Step 1: Knead the dough.
We take a deep bowl, break the egg there, separate the yolk from the other egg and lay it, and send the protein to the future dough. Add butter, previously taken out of the refrigerator and heated to room temperature, sugar or powdered sugar, baking powder, vanilla sugar and crushed salt.
Beat the dough with a mixer or whisk until until the sugar dissolves... Then add flour and knead the dough. To make it easier to roll out the dough, you need to put it in the refrigerator for a while. The optimum dough temperature is 20 degrees. Step 2: Shape the cookies.
We generously sprinkle the table with flour for rolling, take the chilled dough, rolling pin, and roll out the dough into a layer 5-6 mm thick. With the help of molds, we form rings with a diameter of 8-9 cm and make a recess with a diameter of 2 cm inside each of them. In the absence of special molds, you can use a glass and a cork from a plastic bottle. Dough scraps can be quickly molded, rolled out and cut again. Just do not knead them for a long time. Prepare a baking sheet - cover it with baking paper, put the rings on it and put in the freezer for 15-20 minutes... This is useful because the cookies will be much easier to work with afterwards. Step 3: Grease and sprinkle on the cookies before going to the oven.
While the rings are cooling, you need to finely chop the nuts and fry them for 10 minutes, stirring constantly. Speaking of nuts, you can take any nuts that you like the most. But remembering Soviet cookies, only peanuts always come to mind. We take out the blanks from the refrigerator, put them in front of us, next to toasted nuts and separately whipped yolk. We pick up a brush and start creating! Lubricate each ring with yolk and turn it over with the greased side onto a plate of nuts. The yolk is necessary, since without it the nuts will not hold. When everything is ready, we immerse the baking sheet in the oven and bake the cookies at a temperature of 200 degrees for no longer than 10 minutes. Be sure to watch it not brown. Step 4: Serve sand rings with nuts to the table.
Sand rings with nuts best of all set off the taste and aroma of tea and freshly brewed coffee. Feel the pleasant crunch of cookies and you will want to enjoy them again and again! Bon Appetit! You can find out that the sugar has dissolved in the dough by rubbing the mixture between your fingers; large grains of sand should not be felt.
It is very convenient to use powdered sugar instead of sugar, as the sugar takes longer to dissolve.
Nuts do not need to be toasted, but in this case the cookie will have a different flavor.
Peanuts, if you use these nuts as a topping, peel better if they are fried.
Today we are preparing very tasty, crispy and crumbly sand rings with nuts according to GOST - a recipe from childhood, once they were sold in school canteens and in all bakery stores, they cost a penny and were very popular with those with a sweet tooth of all ages.
To make sandy nut rings at home, you need a simple set of products, including flour, sugar, eggs, margarine (or a mixture of butter and margarine in a 50/50 ratio). And, of course, you need peanuts - a visiting card of the famous Soviet cookies. In the oven, the nuts will roast and give the rings a magical aroma and recognizable taste.
Treat yourself and your family to delicious cookies, try this recipe - nut rings on margarine turn out to be very tender, they literally melt in your mouth, go well with milk or a cup of hot cocoa.
Ingredients
- margarine 200 g
- sugar 150 g
- small egg 1 pc.
- baking powder 0.5 tsp.
- salt 1 chips.
- vanillin on the tip of a knife
- Wheat flour 350-370 g (about 3 tbsp.)
- peanuts 1 tbsp.
- egg white for lubricating rings 1 pc.
How to make a shortbread nut ring
I softened the margarine in advance at room temperature (I repeat that you can take a mixture of butter and margarine in equal amounts). It shouldn't be too melted, the pieces should just soften and be easy to cut with a knife. To the margarine, I added a pinch of salt, sugar and vanillin on the tip of a knife. Using a fork, rubbed the mass to a creamy consistency.
I added a small egg and rubbed vigorously again. If you only have large eggs, use the yolk and half the protein, otherwise the dough will be too soft and difficult to work with.
I poured in wheat flour and baking powder, previously sifted through a sieve. Quickly kneaded the dough (do not knead for a long time!). It should turn out to be soft and pliable, completely non-sticky to your hands. If necessary, add more flour, but do not "hammer" the dough too much. She formed a bun and flattened it to form a disk, wrapped it in cling film and sent it to the refrigerator for 30-40 minutes.
While the dough was cooling, I dried and chopped the nuts. If you have unroasted peanuts, like mine, then dry them for 5 minutes in a dry frying pan or on a baking sheet. Just dry it to remove moisture, but do not fry it too much. If the peanuts are roasted, then you do not need to dry them, it is enough to peel them off. You can grind in different ways: roll with a rolling pin, chop with a knife or punch with a blender in a pulse mode. The main thing here is that the peanuts do not turn into dust, but that both large and small pieces remain. Peanuts, dried in a pan, are very easily kneaded with the most ordinary potato crush - an ideal size crumb is obtained.
I put the shortbread dough (half, let the rest cool) on a slightly dusty work surface and rolled it into a layer about 7-8 mm thick. I cut out the rings using a metal muffin mold (diameter 8 cm), made holes in the center with a lid from under a plastic bottle. The resulting blanks resemble Soviet ones in appearance and shape, with beautiful wavy edges, but a little smaller. It is not necessary to make rings with teeth, you can use a round shape. But I do not advise taking large-diameter felling, as the dough is very tender and the blank will tear in its raw state. And do not roll the dough too thin, otherwise it will be difficult for you to transfer it to a baking sheet, and the sand rings in the oven may dry out.
I smeared each piece in turn with loose protein on one side - it is most convenient to put a circle of dough on the palm of my hand and lubricate it with a brush. Then she flipped the greased side of the dough into a bowl of nuts and pressed lightly so that the peanut pieces "stick".
I laid out the products on a baking sheet lined with parchment paper, at some distance from each other. There is no need to grease the parchment, there is a lot of fat in the dough, so the shortbread will not stick. There were 18 pieces in total.- I sent the baking sheet into the oven, preheated to 180 degrees. I baked for 12-15 minutes - here you should be guided by your oven, the cloves of the sand rings should be browned. But make sure that they do not get burnt and do not dry out, otherwise they may turn out to be too tough.
That's all - delicious sandy rings with nuts, just like in childhood, are ready! It remains to pour a glass of milk and you can enjoy! Baked goods can keep perfectly in the kitchen cabinet for a week, but they usually end up much earlier for some reason. Enjoy your meal!
Sand rings with nuts in accordance with GOSTThe most simple and favorite cakes, which were probably in every buffet. Usually they were sprinkled with peanuts, although the GOST does not specify the exact type of nuts, sprinkle them with whatever you want.
This recipe can be used as a basic recipe for shortcrust pastry, it is from it that shortbread cakes, baskets and strips are made.
In principle, there are no secrets here. After kneading, put the dough in the refrigerator for a short time, so that later it will be easier to roll it out, and also do not skimp on flour for the bedding.
The dough for rings is rolled out with a thickness of 6-7mm, and their diameter is 8-9cm. Traditionally, the notch is wavy, but you can, of course, cut it out with a regular glass. Inner diameter 2cm.
To keep the nuts, the rings must be greased with either a loose egg or yolk.
The remnants of the dough can be quickly molded, rolled out and cut again. The main thing is not to knead for a long time.
And a couple more comments - crush the salt in a mortar, and instead of sugar I recommend powder, since sugar dissolves for a long time.
Ingredients:
15 pieces with a diameter of 8cm
200g butter
130g sugar or powdered sugar
350g flour
1 egg
1/2 tsp vanilla essence (or half a packet of vanilla sugar)
1/4 tsp salt (crush)
1/2 tsp baking powder.
1 egg yolk for lubrication
65g nuts for sprinkling
Baking tray
molds with a diameter of 8 cm and a diameter of 2 cm
Preparation:
Place all food except flour in a bowl.
Beat with a mixer for 5 minutes or more, until the sugar dissolves (you can find out by rubbing the mixture between your fingers, there should be no grains).
Add flour and quickly knead the dough. Cool it in the refrigerator, the optimum dough temperature is 20C.
Flour the table well and roll out the dough 6-7mm thick. Cut out the circles with a large mold, and then make a 2cm hole in the center.
Place on a baking sheet and place in the freezer for 20 minutes. This is important and very convenient, since it will be much easier to work with cookies.
Meanwhile, fry the finely chopped nuts (at 180C for 10 minutes).
Prepare the yolk, nuts and take out the blanks.
Lubricate the rings with yolk.
Flip each one over with the greased side onto a sheet or plate of nuts.
And place on a baking sheet.
Bake at 200C for 12 minutes. Avoid browning.
Sand rings are cakes (or maybe cookies) sold in every Soviet buffet.
To prepare sand rings, we need:
- 200 grams of butter or margarine (their mixture),
- 130 grams of sugar
- 350 grams of flour,
- 1 egg,
- 10 grams vanilla sugar, or to taste
- 1/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 100 grams of peanuts,
- an egg or yolk for lubricating cookies.
The recipe for making sand rings with peanuts.
Place the butter, sugar, egg, vanilla, salt and baking powder in a bowl. Beat all ingredients thoroughly with a mixer. Beat until sugar dissolves.
Add flour and knead the dough. It turns out to be quite sticky. Let the dough cool in the refrigerator.
Sprinkle the table well with flour, roll out the dough into a layer, about 7 mm thick. Cut out the circles in the dough with a large round mold. Then, in the center of each circle, make a small hole, about 2 centimeters in diameter.
We remove the excess dough, then you can connect them, roll them out again and continue to cut the rings. From the very last pieces of dough, I made small cookies.
Put the resulting rings on a baking sheet and put them in the freezer for 20 minutes. This is done to make it easier to work with the cookies later.
I didn't have that much freezer space, so I put the baking sheet with the rings in the refrigerator for a few hours.
While our rings are cooling, rinse the peanuts well, dry them, peel them, chop finely and fry them. You can roast peanuts in the oven, in a pan, or in the microwave. Who is used to it.
We take out the cookies from the refrigerator. Lubricate each ring with an egg or yolk, and then put the greased side on the peanuts. We return the cookies to the baking sheet.
We bake sand rings at 200 degrees (preheat the oven) for 10-12 minutes. The cookies should not brown.
We take out the cake from the oven, cool it down and sit down to drink tea.
Sand rings are very soft, delicate and crumbly.
Bon Appetit.
Today we will make sand rings with nuts a recipe according to GOST, as in childhood. In our school cafeteria, they sold such rings, and in general, in all shops and buffets you could buy them.
By the way, check out a few more similar recipes on this topic that may interest you:
Sand rings with nuts are a confection that is familiar to everyone; it can also be called a shortcrust pastry made from the traditional classic shortcrust pastry, sprinkled with nuts, most often peanuts, either whole or chopped. The rings have a nutty sweet taste and crumbly texture.
Sand rings with nuts, quite easily and simply, can be made at home with a recipe according to GOST, and recreate the favorite taste of childhood.
Ring dough, traditional shortbread, classic is kneaded. It turns out to be crumbly, one to one, like Soviet sand rings with nuts.
Useful qualities of the cake Sand rings with nuts
The composition of this cake includes PP vitamins, all vitamins of group B, plus such essential substances that the human body needs, such as potassium, iron, phosphorus and organic acids.
Sand rings with nuts are an excellent source of energy. If you have breakfast with them, and even with a cup of strong coffee, then be sure that you will recharge your batteries for the whole day and remain in a great mood.
But it is worth noting that sand rings with nuts are quite a high-calorie product, therefore, consume it in reasonable quantities, and best of all, in the morning, at least in the 1st half of the day.
Features of the cake Sand rings with nuts
I want to say that the rings that were sold in Soviet times and prepared with a recipe in accordance with GOST differ significantly from those that are sold in today's cafes and cookery. Even if you bought the sand rings with nuts fresh today, they are probably hard, you cannot crunch them.
This is all because now such rings are not prepared with a recipe in accordance with GOST, but various flavors and additives are added to save money. For the same reason, real butter is replaced with margarine.
That is why, today, I want to show you how to prepare sand rings with nuts with a recipe according to GOST - after all, they did not know any flavors and substitutes before, and the dough turned out to be very crumbly, it was even impossible to bite off, it all crumbled.
Well, let's get started, and your result will directly depend on the quality of the shortbread dough, therefore, I ask you to fully comply with the recipe in accordance with GOST, according to which we will cook shortbread rings with nuts.
P.S. And you will undoubtedly fall in love with this pastry: "" - neighbors will come running to their aroma and ask for tea.
Well, now we are looking.
