Viennese Cookies
4 servings
60 minutes
A very simple cookie, and apparently that's why it's so beloved in the post-Soviet space. Its origins are obscure, and it's probably called "Viennese" because it's covered with crumbs of grated dough, or streusel. True, it's a distinctive feature of German cuisine. Despite this hodgepodge, the recipe for grated pie — or a product that combines a layer of dough, a layer of jam or preserves, and a layer of grated dough — is firmly established in Soviet cookbooks.
1
Melt the margarine in a water bath. Add eggs, sugar, baking soda, and salt to it.
- Margarine: 200 g
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Baking soda: 0.5 teaspoon
- Salt: pinch
2
Sift the flour and knead a stiff dough.
- Wheat flour: 1 glass
3
Divide it into two parts. Put one part (the smaller one) in the freezer for 15 minutes.
4
Roll out the second part of the dough and place it on a greased baking sheet. Spread jam on top.
- Jam (preserve): 1 glass
5
Now take the second part of the dough from the fridge and grate it over the filling. After that, place the Viennese cookies in the oven at 180 degrees for 30 minutes.
6
Then cool down and cut into pieces.
