The simplest cakes that were probably in every buffet. Usually they were sprinkled with peanuts, although the GOST does not specify the exact type of nuts; sprinkle them as you wish.
Also in this post I give a basic recipe for shortbread dough, which is what shortbread cakes, baskets and strips are made from.
In principle, there are no secrets here. After kneading, put the dough in the refrigerator for a short time to make it easier to roll out later, and don’t skimp on flour for the filling.
The dough for the rings is rolled out to a thickness of 6-7mm, and their diameter is 8-9cm. Traditionally, the notch is wavy, but you can, of course, cut it with a regular glass. Inner diameter 2cm.
To keep the nuts in place, the rings must be greased with either a loose egg or yolk.
The remaining dough can be quickly molded, rolled out and cut out again. The main thing is not to knead for too long.
And a couple more notes - crush the salt in a mortar, and instead of sugar I recommend powder, since sugar takes a long time to dissolve.
15 pieces with a diameter of 8cm
200g butter
130g sugar or powdered sugar
350g flour
1 egg
1\2 tsp. vanilla essence (or half a packet of vanilla sugar)
1\4 tsp. salt (crush)
1\2 tsp. baking powder.
1 yolk for lubrication
65g nuts for sprinkling
baking tray
molds with a diameter of 8 cm and a diameter of 2 cm
Place all ingredients except flour in a bowl.
Beat with a mixer for 5 minutes or more until the sugar has dissolved (this can be determined by rubbing the mixture between your fingers; there should be no grains).
Add flour and quickly knead the dough. Cool it in the refrigerator, the optimal dough temperature is 20C.
Dust the table well with flour and roll out the dough to a thickness of 6-7mm. Cut out circles with a large cookie cutter and then make a 2cm hole in the center.
Place on a baking sheet and place in the freezer for 20 minutes. This is important and very convenient, since it will be much easier to work with cookies.
Meanwhile, fry the finely chopped nuts (at 180C for 10 minutes).
Prepare the yolk, nuts and remove the blanks.
Brush the rings with yolk.
Turn each onto the greased side onto the sheet or plate with the nuts.
And place it on a baking sheet.
Bake at 200C for 12 minutes. Avoid browning.
Surely many people know and are in awe of these shortbread cookies, thickly strewn with nuts. There is nothing fancy about it, except that it is very tasty, tender and aromatic thanks to the toasted nuts.
Sand rings are Gostov baked goods, and therefore previously they could be found in all bread stores. Today, when the variety of desserts has increased manifold, these cookies still remain one of the most beloved. Why not cook it at home?
Features of the sand ring
Traditionally, shortbread rings are not baked until golden brown, which is more common for baking, but only until done. Thanks to this, the rings turn out tender, melting and even slightly soft, but this is not typical for products made from shortcrust pastry. But this is precisely the highlight of the sand ring. Another feature of it is the thick layer of nuts: the more there are, the tastier it is.
Cooking time: about 1 hour. Yield: 12 sand rings
Remove the butter from the refrigerator in advance or soften it in the microwave. Add powdered sugar to the butter.
Beat the butter thoroughly with a mixer until creamy, then add the egg. It is advisable that the egg is also at room temperature - this is a guarantee that the mass will not curl.
Then add sifted wheat flour, baking powder, vanillin and salt.
Mix the dough. It should turn out soft and tender.
Gather the shortbread dough into a ball, flatten it slightly and wrap in cling film or foil. Place the dough in the refrigerator for 25-30 minutes to cool. During this time, the oil will set a little and the dough will be easy to work with.
Roll out the cooled and rested dough on a work surface into a layer 7-8 mm thick.
Using a round cookie cutter with a diameter of 8-10 cm, cut out circles from the dough, then use a small glass or shot glass with a diameter of 2-3 cm in diameter to make a hole in the middle, thus forming a ring.
Brush one side of each ring with yolk.
Finely chop the peanuts.
Place the cookie dough in the chopped peanuts on the side that you greased with the yolk - the peanuts should stick well.
Place the cookies on a baking sheet. You don’t have to lubricate it with anything, because shortcrust pastry is greasy in itself and the products will not stick to the baking sheet.
Bake the rings at 170 degrees for 12 minutes. Make sure that the sand rings do not begin to brown, and then you will get a delicate dough structure. If you want crispier cookies, keep them in the oven longer.
The finished cookies can be stored in a tightly closed container for 2-3 weeks - they will not go rancid and will remain just as tasty. Bon appetit!
If you are looking for a quick and tasty dish that can be served to guests who drop by for a cup of tea, then we advise you to turn your attention to the shortbread ring with nuts. The recipe is so simple that you can easily involve even small children in the preparation.
As experienced housewives say, shortbread dough is always a win-win option. It is prepared quickly, does not require numerous ingredients, and, if necessary, can be stored in the refrigerator for several days, which is very convenient in case of unexpected guests.
Shortbread ring with nuts, the recipe for which we offer you today, is a confectionery product made from ordinary shortbread dough and with the addition of crushed or whole nuts. As a rule, peanuts are used for cooking, but if desired, you can use any other nuts (almonds, hazelnuts, walnuts, etc.). For many, this dish brings back memories of childhood, because in Soviet canteens and stores in the 90s, such a shortbread nut ring was one of the frequent purchases of schoolchildren.
Most often, such a dish has a round shape with a hole inside. But many housewives are experimenting, using different shapes and devices, and creating fancy cookies.
Have you decided to pamper your family with a tasty and satisfying nut treat? Then let's start cooking and bake delicious and aromatic shortbread rings with peanuts.
According to GOST, no other products are added to the sand ring. Some recipes contain milk, others add crushed nuts directly to the dough, and others contain sour cream or kefir.
Take a large bowl for kneading the dough and put butter, powdered sugar and baking powder in it. It should be noted that there are different options for how to prepare shortcrust pastry. The margarine recipe is used quite often, but according to GOST, as we prepare now, butter is still used.
Many housewives sift the flour before adding it to the dough. But, as a rule, we can expect fluffiness from the yeast version, but our dough is shortbread, so if you are confident in the quality of the flour, then you don’t have to sift it. After adding flour to the mass, mix everything thoroughly until a homogeneous sand mass is obtained.
You can knead the dough either using a special spatula or with your hands. We form a ball from the dough and, wrapping it in plastic wrap, place it in the refrigerator for half an hour.
Take the dough ball out of the refrigerator and use a rolling pin to make a pancake, the thickness of which should be no more than seven millimeters. Next, you will use either a special mold in the form of a circle or an ordinary dinner plate of a suitable size. Using a mold, cut out circles from the dough. Use a smaller mold or a knife to make a hole inside the circle.
Some housewives immediately try to dip the circles into the nut mass and send them to bake. But we are preparing a classic shortbread ring with nuts, a recipe in accordance with GOST. Here, the resulting rounds are first sent not to the oven, but to the freezer for fifteen to twenty minutes. When the rings have cooled for the allotted time, we take them out and start decorating.
To ensure that the nut crumbs have better adhesion to the dough, it is first greased with egg yolk. After this you can add nuts. Egg yolk allows you not only to better combine nuts and shortbread dough, but also to make baked goods brighter and more appetizing.
The last stage is an oven preheated to 200 degrees, into which we need to place our rings for 10-15 minutes. As soon as the baked goods acquire a pleasant golden color, the rings can be taken out.
Many tea recipes are based on shortcrust pastry. But how beneficial is it for our body? Thanks to the presence of egg whites and nuts, shortcrust pastry becomes a source of energy. In its composition you can find most of the elements of the periodic table: iron, zinc and copper, calcium and potassium, phosphorus. This dish is also rich in organic acids, B vitamins and PP.
There are several simple secrets that will allow even an inexperienced housewife to make a win-win shortcrust pastry.
If you were looking for dietary recipes for tea, then, unfortunately, you came to the wrong address. Shortbread dough - a recipe made with margarine, and even with the addition of fatty nuts and a significant amount of powdered sugar - will not have a positive effect on weight loss. One hundred grams of this dessert contains about 400-420 kilocalories.
Although, if you consume this confectionery delicacy within reasonable limits, not every day and not in large portions, you can pamper yourself. As nutritionists say, the main thing is to know moderation, and then you can eat whatever your heart desires. Including the shortbread ring with nuts, the recipe for which we offered you today.
You've probably tried fragrant crumbly shortbread rings with nuts more than once. And today I offer a simple recipe for making sand rings at home. The taste of these cookies is in no way inferior to store-bought ones, in my opinion, even tastier, and there are no questionable additives in the ingredients.
You can use any nuts, but traditionally shortbread rings are made with peanuts. I also buy ready-made roasted peanuts, and they can be salted - this does not affect the taste in any way, it even turns out interesting.
Ingredients:
From this quantity of products, 12-14 shortbread rings are obtained, depending on the size and thickness.
Preparation:
Add sugar, salt, vanillin and, if desired, ground nutmeg to the softened butter. The butter should not be completely melted or creamy, it should just be easy to cut with a knife.
Using a fork, mash the mixture until smooth.
Whisk the egg, add to the butter mixture and stir.
Take a small egg. If this is not the case, and you only have large eggs, then add the yolk and half the white to the dough, otherwise the dough will be too soft and difficult to work with.
Mix the sifted flour with baking powder, add in parts to the bowl and knead into a soft elastic dough.
Divide the dough into two parts (it’s easier to work with a small amount of dough) and put it in the refrigerator for a few minutes.
In the meantime, let's chop the nuts. I put them in a bag and crush them with a potato masher or a rolling pin, and I don’t roll the rolling pin over the nuts, but just press hard.
Chop the nuts not too finely, something like this:
Separate the yolk from the white and beat it with a fork. You can add a teaspoon of milk or cream, but I don't.
We will also need a mold with which we will cut out the sand rings. I still have metal muffin tins with a diameter of about 7 cm from Soviet times, and on the back they have a price written on them - 7 kopecks. It's amazing to see such a price now. This mold is ideal for shortbread rings.
You can also make round rings, without teeth, it doesn’t matter, the only thing is that I don’t recommend using a mold with a large diameter, since the dough is quite tender and raw cookies will fall apart.
We take one part of the dough out of the refrigerator, lightly dust the table with flour and roll out a layer 6-8 mm thick. We cut out the rings, squeeze out a circle in the center; you can use a cork from a small bottle or the tip of a pastry syringe for this. I keep a cap from a glue stick for this purpose. 🙂
We roll out the scraps again and cut out the rings again.
Lubricate each ring in turn generously with yolk.
Then turn it over into a plate with nuts and press lightly.
Place the ring on a baking sheet lined with parchment. And so - all the rings from the first portion of dough. Then we take the second part of the dough out of the refrigerator, soften it a little, kneading it in our palms, and roll it out again and form cookies. I do not recommend brushing all the cut out rings with yolk at once; do it one at a time. The yolk dries out quickly and the nuts simply won’t stick.
If the baking sheet is already full, but there is some dough left, you can roll small balls, also roll them in yolk and nuts and place them between the rings.
Place the baking sheet in the oven, preheated to 180 degrees, and bake for 12-15 minutes, depending on the properties of the oven. The cloves of the shortbread rings should be slightly browned.
Sand ring with nuts is one of the favorite delicacies of everyone who comes from the USSR. Such cakes were sold in every school canteen in our vast Motherland. These rings were also prepared at home, in the family circle. And now they can be found on sale in every store.
In this article, I offer you a recipe for shortbread rings with nuts, which you can easily master at home. I took this recipe according to GOST from a collection of recipes for confectionery products for public catering establishments, published back in Soviet times. Provided you follow all the recipe recommendations, you will get an excellent result and will be able to enjoy “that same taste” from childhood.
The basis of the recipe for this cake is the basic .
In order to prepare approximately 600 grams of crumbly cake with nuts you will need:
Prepare 525 grams of shortcrust pastry from:
Knead the shortbread dough. Choose a mechanical or manual kneading method depending on your preferences. Remember the temperature regime: all ingredients for shortcrust pastry should not exceed 20˚C. The temperature of the dough kneading and ready-made dough should also not be higher than 20˚C.
You can read a detailed description, subtleties and nuances of preparing shortcrust pastry for confectionery in the appropriate one.
Rub the softened butter with sugar until the grains of granulated sugar are almost completely dissolved. You can check if the sugar crystals have dissolved enough by taking a little whipped butter and rubbing it between your fingers.
Add the egg mixed with salt to the oil mixture and beat the butter-egg mixture until a fluffy, homogeneous consistency.
Now you can gradually add wheat flour and baking powder to the butter. Don't forget to leave about 7% of the total mass of flour calculated in the recipe for dusting. Thus, use 271 grams of flour to knead the dough, and leave 21 grams for further work with the dough. Remember that wheat flour, the amount of sugar and fat for the amount of shortcrust pastry we need are clearly adjusted and balanced. Adding additional flour to the dough will inevitably affect its quality for the worse. If you overdo it with the amount of wheat flour, the shortbread dough will become too hard, it will crumble when cutting, and the finished baked goods will turn out rough.
So, add wheat flour with baking powder to our whipped butter-sugar mass. This should be done gradually, in 2-3 stages.
As the kneading progresses, the wheat flour should be completely mixed with the butter. At first the mass will form lumps and crumbs, but as the kneading continues it will become homogeneous. It is important to ensure that the butter does not melt; for this, do not forget to monitor the temperature. It is also important to remember that kneading shortcrust pastry should not be long. The dough must be kneaded very quickly and until it has a homogeneous consistency.
Once the dough is kneaded, form it into a ball, cover with cling film and refrigerate for 20-30 minutes.
While the dough is in the refrigerator, prepare the peanuts for use. Fry it in the oven or in a frying pan until golden brown, peel it, cool and crush it into small pieces.
Instead of peanuts, you can use hazelnut or almond kernels, to taste.
After the required time has passed, remove the dough from the refrigerator.
Prepare the surface on which the dough will be processed: dust it with the remaining flour, otherwise the dough will stick to it when rolling. Also flour the rolling pin you will use to roll out the dough. When working with shortcrust pastry, do not forget to monitor the temperature.
Roll out the dough into a layer 5-6 millimeters thick. You shouldn’t roll it out any thicker, otherwise the dough won’t bake. Using a round corrugated cutter, cut out rings from the dough until you run out of dough. Mix the remaining scraps and remaining dough and roll out again into a layer. Remember that prolonged mechanical impact on shortcrust pastry is extremely undesirable, so you cannot roll it out repeatedly and aggressively.
The prepared amount of shortcrust pastry should yield 8-10 rings with a diameter of 9-10 centimeters.
As soon as all the rings are formed, place them in the refrigerator for a while, or even better, in the freezer. The dough will freeze a little, become harder and will be more convenient to work with further.
Brush each ring with beaten egg.
Dip in crushed peanuts. Press the ring against the peanuts so that as much of it as possible sticks to the surface of the dough.
Place the rings on a prepared baking sheet or pastry sheet and place in the oven preheated to the required temperature.
Bake the rings at a temperature of 260-270 degrees for 12-15 minutes. Adjust the exact baking temperature and time depending on the features of your oven.
Cool the baked shortbread rings completely on a wire rack. The finished baked products have a uniform color from golden to light brown, and when pressed they will be dry and moderately crumbly.
Sand rings with nuts are ready!
Bon appetit!
so as not to miss all the delicious things!
I will also be glad to receive feedback on your cooking experience based on the materials in my article.
