Viennese cookies with jam are nothing more than the familiar “grated pie” with jam, cut into portioned pieces. A slight difference between Viennese cookies and a cake is in thickness; the cookies are made a little thinner than the cake.

Of course, the taste of the cookies will depend on what kind of jam, jam or confiture you use. If we talk about consistency, then it is better not to use liquid jam, and even if you do, then make sides from the dough so that the jam does not leak out during baking

If we talk about taste, the most popular in my family are cookies with lemon filling and apricot jam.

Today I will be making Viennese cookies with apricot jam. We will prepare all the products according to the list. This amount of ingredients will make quite a lot of cookies.

Melt butter or margarine in the microwave, add baking powder and salt to the butter.

You need to add sugar depending on how sweet your confiture is, but not less than 200 g.

Add the eggs to the bowl with the remaining ingredients.

We will add flour gradually. First, add one glass of flour and knead the dough with a mixer. After this, add flour little by little and knead the dough into a fairly dense dough using the specified amount of flour. Separate one third of the total amount of dough received and put it in the freezer for 15 minutes.

From the remaining dough we form the basis for the cookies, we do this simply with our fingers, as if crushing the dough and distributing it along the bottom of the mold. The layer thickness should be 0.5-1 mm.

Spread jam on the surface of the dough in an even thin layer.

Take the dough out of the freezer and grate it on top of the jam. Preheat the oven to 170 degrees C and place the pan with cookies in the oven for 20 minutes.

Let the finished cookies cool slightly and then cut into portions. We serve Viennese cookies with jam for tea, with milk or sour-milk products.

Enjoy your tea!

This pastry has a lot of names, in my youth I baked a pie called Grated, this year I found out that it is sold in cafes and stores as Viennese cookies, I found other names like the Guests on the Doorstep pie, Stepka-Rastrepka pie, For tea pie, I think it’s ok find more if you do this.

The recipe is very simple, all the necessary ingredients will be at your fingertips.

Viennese cookies.

Need to:

Flour - 2.5 tbsp

Butter - 200 g

Egg - 1 piece

Sugar - 0.5 tbsp

Baking powder - 1 tsp

Sour jam - 6 tbsp I have black currants

Preparation:

Mix the room temperature egg thoroughly with sugar.
Combine the butter crumbs and egg with sugar, knead into an elastic dough.

Wrap 1/3 of the dough in a plastic bag and put it in the freezer for 15-20 minutes.

Spread 2/3 of the dough with your hands onto a baking sheet, 0.5 cm thick.

Spread jam onto the dough in an even layer.

Grate the remaining chilled piece of dough on a coarse grater on top of the jam.

Bake in a preheated oven until golden brown.

Judge and cut

into portioned pieces.

Grated pie with orange filling.

The name of the pie is quite logical; it is called so because the dough is grated.

In this pie, I grated the dough onto the bottom layer using a simple grater and used a Korean carrot grater on the top layer.

Need to:

Flour - 2.5 tbsp

Butter - 200 g

Egg - 1 piece,

Sugar - 0.5 tbsp if you like it sweeter add more

Baking powder - 1 tsp

Vanilla sugar - 1/2 tsp

Glass 240 ml

Shape d 28 cm

Grated orange:

Orange - 1 piece

Lemon (zest and juice) - 1/2 pcs.

Sugar - 1/2 tbsp

Sugar, orange with peel cut into pieces, zest and juice of 1/2 lemon put in a blender container and grind.

Taste, if it is sweet add lemon juice, if sour add sugar.
If the mass turns out to be liquid, add 1/2 tsp of starch without a slide.

Preparation:

Sift the flour and mix with baking powder.
Add softened butter to the flour and rub into crumbs with your hands.
Mix the room temperature egg thoroughly with sugar and vanilla sugar.
Combine the butter crumbs and egg with sugar, knead the dough.
Wrap 1/3 of the dough in a plastic bag and wrap 2/3 of the dough and put in the freezer for 1 hour
Take 2/3 of the dough out of the freezer and rub it into the pan, then press it down lightly so that

The simplest version of home baking: Viennese cookies, a classic recipe we know from childhood memories. Viennese cookies have several varieties, but the base is always made from shortcrust pastry, and the filling most often uses thick jam, jam, jam, always with a sour taste. It is the combination of sweet shortcrust pastry and sour filling that is the “zest” of this pastry: Viennese cookies with jam recipe is the most popular, simple and tasty. Viennese cookies are prepared according to the classic recipe using butter; they turn out crumbly and very soft.

Ingredients:

• wheat flour - 2 cups;
• butter – 100 g;
• sugar – 100 g;
• egg – 1 pc;
• baking powder – 2/3 tsp;
• salt – 1/3 tsp;
• thick jam or jam.

How to make Viennese cookies according to the classic recipe

Before you pour the sugar into the bowl, decide what kind of jam you will use for the filling. If it’s sweet, use less sugar by a third so that the cookies don’t turn out tasteless and sugary. I made it with sour plum jam, these are the ideal proportions for it. Mix the egg and sugar, whisking the mixture vigorously with a whisk.

Heat the butter over low heat and let it cool slightly. There are recipes for Viennese cookies that recommend softening the butter to room temperature and then mixing it with the egg-sugar mixture. This option is not entirely convenient for me; usually there is no time to wait for it to melt. By the way, I didn’t notice any difference - whether you melt it or add it soft, the taste of the finished cookies is the same.

Pre-sieve the flour. Add in parts, I do about two parts. First, I pour out one glass and stir to get a thick mass, approximately like cream.

Then I add baking powder and add another half cup of flour. I scatter the rest on the table in a thin layer and quickly knead the dough for Viennese cookies.

The lump will be smooth, not sticky to your hands and flexible, like plasticine. I crushed it on purpose so you can see how soft it turns out. Divide the bun into two parts, one will be twice as large as the second.

Wrap the smaller part in film and place it in the freezer for 15-20 minutes. We collect the second into a ball, flatten it into a flat cake, and distribute it onto a baking sheet or a sheet of baking paper with our hands. I just had enough for a mold with a diameter of 28 cm. The dough is very plastic, easily stretched to a thickness of 0.5 cm without the help of a rolling pin. You can make the edges a little thinner, they will be trimmed.

Carefully transfer the paper along with the workpiece into a mold with low sides. Lubricate with thick jam or marmalade, evenly covering the surface of the cake. The jam layer can be thin, almost transparent, or thicker - to your taste. But I don’t recommend putting a lot of liquid jam - when heated, the excess will drain and burn.

Advice. If the jam is a little liquid, add a little starch or crushed nuts (walnuts or peanuts). As a last resort, drain the liquid syrup and mash the berries; the jam will become much thicker.

Take the frozen lump of dough out of the freezer. Three on a coarse grater directly onto the cake coated with jam. If there are any uncovered places, use your hands to evenly distribute the shavings over the sweet filling. Grating the frozen dough into a separate bowl and then sprinkling it on top of the jam will not work - after grating the chips quickly stick together, you will have to roll it into a ball again and freeze it.

Classic Viennese cookies are baked in a hot oven on the middle tier. Set the temperature to 180 degrees and bake for 20 minutes until a light blush appears on the sweet shavings. As soon as the top of the cookies turns pinkish, this is a sign of readiness; do not hold them longer so as not to dry them out. The edges will be a little drier, but we will still trim them, and the middle will remain soft and crumbly.

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Readers of the site asked if I had a recipe for Viennese cookies.

There was no such thing on the website, and I asked what kind of cookies they were. In response, reader Daria sent me a detailed recipe with a photo, and it turned out that Viennese cookies with jam are very similar to grated pie!

The manufacturing technology and photos of Viennese cookies were almost the same, only the composition of the dough was slightly different: there was more butter and eggs, but no sour cream. Therefore, the dough turns out to be more sandy and crumbly than in a grated pie.

And I decided to try a new baking recipe - we love grated pie, which means we’ll like cookies too!
Daria, thank you for the recipe!

Ingredients:

• 250 g butter (originally margarine, but I prefer butter);
• 1 cup of sugar;
• 2 eggs;
• 1 teaspoon of soda;
• A pinch of salt;
• 4.5 - 5 cups of flour (originally 1.5 cups, but this is very little to knead a stiff dough).
• 1 cup seedless jam for filling, I used currants, grated with sugar.

How to bake:

Let's melt the butter.

Add sugar, salt, soda and eggs, mix.

Sift the flour and knead a fairly thick dough.

Separate 1/3 of the dough and place in the freezer for 15 minutes, and distribute the remaining 2/3 on a greased baking sheet. Rolling out the dough is a bit difficult, as it crumbles, but you can easily spread it with your hands on a baking sheet, forming a cake about half a centimeter thick from the “patches.”

Spread jam on top of the cake. I bend the edges of the cake slightly inward so that the jam does not “run away.”

And on top we grate the dough from the freezer on a coarse grater.

Bake Viennese shortbread cookies at 180-200C for 25-30, until golden.

Cut the cooled cake into portioned cookies and sprinkle with powdered sugar.

Enjoy your tea!