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Korzhiki
Shortbread rounds
Korzhiki (Коржики): scalloped school-canteen shortbread rounds
Every Soviet schoolchild knew korzhiki, the plump scalloped biscuits sold at the canteen counter for a few kopecks with a glass of milk. Made with sour cream and a little honey, they are firm on the outside and soft and cakey inside, pale gold, with a fork-pricked top. Russians still bake them at home for after-school snacks. The common mistake is rolling the dough too thin, which makes hard biscuits instead of soft little cakes. Chef's tip: roll to a full 8 mm and pull them from the oven while the edges are still pale; they firm up as they cool.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 14
Ingredients
- 3 ½ oz soft butter
- 4 oz sugar
- 1 tbsp honey
- 1 egg
- 3 ½ oz sour cream
- 13 ½ oz plain flour
- 1 ½ tsp baking powder
- 1 tbsp milkfor brushing
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Method
0/4 doneStep 1: Beat 3 ½ oz soft butter, 4 oz sugar and 1 tbsp honey until creamy, then beat in 1 egg and 3 ½ oz sour cream.
5 minStep 2: Mix in 13 ½ oz plain flour and 1 ½ tsp baking powder to a soft dough that doesn't stick to your hands. Chill for 15 minutes.
5 minStep 3: Heat the oven to 400°F (350°F fan). Roll the dough 8 mm thick, cut rounds with a 7–8 cm fluted cutter and lay them on a lined tray. Prick each with a fork a few times and brush with 1 tbsp milk.
5 minStep 4: Bake for 11–13 minutes until risen and pale golden underneath. Cool on a rack.
13 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 31 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does korzhiki take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 14 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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