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Shortbread baskets with custard cream
16 servings2 hours
Wheat flour - 500 gr, Sugar - 150 gr, Eggs - 1 pc., Sour cream - 100 gr, Margarine - 200 gr, Salt - 0.5 tea liters, Baking soda - 0.5 tea liters, Wheat flour - 2 tbsp., Sugar - 100 gr., Eggs - 1 pc., Milk - 1 pack., Butter - 200 gr., Cooked condensed milk - 100 gr.
To make dough, knock the egg with sugar. 
Pour sour cream, egg with sugar, salt, soda, extinguished with vinegar, sifted flour into soft margarine. 
Knead the uncool dough so that it does not stick to your hands. Put in the refrigerator for a while while we are preparing the cream. 
Custard: Rub a good egg with flour in a thick-walled container. 
Dilute with milk, bring to a boil over a medium heat, stirring continuously. 
It should be such a thick mass. 
Pour in the sugar. Mix. If there are lumps left, it is better to wipe the mass through a sieve. 
Cool the mass to room temperature. In general, in order for the cream to be easily lost, it is necessary that all ingredients are the same temperature. 
Start mixing the butter with a mixer, adding gradually, spoon by spoon, the custard part of the cream. 
Also, in several tricks, intervene with boiled condensed milk. 
Beat the cream until smooth. Put in the refrigerator. 
Lubricate basket molds with oil. 
Spread the dough in a thin layer into molds, bake in a preheated oven at t -180-200 'for about 15 minutes. 
Remove baskets from forms, cool. 
If there is a little dough left, you can make handles: roll out a thin tourniquet with your hands, cut, shape an arc, bake. 
Fill the cooled baskets with cream, stick the handles. You can treat friends. 