Russian Milk Shortbread (Molochnyi Korzhiki)

Recipe by: Olga June 17, 2018 Desserts

Description

These biscuits are simple nostalgic cookies which for decades has been popular in Russian canteens and school cafeterias. A simple comforting and huge cookie is a dream with a cup of tea or a glass of milk. Nothing fancy, with slightly crunchy edges and soft middle, this cookie will bring you sweet and comforting memories.

Ingredients

80 ml milk
200 g sugar
100 g margarine
1 egg
400 g flour, sieved
2 g vanilla sugar
2 g baking soda
4 g Baking powder

Directions

Warm up milk and add sugar. Mix until the sugar melts, prevent boiling. Take the milky syrup off the heat. Add margarine, mix it in to melt and leave the mixture to cool down.

Set the oven to 200 C.

Mix in an egg and soda, baking powder and vanilla sugar, mix well. Gradually add flour, mixing it with a fork at first, and then use your hands. Put the dough for 15 minutes into the fridge for the dough to cool down, this will make it easier to work with.

Roll the dough out. Traditional width of the piece of dough is a little less than 1 cm â€“ this will make soft korzhiki. For crunchier once, you can roll the dough thinner. Cut out the cookies. Collect the dough leftovers and roll them out too, for the other set of cookies.

Place the korzhiki on the tray lined with baking paper, do not place them too tightly. Optionally, you can cover the cookies with an beaten egg.

Bake for 10-12 minutes, do not allow for them to get too golden.

Korzhiki are served cold.

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