Milk biscuits
10 servings
15 minutes
Milk cookies are a classic treat of Russian cuisine, known for their simplicity and delicate taste. Their roots go back to past centuries when sweet pastries were made at home for cozy family tea gatherings. These cookies have a soft yet slightly crispy texture on the outside while remaining airy and fragrant inside due to butter and vanillin. Their sweetness harmonizes with the milky flavor, making them an ideal complement to tea or coffee. Traditionally, cookies can be decorated with powdered sugar or glaze for added appeal. They are perfect for breakfast, snacks, or entertaining guests, creating an atmosphere of warmth and comfort.
1
Beat softened butter with sugar, add egg, milk, and baking powder. Gradually add sifted flour and knead a soft dough.
- Butter: 100 g
- Sugar: 200 g
- Chicken egg: 1 piece
- Milk: 80 ml
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 450 g
- Vanillin: to taste
2
Roll the dough not too thin.
3
Use a mold to cut out cookies.
4
Place the formed cookies on a greased baking sheet or silicone mat and bake in a preheated oven at 180 degrees for 15 minutes. The main thing is not to overbake, so the cookies remain soft and tender inside while getting a crispy crust outside.
