very end, but not slightly, because when baking, a weak strip will swim.

Bake 10-12 minutes. Immediately after baking, do not remove the cookies from the baking sheet, but allow them to cool and then remove.

Recipe 3: kurabye cookies at home

flour - 550 g;
butter - 350 g;
powdered sugar - 150 g;
sugar - 30 g;
thick fruit jam - 50 g;
egg white - 1 if the egg is large, 2 if the eggs are small.

Bring the butter to room temperature, remove the food from the refrigerator a few hours before baking.

Mix soft butter with powdered sugar. Pour in the protein and beat to obtain a whole mass. Eggs also need to be brought to room temperature first.

Gradually add flour to the mass, stirring constantly. It is important to achieve the elasticity of the dough. If it is overloaded with flour, baking from it will not work.

Put the finished mass into a pastry bag, on which a tip with cloves is put on, to obtain a product that is sold in a store.

In the absence of such a confectionery device, the dough must be divided into small pieces, rolled into balls, made flat and made into "petals" using the edge of any cutlery.

Decorate the middle of each flower with mashed potatoes or jam.

Bake in a preheated oven for a maximum of 20 minutes. Baking temperature from 200 to 230 degrees. While the cookies are baking, after the first ten minutes, you can not leave the oven so that they do not burn.

Recipe 4: how to cook kurabye shortbread cookies

Shortbread cookies, which are familiar to many since childhood. Delicate crumbly cookies "Kurabie" can be simply baked for a family tea party, or you can beautifully pack it in a box and present it at a party.

Flour - 180 g
Powdered sugar - 4 tbsp
Butter - 100 g
Large egg (white only) - 1 pc.
Jam - to taste
Vanillin - on the tip of a knife

We'll sift the flour. Leave the oil on the table (in a warm kitchen) for half an hour or an hour before starting work, so that it becomes soft.

In a separate bowl, grind the butter with powdered sugar (or you can beat with a mixer) until smooth.

Add the egg white to the butter mixture. Beat everything vigorously with a whisk or mixer.

Introduce the sifted flour in portions into the resulting mass. Let's add vanilla.

Mix everything first with a spatula and then with your hands. The final consistency of the dough should resemble very soft plasticine. Therefore, if necessary, adjust the amount of flour a little.

Lay parchment paper on a baking sheet. Fill a pastry bag with a convenient amount of shortcrust pastry. Let's start carefully depositing the cookie blanks at a distance of at least 1 cm from each other.

In the middle of each blank, squeeze a small hole with your finger, which we fill with jam. To do this, it is very convenient to use a pastry syringe with the thinnest nozzle.

Preheat the oven to 200 degrees. We will send the prepared baking sheet with Kurabye cookies to bake for 15-20 minutes.

Put the finished shortbread cookies with jam to cool on a plate. Enjoy your meal!

Recipe 5: kurabye - cookies with apricot jam (step by step with photo)

Kurabye cookies are delicate, crumbly and very tasty pastries based on shortcrust pastry. Appetizing cookies in the form of flowers with a drop of jam or jam in the center are probably remembered by many since childhood. Today, you can buy Kurabye cookies in almost any store, but it’s even better to cook it yourself at home.

The filling for Kurabye cookies can be absolutely any jam or homogeneous jam, but on condition that they are thick enough. A liquid dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or jam).

wheat flour - 300 gr
butter - 200 gr
powdered sugar - 80 gr
egg white - 60 gr
apricot jam - 2 tbsp
vanilla sugar - 1 tbsp

Since it doesn’t take much time to prepare shortcrust pastry for Kurabye cookies, we immediately turn on the oven to warm up to 230 degrees. In the container in which you will prepare the dough, put the butter (200 grams). It should be soft (not melted, namely soft) - take it out of the refrigerator in advance and let it bask on the table.

Beat the butter with a mixer for 2-4 minutes until it becomes smooth and white. Then we pour 80 grams of powdered sugar (it is not necessary to buy it - at home you can grind granulated sugar in a coffee grinder) and beat everything together for a couple more minutes at high speed.

When the powdered sugar is completely dissolved in the oil, add 60 grams of egg whites (these are 2 medium-sized eggs - about 50 grams each) and a tablespoon of vanilla sugar (if you want).

Beat everything together again at high speed for about 4-5 minutes, until the mass is smooth and completely homogeneous. For the first 1-3 minutes, the mixture will look rather lumpy (grains), but will gradually turn into a single whole.

It's time to add the sifted wheat flour. It is important not to make a mistake with the quantity here, since not only the consistency of the shortcrust pastry depends on this, but also, as a result, the appearance and texture of the finished Kurabye cookies. Also, if you add too much flour, you just can't squeeze the dough out of the piping bag. I advise you to start with 250 grams and adjust the amount of flour as you knead. In my case, it took exactly 300 grams, but you may need more or less - it depends on the moisture content of the flour.

As a result, it should turn out to be neither thick nor liquid - a smearing consistency. For clarity, I just smeared a small part on the palm of my hand - it slightly sticks to my hands, while holding its shape and not floating. Remember that it is extremely important to stop at the right moment and not overdo it with flour!

Forming Kurabye cookies involves depositing shortcrust pastry with a pastry bag. It is desirable to use the nozzle with an open star for 9 petals, but it is important that it be of large volume. Otherwise, the dough will tear the pastry bag - that's exactly what happened to me. In an unequal struggle with the dough, I lost 4 bags, although they were made of fairly dense polyethylene. It’s just that the nozzle was not large enough, and I pressed too actively.

As a result, I decided to use the largest nozzle (I have a Closed Star, 3.5 cm in diameter at the bottom base), and also 2 bags (I placed one inside the other). Then the matter began to argue and everything worked out for me, although my hand was tired - shortbread dough is quite difficult to squeeze out.

We place the blanks on a baking sheet covered with baking paper (you do not need to grease or sprinkle anything!). In total, from the indicated amount of ingredients, I got 42 blanks - just for 1 standard baking sheet. Another point: when you squeeze the dough onto 1 piece, help gently tear it off the nozzle with your fingers - it will not come off by itself.

Now you need to make indentations in the future cookies - carefully make deep pits in the center of each blank. The deeper and more voluminous the recess, the more stuffing will go into it.

The filling for Kurabye cookies can be absolutely any jam or homogeneous jam, but on condition that they are thick. A liquid dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or jam).

I used homemade apricot jam - it is quite thick, so I did not add starch. In addition, the jam is not cloyingly sweet and its slight sourness wonderfully sets off the sweetness of shortcrust pastry. I deposited the filling with the help of a small paper cornet (bag), which can be twisted in a matter of seconds.

We cook Kurabye shortbread cookies in a preheated oven at 230 (220-240) degrees for about 12-15 minutes until a light blush. It is not necessary to keep pastries in the oven for a long time - they should not be ruddy. Be sure to keep an eye on the cookies and always focus on the features of your oven!

Homemade Kurabye cookies are ready - you can call your family for tea. By the way, in total it turns out about 680 grams of cookies.

According to this rather simple recipe, delicious, tender, crumbly and very tasty Kurabye cookies are obtained.

Recipe 6: how to make classic kurabye cookies at home

You can find kurabye of various shapes. The classic Arabic kurabye is prepared in the form of a flower with jam or jam in the middle. This is exactly what we will cook at home. The texture of homemade cookies according to our recipe is thin-thin, without graininess, crumbly and very tender. Powdered sugar should not be replaced with sugar.

powdered sugar - 5 tbsp. l.;
butter - 150 g;
vegetable oil - 60 ml;
flour - 250-300 g;
jam (thick jam, jam) - 50 g.

We take out the butter in advance from the refrigerator. Rub with hands with vegetable oil until whitish.

Add powdered sugar - mix until smooth.

Gradually add flour to the mixture by sifting.

Knead soft tender dough.

Pinch off a walnut-sized piece of dough to form balls. We press from opposite sides with our fingers and sculpt small cakes.

In the center of each round blank we push a recess for the future filling.

We make short notches along the edges with a knife or fork / skewer, giving the liver the appearance of a flower. You can also use a pastry bag with the appropriate nozzle and bring the kurabye shape closer to the purchased one.

Fill the indentations with your favorite jam.

Keeping some distance, transfer the cookies to a baking sheet lined with parchment paper. The blanks can be laid out quite close to each other, since during baking they practically do not change in volume. We preheat the oven to 220 degrees, lowering the temperature to 180 degrees. We bake kurabye for 10-15 minutes at the middle level of the oven.

A light, almost weightless kurabye is cooled instantly. Therefore, after transferring to baskets / plates, cookies can be served immediately.

Recipe 7, step by step: crumbly tasty kurabye

Crumbly biscuits Kurabye with sweet jam, decorated in the form of chamomile, will decorate any children's party or family gatherings over a cup of tea. These cute pastries are prepared instantly, and disappear from the table even faster! We offer a simple recipe for all the sweet tooth, which is simply obliged to settle in the culinary notebook of both an experienced and still very young hostess!

butter - 80 g;
egg yolk - 1 pc.;
flour - about 150 g;
baking powder dough - ¼ tsp;
powdered sugar - 60-70 g;
starch - 1 tbsp. a spoon;
thick jam - 1-2 tbsp. spoons.

We spread the softened butter in a convenient deep dish, rub vigorously with a fork along with powdered sugar and egg yolk. In this case, we strongly recommend using powdered powder, and not sugar - this way the baking will turn out to be the most crumbly and “weightless”.

In a separate container, mix the dry ingredients: flour, baking powder and starch.

Pour the flour mixture into the butter mixture, kneading a soft and pliable dough.

If necessary, increase the dosage of flour, but do not overdo it! The dough should end up being soft, not hard.

We divide the resulting dough into pieces of the same size, each of which is rolled into a “bun” the size of a walnut.

Pressing lightly with the palm of your hand, we turn the flour balls into cakes with a diameter of 3-4 cm. In the center of each blank, we make a small depression, which we fill with thick jam. To simulate petals around the center of the future cookie, we apply shallow scars with the blunt side of a knife blade or a toothpick.

We spread the formed "daisies" on a baking sheet covered with parchment. We bake in a pre-heated oven for about 10-15 minutes at 180 degrees. Lightly browned Kurabye cookies are served with tea / coffee or other drinks.

Recipe 8: Homemade Kurabye Cookies with Strawberry Jam

butter - 180 grams,
powdered sugar - 80 grams,
wheat flour - 300 grams,
chicken eggs - 2 pcs.,
vanillin - to taste,
jam - to taste.

Put softened butter in a bowl, add icing sugar and rub them with a whisk or fork, this is completely easy to do.

Chicken eggs must be divided into protein and yolk. In this recipe, only proteins are useful to us, yolks can be used to prepare something else.

We put the proteins to the pounded butter, add vanillin.

Here we need a mixer. Beat egg whites with butter for 2-3 minutes.

In small portions, gradually add the sifted wheat flour.

The finished dough will turn out to be very tender and soft with a smearing texture, but not sticky.

Transfer the dough to a pastry bag fitted with a star tip. And in a simple plastic bag we put jam (I had strawberry).

With the help of a pastry bag, we deposit the dough in the form of chamomile on a baking sheet covered with parchment paper. In the middle of each chamomile we make a recess, this can be done simply with a finger.

At the bag, in which the jam was put before, we cut off the corner. Squeeze the jam into the center of the indentation made. We send a baking sheet with cookies to the oven for 15 minutes, at a temperature of 190 degrees.

Recipe 9, simple: Baku kurabye according to GOST

butter - 100 gr
powdered sugar - 40 gr
egg white - 1 pc.
wheat flour - 160 gr

Purchase butter and leave it in the kitchen to simmer at room temperature. The butter should be soft in order to be easy to work with in the future. Add the specified amount of powdered sugar to the softened butter. Mix these ingredients thoroughly.

Next, send one egg white to a bowl with butter and powder, mix the contents well, add vanilla sugar or vanillin. It’s not worth whipping anything, it will be enough if the mass is sufficiently homogeneous.

Sift wheat flour in portions into a bowl with oil, constantly mix the ingredients so that flour lumps do not turn out. Knead the dough for kurabye thoroughly enough.

We transfer the soft kneaded dough into a pastry bag or any other similar tool at hand, if the first one is not available. We choose a suitable nozzle for forming cookies and begin to create neat flowers on a baking sheet, which should first be covered with parchment paper. With the help of a teaspoon, we make a small cavity in the center of each flower, after which we fill it with jam of any taste.

We preheat the oven in advance to a temperature of 200 degrees and send a baking sheet with kurabe into it. Within 10 minutes or a little more, our cookies will acquire a ruddy slightly golden hue as in the photo and bake until cooked.

Real Azerbaijani cookies with jam are completely cooled and served with tea. Kurabye Baku is ready.

Recipe 10: how to cook kurabye cookies (with photo)

160 g flour
100 g soft butter
40 g powdered sugar
1 egg white (CO egg)
5 g vanilla sugar
a pinch of salt
1 st. l. thick jam

I advise you to take high-quality oil, 82.5%, you must first get it out of the refrigerator, since the oil should be soft, and not melted! Powder for sugar should not be replaced, if there is no ready-made powder, it can be prepared by grinding sugar in a coffee grinder. If the eggs are medium-sized, then you can take 2 egg whites of category C2.

My berry center is made from thick blackberry jam, if your jam / jam / confiture is liquid, you can thicken them by mixing with 1/3 tsp. starch. If jam is not available at all, try decorating the middle with a small piece of chocolate.

From this amount of ingredients, 15 cookies were obtained (a little over 300 grams), for those who like something for tea, you can safely make a double portion!

To get the shape of a flower, you need a large diameter toothed nozzle, I have an open star with a hole of 12 mm.

Place soft butter, icing sugar, vanilla sugar and salt in a mixing bowl. Beat with a mixer at high speed for 8-10 minutes, no less! Then add protein to beat for another 5 minutes! Thanks to such a long whipping, we will get the desired texture of the dough and the finished cookie!

Add 140 g of sifted flour to the whipped mass, mix the flour into the dough with a spatula, look at the consistency: the dough should be pliable, elastic, easy to move away from the walls of the bowl, if the dough is too sticky, add the remaining 20 g of flour. It took me exactly 160 g of flour, but since the flour is different, the main thing here is not to overdo it, too thick dough will be difficult to deposit from a pastry bag.

Transfer the finished dough into a pastry bag (the bag must be strong so as not to tear).

Place cookies on parchment or a baking mat (I had enough dough for 15 pcs) at a distance from each other, during baking they will blur a little.

With a wet index finger, make a depression in the center, preferably deeper so that the jam does not spread during baking.

Add jam / jam / confiture / chocolate to the middle, I carefully laid it out with a coffee spoon, you can do it from a cornet. Send cookies to an oven preheated to 200 for 7-8 minutes! Don't leave the oven, I was 1 minute late and overexposed the cookies a little.

Remove the finished cookies from the baking sheet, cool. I added a little more jam to some of the cookies.

Freshly baked "Kurabiye" just melts in your mouth, so tender and crumbly,

VIDEO

And here are two more video recipes on how to make kurabye cookies - step by step recommendations: