Sweetheads, ay!There is something you love with selflessness: a huge, for the whole leaf, a pie with jam, from which a mountain of small fragments on the dish turned out - this is the most famous grated French cookie! See how light it is, how friable, how much in the filling of berries, fruit, jam! No, do not look, eat fast!
It will take a pack of margarine (250 g), two eggs,an incomplete glass of sugar, half a teaspoon of salt and soda and four glasses of flour. For the filling, grind five not very large apples and mix them with sugar - to taste. Cinnamon and vanillin - if desired.
Margarine room temperature pound withsugar, add eggs, salt, extinguished with vinegar or lemon juice soda, mix and sift in this mixture flour. Quickly knead the dough, divided into two uneven parts, the smaller of them put in the freezer. The remaining dough is divided in half. Spread slightly with oil. Roll out both pieces of dough approximately the same - the layers can be at least round, though rectangular in shape. Lay one billet on the baking tray under the grated French biscuit, distribute the apples on it and cover with the second billet. In order to avoid problems with transferring the rolled dough to a sheet, the first layer can be rolled directly on a baking sheet, and the second one, if it is torn, is not critical, it can be laid in pieces. Because in the freezer now there is a magic means for covering flaws with real beauty - the third portion of the dough, so that the grated French cookie justified its name. Grate frozen dough on a large grater directly on top of the second layer of our pie is not difficult! Carefully distribute the rubbed on the entire surface and bake at two hundred degrees for half an hour until the surface becomes dark yellow, and the edges do not blanch. Finished cake sprinkled with powdered sugar and cut into rhombuses or squares. When it cools down, put it on the dish and ask everyone for tea! Bon Appetit!
You will need two and a half glasses of flour, two hundredgrams of soft margarine, egg, half a cup of sugar, half a teaspoon of soda and a tablespoon of lemon juice to quench it, two tablespoons of mayonnaise and half a glass of thick mandarin jam.
Soda mix with flour, grind margarine in flourin a crumb, beat the egg with sugar, add there lemon juice, mayonnaise, mix and from all the flour crumb with egg mixture quickly knead a smooth elastic dough. Divide it into two uneven parts. The smaller is wrapped in a film and put in the freezer, and the larger is thinly rolled out on oiled baking paper. Transfer the layer directly with paper on a baking tray, distribute mandarin jam on it. Then the frozen piece of dough is rubbed on a coarse grater over the entire surface. In a pre-heated oven, bake for twenty to twenty-five minutes at a temperature of two hundred degrees. Ready to cut hot pie. Cooled to put on a dish and eat. Thanks to mayonnaise the dough acquires a special friability. This cookie, grated, with jam, has a very simple and at the same time noble appearance. No wonder the British borrowed it from their neighbors and are often served on the traditional fives-of-the-clocks.
It is more crunchy than a crumbly, grated French biscuit. The recipe is somewhat different.
You will need two eggs, an incomplete glass of sugar,a quarter of a glass of milk, half a pack of margarine (130 g), vanilla sugar - a bag, three hundred grams of flour, half a teaspoon of soda and baking powder, a glass of apricot jam and a little powdered sugar on a sprinkle.
Stir margarine with soda, baking powder andflour, leaving it with half a glass for future needs, rub it all carefully with your hands; Eggs beat up with sugar and milk, combine with grinded flour and lightly knead, knocking the dough into a single lump. On a greased baking sheet, literally pour in a layer of dough, using about three quarters of its quantity. Top with an even layer lay apricot jam. In the remainder of the test, mix the flour left earlier to make the dough steeper. Slightly frost it and rub on a coarse grater over the jam, trying to distribute evenly over the whole surface of the pie. In a heated to 180 degree oven for twenty minutes bake the future of French cookies. The recipe is not complicated, but the result is excellent. Cut the cake hot, but it's not worth hurrying to the dish - the dough should cool down and become dense. Top sprinkle with powdered sugar.
The recipe for the holiday plan. Very light, crumbly and melting in the mouth cookies. The dough is perfectly rolled out and not sticky at all.
You will need almond extract or Amaretto -about a teaspoon, one yolk, a teaspoon of baking powder, a packet of vanilla sugar, 150 grams of good butter, a quarter of a glass of milk and 250 grams of freshly sifted flour. For filling, any thick jam is suitable.
Oil grind with sugar, add the yolk,Milk, almond extract, vanillin and mix. Combine the flour with baking powder, mix, knock down the whole mass of dough into the bowl. Separate the third part from it, wrap it in a film and place it in the freezer. The rest of the layer rolled out on oiled baking paper and transferred to a pan. Cover with jam exactly the whole surface, get a frozen piece of dough and rub it evenly from above. Bake in pre-heated to 180 degrees oven for twenty minutes - until light browning. Chop as you like, cool and try! Cookies grated with jam will give you real pleasure!
