Kurabye at home. How to make Kurabye cookies at home: step-by-step recipe Kurabye recipe with step-by-step photos

Of course, kurabye can be bought in any confectionery department, but store-bought ones are made with margarine, which is not suitable for everyone; besides, it’s not difficult to prepare kurabye at home, especially when you have a clear recipe.

To begin with, you should get the necessary baking utensils: without a shaped attachment (+ bag) for dough and cream, it is difficult to create one-on-one cookies, with clear protruding edges, as if repeating the lines of the petals. Apart from strictly maintaining proportions, the kurabiye recipe does not dictate any other conditions.

When the process is established, kneading will take a couple of minutes, another 5 will be spent on molding, and baking itself will take no more than 15. That is, in less than half an hour, one of the best delicacies for coffee and tea will be on the table.

Cooking time: 20 minutes / Number of servings: 50 / Baking tray

Ingredients

• wheat flour 160 g
• butter 100 g
• egg white 1 pc.
• powdered sugar 40 g
• salt 1-2 g
• vanilla sugar 10 g
• apple or apricot jam about 50 g

Preparation

By the time of kneading, the butter should be very soft and creamy. In advance (about three hours), remove the briquette from the refrigerator, cut off the 100 g required for this dosage and leave it at room temperature to soften. Do not melt it over the fire until liquid, just let it melt. The biscuits contain butter, and margarine cannot achieve the desired effect. Add flavoring - vanilla sugar (within 5-10 g), a little salt, and powdered sugar. Regular sugar is also not suitable; powder will create a fine, perfectly smooth texture. Rub thoroughly with a spoon/spatula or beat with a mixer.



Separate the yolk (reserve for another baking dish) and pour into a bowl. Continue kneading until smooth. To ensure enough moisture, take a large egg (suitable white weight is approximately 40 g). But if the egg turned up small, have a second one on hand (perhaps a third or even half of its white will have to be added to the dough).



As soon as all the components combine into a single mass, sift the wheat flour. In three or four batches, add the flour and grind until smooth each time.



The texture of the dough for Baku kurabye is similar to confectionery mastic made from powdered sugar - it is also plastic, sticky, and quickly melts from the heat, so it is better to work with improvised means, not with your hands.



Now fill the baking bag with a large nozzle. We press the “flower” blanks onto the parchment - they can be placed in close rows, since without baking powder, yeast and with a fairly dense dough consistency, the products do not increase in size or spread when baked. I will say that a small pastry syringe with short nozzles is not suitable for molding kurabiye. But professional (semi-professional) thick bags with a clear stencil-hole in the tip press thick dough well, creating volume and a figured configuration in the shape of a flower. In the center of each cookie we leave a depression with a diameter of up to 1 cm for jam.



Having formed “flowers” ​​and pushing through the middle, add thick apple or apricot jam a drop or two at a time. A simple plastic syringe or even a spoon will help you perform a simple action. You don’t need a lot of jam; the excess will still spread, cover the dough with sloppy spots and ruin the perfect Baku kurabye.



Preheat the oven, bake for about 12 minutes at 200 degrees, immediately transfer to cool - maintaining a delicate light shade.

Before serving, sprinkle Baku kurabye, prepared at home according to a recipe close to Gostov’s, with a little powder - enjoy your tea!

As for the history of the first crumbly Kurabye cookies, then we can definitely say that this is an oriental sweetness. History has recorded many legends telling about the miraculous creation of this pastry, but perhaps the most popular is the story of how a very resourceful slave of the Persian Sultan came up with this recipe by accident. When the Sultan's palace was robbed and all the food was taken away, this slave prepared cookies from what was left in the kitchen - butter, eggs and sugar. This is how, according to this particular legend, Kurabye cookies arose. We already know what products are used for Kurabye, now we just need to find out how to use them. Let us show it to you!

Ingredients for making crumbly Kurabye cookies

Step-by-step preparation with photos of Kurabye cookies

Serve Kurabye cookies with tea or coffee. Cookies can be decorated with powdered sugar if desired. Bon appetit!

The history of the appearance of oriental cookies, kurabiye, is very unusual. One day, the Persian Sultan was robbed, and in the palace pantry there were almost no products left for making sweets, so beloved by the ruler. The enterprising servant was not at a loss and quickly baked cookies from what he was able to discover; it included flour, sugar, eggs and butter, and to refine the taste, he flavored the dessert with saffron and decorated with powdered sugar. This simple and tasty sweet pleased the Sultan and became a permanent dish on his table. Actually, “kurabiye” is translated from Arabic as “sweetness.”

Secrets of cooking kurabye at home

The classic Arabic qurabye cookies are made in the shape of a flower with jam or jam in the middle, but sometimes you can find cookies in the shape of a small kolobok or an irregular diamond, because each country has its own traditions of making qurabye.

All recipes have a common basis: butter is mixed with powdered sugar or sugar, an egg or white is added to the mixture, wheat flour is added and always spices, such as cinnamon, cardamom, cloves or vanilla. Eggs are not found everywhere, but spices are required; without them, kurabye will not work.

In Greece, where kurabye is a national pastry, cookies are baked in the form of balls, generously sprinkled with powdered sugar and piled up; in Iran, large amounts of peanuts, almonds and hazelnuts are added to kurabye, and in Turkey, the two halves of the cookies are combined with jam.

How to cook kurabye

Some recipes also contain other products: sour cream, starch, honey, lemon juice and zest, dried fruits, nuts and chocolate. Properly baked cookies are very tender, soft and crumbly, they melt in the mouth, have a delicate creamy taste, soft texture and a subtle aroma of oriental spices.

To knead the dough, you should take products at room temperature, and the butter should be soft. Beating the dough with a mixer or kneading by hand is a personal choice for each housewife; the taste will not change.

Flour is introduced gradually in small portions so that there are no lumps. Keep in mind that you may need a little more or less flour, it all depends on the products you use. The dough should be soft and elastic at the same time.

The cookies can be in any shape: balls, sausages, flatbreads or something more original. The main thing is not to forget to decorate the kurabye with bright jam - it’s tastier and more beautiful. Cookies are baked on an oiled baking sheet or parchment at a temperature of 160–220 °C for no more than 20 minutes. The finished cookies are allowed to cool on a baking sheet and only then transferred to a vase. usually sprinkled with coconut flakes, nuts, powdered sugar and any sweet powders.

Master class: Kurabye according to GOST

Oriental cookies are an amazing delicacy, but many people really like kurabye according to GOST with the taste of childhood. Bake this delicious dessert and add a little extra warmth to your homemade tea party.

Ingredients: butter - 100 g, powdered sugar - 4 tbsp. l., egg white from a large egg - 1 pc. (or 2 small whites), flour - 180 g, vanilla, jam or marmalade - to taste.

Cooking method:

1. Beat soft butter and powdered sugar with a mixer until smooth.

2. Separate the yolk from the white.

3. Add the egg white to the sugar-butter mixture and beat well.

4. Sift the flour, add it to the mixture in small portions, add vanillin and knead into a soft dough.

5. Transfer the dough into a pastry bag or plastic bag with a corner cut off.

6. Cover a baking tray with baking paper.

7. Squeeze the dough out of the pastry bag in small portions, making sure that the distance between the products is at least 1 cm.

8. Place a little jam or marmalade in the center of each cookie.

9. Place the baking sheet in the oven, preheated to 200°C, and bake for 15–20 minutes until nicely golden brown.

10. Cool the kurabye and serve with tea, coffee or milk. These cookies can be given to children at school or taken to work for sweet snacks.

Spicy oriental kurabye

In the East they say that the more spices in the dough, the tastier the kurabye. Try cooking kurabye with cardamom and see for yourself. Carefully rub 125 g of soft butter with 3 tbsp. l. powdered sugar, add 1 tsp. honey and 1 tsp. lemon juice, zest of 1 lemon and ground spices - 3 cloves and 1 box of cardamom.

Mix the oil-spicy mixture well, mix it with 2 tbsp. l. fat sour cream, mix everything well again, and then add 1 tbsp. l. potato starch and 5 tbsp. l. flour. Knead the dough, which should look like soft plasticine, roll into balls the size of a walnut, press each ball several times with a fork to make the cookies flatter and more beautiful, the lattice pattern will make them spectacular. Bake the kurabiye for 12 minutes. If you like dry cookies, then let them cool in the turned off oven, and if you like crumbly baked goods, take out the kurabiye immediately and sprinkle with powdered sugar.

Kurabye in Turkish

Beat with a mixer 150 g of soft butter or margarine with 6 tbsp. l. powdered sugar until fluffy, mix it with 1 egg and a packet of vanillin, add 180 g of corn starch and stir well again. In small portions, literally 1 tbsp. l., add 1 cup of flour, watching the consistency of the dough. As soon as it becomes too difficult to stir, place it on the table and knead with your hands. The finished dough should be soft, but not sticky, after which you need to wrap it in plastic wrap and refrigerate for 30 minutes.

Roll out a long sausage, cut it into small pieces, form into balls and place them on a parchment-lined sheet. Lightly press the balls so that they become oval, apply patterns to the surface with a fork and bake for 10 minutes in an oven preheated to 170°C.

While the cookies are cooking, melt two bars of any chocolate in a water bath and chop the nuts you like. Dip one side of the finished cookies into melted chocolate and immediately sprinkle with nuts. Glue the halves of the kurabye together with jam or marmalade, brew tea, invite your family and enjoy the delicious dessert.

It is interesting that when it hit the shelves of European confectionery shops in the 17th century, it was considered an expensive delicacy that only very wealthy people could afford. Oriental sweets are still considered an exquisite delicacy, so if you have not yet prepared kurabye for your family, be sure to do so this coming weekend and arrange a delicious holiday for your loved ones!

Let's get started? For kurabye according to the classic recipe, you just need to take the butter and egg out of the refrigerator about 40 minutes in advance - after all (first of all) we need the butter to soften to room temperature.

Now carefully grind the softened butter with powdered sugar - the mass will slightly increase in volume.

To the frequently asked question “is it possible to replace powdered sugar with sugar?” the answer is simple: it is possible, but the sugar should be as fine as possible, it dissolves more easily in oil and does not remain “crystalline”.

Next, add egg white and, if desired, vanilla sugar or vanilla essence for flavor. Again, mix everything well, whisking until smooth.
The white of a standard egg weighs somewhere around 30 grams.

Then we begin to add flour in parts, stirring quickly each time until the consistency is homogeneous. Long-term kneading can cause the dough to “drag out”, so you should really stir everything for a short time, just until the butter-protein mass combines with the flour.

The question may immediately arise - why in parts, and not all at once? This is because flour from different manufacturers can vary in moisture content, and the amount of protein taken can vary... In general, the dough should turn out, on the one hand, soft, so that you can then quite easily squeeze it through a pastry bag with a nozzle. On the other hand, it is dense enough to hold its shape and not fall apart.

Place the finished cookie dough in a pastry bag with a star tip and begin squeezing out small cookies onto a baking sheet lined with baking paper in the shape of flowers.

Make a depression in the center of each flower with your finger and fill it with thick jam or marmalade.

Instead of jam for Kurabye cookies, you can use jam, of course, but then it is advisable to add a little starch to it - this way the jam will not spread during baking.

Place the formed cookies in an oven preheated to 200 degrees for 7-9 minutes, until beautifully “blushed”.

It is not recommended to bake Kurabye, like any other shortbread cookie, at a lower temperature, otherwise the butter in the dough will melt and our “flower” shape will spread... And the baking time will increase. And at high temperatures, the dough has time to “set” and bake in a few minutes, without destroying the shape of the cookies.

By the way, you can freeze the deposited (raw) cookies if you don’t plan to bake them right away... And then cook them at the same temperature, the baking time will just increase slightly.

It is best to cool the finished Kurabye cookies according to the classic recipe on a wire rack before serving, otherwise there is a risk of getting burned by the hot jam.
Have a delicious tea party!

Tiny and crumbly Kurabye cookies with sweet jam, decorated in the shape of a chamomile, will decorate any children's party or family gatherings with a cup of tea. This cute pastry is ready instantly and disappears from the table even faster! We offer a simple recipe for all those with a sweet tooth, which simply must be included in the culinary notebook of both an experienced and a very young housewife! And if you like this pastry, we recommend trying something similar in taste and design.

Ingredients:

• butter - 80 g;
• egg yolk - 1 pc.;
• flour - about 150 g;
• baking powder - ¼ teaspoon;
• powdered sugar - 60-70 g;
• starch - 1 tbsp. spoon;
• thick jam - 1-2 tbsp. spoons.

1. Place the softened butter in a convenient deep bowl and rub vigorously with a fork along with powdered sugar and egg yolk. In this case, we strongly recommend using powder rather than sugar - this way the baked goods will turn out to be the most crumbly and “weightless”.
   
2. In a separate container, mix the dry ingredients: flour, baking powder and starch.
   
3. Pour the flour mixture into the butter mixture, kneading into a soft and pliable dough.
   
4. If necessary, increase the dosage of flour, but do not overdo it! The dough should end up soft, not hard.
   
5. Divide the resulting dough into pieces of equal size, each of which is rolled into a “ball” the size of a walnut.
   
6. Lightly pressing with your palm, we turn the flour balls into flat cakes with a diameter of 3-4 cm. In the center of each workpiece we make a small depression, which we fill with thick jam. To imitate petals, we apply shallow scars around the center of the future cookie with the blunt side of a knife blade or a toothpick.
   
7. Place the formed “daisies” on a baking sheet covered with parchment. Bake in a preheated oven for about 10-15 minutes at 180 degrees. Serve slightly browned Kurabye cookies with tea/coffee or other drinks.
   

Enjoy your tea!