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Sour cream biscuits in the syrup

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Sour cream biscuits in the syrup

It's a mixture of those Soviet dairy korikov from the school tuckshop and Smetannikov, from the same buffet, I just love both, the biscuits do regularly, loves my husband ))) test Structure a little stringy, elastic (dough matter how prolonged), slightly crumbly, but at the same time soft and tender like sour cream. Turned out well, very tasty hybrid or cookies, or korikov, whether Smetannikov, to judge you, but worth a try, especially made easy.


Cooking time- Number of servings-

Ingredients for Sour cream biscuits in the syrup




Step-by-step instruction of cooking Sour cream biscuits in the syrup


Step 1

First you need to boil the syrup. 
175 g sugar, cover with water and 1 tbsp of lemon juice, put on fire, bring to boil, allow to 5 seconds writing a rolling boil, remove from heat, cool to room temperature. 
Once the syrup has cooled, mix with brandy or any other liquor, will be very tasty Martini or orange liqueur. 
Chilled syrup mix with sour cream and vanilla.First you need to boil the syrup.
175 g sugar, cover with water and 1 tbsp of lemon juice, put on fire, bring to boil, allow to 5 seconds writing a rolling boil, remove from heat, cool to room temperature.
Once the syrup has cooled, mix with brandy or any other liquor, will be very tasty Martini or orange liqueur.
Chilled syrup mix with sour cream and vanilla.


Step 2

The oil is pre-frozen. 
If making in a food processor, the butter cut into cubes. 
In a food processor sift 3 cups flour, the rice flour (starch) and baking soda, put the butter and grind into crumbs. 
If you do little hands, frozen butter to grate it on a Board, top sift the flour with starch and baking soda and chop with a knife until crumbs, or quickly rubbed by hand, but very quickly that the oil does not have time to melt from the warm hands.The oil is pre-frozen.
If making in a food processor, the butter cut into cubes.
In a food processor sift 3 cups flour, the rice flour (starch) and baking soda, put the butter and grind into crumbs.
If you do little hands, frozen butter to grate it on a Board, top sift the flour with starch and baking soda and chop with a knife until crumbs, or quickly rubbed by hand, but very quickly that the oil does not have time to melt from the warm hands.


Step 3

Oil chips pour the syrup sour cream and quickly knead the dough. 
The dough should be very soft, not tight, for rolling is not necessary. If it is very liquid, add 0.5 cups of flour, but do not cover them with flour, otherwise the cookies will be dry.Oil chips pour the syrup sour cream and quickly knead the dough.
The dough should be very soft, not tight, for rolling is not necessary. If it is very liquid, add 0.5 cups of flour, but do not cover them with flour, otherwise the cookies will be dry.


Step 4

Of dough to make a sausage or a bun, wrap film and remove it for 40-60 minutes in the refrigerator. 
Preheat the oven to 180*C. 
Baking tray lay baking paper or grease with oil. 
Divide the dough into small pieces. Make a ball approximately 4-5 cm in diameter,Of dough to make a sausage or a bun, wrap film and remove it for 40-60 minutes in the refrigerator.
Preheat the oven to 180*C.
Baking tray lay baking paper or grease with oil.
Divide the dough into small pieces. Make a ball approximately 4-5 cm in diameter,


Step 5

And flatten the ball on the palm of your hand until about 2cm thick, spread on a baking sheet. 
Each pancake sprinkle with sugar and lightly press it, flattened the pellet to 1.5 cm thickness. 
Bake for about 12-15 minutes, depending on diameter and thickness. Smetanichi should lightly browned at the edges, in the middle staying white and slightly soft. 
Carefully place on the grill and while hot, sprinkle with mixture of powdered sugar with vanilla. 
Allow to cool.And flatten the ball on the palm of your hand until about 2cm thick, spread on a baking sheet.
Each pancake sprinkle with sugar and lightly press it, flattened the pellet to 1.5 cm thickness.
Bake for about 12-15 minutes, depending on diameter and thickness. Smetanichi should lightly browned at the edges, in the middle staying white and slightly soft.
Carefully place on the grill and while hot, sprinkle with mixture of powdered sugar with vanilla.
Allow to cool.