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Sand semi-finished product (main)
1 serving
Sugar, egg, soda, ammonium carbonate, salt, essence are added to butter and mixed for 20 - 30 minutes till homogeneous mass is obtained. Then flour is poured in and dough kneading is continued for no more than 1- 2 minutes. Shortbread dough should have a smooth surface without lumps, a light yellow color, a pleasant smell and a light aroma of essence. The finished dough is cut into pieces and rolled into layers on a table sprayed with flour. Then the layers are cut and transferred to confectionery sheets with power of the rolling pin. Excess dough is cut off. The duration of baking the formation at a temperature of 200-225 ° C - 10-15 minutes.
Sugar, egg, soda, ammonium carbonate, salt, essence are added to butter and mixed for 20 - 30 minutes till homogeneous mass is obtained. Then flour is poured in and dough kneading is continued for no more than 1- 2 minutes. Shortbread dough should have a smooth surface without lumps, a light yellow color, a pleasant smell and a light aroma of essence. The finished dough is cut into pieces and rolled into layers on a table sprayed with flour. Then the layers are cut and transferred to confectionery sheets with power of the rolling pin. Excess dough is cut off. The duration of baking the formation at a temperature of 200-225 ° C - 10-15 minutes.
butter - 310 g, salt - 20 g, sugar - 205 g, flour - 515 g, eggs - 2 pcs., soda - 5 g, essence - 20 g, ammonium - 5 g
