With the advent of silicone baking molds, more and more housewives are abandoning metal utensils. The advantages of silicone are obvious: it does not need to be lubricated with oil before baking, and baked goods are easily removed from such forms. But they still have one drawback - you cannot bake delicious cookies using gas in a silicone mold.

Even in the recent past, almost every housewife had a frying pan for baking various cookies on gas: mushrooms, nuts. triangles.

Recipe for “Mushroom” cookies in a gas pan

Children really like “Mushrooms” cookies for their original appearance and delicious hats covered with chocolate glaze. You can make it even more interesting with the help of a topping in the form of colored confectionery sprinkles. But even without decoration, the cookies turn out very tasty.

For “Mushrooms” you need to take:

• 2 eggs;
• 0.5 cups sugar;
• 125 grams of creamy margarine;
• 1 glass of sour cream;
• 1 teaspoon baking powder;
• 1 teaspoon of vodka;
• 350 grams of flour;
• 100 grams of dark chocolate;
• 100 grams of white chocolate;
• Confectionery topping.

You will have to spend 50-60 minutes baking and decorating the mushrooms.

The calorie content of this dessert is 424.8 kcal per 100 grams.

Recipe for making “Mushroom” cookies in a gas pan step by step:

1. Knead the dough by first mixing all the liquid ingredients with sugar, and then adding the dry ingredients;
2. Bake the mushrooms and let them cool;
3. Melt white chocolate in a water bath and dip the mushroom stems in it, turn them upside down so that the chocolate hardens;
4. Then melt the dark chocolate and dip the caps into it, decorate with confectionery sprinkles and let the chocolate harden.

The simplest recipe

This recipe uses the simplest set of ingredients, but this doesn’t make the cookies any less delicious. It is also worth noting that the recipe is not tied to any specific baking form, so this dough can be baked in any available pan.

Ingredients needed for the test:

• 2-3 eggs;
• 150 grams of sugar;
• 200 grams of butter (or margarine);
• 1 teaspoon vanilla sugar;
• 1 teaspoon baking powder (can be replaced with slaked soda);
• 240-360 grams of flour.

It will take about 45 minutes to knead the dough and bake cookies on gas.

The calorie content of baked goods will be 394.0 kcal/100 grams.

How to make homemade cookies in a gas pan:

1. Melt butter or margarine over heat;
2. Grind regular and vanilla sugar (important: do not beat) with chicken eggs until smooth;
3. Pour melted but not hot butter (margarine) into the egg-sugar mixture and stir;
4. The last ingredients added to the dough are baking powder (soda) and flour. The result should be a dough like thick sour cream;
5. Bake cookies in a hot frying pan, heating it on both sides.

Cookies "Triangles" in a gas pan

Cookies in the shape of triangle waffles according to this recipe turn out to be moderately soft and non-greasy, despite the fact that its dough contains quite a lot of fatty ingredients (butter, mayonnaise or sour cream).

• 200 grams of mayonnaise (or sour cream);
• 200 grams of melted butter;
• 150 grams of sugar;
• 3 eggs;
• 1 teaspoon baking powder;
• 350-450 grams of flour.

Cooking time: 30 minutes.

Calorie content of 100 grams of homemade triangle waffles – 427.5 kcal.

1. Grind sugar together with eggs;
2. Add melted butter and mayonnaise or sour cream;
3. Then add flour and baking powder, stir well;
4. Spoon the dough into each triangle and bake on each side until nicely golden brown.

Recipe for homemade cookies “Nuts” in a gas pan

For these cookies, shortbread dough is kneaded without baking powder or soda, so the nut shells can be made thinner but stronger. The filling is prepared from boiled condensed milk; if desired, dried fruits or chopped nuts can be added to the cream.

For the dough and cream you will need the following ingredients:

• 250 grams of melted butter margarine;
• 1 cup of sugar;
• 2 eggs;
• 3 cups flour;
• 100 grams of softened butter;
• 450 grams of boiled condensed milk.

The cooking time will be a little over an hour (70-80 minutes).

Calorie content of “Nuts” is 411.0 kcal/100 grams.

To prepare these cookies in a gas pan:

1. Knead shortbread dough from margarine, sugar, eggs and flour;
2. Bake halves of nut shells;
3. Beat toffee (boiled condensed milk) with soft butter and fill the halves, connecting them together.

It makes no sense to describe the technology of baking cookies from recipe to recipe; it would be more appropriate to talk about it along with useful tips and secrets that will help you avoid possible difficulties in the cooking process.

First, the frying pan must be warmed well over the fire before adding the dough and be sure to grease it. This is done only before the first batch of cookies, then they will easily lag behind the mold. For lubrication, you can use cooking oil, butter, margarine or unscented sunflower oil.

The amount of dough put into the mold will need to be adjusted independently so that it does not leak out of it and fills the entire mold. On average, one serving (depending on the embossing pattern) will require about 2 tablespoons of dough.

The frying pan on gas will need to be turned over so that the cookies in the mold are baked on both sides and get a beautiful golden hue. During baking, the mold handles must be kept closed, otherwise the dough will lift the top flap and the baked goods will not bake well.

The duration of the transition of baked goods from the dough stage to the finished cookie stage, even for the same form, can be different for each housewife (from a few seconds to 5-7 minutes). This depends on many factors, so you will have to set this time yourself by opening the pan doors and observing the color of the cookies.

Adults and children will love these cookies because they are very reminiscent of champignon mushrooms. Crumbly in texture and very tender. It's quick to prepare and not at all difficult. The taste is not very sweet, so those who like sweets can increase the amount of powdered sugar. We really liked this composition.

I made the powdered sugar myself by grinding the sugar in a coffee grinder. According to the recipe, only soda (a teaspoon) is included in the dough, I replaced it with a teaspoon of baking powder and a pinch of soda, I liked the result. There is no soda smell at all.

To prepare “Mushroom” cookies, we will take the following products.

Grind soft butter with powdered sugar and a pinch of salt until smooth.

Add the eggs and stir well until the eggs are completely incorporated and the mixture is smooth.

Add starch, flour, baking powder and a pinch of soda. Add a little vanilla for flavor.

Knead soft elastic dough.

Divide the dough into equal pieces and form into balls. I got 32 pieces.

Place the balls on parchment. Using a plastic bottle, make the legs of the champignons. To do this, dip the neck of the bottle in cocoa and then press it in the center of the ball. I still have cocoa left.

These are the “mushrooms” we got. Bake them in an oven preheated to 180 degrees for about 20-25 minutes. The cookies should be just slightly golden.

The Mushroom cookies are almost ready. All that remains is to cool it down.

Serve “Mushrooms” for tea.

Make your loved ones happy!

COMPOUND

DOUGH:

200 g margarine
2 cups sugar
1 cup sour cream
1 egg
1 cup starch
~800 g flour
vanilla
a pinch of salt
Quench 1/2 tsp baking soda with vinegar

SYRUP:

2/3 cup sugar
4 tbsp water

First of all, make 100 small bags from squares of parchment paper (or baking paper) with a side of 6-7 cm. It's not difficult and doesn't last long, although it sounds scary.
Grind softened margarine with sugar.
Add a glass of sour cream, 1 egg, vanilla, a pinch of salt, half a tsp. slaked soda with vinegar, 1 cup starch, 800 (approximately!) g. flour.
Knead soft plastic dough.
Divide into 2 equal parts. Make 100 balls from one.
Bake on an ungreased baking sheet.
These will be the mushroom caps.
In the baked hats, you need to make indentations in the center of the flat side with a knife with a sharp tip - the legs will be glued into them.
This should be done WHILE THE HATS ARE WARM.
Once cooled, the products become brittle.
Roll out legs from the second part of the dough: one side is wider, the other is narrower - as usual with mushrooms.
Place the legs into bags and bake. (The bag will not allow the thin end of the leg to spread out, and the entire leg, having slightly increased during baking, will not lose its correct tapering shape. The legs should not fit tightly into the bags, the bags should not be too narrow).

Next, I recommend unpacking the caps and legs. Those. match the legs to the already made recesses so that they more or less match. If necessary, the recess in the cap can be carefully adjusted with a knife to fit “your” leg.

Make syrup.
Boil 2/3 cup sugar with 4 tbsp. l. water.
Dip the thin ends of the legs into the resulting syrup, connect them with the caps and lay them out to dry.
After half an hour or an hour the syrup will set.
Then you can, acting quite carefully, continue to work with mushrooms.
The syrup will have cooled down by this time, so you will need to heat it up by adding a spoonful of water and stirring.
Now you need to imitate the ground on the legs. To do this, dip the mushroom stems first in syrup, then in a container with poppy seeds.
Give the “ground” a little time to set, then you can proceed to the final stage - painting the caps.
To do this you need to add a little water and 1-2 tbsp. l. cocoa into the remaining cooled syrup, and boil it again.
Dip the mushroom caps into this fondant.
Leave to dry. It is good to leave overnight for final drying.

Comments:
I make smaller bags, about 70. Some of them will tear when you take out the baked legs, but many will remain intact and can be used a second time.

I don't set out to make exactly 100 mushrooms. And I don’t try to make them exactly the same so that they look like stamped ones. I simply tear off approximately equal pieces of dough (2.5 cm in diameter) and combine both legs and caps on one baking sheet, making sure that the quantities of both are equal. By baking the stems and caps together in each batch, it is easier to make the indentations in the caps before they cool and become brittle.

Drying mushrooms sometimes develop streaks at the bottom, where the caps touch the surface on which the mushrooms lie. During the drying process, the mushrooms must be turned over once so that the area with the drip also dries out. It is convenient to dry on plywood.

Don't be intimidated by the process. It is relatively labor intensive, but not difficult and enjoyable. Already at the age of 10-11, I prepared these mushrooms completely independently from start to finish. By the way, younger children can also be involved in the cooking process - as helpers.
And how delighted the kids are at the sight of such a delicacy! What haven’t I done with these mushrooms! It goes without saying that they were always the highlight of the sweet table when children were invited. I also took it to school for my son’s birthday, having made a “gift set” for each child (in a small bag with a beautiful string - a couple of mushrooms, accompanied by cute homemade cookies of a different type). And she wove a basket from colored cardboard strips, and put these mushrooms in it in an artistic way. disorder. And then this basket was packed in a transparent, rustling film, decorated with a bow, and it turned out to be a wonderful present.
In general, the game is worth the candle.

Beat egg with sugar

Add melted butter in microwave

Add flour + soda. Gradually add flour, knead the dough until the dough becomes elastic and does not stick to your hands. Do not add a lot of flour, otherwise the dough will be sticky. The dough should be soft and pliable.

Knead the dough into a ball

Separate half of the dough and roll into even balls, place them on a baking sheet lined with parchment and bake for about 15 minutes at 180 degrees.

Twist balls from foil folded in 2 layers

Make cone-shaped mushroom stems from 2 halves of the dough.

Place the dough into the balls and distribute evenly. This is necessary so that the mushroom stems do not become flat during baking. The more evenly you distribute the dough in the bag, the smoother the leg will be in the end. I turned them over periodically so that the mushroom stems wouldn’t get too browned on one side.

Bake for about 15 minutes at 180 degrees.

Let's prepare a syrup for gluing the parts of the mushroom. To do this, mix powdered sugar and water. The syrup should be thick

Make a small hole in the mushroom cap with a knife.

Fill the hole with syrup

Let the mushroom dry for about 15 minutes

We begin to decorate our mushrooms.

I decorated edible forest mushrooms with melted chocolate.

For fly agarics, squeeze out beet juice.

Decorate the caps with juice (I did this with a brush). I made the white dots with melted white chocolate.

Leave the mushrooms to dry for 15 minutes and enjoy the result)

Today we are preparing sweet cookies in the shape of mushrooms, involving fidgety children in the exciting culinary process. We are sure that the original pastries will appeal not only to children, but also to adults. And time spent in the kitchen with young chefs will give you moments of joy and togetherness.

“Mushroom” cookies are also perfect for decorating various cakes, such as “”, etc. A portion of “mushrooms” prepared according to this recipe is enough for tea drinking and for decorating various dessert dishes.

Ingredients:

For the test:

• butter - 125 g;
• flour - 250-300 g;
• baking soda - 1 teaspoon;
• egg - 1 pc.;
• sugar - 50 g.

For the syrup:

• honey - 1 tbsp. spoon;
• sugar - 3 tbsp. spoons.

For registration:

• poppy seed - 1-2 tbsp. spoons;
• egg white - 1 pc.;
• dark chocolate (optional) - 30-50 g.

Cookies "Mushrooms" recipe with photos at home

How to make shortbread dough for “Mushrooms” cookies

1. Be sure to take the butter out of the refrigerator in advance, about 2-3 hours before the start of cooking. When its consistency becomes soft and creamy, proceed to kneading the shortbread dough. Cut the softened block of butter into arbitrary pieces and mix with sugar.
   
2. Grind vigorously until smooth, and then beat in the raw egg. Mix the mixture and add sifted flour mixed with baking soda in parts.
   
3. Knead a homogeneous shortbread dough. As a result, the flour mass should be soft, “obedient” and not sticky. If necessary, add an additional portion of flour, but do not overdo it! Roll the finished dough into a ball, wrap it in cling film and put it on the refrigerator shelf.
   
4. After 30 minutes, take out the “rested” dough and remove the film. Divide the flour mass into 2 parts, from one we form “legs” of mushrooms with a pointed tip.
   
5. From the second half of the dough we form the same number of “hats” - first we roll balls with a diameter of about 1 cm, and then lightly press them with the palm of our hand. In this case, it is not at all necessary to try to make all the preparations exactly the same, because in the forest there are mushrooms of different size and shape. You choose the size of the mushrooms yourself, but it is advisable that they are not very large.
   
6. Place the preparations on a baking sheet covered with parchment. First, dip the “legs” of the mushrooms with the blunt end into raw egg white and lightly roll them in poppy seeds. Bake in an oven preheated to 200 degrees for about 15-20 minutes (until golden brown).
   

   How to make Mushroom cookies

7. Using a sharp knife blade, we form a depression in each “hat”.
   
8. To “glue” the parts of the mushroom, prepare a sweet syrup: mix sugar with honey in a thick-bottomed bowl and, stirring, cook for 3-4 minutes over low heat. One by one, dip the “legs” of the mushrooms with the pointed tip into the hot honey mass and immediately insert them into the recess of the “caps”.
   
9. Leave the formed “mushrooms” for 10-15 minutes, and at this time break the chocolate into pieces and melt until smooth in a “water bath”. Carefully dip the mushroom caps into the chocolate mixture.
   
10. When the chocolate has completely hardened, you can start drinking tea or use “mushroom” cookies in the design of cakes and other culinary products.
    

Bon appetit!