Sweet tooth, ay!Here you have something that you love selflessly: a huge, on a whole leaf, cake with jam, from which you get a mountain of small fragments on a dish - this is the most famous grated French cookies! See how light it is, how crumbly it is, how much stuff there is in berries, fruit, and jam! No, do not look, eat soon!
Apple Filled Cookies
You will need a pack of margarine (250 g), two eggs,incomplete cup of sugar, half a teaspoon of salt and soda and four cups of flour. For the filling, grate five not very large apples and mix them with sugar - to taste. Cinnamon and vanilla - optional.
Preparation
Grind margarine at room temperature withsugar, add eggs, salt, soda quenched with vinegar or lemon juice, mix and sift flour into this mixture. Quickly knead the dough, divided into two uneven pieces, the smaller of them put in the freezer. The remaining dough divided in half. Lightly grease the tray. Roll out both pieces of dough about the same - the layers can be at least round, even rectangular in shape. Place a single billet under the grated French pastry on a baking sheet, distribute the apples on it and cover with the second billet. In order to avoid problems with transferring the rolled dough onto a sheet, you can roll out the first layer right on the baking sheet, and the second one, if it breaks, is not critical, you can put it in pieces. Because in the freezer there is now a magical tool to cover up flaws with real beauty - the third portion of dough, so that grated French cookies live up to their name. Grating frozen dough on a large grater right on top of the second layer of our cake is not at all difficult! Gently spread the rubbed over the entire surface and bake at two hundred degrees for half an hour, until the surface becomes dark yellow, and the edges do not redden. Sprinkle the finished cake with powdered sugar and cut into diamonds or squares. When cool, put on a dish and ask everyone for tea! Enjoy your meal!
Mandarin Grated French Cookies
It will take two and a half cups of flour, two hundredgrams of soft margarine, an egg, half a cup of sugar, half a teaspoon of soda and a tablespoon of lemon juice to extinguish, two tablespoons of mayonnaise and half a cup of thick tangerine jam.
Combine soda with flour, grind margarine in flourin a crumb, beat egg with sugar, add lemon juice, mayonnaise, mix and from the whole flour crumb with egg mixture quickly knead the smooth elastic dough. Divide it into two jagged parts. Wrap the smaller one in a film and put it in the freezer, and roll out the big one on greased baking paper. Transfer the layer directly from the paper to the baking sheet, spread the tangerine jam on it. Then rub the frozen dough on a large grater over the entire surface. In the oven in advance, bake for twenty to twenty-five minutes at a temperature of two hundred degrees. Ready hot pie randomly cut. Cooled put on a dish and enjoy. Thanks to the mayonnaise, the dough becomes especially crisp. Such cookies, grated, with jam, has a very simple and at the same time noble appearance. No wonder the British borrowed it from their neighbors and often served on the traditional fayv-o-shred.
Apricot Cookies
It is more crunchy than crumbly, grated French cookies. The recipe is somewhat different.
It takes two eggs, a half cup of sugar,a quarter cup 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 some powdered sugar for sprinkling.
Margarine mix with soda, baking powder andflour, leaving her half a cup for future needs, rub it all up thoroughly with your hands; Beat eggs with sugar and milk, combine with ground flour and knead lightly, knocking the dough into a single lump. Pour a layer of dough on a greased baking sheet, using about three-quarters of its quantity. Top with an even layer of apricot jam. Knead the flour left in the rest of the dough to make the dough more steep. Lightly freeze it and rub it on a large float over jam, trying to distribute evenly over the entire surface of the cake. In the oven, heated to 180 degrees, bake the future French cookies for twenty minutes. The recipe is not complicated, but the result is excellent. Cut the cake hot, but you shouldn’t hurry to remove it on the dish - the dough should cool down and become dense. Sprinkle the top with powdered sugar.
French grated cookies
Recipe for the holiday plan. Very light, crumbly and melting in your mouth cookies. The dough is perfectly rolled and not at all sticky.
You 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 cup of milk and 250 grams of freshly sifted flour of the highest grade. For filling any thick jam is suitable.
Grind butter with sugar, add yolk,milk, almond extract, vanillin and mix. Combine flour with baking powder, mix, knock into a ball the whole mass of dough. Separate the third part from it, wrap in foil and place in the freezer. Roll out the rest of the layer on greased baking paper and transfer to a baking sheet. Cover the entire surface with jam, remove the frozen dough and rub evenly on top. Bake in advance heated to 180 degrees oven for twenty minutes - until light browning. Slice as you like, cool and try! Grated cookies with jam will give you real pleasure!
