Shortbread Cookies "Green Apples". Apple Cookies. Step-by-step Recipe With Photo

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Shortbread Cookies "Green Apples". Apple Cookies. Step-by-step Recipe With Photo
Shortbread Cookies "Green Apples". Apple Cookies. Step-by-step Recipe With Photo
Anonim

Bake such unusual and very interesting cookies in the form of apples for evening tea or a glass of juice for an afternoon snack! And next to it, put real apples cut into circles: let the household be surprised! You will get an excellent dessert: even if shortbread cookies are quite high in calories, homemade ones are guaranteed better than purchased ones. Although Green Apples shortbread cookies do not contain apples, we will use only natural ingredients for their preparation: high-quality butter, not margarine, and vegetable dye instead of artificial.

Shortbread cookies "Green apples"
Shortbread cookies "Green apples"

The original apple cookie recipe used a Japanese green tea called "Matcha" to color the dough (but the correct pronunciation is "Matcha", which means "grated tea"). Matcha looks like a green powder. It is he who appears in the classic Japanese tea ceremony, and is also added to the local sweets "wagashi" and ice cream. But, since Matcha tea is quite expensive, and it is not possible to buy it in any store, we will replace the original ingredient with a more affordable one - spinach!

Spinach leaves are an excellent natural dye that, when added to the dough, gives the products a beautiful green color of varying degrees of saturation. Depending on the amount of spinach, the color is light salad or bright emerald. By adding spinach puree, you can color the dough for biscuits, noodles, homemade bread. Other greens are also suitable as green dyes: parsley, dill. But these fragrant herbs are best used for snack recipes such as garlic dill bread, cheese rolls and herbs. And spinach is ideal for both salty and sweet dishes - its taste is neutral.

  • Cooking time: 2 hours
  • Number of Servings: 20-25

Ingredients for Green Apples shortbread cookies

For shortcrust pastry:

  • 100 g spinach;
  • 2 medium yolks;
  • 150 g sugar + 3 tbsp. l. for sprinkling;
  • 150 g butter;
  • 350 g flour + 1.5 tbsp. l.;
  • 1 tbsp lemon zest;
  • 2 tsp baking powder;
  • 1/8 teaspoon salt
  • vanillin on the tip of a teaspoon;
  • 1.5 tbsp. l. ice water.

To decorate apple cookies:

  • 50 pcs. carnations;
  • 50 pcs. chocolate drops.
Ingredients for making apple cookies
Ingredients for making apple cookies

Method for preparing shortbread cookies "Green apples"

We take out the butter for the dough from the refrigerator in advance to soften. And the water, on the contrary, needs to be cooled.

Wash the lemon and pour boiling water over it to remove the bitter taste of the zest.

Pour boiling water over the lemon to remove the bitterness from the zest
Pour boiling water over the lemon to remove the bitterness from the zest

Before doughing, you need to prepare the spinach. Both fresh and frozen will do. If you use frozen, then fill it with boiling water for a couple of minutes, then squeeze thoroughly.

If fresh, then first we dip the greens in cold water to soak the earth adhering to the leaves. After 4-5 minutes, rinse them well in running water.

Dip the spinach in boiling water so that it covers the leaves, and boil for 1 minute, no more. This is enough for it to become soft, and if you digest it, the greens will lose their bright color and become a swampy hue.

Rinse the spinach greens
Rinse the spinach greens
Boil spinach
Boil spinach
Drain the cooked spinach
Drain the cooked spinach

We put the boiled spinach in a colander and wait for the water to drain and the greens to cool down and can be picked up.

We squeeze out excess moisture very carefully. As a result, you will have a small spinach lump weighing 40-50 g - much smaller in volume than the original bunch. This is enough for a portion of dough.

Squeezing the boiled spinach
Squeezing the boiled spinach
Rub spinach through a sieve
Rub spinach through a sieve

Now - the most time-consuming of the cooking stages: rub the spinach with a spoon through a sieve to get a delicate puree that is evenly distributed in the dough. If you have a good blender, you can try mashed spinach with it. Still, rubbing through a sieve, although it requires more work and time, gives the best result: the dough does not come out with a green speck, but a uniform color.

Boiled spinach puree
Boiled spinach puree

This is how spinach puree turns out.

Now it's time to knead the shortbread dough. Let's separate the yolks from the whites. Egg whites come in handy for an omelet or meringue. And add sugar to the yolks and beat with a mixer for 1-2 minutes.

Beat egg yolk with sugar
Beat egg yolk with sugar

Add soft butter to the whipped yolks.

Mix the whipped yolks with butter
Mix the whipped yolks with butter

And beat the mixture again until a homogeneous fluffy mass is obtained.

Sift flour combined with baking powder into the oil mixture. Salt, add vanillin and lemon zest.

Mix butter, flour, baking powder and lemon zest into the dough
Mix butter, flour, baking powder and lemon zest into the dough

Grind the dough components with our hands into large crumbs.

Separate a quarter or slightly less than a third of the dough and place in a separate bowl.

Add spinach puree to a smaller part of the dough and stir.

Mix part of the dough with the spinach puree
Mix part of the dough with the spinach puree

Since when adding wet puree the dough becomes sticky, add 1-1.5 tbsp. l. flour. And we knead the green dough, collecting it into a lump.

Add flour to the spinach dough
Add flour to the spinach dough
Add water to the dough without spinach
Add water to the dough without spinach

And in the white dough, on the contrary, add 1-1.5 tbsp. l. cold water so that it stops crumbling and also gathers in a ball.

Apple cookie dough
Apple cookie dough

Roll out the green dough between two sheets of parchment (so as not to stick to the table and rolling pin) into a rectangle about 18x25 cm in size, 3-4 mm thick.

Roll out the green dough
Roll out the green dough
Rolled plate of green dough
Rolled plate of green dough

We remove the parchment. From the white dough, form a sausage of the same length as the green layer, and place it in the middle of the cake.

Form a sausage from white dough
Form a sausage from white dough

Raising the edge of the parchment, tightly wrap the white sausage with a green crust. Then we wrap the second edge in the same way. We pinch the joint. And we roll the sausage back and forth on the table, so that the layers of dough are tightly pressed against each other, and the cookies do not delaminate in the future.

We wrap the white dough in green
We wrap the white dough in green
Roll of two layers of dough for cookies in the form of apples
Roll of two layers of dough for cookies in the form of apples

Sprinkle sugar on the paper and roll the sausage back and forth again. Wrap tightly in parchment and place in the refrigerator for 1 hour.

Sprinkle the roll with sugar
Sprinkle the roll with sugar
We wrap the roll and put it in the refrigerator
We wrap the roll and put it in the refrigerator

After this time, we turn on the oven to heat up to 170 ° C. Cover the baking sheet with a sheet of parchment paper. We prepare two saucers: with cloves and with chocolate for decoration.

Cut apple-shaped cookie dough roll
Cut apple-shaped cookie dough roll

Having taken out the workpiece, we cut the sausage into round pieces 1 cm thick.

Each circle is slightly pressed with your fingers above and below. Insert on the clove: at the bottom - with the bud outward, and on top - outward with the tail.

We shape and decorate cookies
We shape and decorate cookies

Insert the chocolate "seeds" into the dough.

We spread the cookies on a baking sheet, leaving 3-4 cm between them: during the baking process, the "apples" grow.

We bake cookies in the oven
We bake cookies in the oven

We bake on the medium level of the oven at 170 ° C for 25-30 minutes. Do not overexpose the cookies: when overdried, the shortbread dough becomes hard. Therefore, be careful: the dough should remain light, perhaps slightly golden. Gently, so as not to burn yourself, try to press the dough with your finger: if it is already dry, there are no dents, but at the same time it is still a little soft, - it's time to get it out. You can check with a skewer, the criteria are the same: the dough inside is dry, but not hard, but a little soft. As they cool, the cookies will harden - keep this in mind when baking.

Shortbread cookies "Green apples"
Shortbread cookies "Green apples"

In order not to break the hot shortbread dough, let the cookies and parchment carefully slide down from the baking sheet onto the table. Let it cool on a flat surface.

We spread the Green Apples shortbread cookies on saucers and invite your family to be surprised and try!

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