Berry cookies
Stiff cookies with sugar crust
Hi! Let's open the berry season together! Let's start with some brightly colored berry cookies that lift your spirits just by looking at them.
For this recipe, you can use any berries you like, such as strawberries, raspberries, and blueberries. Use fresh or frozen berries. You can even take a ready-made frozen berry or fruit puree right away.
And before we start, I want to make a note that all foods should be at room temperature. That way, all the products come together perfectly in a rich and magical kukis!
For this recipe, you can use any berries you like, such as strawberries, raspberries, and blueberries. Use fresh or frozen berries. You can even take a ready-made frozen berry or fruit puree right away.
And before we start, I want to make a note that all foods should be at room temperature. That way, all the products come together perfectly in a rich and magical kukis!
Ingredients for 8-10 pieces:
100 g strawberries or other berries
30 g sugar
80 g butter
100 g sugar
1 egg or (1 tbsp corn starch + 1.5 tbsp water)
2 tbsp syrup or liqueur
150 g of wheat flour or gluten-free mix
1/2 tsp baking soda
Vanilla
Salt
Coloring agent as desired
100 g strawberries or other berries
30 g sugar
80 g butter
100 g sugar
1 egg or (1 tbsp corn starch + 1.5 tbsp water)
2 tbsp syrup or liqueur
150 g of wheat flour or gluten-free mix
1/2 tsp baking soda
Vanilla
Salt
Coloring agent as desired
Step 1:
Pour the berries into a saucepan, add the sugar, and place over low heat. Bring the berries with sugar to a boil, turn off the fire and let cool down a bit.
Now you need to strain the berries, to separate them from the bones or peels. To do this, you can rub them through a sieve or whip them with a blender, and then pass them through gauze.
When the berry sauce is ready, let it cool to room temperature.
Pour the berries into a saucepan, add the sugar, and place over low heat. Bring the berries with sugar to a boil, turn off the fire and let cool down a bit.
Now you need to strain the berries, to separate them from the bones or peels. To do this, you can rub them through a sieve or whip them with a blender, and then pass them through gauze.
When the berry sauce is ready, let it cool to room temperature.
Step 2:
Beat the butter and sugar with a mixer until light and fluffy. When the butter is beaten, add the egg, berry sauce, liqueur or syrup, vanilla and salt.
If you want to make vegan kukis, replace the egg by mixing 1 tbsp of cornstarch with 1.5 tbsp of water and enter into the batter along with the mashed berries.
If you do not use liqueur or syrup, you can replace it with 2 spoons of milk.
Mix all the ingredients well with a mixer.
Beat the butter and sugar with a mixer until light and fluffy. When the butter is beaten, add the egg, berry sauce, liqueur or syrup, vanilla and salt.
If you want to make vegan kukis, replace the egg by mixing 1 tbsp of cornstarch with 1.5 tbsp of water and enter into the batter along with the mashed berries.
If you do not use liqueur or syrup, you can replace it with 2 spoons of milk.
Mix all the ingredients well with a mixer.
Step 3:
Cookies will lose most of their color when baked, so use food coloring if you want a bright, rich color.
You can also color the cookies with natural dyes, such as beet or berry powder.
Pour in the baking soda and flour and mix the dough well again.
Cover the finished dough with cling film and put it in the refrigerator for at least 3 hours or leave it overnight.
Cookies will lose most of their color when baked, so use food coloring if you want a bright, rich color.
You can also color the cookies with natural dyes, such as beet or berry powder.
Pour in the baking soda and flour and mix the dough well again.
Cover the finished dough with cling film and put it in the refrigerator for at least 3 hours or leave it overnight.
Step 4:
When the dough has stabilized, turn on the oven to 190 degrees and begin quickly shaping the cookies.
We take a spoonful of dough, roll it into a ball and roll it in sugar.
Place all the cookies on a baking tray and put them in the preheated oven on medium high for 9 to 11 minutes, baking mode up and down.
It is important not to overbake the kukis, they need to stay semi-smooth inside to be chewy and stretchy. If you over bake the cookies with flour or bake them longer than necessary, the cookies will look more like biscuits.
When the dough has stabilized, turn on the oven to 190 degrees and begin quickly shaping the cookies.
We take a spoonful of dough, roll it into a ball and roll it in sugar.
Place all the cookies on a baking tray and put them in the preheated oven on medium high for 9 to 11 minutes, baking mode up and down.
It is important not to overbake the kukis, they need to stay semi-smooth inside to be chewy and stretchy. If you over bake the cookies with flour or bake them longer than necessary, the cookies will look more like biscuits.
The larger in diameter your cookies are, the longer it will take to bake them. In any case, remove the baking tray from the oven until the middle begins to rise.
When the cookies are done, cool completely on the baking tray and then place them on the table.
When the cookies are done, cool completely on the baking tray and then place them on the table.