The history of the appearance of oriental cookies, kurabiye, is very unusual. One day, the Persian Sultan was robbed, and in the palace pantry there were almost no products left for making sweets, so beloved by the ruler. The enterprising servant was not at a loss and quickly baked cookies from what he was able to discover; it included flour, sugar, eggs and butter, and to refine the taste, he flavored the dessert with saffron and decorated with powdered sugar. This simple and tasty sweet pleased the Sultan and became a permanent dish on his table. Actually, “kurabiye” is translated from Arabic as “sweetness.”

Secrets of cooking kurabye at home

The classic Arabic qurabye cookies are made in the shape of a flower with jam or jam in the middle, but sometimes you can find cookies in the shape of a small kolobok or an irregular diamond, because each country has its own traditions of making qurabye.

All recipes have a common basis: butter is mixed with powdered sugar or sugar, an egg or white is added to the mixture, wheat flour is added and always spices, such as cinnamon, cardamom, cloves or vanilla. Eggs are not found everywhere, but spices are required; without them, kurabye will not work.

In Greece, where kurabye is a national pastry, cookies are baked in the form of balls, generously sprinkled with powdered sugar and piled up; in Iran, large amounts of peanuts, almonds and hazelnuts are added to kurabye, and in Turkey, the two halves of the cookies are combined with jam.

How to cook kurabye

Some recipes also contain other products: sour cream, starch, honey, lemon juice and zest, dried fruits, nuts and chocolate. Properly baked cookies are very tender, soft and crumbly, they melt in the mouth, have a delicate creamy taste, soft texture and a subtle aroma of oriental spices.

To knead the dough, you should take products at room temperature, and the butter should be soft. Beating the dough with a mixer or kneading by hand is a personal choice for each housewife; the taste will not change.

Flour is introduced gradually in small portions so that there are no lumps. Keep in mind that you may need a little more or less flour, it all depends on the products you use. The dough should be soft and elastic at the same time.

The cookies can be in any shape: balls, sausages, flatbreads or something more original. The main thing is not to forget to decorate the kurabye with bright jam - it’s tastier and more beautiful. Cookies are baked on an oiled baking sheet or parchment at a temperature of 160-220 °C for no more than 20 minutes. The finished cookies are allowed to cool on a baking sheet and only then transferred to a vase. usually sprinkled with coconut flakes, nuts, powdered sugar and any sweet powders.

Master class: Kurabye according to GOST

Oriental cookies are an amazing delicacy, but many people really like kurabye according to GOST with the taste of childhood. Bake this delicious dessert and add a little extra warmth to your homemade tea party.

Ingredients: butter - 100 g, powdered sugar - 4 tbsp. l., egg white from a large egg - 1 pc. (or 2 small whites), flour - 180 g, vanilla, jam or marmalade - to taste.

Cooking method:

1. Beat soft butter and powdered sugar with a mixer until smooth.

2. Separate the yolk from the white.

3. Add the egg white to the sugar-butter mixture and beat well.

4. Sift the flour, add it to the mixture in small portions, add vanillin and knead into a soft dough.

5. Transfer the dough into a pastry bag or plastic bag with a corner cut off.

6. Cover a baking tray with baking paper.

7. Squeeze the dough out of the pastry bag in small portions, making sure that the distance between the products is at least 1 cm.

8. Place a little jam or marmalade in the center of each cookie.

9. Place the baking sheet in the oven, preheated to 200°C, and bake for 15-20 minutes until nicely golden brown.

10. Cool the kurabye and serve with tea, coffee or milk. These cookies can be given to children at school or taken to work for sweet snacks.

Spicy oriental kurabye

In the East they say that the more spices in the dough, the tastier the kurabye. Try cooking kurabye with cardamom and see for yourself. Carefully rub 125 g of soft butter with 3 tbsp. l. powdered sugar, add 1 tsp. honey and 1 tsp. lemon juice, zest of 1 lemon and ground spices - 3 cloves and 1 box of cardamom.

Mix the oil-spicy mixture well, mix it with 2 tbsp. l. fat sour cream, mix everything well again, and then add 1 tbsp. l. potato starch and 5 tbsp. l. flour. Knead the dough, which should look like soft plasticine, roll into balls the size of a walnut, press each ball several times with a fork to make the cookies flatter and more beautiful, the lattice pattern will make them spectacular. Bake the kurabiye for 12 minutes. If you like dry cookies, then let them cool in the turned off oven, and if you like crumbly baked goods, take out the kurabiye immediately and sprinkle with powdered sugar.

Kurabye in Turkish

Beat with a mixer 150 g of soft butter or margarine with 6 tbsp. l. powdered sugar until fluffy, mix it with 1 egg and a packet of vanillin, add 180 g of corn starch and stir well again. In small portions, literally 1 tbsp. l., add 1 cup of flour, watching the consistency of the dough. As soon as it becomes too difficult to stir, place it on the table and knead with your hands. The finished dough should be soft, but not sticky, after which you need to wrap it in plastic wrap and refrigerate for 30 minutes.

Roll out a long sausage, cut it into small pieces, form into balls and place them on a parchment-lined sheet. Lightly press the balls so that they become oval, apply patterns to the surface with a fork and bake for 10 minutes in an oven preheated to 170°C.

While the cookies are cooking, melt two bars of any chocolate in a water bath and chop the nuts you like. Dip one side of the finished cookies into melted chocolate and immediately sprinkle with nuts. Glue the halves of the kurabye together with jam or marmalade, brew tea, invite your family and enjoy the delicious dessert.

It is interesting that when it hit the shelves of European confectionery shops in the 17th century, it was considered an expensive delicacy that only very wealthy people could afford. Oriental sweets are still considered an exquisite delicacy, so if you have not yet prepared kurabye for your family, be sure to do so this coming weekend and arrange a delicious holiday for your loved ones!

Crumbly, tasty, tender, homemade kurabye cookies are what you choose for tea. Prepare it according to one of the 10 best recipes!

  • Wheat flour 160 g
  • Powdered sugar 40 g
  • Egg white 1 pc.
  • Vanilla pod 1 pc.
  • Butter 100 g
  • Apple jam 100 g

Soften the butter at room temperature, place in a deep bowl, add powdered sugar. Mix thoroughly using a mixer.

Sift the flour, pour into a bowl, mix. Separate the white from the yolk, add the white to the cup, stir. Remove the seeds from the vanilla pod and place them in the dough. Mix all ingredients with a mixer.

Transfer the finished dough into a pastry bag. Use it to squeeze out small cookies onto a baking sheet.

Make a small depression in the center of each cookie with your finger and squeeze a drop of jam into it. Preheat the oven to 220 degrees. Bake kurabye for 12 minutes.

Cool the finished cookies a little. You can serve. Enjoy your tea!

Recipe 2: Kurabye coffee cookies at home

Very cute coffee cookies, tender, with the aroma and taste of coffee. It cooks quickly and is eaten just as quickly... Both adults and children will love it!

  • Wheat flour (for flour, starch, powdered sugar - measure - 200 ml glass) - 1.5 cups.
  • Starch (used corn starch) - ½ cup.
  • Powdered sugar - ½ cup.
  • Natural coffee (you need finely ground coffee, if you add 1 tbsp, then the cookies taste like coffee with milk, and 2 tbsp - more intense) - 2 tbsp. l.
  • Cocoa powder - 1 tbsp. l.
  • Baking powder - ½ tsp.
  • Chicken egg - 1 pc.
  • Butter (butter should be at room temperature) - 125 g
  • Salt - 1 pinch.

Oven at 180 degrees. Mix the butter and powder with a fork until smooth, add the egg and knead everything vigorously.

Sift flour, cocoa, starch, baking powder. Add coffee and salt to the butter-egg mixture, stir, then gradually add the dry mixture, stirring with a fork. The dough is easy to knead and turns out soft and pliable.

Line a baking sheet with parchment or a baking mat. Separate small and equal-sized pieces from the dough. Roll them into oval shaped kurabi. and place on a baking sheet, at a short distance from each other.

Using a toothpick, press each piece in the middle to create a coffee bean shape. Do not press until the very end, but not lightly either, because during baking a weak strip will float.

Bake for 10-12 minutes. Immediately after baking, do not remove the cookies from the baking sheet, but let them cool and then remove them.

Recipe 3: Kurabye cookies at home

  • flour – 550 g;
  • butter – 350 g;
  • powdered sugar - 150 g;
  • sugar - 30 g;
  • thick fruit jam – 50 g;
  • egg white – 1 if the egg is large, 2 if the eggs are small.

Bring the butter to room temperature, remove the food from the refrigerator a few hours before baking.

Mix soft butter with powdered sugar. Pour in the egg whites and beat until smooth. The eggs also need to be brought to room temperature first.

Gradually add flour into the mixture, stirring constantly. It is important to achieve elasticity of the dough. If you overload it with flour, baking will not work out of it.

Place the finished mixture into a pastry bag, onto which a tip with teeth is placed, to obtain the kind of product that is sold in the store.

In the absence of such a confectionery device, the dough must be divided into small parts, rolled into balls, made flat and “petals” using the edge of any cutlery.

Decorate the center of each flower with mashed potatoes or jam.

Bake in a preheated oven for a maximum of 20 minutes. Baking temperature from 200 to 230 degrees. While the cookies are baking, do not leave the oven after the first ten minutes to prevent them from burning.

Recipe 4: how to make kurabiye shortbread cookies

Shortbread cookies that are familiar to many from childhood. Delicate crumbly Kurabye cookies can be simply baked for a family tea party, or you can beautifully package them in a box and present them at a party.

  • Flour - 180 g
  • Powdered sugar - 4 tbsp.
  • Butter - 100 g
  • Large egg (white only) - 1 pc.
  • Jam - to taste
  • Vanillin - on the tip of a knife

Sift the flour. Leave the butter on the table (in a warm kitchen) half an hour to an hour before starting work, so that it becomes soft.

In a separate bowl, cream the butter and powdered sugar (or you can beat it with a mixer) until smooth.

Add egg white to the butter mixture. Beat everything vigorously with a whisk or mixer.

Add the sifted flour in portions to the resulting mass. Let's add vanillin.

Mix everything first with a spatula and then with your hands. The final consistency of the dough should resemble very soft plasticine. Therefore, if necessary, adjust the amount of flour slightly.

Place parchment paper on a baking sheet. Fill a pastry bag with a convenient amount of shortcrust pastry. Let’s begin by carefully placing the cookie pieces at a distance of at least 1 cm from each other.

In the middle of each piece, use your finger to squeeze out a small hole, which we fill with jam. To do this, it is very convenient to use a pastry syringe with the thinnest nozzle.

Preheat the oven to 200 degrees. Let the prepared baking sheet with Kurabye cookies bake for 15-20 minutes.

Place the finished shortbread cookies with jam on a plate to cool. Bon appetit!

Recipe 5: Kurabye - cookies with apricot jam (step by step with photo)

Kurabye cookies are tender, crumbly and very tasty baked goods based on shortcrust pastry. Delicious cookies in the shape of flowers with a drop of jam or preserves in the center are probably remembered by many from distant childhood. Today you can buy Kurabye cookies in almost any store, but it’s even better to cook them yourself at home.

The filling for Kurabye cookies can be absolutely any jam or homogeneous jam, but provided that they are thick enough. A thin dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or preserves).

  • wheat flour - 300 gr
  • butter - 200 gr
  • powdered sugar - 80 g
  • egg white – 60 g
  • apricot jam - 2 tbsp.
  • vanilla sugar - 1 tbsp.

Since it won’t take much time to prepare the shortbread dough for Kurabye cookies, we immediately turn on the oven to heat at 230 degrees. Place butter (200 grams) in the container in which you will prepare the dough. It should be soft (not melted, but soft) - remove it from the refrigerator in advance and let it warm up on the table.

Beat the butter with a mixer for 2-4 minutes until it becomes smooth and white. Then pour in 80 grams of powdered sugar (you don’t have to buy it - you can grind granulated sugar in a coffee grinder at home) and beat everything together for a couple more minutes at high speed.

When the powdered sugar has completely dissolved in the butter, add 60 grams of egg whites (that's 2 medium-sized eggs - about 50 grams each) and a tablespoon of vanilla sugar (if you want).

Beat everything together again at high speed for about 4-5 minutes until the mixture is smooth and completely homogeneous. The mixture will look quite lumpy (grainy) for the first 1-3 minutes, but will gradually turn into a single whole.

It's time to add the sifted wheat flour. Here it is important not to make a mistake with the quantity, since not only the consistency of the shortcrust pastry depends on this, but also, as a result, the appearance and texture of the finished Kurabye cookies. Also, if you add too much flour, you simply cannot pipe the dough from the piping bag. I advise you to start with 250 grams and adjust the amount of flour as you knead. In my case, it took exactly 300 grams, but you may need more or less - it depends on the moisture content of the flour.

As a result, it should turn out neither thick nor liquid - a spreading consistency. For clarity, I simply smeared a small part on my palm - it slightly sticks to my hands, but at the same time holds its shape and does not float. Remember that it is extremely important to stop at the right moment and not to overdo it with flour!

Forming Kurabye cookies involves depositing shortcrust pastry using a pastry bag. It is advisable to use an open star with 9 petals, but it is important that it be of large volume. Otherwise, the dough will tear the pastry bag - that’s exactly what happened to me. In the unequal struggle with the dough, I lost 4 bags, even though they were made of fairly dense polyethylene. It’s just that the nozzle was not large enough, and I pressed too hard.

As a result, I decided to use the largest nozzle (I have a Closed Star, with a diameter of 3.5 cm at the lower base), and also 2 bags (I placed one inside the other). Then things started to go well and I succeeded, although my hand was tired - the shortbread dough is quite difficult to squeeze out.

Place the pieces on a baking sheet lined with baking paper (no need to grease or sprinkle anything!). In total, from the specified amount of ingredients I got 42 pieces - just enough for 1 standard baking sheet. Another point: when you squeeze out the dough onto 1 piece, help gently tear it away from the nozzle with your fingers - it will not come away on its own.

Now you need to make indentations in the future cookies - carefully make deep holes in the center of each piece. The deeper and more voluminous the recess is, the more filling will fit into it.

The filling for Kurabye cookies can be absolutely any jam or homogeneous jam, but provided that they are thick. A thin dessert can be thickened with potato or corn starch (no more than 0.5 teaspoon per 2 tablespoons of jam or preserves).

I used homemade apricot jam - it is quite thick, so I did not add starch. In addition, the jam is not cloyingly sweet and its slight sourness perfectly complements the sweetness of the shortcrust pastry. I deposited the filling using a small paper cornet (ball), which can be rolled up in a matter of seconds.

Cook Kurabye shortbread cookies in a preheated oven at 230 (220--240) degrees for about 12-15 minutes until lightly browned. There is no need to keep the baked goods in the oven for a long time - they should not be golden brown. Be sure to keep an eye on the cookies and always focus on the features of your oven!

Homemade Kurabye cookies are ready - you can invite the family for tea. By the way, in total you get about 680 grams of cookies.

This fairly simple recipe produces delicious, tender, crumbly and very tasty Kurabye cookies.

Recipe 6: how to make classic kurabye cookies at home

You can find kurabye of different shapes. Classic Arabic kurabiye is prepared in the shape of a flower with jam or jam in the middle. This is exactly the kind of kurabye we will prepare at home. The texture of homemade cookies according to our recipe is fine, without grain, crumbly and very tender. Powdered sugar should not be replaced with sugar.

  • powdered sugar – 5 tbsp. l.;
  • butter – 150 g;
  • vegetable oil – 60 ml;
  • flour – 250-300 g;
  • jam (thick jam, marmalade) – 50 g.

We take the butter out of the refrigerator in advance. Rub with vegetable oil with your hands until it becomes whitish.

Add powdered sugar and mix until smooth.

Add flour to the mixture in parts by sifting.

Knead soft, tender dough.

Pinch off a piece of dough the size of a nut and form balls. Press on opposite sides with your fingers and form small cakes.

In the center of each round piece we press a recess for the future filling.

Using a knife or fork/skewer, make short cuts along the edges, giving the cookies the appearance of a flower. You can also use a pastry bag with an appropriate nozzle and bring the shape of the kurabiye closer to the store-bought one.

Fill the indentations with your favorite jam.

While maintaining some distance, transfer the cookies to a baking sheet lined with parchment paper. The blanks can be laid out quite close to each other, since during baking they will practically not change in volume. Preheat the oven to 220 degrees, lowering the temperature to 180 degrees. Bake kurabye for 10-15 minutes on the middle level of the oven.

The light, almost weightless kurabye cools instantly. Therefore, once placed in baskets/plates, the cookies can be served immediately.

Recipe 7, step by step: crumbly delicious chicken

Crumbly Kurabye cookies with sweet jam, decorated in the shape of a chamomile, will decorate any children's party or family gatherings with a cup of tea. This cute pastry is ready instantly and disappears from the table even faster! We offer a simple recipe for all those with a sweet tooth, which simply must be included in the culinary notebook of both an experienced and a very young housewife!

  • butter - 80 g;
  • egg yolk - 1 pc.;
  • flour - about 150 g;
  • baking powder - ¼ teaspoon;
  • powdered sugar - 60-70 g;
  • starch - 1 tbsp. spoon;
  • thick jam - 1-2 tbsp. spoons.

Place the softened butter in a convenient deep bowl and rub vigorously with a fork along with powdered sugar and egg yolk. In this case, we strongly recommend using powder rather than sugar - this way the baked goods will turn out to be the most crumbly and “weightless”.

In a separate container, mix the dry ingredients: flour, baking powder and starch.

Pour the flour mixture into the butter mixture, kneading into a soft and pliable dough.

If necessary, increase the dosage of flour, but do not overdo it! The dough should end up soft, not hard.

Divide the resulting dough into pieces of equal size, each of which is rolled into a “ball” the size of a walnut.

Lightly pressing with your palm, we turn the flour balls into flat cakes with a diameter of 3-4 cm. In the center of each workpiece we make a small depression, which we fill with thick jam. To imitate petals, we apply shallow scars around the center of the future cookie with the blunt side of a knife blade or a toothpick.

Place the formed “daisies” on a baking sheet covered with parchment. Bake in a preheated oven for about 10-15 minutes at 180 degrees. Serve slightly browned Kurabye cookies with tea/coffee or other drinks.

Recipe 8: homemade kurabiye cookies with strawberry jam

  • butter - 180 grams,
  • powdered sugar - 80 grams,
  • wheat flour - 300 grams,
  • chicken eggs - 2 pcs.,
  • vanillin - to taste,
  • jam - to taste.

Place softened butter in a bowl, add powdered sugar and mash them with a whisk or fork; this is absolutely easy to do.

Chicken eggs must be divided into white and yolk. In this recipe, we will only need the whites; the yolks can be used to prepare something else.

Place the egg whites in the mashed butter and add vanillin.

This is where a mixer comes in handy. Beat the egg whites and butter for 2-3 minutes.

In small portions, gradually add sifted wheat flour.

The finished dough will be very tender and soft with a spreadable consistency, but not sticky.

Transfer the dough into a pastry bag fitted with a star tip. And put jam in a simple plastic bag (I used strawberry).

Using a pastry bag, place the dough in the shape of a chamomile onto a baking sheet covered with parchment paper. We make a depression in the middle of each daisy; this can be done simply with your finger.

Cut off the corner of the bag in which the jam was previously placed. Squeeze the jam into the center of the depression. Place the baking sheet with cookies in the oven for 15 minutes at 190 degrees.

Recipe 9, simple: Baku kurabe according to GOST

  • butter - 100 g
  • powdered sugar - 40 g
  • egg white - 1 pc.
  • wheat flour - 160 gr

Buy butter and leave it in the kitchen to heat at room temperature. The butter should be soft so that it will be easy to work with in the future. Add the specified amount of powdered sugar to the softened butter. Mix these ingredients thoroughly.

Next, place one egg white in a bowl with butter and powder, mix the contents thoroughly, add vanilla sugar or vanillin. There is no need to beat anything; it will be enough if the mass is sufficiently homogeneous.

Sift wheat flour into a bowl with butter in portions, constantly stirring the ingredients so that there are no flour lumps. Knead the dough for kurabye quite thoroughly.

We transfer the soft kneaded dough into a pastry bag or any other similar means at hand, if the first one is not available. We select a suitable attachment for forming cookies and begin to create neat flowers on a baking sheet, which should first be covered with parchment paper. Using a teaspoon, make a small depression in the center of each flower, and then fill it with jam of any flavor.

Preheat the oven to a temperature of 200 degrees and place the baking sheet with kurabye into it. Within 10 minutes or a little more, our cookies will acquire a ruddy, slightly golden hue as in the photo and will be baked until ready.

Let the authentic Azerbaijani cookies with jam cool completely and serve for tea. Kurabye Baku is ready.

Recipe 10: how to cook kurabye cookies (with photo)

  • 160 g flour
  • 100 g soft butter
  • 40 g powdered sugar
  • 1 white (egg CO)
  • 5 g vanilla sugar
  • a pinch of salt
  • 1 tbsp. l. thick jam

I advise you to take high-quality butter, 82.5%, you must first remove it from the refrigerator, since the butter should be soft, not melted! You should not replace powder with sugar; if you don’t have ready-made powder, you can prepare it by grinding sugar in a coffee grinder. If the eggs are not large, then you can take 2 egg whites of category C2.

My berry center is made from thick blackberry jam, if your jam/jam/jam is liquid, you can thicken it by mixing it with 1/3 tsp. starch. If you don't have any jam at all, try decorating the center with a small piece of chocolate.

This amount of ingredients yielded 15 cookies (just over 300 grams); for those who like something for tea, you can safely make a double portion!

To get the flower shape you will need a large diameter toothed nozzle, I have an open star with a 12 mm hole.

Place the soft butter, powdered sugar, vanilla sugar and salt in a whipping container. Beat with a mixer at high speed for 8-10 minutes, no less! Then add the egg whites and beat for another 5 minutes! Thanks to this long beating, we will get the desired texture of the dough and the finished cookies!

Add 140 g of sifted flour to the whipped mass, stir the flour into the dough using a spatula, look at the consistency: the dough should be pliable, elastic, easily move away from the walls of the bowl; if the dough is too sticky, add the remaining 20 g of flour. I used exactly 160 g of flour, but since the flour is different, the main thing here is not to overdo it; too thick dough will be difficult to remove from the pastry bag.

Transfer the finished dough into a pastry bag (the bag must be strong so as not to tear).

Place on parchment or a baking mat for cookies (I had enough dough for 15 pieces) at a distance from each other; they will spread a little during baking.

Using a wet index finger, make a depression in the center, preferably deeper, so that the jam does not spread during baking.

Add jam/jelly/jam/chocolate to the middle, I carefully placed it with a coffee spoon, you can do this from a cornet. Place the cookies in an oven preheated to 200 C for 7-8 minutes! Don't leave the oven, I was 1 minute late and overcooked the cookies a little.

Remove the finished cookies from the baking sheet and cool. I added a little more jam to some of the cookies.

Freshly baked “Kurabiye” simply melts in your mouth, so tender and crumbly,

VIDEO

And here are two more video recipes on how to make kurabye cookies - step-by-step recommendations:

One of the most popular delicacies in Soviet times was Kurabye cookies. As you know, in that era all products were manufactured exclusively in accordance with state standards. “Kurabiye Bakinskoe” was no exception. According to GOST, the baking recipe is surprising, since you need to take, for example, 151 g of powdered sugar or 582 g of premium flour. Today there are simplified recipes.

“Kurabiye” is an incredibly tasty pastry, which is a crumbly cookie made from shortcrust pastry. The highlight of this delicacy is the drop of jam in the middle. You can use any jam you like.

Cookbooks of the last century indicate that kurabye, according to GOST, is a dark yellow cookie with apricot jam. Today, state standards have changed somewhat. And every housewife has her own favorite recipe.

To prepare the baked goods, you will need a pastry bag to give the kurabya a twisty shape.

On a note! If you don't have a special piping bag, make one from parchment paper or a heavy-duty plastic bag. You need to fill the bag, shape it into a cone and cut off the tip.

Product composition

  • 0.2 kg butter;
  • 0.1 kg of powdered sugar;
  • chicken egg – 1 pc.;
  • 1 ½ tbsp. premium wheat flour;
  • jam or jam to taste;
  • 2 tbsp. l. vanilla crystalline sugar.

Preparation

Step 1. We start, as usual, by preparing the products. First remove the butter from the refrigerator to soften it.

Step 2. Sift flour and powdered sugar.

Step 3. Transfer the softened butter into a deep bowl.

Step 4. Combine the butter with sifted powdered sugar.

Step 5. Using a hand whisk, mix these ingredients thoroughly.

Step 6. Lightly beat the egg white with a mixer or blender in a separate bowl.

Step 7. Add the protein mass to the butter.

Step 8. Add vanilla sugar and sifted wheat flour.

Step 9. Mix all ingredients thoroughly until the dough has a homogeneous consistency.

Step 10. Line a baking sheet or ovenproof dish with a sheet of parchment paper.

Step 11. Using a pastry bag, form cookies.

Step 12. Make a hole in the middle and fill it with your favorite jam or preserves. It is advisable to give preference to a thick treat.

Step 13. Heat the oven to a temperature of 220°.

Step 14. Bake cookies for 10-12 minutes. It is important that the cookies bake and acquire a golden color. But at the same time it does not need to be overexposed.

Oriental motifs

If you believe the stories and legends, then the Kurabye cookies were invented by a quick-witted chef, from whom, unfortunately, almost all of his food was stolen. But he managed to get out and prepared incredibly delicious cookies. Despite the fact that the classic “Kurabier” is prepared with jam, let’s improve the recipe and add chocolate and honey.

Compound

  • 0.4 kg high-grade wheat flour;
  • 0.2 kg butter;
  • 50 g chocolate;
  • 50 ml honey;
  • 10 g powdered sugar;
  • a little vanilla;
  • 0.1 kg granulated sugar;
  • 2 pcs. chicken eggs.

Cooking method

Step 1. Sift high-grade wheat flour.

Step 2. Combine it with granulated sugar, sifted powder and vanilla. Mix.

Step 3. In a microwave oven or in a steam bath, melt the butter to a liquid consistency.

Step 4. Break the chicken eggs and separate the yolks. We only need the protein mass.

Step 5. Lightly beat the whites with a hand whisk.

Step 6. Pour melted butter and egg whites into a bowl with dry ingredients.

Step 7. Mix everything thoroughly with a whisk.

Step 8. Knead a homogeneous, soft and not too sticky dough.

Step 9. Line a baking sheet with parchment paper and grease it with melted butter.

Step 10. If you don’t have a pastry bag, use your hands to form cookies and place them in the mold.

Step 11. Make a depression in the center and lay out a piece of chocolate.

Step 12. Place the cookies in the oven for a quarter of an hour.

Step 13. Bake at a temperature mark of 220°.

Step 14. Before serving, decorate “Kurabier” with honey.

Ideal "Kurabiye"

These cookies are actually easy to prepare. By strictly following the recipe proportions, you can bake the perfect cookies. This delicacy will appeal to both children and adults. For the filling, choose any jam, preferably with a thick consistency. Liquid jam will spread during the heat treatment process, and the baked goods will lose their traditional shape.

Product composition

  • 0.15 kg of powdered sugar;
  • 500 g of premium wheat flour;
  • egg – 1 pc.;
  • 0.3 kg butter;
  • food starch;
  • apricot jam to taste.

Preparation

  1. Take out the butter and leave for a while at room temperature.
  2. When it softens, cut it into pieces.
  3. Place the butter in a deep bowl.
  4. Add the sifted powdered sugar and mix thoroughly with a spatula or hand whisk.
  5. Sift high-grade wheat flour into a separate bowl.
  6. Break the egg and separate the white.
  7. Cool the egg white.
  8. Add a pinch of finely ground salt, beat with a mixer or blender until a foamy mass is obtained.
  9. Combine butter with whipped egg white.
  10. Add sifted wheat flour.
  11. Knead the dough quickly and vigorously.
  12. Transfer the dough into a pastry bag fitted with a shaped tip.
  13. Cover the bottom of the baking sheet with parchment paper.
  14. Using a pastry bag we form cookies.
  15. Make a depression in the middle with your finger.
  16. Mix apricot jam with potato starch. This bulk ingredient will help maintain the shape of the jam during heat treatment.
  17. Fill the cavity with jam.
  18. Place the cookies in the oven for 10-12 minutes. Bake at a temperature of 200-220°.

On a note! Please note that the oven thermometer readings do not always correspond to reality. In this regard, the baking time for the delicacy may be shorter. As soon as the cookies are golden brown, take them out of the oven.

Kurabye cookies were a favorite delicacy for millions of people in the Soviet Union. And today the Cuban delicacy can be found on store shelves. But what could be tastier than homemade baked goods? We hope that you will like one of the proposed recipes and take pride of place in your culinary treasury. Bon appetit!

Kurabye is a sweet pastry that came to us from Azerbaijani cuisine.

Prepared from butter-sand dough with thick aromatic jam. It cooks very quickly, as well as eats it. The cookies turn out crumbly, moderately sweet and aromatic. This recipe will take you back to distant Soviet times and will certainly bring back the warmest memories. Instead of jam, you can take jam and add a little starch to it or replace it with boiled condensed milk.

Important! Products should be weighed and strictly adhere to the recipe, as required by the state all-Union standard, and they should all be at room temperature. It is advisable to take the butter out of the refrigerator in the evening, take the egg from the chicken coop, get the jam from the basement and sugar and flour from the pantry. And only then go to sleep peacefully.

Wish! Make two servings at once!

Prepare the necessary ingredients for Baku kurabye.

Place soft butter in a deep bowl, add powdered sugar and vanilla sugar. To stir thoroughly. You can use a mixer.

Add one chicken protein and half a portion of sifted flour. Mix everything thoroughly. The mass should become homogeneous, without lumps.

Then add the second part of the flour and knead a soft, pliable dough. It will not stick to your hands, but will remain sticky.

Place some of the dough into a pastry syringe or bag, and pipe cookies onto the parchment using a flower or star tip. Make small indentations in the center of each. Place your favorite jam, preserves or condensed milk into each of them.

Bake in the oven for 10-12 minutes at 200 degrees. Allow the finished kurabye to cool and serve.

Baku kurabye goes perfectly with a cup of milk, tea or coffee.

Help yourself to your health.

Baku kurabye often has the shape of a flower or shell, but I believe that the shape does not affect the taste. And so that the “visual tastes” do not become boring, sometimes I change the usual shape of the cookies - and, as a rule, it works! They leave the table without saying goodbye! Help yourself too.

Bon appetit. Cook with love.

Kurabye cookies appeared in the East. According to legend, these cookies were first baked by a savvy cook of the Persian Sultan. He was new to the kitchen, and the attackers decided to disgrace him in front of the Sultan by stealing all the food supplies to prepare traditional oriental desserts.

However, the chef decided to surprise everyone and figured out how to bake kurabye. He took eggs, mixed them with flour and sugar, flavored the dough with saffron and prepared crumbly pastries. And on top he sprinkled it with a layer of powdered sugar.

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Properties and calorie content of kurabye

These cookies are considered a spicy oriental dessert, which prepared from butter, preferably butter, egg whites, powdered sugar and flour. It is customary to add cinnamon, saffron, cloves, cardamom and vanilla as spices. The confectionery product contains vitamins B and PP, as well as useful minerals:

  1. Iron;
  2. Potassium;
  3. Phosphorus.


Calorie content of kurabye cookies 1 pc. is 66 kcal. The calorie content of cookies per 100 grams is 516 kcal. with the following relation:

  • proteins – 27 kcal;
  • fats – 232 kcal;
  • carbohydrates – 258 kcal.

Sweetness is an excellent source of energy. And various recipes for Kurabya shortbread cookies with photos will help even an inexperienced housewife prepare an excellent delicacy for the whole family.

Cooking options

It would be more correct to call this pastry “Baku Kurabye”. Below we will describe various, most popular Kurabye recipes; photos and step-by-step video instructions will be provided for a better understanding of the cooking process.

According to GOST

Dessert baking is regulated by Gosstandart, where a description of the dessert is offered - a sand-type product, dark yellow in color, made in the shape of a stick, brush or flower, with fruit puree in the center. So the recipe for Kurabye cookies according to GOST is quite simple and for it we will need:

  • flour – 550 g;
  • butter – 350 g;
  • powdered sugar - 150 g;
  • sugar - 30 g;
  • thick fruit jam – 50 g;
  • egg white – 1 if the egg is large, 2 if the eggs are small.

Now let's look at the cooking process:



The finished sweet should cool on the broiler. If you start transferring it while it’s hot, it will break easily. As you can see, the process is quite simple and you only need to follow 6 steps to prepare Kurabye cookies. Watch the detailed recipe for kurabye in the video tutorial:

On margarine

The recipe for baking homemade kurabye shortbread cookies with margarine includes the following products:

  • flour - 550 g, or two standard glasses with a slide;
  • egg white – 3 pcs;
  • margarine – 300 g;
  • sugar vanillin – 1 sachet;
  • thick apricot jam – 100 g;
  • powdered sugar – 170 g.

Instructions:

  1. Margarine needs to be softened. It just needs to be left out of the refrigerator for a few hours before baking. When the margarine becomes soft, add powdered sugar, vanilla and grind. Flour is added to the same mixture in several stages.

    Flour must be stirred vigorously after each addition to obtain a homogeneous mass.

  2. Take the whites and beat them with salt (a quarter teaspoon). This is done in a separate bowl using a whisk.

    Pour the whipped whites into the dough and gently fold into it. You need to work carefully with a spatula so as not to deposit the resulting foam.

  3. The kneaded dough is transferred to a pastry bag. It is more practical to first prepare a simple plastic bag, cut off a corner and transfer the dough there. And then insert the bag into the bag and squeeze the dough onto a baking sheet.

    If you don’t have a pastry bag, you can roll the dough into small balls, roll them out a little and make a hole for the jam.

  4. Place the cookies on a baking sheet, having previously lined it with baking paper. Preheat the oven to 200-240 degrees. Sweets are baked in just 10 minutes and it is advisable not to leave the oven, as the cookies may burn.

    The finished cookies can be cooled on a wire rack; once they have cooled down, you can enjoy them with warm milk, compote or tea.

Homemade recipe for kurabye cookies

As you can see, there are many options for making Kurabye cookies. The recipe for kurabye cookies at home, which will be discussed below, includes an unusual dough that is made from the following products:

  • honey – 2 tablespoons;
  • milk – 2/3 cup;
  • lemon zest – 1 teaspoon;
  • cardamom – 3 pieces;
  • cloves - 8 pieces.

The recipe includes the following steps:

  1. Grinded cardamom, cloves with honey and lemon zest are added to margarine mixed with powdered sugar.
  2. The mixture is thoroughly mixed, and then just pour in the flour. The mass is thoroughly mixed.
  3. Next, milk is poured into it, and the workpiece is put into a cold place for a quarter of an hour.
  4. Next, roll out the dough to a thickness of 1 cm, cut out circles, use a glass and place in the oven for just 3-5 minutes.
  5. In this case, there is no need to use jam. The finished baked goods are sprinkled with powdered sugar.

Several more recipes for Turkish cuisine deserve your attention.