{"id":15331,"date":"2022-01-20T18:58:10","date_gmt":"2022-01-20T18:58:10","guid":{"rendered":"https:\/\/bayevskitchen.com\/?page_id=15331"},"modified":"2022-05-08T12:28:58","modified_gmt":"2022-05-08T12:28:58","slug":"sandy-biscuits","status":"publish","type":"page","link":"https:\/\/bayevskitchen.com\/dish-guides\/sandy-biscuits\/","title":{"rendered":"Sandy Biscuits Guide"},"content":{"rendered":"\n

Shortbread biscuits are delicious, crumbly and flavourful. They are easy to make – one of the great advantages of these biscuits.<\/p>\n\n\n\n

The name ‘shortbread’ comes from its crumbly texture and its brittleness. They are not hard and are said to “melt in your mouth”. The French word ‘sable’ means ‘sandy’, which accurately describes the structure of the biscuit.<\/p>\n\n\n\n

There are many variations on how to bake this type of biscuit. Honey, poppy seeds and all kinds of jams go well with them. This all allows you to experiment with the ingredients to suit your preferences.<\/p>\n\n\n\n

Sandy biscuits make a great addition to breakfast or as a dessert for lunch or dinner. Serve it with milk, tea or coffee.<\/p>\n\n\n\n

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Source: Pexels<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

<\/a>History<\/h2>\n\n\n\n

Shortbread biscuits originated in Scotland. The first printed recipe – made in 1736 by a Scottish Mrs McLintock.<\/p>\n\n\n\n

It is one of the oldest types of pastry. It was made as early as the 17th century in the East. A hundred years later, it was introduced to Europe.<\/p>\n\n\n\n

They became a popular and much-loved pastry not only in the homes of street vendors, but also on the tables of wealthy townsfolk and even at lavish royal receptions. Empress Catherine the Great loved these biscuits. Every morning she would start with a basket of sweet biscuits and a strong cup of coffee.<\/p>\n\n\n\n

It was mass-produced when the cost of fats, sugar and eggs became affordable to all.<\/p>\n\n\n\n

These days, everyone can afford shortbread biscuits. You can buy them in pastry shops, or you can bake them yourself. If you make your own biscuits, you can be assured of exceptional quality.<\/p>\n\n\n\n

<\/a>Calorie<\/h3>\n\n\n\n

There are 407 kcal per 100 g of the product.<\/p>\n\n\n\n

Protein: 7.4 g.<\/p>\n\n\n\n

Fats: 9.4 g.<\/p>\n\n\n\n

Carbohydrates: 73.1 \u0433.<\/p>\n\n\n\n

Simple shortbread biscuits differ from other baked goods not only in their delicate flavour and pleasant crumbliness, but also in their high calorie content. The high calorie count depends directly on the composition of the biscuit. They are based on eggs, sugar and fat.<\/p>\n\n\n\n

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Source: Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

<\/a>Useful Properties<\/h2>\n\n\n\n

\u25cf Controls energy metabolism in the body – it is a source of fast energy due to its simple carbohydrate content.<\/p>\n\n\n\n

\u25cf Quickly satiates.<\/p>\n\n\n\n

Improves the nervous system and brain function – thanks to the high levels of B vitamins in these biscuits.<\/p>\n\n\n\n

\u25cf Shortbread biscuits contain vitamins from groups PP, E, A, D and H, substances such as copper and potassium, manganese, magnesium, iron, chromium, sulphur, iodine, zinc, chlorine, calcium and potassium, fluorine and cobalt, sodium and phosphorous, etc.<\/p>\n\n\n\n

Harms and Contraindications<\/h2>\n\n\n\n

High calorie content. If eaten in large quantities, they can cause weight gain and exacerbate existing chronic diseases. Due to the high sugar content, shortbread biscuits can disrupt your metabolism – which can lead to diabetes and other serious illnesses.<\/p>\n\n\n\n

<\/a>Standard Shortbread Cookie Recipe<\/h2>\n\n\n\n

The standard recipe for shortbread biscuits is to make them without eggs. Instead, add plenty of butter to the dough for a crumbly texture.<\/p>\n\n\n\n

The dough is easy to roll out as thin as possible. Adding more icing sugar and fat will make the dough crumbly. If you reduce the quantity of ingredients, the biscuits will be denser.<\/p>\n\n\n\n

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Source: Pexels<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

<\/a>Ingredients:<\/h3>\n\n\n\n

\u25cf butter;<\/p>\n\n\n\n

\u25cf sugar;<\/p>\n\n\n\n

\u25cf wheat flour;<\/p>\n\n\n\n

\u25cf vanilla sugar;<\/p>\n\n\n\n

\u25cf salt.<\/p>\n\n\n\n

 Flour <\/strong>– should be low in protein (less likely to form gluten). With this flour the dough will have a more delicate and brittle texture. This is a normal high-protein flour. You can substitute 30% of the weight of the flour required in the recipe with corn, rice, rye, buckwheat or whole wheat flour, ground nuts or cocoa. Such a substitution will make the dough more crumbly and make it more complex in taste.<\/p>\n\n\n\n

Butter <\/strong>– use a fat content of at least 82%. The butter content of the dough is quite high. It is its flavour that determines the taste of the finished biscuit.<\/p>\n\n\n\n

Fats play two important roles in making shortbread dough. They soften the dough, make it more delicate and form a flaky dough in the already cooked version. The butter must be well chilled. If it is too warm it will start to melt and absorb the flour. If it is too frozen, it will be difficult to mix.<\/p>\n\n\n\n

The ratio of flour to oil varies in recipes. It usually ranges from 1:1 (equal weight of flour and oil) or 2:1 (twice as much flour as oil). The higher the oil content, the more crumbly and delicate the dough will be.<\/p>\n\n\n\n

Sugar. <\/strong>The amount of sugar in crumbly pastry is adjusted according to the purpose of the pastry and its combination with the filling. Excessive sugar makes the dough too crumbly and stiff. Sugar helps to create a tender crust. It caramelises during the baking process and adds a beautiful golden colour to the baked goods. Dark or light cane sugar gives the dough not only its sweetness but also its molasses flavour. Preferably use sugar with fine crystals. Often icing sugar is used instead of sugar. The dough is more delicate and dense with powdered sugar.<\/p>\n\n\n\n

Liquid <\/strong>– use as much liquid as is necessary and sufficient to bring the dough together in one piece.<\/p>\n\n\n\n

The liquids are water, eggs (whole egg, egg whites or yolk), milk and virtually all dairy products: cream, buttermilk, sour cream, etc. In classic recipes the main liquid is water – it adds no extra flavour to the dough. The egg yolk is mostly fat and the protein is mostly water. The more fatty the liquid, the more flavourful the dough will be. A dough made with water is denser and easier to taste than one made with egg yolk and milk. Milk will add some flavour and make the dough a ruder colour.\u00a0 Juices (especially sour ones) will break down the gluten, but the colour of the baked goods will be paler.<\/p>\n\n\n\n

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Source: Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Add the liquid gradually and mix quickly. If the dough is too sticky, there is too much moisture in it. Such a dough will be difficult to roll out on a work surface – it will shrink when baked. A dough that is too dry will be difficult to roll out – it will crack and fall apart.<\/p>\n\n\n\n

As long as the flour and liquid have not combined in the dough, you can stir, knead and beat it. Once the liquid has been added, stop kneading as soon as possible, otherwise the dough will become stiff.<\/p>\n\n\n\n

Cream dough.<\/em> It is the most delicate dough you can make thanks to the almost total absence of water and the presence of fat. It retains its shape well when rolled out.<\/p>\n\n\n\n

Sour cream dough.<\/em> This dough has a light texture and a buttery flavour. The acid in the sour cream softens the gluten, making the dough less elastic and more crumbly. It does not shrink too much when baked. To make this dough, replace the water with an equal amount of sour cream.<\/p>\n\n\n\n

Yoghurt dough.<\/em> Light, crumbly, tender and with a hint of yoghurt.<\/p>\n\n\n\n

Salt <\/strong>– needed as a flavour connector. Use fine salt.<\/p>\n\n\n\n

<\/a>The process<\/h3>\n\n\n\n
  1. Beat the butter until it is the consistency of sour cream.<\/li>
  2. Add all the ingredients to it one at a time.<\/li>
  3. Mix everything thoroughly and knead the dough.<\/li>
  4. Shape it into a ball and place in the refrigerator for 30 minutes.<\/li>
  5. Roll out the dough into a cylinder shape with a diameter of 5 cm.<\/li>
  6. Sprinkle a little sugar on and roll the resulting dough cylinder in it.<\/li>
  7. Cut it into small circles (no more than 2 cm) and bake in a preheated oven at 180 \u00b0C (356 \u00b0F).<\/li>
  8. Bake the shortbread biscuits for about 20-25 minutes.<\/li>
  9. The finished biscuits should turn a dark golden colour.<\/li><\/ol>\n\n\n\n

    <\/a>Types<\/h2>\n\n\n\n

    Types of shortbread biscuits vary in their recipes, preparation method and sugar and fat content.<\/p>\n\n\n\n

    You can add poppy seeds or sultanas to the dough for extra flavour and zest. Add nuts, dried fruit and chocolate and cocoa powder to the shortbread biscuit dough to create different flavours. Salt and cheese can also be added. Biscuits can be garnished or simply sprinkled with sugar, nuts or cinnamon.<\/p>\n\n\n\n

    You can make shortbread biscuits with jam. The dough is made using the standard recipe. Only make a small indentation in each biscuit and add a little jam to it before it is sent to the oven. Bake until golden. The biscuits will not only be delicious but also attractive.<\/p>\n\n\n\n

    Biscuits can be used as a stand-alone pastry or as the main ingredient for a variety of desserts and sweet dishes.<\/p>\n\n\n\n

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    Source: Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

    Two types of dough <\/strong>are used for shortbread biscuits:<\/p>\n\n\n\n

    1.sand and ditching,<\/p>\n\n\n\n

    2.sand and sedimentation.<\/p>\n\n\n\n

    A more popular shortbread biscuit. The dough has a sour cream-like consistency. These biscuits have a pliable texture and contain less sugar.<\/p>\n\n\n\n

    For shortbread biscuits, on the other hand, the dough is stiff and pliable. The characteristics and composition are similar to sugar biscuit dough. This type of biscuit is very fatty and sweet.<\/p>\n\n\n\n

    The main species that vary in composition:<\/strong><\/p>\n\n\n\n