Shortbread cookies "Snails"
7 servings
60 minutes
Sand cookies 'Snails' are a refined dessert inspired by Russian culinary traditions. Its spiral shape resembles the elegant patterns of a snail, creating visual pleasure. The fragile and crumbly dough enriched with butter, vanilla, and kefir acquires a delicate texture that melts in the mouth. The addition of cocoa gives the cookies a slight bitterness that harmonizes with the sweetness of sugar. This dessert is perfect for morning coffee or cozy tea time and will adorn any festive table. 'Snails' not only delight in taste but also symbolize the warmth of homemade baking, evoking memories of cozy evenings with loved ones.
1
In a bowl, add 150 grams of soft butter, sugar and salt; whisk well. Now add an egg, mix again, then add 1 teaspoon of vanilla extract and kefir — mix. Sift part of the flour and baking powder, knead the dough. The dough should be soft enough, not too dense. Add flour to the dough but leave about 15-20 grams aside; knead it. The dough should be slightly sticky.
- Butter: 150 g
- Sugar: 200 g
- Salt: 1.2 teaspoon
- Chicken egg: 1 piece
- Vanilla extract: 1 teaspoon
- Kefir: 150 ml
- Wheat flour: 500 g
- Baking powder: 10 g
2
Divide the dough into two equal parts and set one part aside. Add the remaining flour to one part of the dough and knead it. Place this piece of dough in a bag.
- Wheat flour: 500 g
3
Take the reserved dough, add cocoa to it, and place it in a bag. Send both pieces of dough to the refrigerator for about 30 minutes.
- Cocoa: 15 g
4
Roll out the dough. Roll the dough into a rectangular layer 2-3 centimeters thick.
5
Now carefully place the cocoa layer on top of the white dough. Roll the dough into a log. Wrap the log in parchment paper and send it to the freezer for about 30 minutes.
6
When the roll is slightly frozen, cut it into pieces. Cut the pieces about 1 centimeter thick.
7
Place the cut cookies on the baking sheet.
8
Send the cookies to bake in a preheated oven at 180 degrees for about 20 minutes.