Bear cookies. Biscuits olympic bear

Cookies "Olympic Bear" are baked in a form that many have preserved since Soviet times. The current young housewives often get this form from their mother, grandmother, mother-in-law ... But the only problem is that not every house remembers exactly how the Olympic Bears cookies are baked. But once such pastries were very popular!

"Cosy Kitchen" firmly declares: completely undeservedly forgotten! Because the simplicity of execution and its taste really deserve attention. And therefore - get the dusty forms and act!

Ingredients:

• Kefir or sour milk - 1 cup,
• Eggs - 4 pieces,
• Sugar - 1 cup
• Margarine - 250 gr. (pack),
• Flour - 3 cups
• Soda - 1 teaspoon, slaked.
• At will and taste, you can add vanillin, cocoa.

Cooking:

Melt margarine, cool slightly and add all other ingredients to it. It turns out the dough is like pancakes. The most important thing here, as usual, is that there are no lumps.

We put the form on the burner and heat it very well. If not heated, the cookies will stick. Lubricate the heated form with vegetable oil - once during the entire baking time.

Spoon the dough into one part of the mold. The most difficult thing here is to catch the portion that will fill all the details of the mold, and will not climb over the edge. After you determine this rate for yourself, cookies will be baked easily and simply.

Filled with pressure, close tightly and bake cookies over moderate heat for 2 minutes on each side. If the burner is small (or gas), the pan must be moved slightly so that the cookies bake evenly.

We shake out the baked bears from the mold on the table (plate, towel, tray) and immediately put a new portion of the dough into the mold. For baked cubs, we slightly trim the edges and beautifully lay the finished figures.

After use, it is enough to wipe the form with a dry soft cloth from the outside, and it will be ready for storage and subsequent work.

A great option for a children's holiday - children will be happy to eat cookies "Olympic Bear"! The recipe is simple and economical, there are quite a lot of figurines. A worthy answer to the purchased "Barney"!

Cooking instructions

1 hour + 1 hour Print

1. Sift flour together with starch into a deep bowl. Flour seeder tool Flour must be sifted even if you grind it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour is loosened, saturated with oxygen, the dough rises better and its texture is then of better quality. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

2. Cut the cooled butter into slices, add to the flour and rub with your fingertips until fine crumbs (do this quickly so that the butter does not have time to heat up). You should not have large lumps left. Chef's knife tool The chef's knife is a versatile and, in general, indispensable tool that will cope with any cutting work - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not prone to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to professionals.

3. Sift the powdered sugar into the resulting mass, add salt and vanillin. Stir with a spoon. Then add the whole egg and yolk and continue to mix with a spoon until all the crumbs are wet.

4. Knead the dough with your hand until smooth NOT LONG, you do not need to knead it. Shape into a ball, wrap in cling film or plastic bag and refrigerate for 1 hour.

5. When the dough has cooled, it can be rolled out. Turn on the oven to 180 degrees, set the convention mode. Sprinkle the table with flour and roll out a layer 2-3 mm thick. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to do a trick with it, which allows you to make the sheet thickness uniform: hang the dough on a rolling pin and rotate around it in the air. "Afisha-Food" arranged a revision of the rolling pins, the most maneuverable was the beech brand Bérard.

6. Cut out the figures with a mold (put the remaining dough back into the refrigerator after cutting) and transfer to a baking sheet covered with parchment paper or a Teflon rug. Put a nut on each cookie, pressing lightly on it and bend the paws, also lightly pressing on them so that they do not open during baking. Make eyes and nose.

7. Place the cookie sheet in the preheated oven for 10-11 minutes, bake until golden brown. While the 1st batch is baking, proceed to the 2nd.

8. After you take the cookies out of the oven, let them cool.

9. Bon appetit!

Homemade cakes are a delicious treat for the whole family, especially for children. I propose to bake "Mishki" shortbread cookies and treat your relatives with a cup of fragrant tea. Ready-made pastries are moderately sweet and crumbly. Such cookies, if beautifully designed, can be presented to your friends as a delicious gift for the New Year holidays and beyond.

For cooking, you will need the following products.

Sift the wheat flour into a suitable deep bowl. Add salt, baking powder, sugar to flour. Stir with a whisk or spatula.

Take chilled butter, but not from the freezer, cut into small cubes. Add to flour mixture. Pound until the formation of butter-flour crumbs. Do this procedure as quickly as possible so that the butter does not melt.

Add ice cold water. Start with two spoons. If it's not enough, add another one. Quickly gather all the dough into a ball.

Wrap in cling film and refrigerate for a couple of hours. To speed up the process, you can use the freezer for 20-30 minutes.

Take out the chilled dough. Take two sheets of parchment, sprinkle lightly with flour. Lay down the dough. Cover with another sheet and roll into a thin layer.

Take the "bear" mold, cut out the figures.

Line a baking sheet with parchment. Lay the cut pieces. Make eyes with a match. Lay the peanuts in the center and pinch with the handles. Send to the oven preheated to 180 degrees. Bake for 15-25 minutes.

A simple cookie recipe that kids will love not only for their taste, but also for their unusual look. Depending on the age of the child, you can reduce the amount of spices in the dough, you can remove some, the cookies will still turn out delicious.

You will need:

Flour - 250 g
- butter at room temperature - 70 g
- sugar - 80 g
- egg - 1 pc
- cocoa - 1 tbsp. spoon
- ground ginger - 1 teaspoon
- fresh grated ginger - 1 teaspoon
- ground cinnamon - 1 teaspoon
- ground cloves - 0.5 tsp
- soda - 0.5 tsp
- nuts

Cooking:

1. Cut the butter into cubes, combine with sugar, egg and beat with a mixer for 2-3 minutes - you should get a homogeneous mass.

2. Add flour, soda, spices, ginger and cocoa. Stir. Wrap the dough in cling film and refrigerate for half an hour.

3. Divide the dough into two parts. Lay the first part on a large sheet of baking paper, flatten with your hand, cover with another sheet and roll out with a rolling pin. You should get an even layer 5-7 mm thick.

4. Preheat the oven to 180 degrees. Line a baking sheet with baking paper. Make figures of bears from the dough (with a mold), bend their paws and put a nut there, put them on a baking sheet and put them in the oven for 10 minutes. If the cookie is thicker than 7mm, it will take an extra 3-4 minutes.

5. While the first batch is baking, do the same with the second batch of dough. If the dough is too soft, put it back in the refrigerator.

Let the finished cookies cool down and start drinking tea!

Nowadays it is difficult to surprise someone with delicious original pastries. Urban and provincial supermarkets are simply replete with an endless variety of the most intricate pastries, crackers, cookies, bagels, buns, cakes and other desserts. Yes, and modern housewives amaze with culinary creativity, which new kitchen units help to realize.

However, as the saying goes - "New is a well-forgotten old." We offer to recall one of the most popular recipes of our grandmothers - soft cookies "Olympic Bear". It is prepared very simply from a very affordable set of products. For baking, you will need a special metal form, which has been preserved by many grandmothers and mothers since Soviet times.

This form consists of two interconnected halves and is intended for use on an open fire (gas). This form was created in honor of the first Olympic Games, held for the first time on the territory of a socialist state in 1980. In honor of such a historical event, many souvenirs with the symbol of the Olympics were produced, as well as this culinary form. An analogue of the rarity is produced by some modern enterprises today.

Cuisine: Russian

Cooking method: baking in a metal mold on gas

Cooking time: 1.5 hours

Servings Per Container: 26

Ingredients:

• flour - 3 cups
• eggs - 3-4 pcs. (depending on size)
• butter - 250 g
• sugar - 1 cup (250 g)
• sour cream - 1 cup (can be replaced with kefir or sour milk)
• soda or baking powder - 1 tsp
• vinegar - 1 tsp
• vanillin (optional) - a pinch.

Cooking method

Melt the butter in a bowl, but do not boil. Cool down to 40 degrees. This is necessary so that the eggs and sour cream added in the following steps do not curdle.

Add sugar to the bowl.

Thoroughly mix the ingredients in the bowl.

Add eggs to the bowl.

Mix eggs with all ingredients.

Add flour to the bowl.

Mix the flour with all the ingredients in the bowl. It turns out a dough of medium density, similar to honey, thick sour cream or dough for pancakes. It should not have lumps.

Carefully lubricate the inside of the metal form of the bears with vegetable oil using a silicone brush.

We put the form in a closed (folded) form on the gas. Heat thoroughly on both sides for a few minutes. If the form is poorly lubricated or poorly warmed up, then the first bears baked in it will inevitably stick and break when pulled out. Put the finished dough into the preheated form, evenly distributing along the length. It requires 1 tablespoon with a slide (for each cell). Cells are filled on one side only. Make sure that the dough does not go beyond the edges of the form. Cells should not be too full. During baking, the dough rises and increases in volume.

We tightly close the form and bake the bears on a small (moderate) fire, on each side for 2 minutes. If the fire is large, then the inside of the bear will be raw, and the outside will burn. Make sure the cookies bake evenly. After the desired amount of time has elapsed, open the mold and place the finished bears on a plate or rack. If they are a little stuck, pry off the edges of the figurines with a knife. If there is excess dough around the edges of the bears, cut them off. Put a new batch of dough into the mold and bake in the same way. These are the Olympic beauties we got!

Ready-made cookies in the form of cute teddy bears are especially popular with children. The Olympic bear is a worthy competitor to the modern Barney. Suitable baking for a children's party or home tea party.

Note to the owner:

• You can bake white and brown bear cubs. Bake polar bear cubs according to the standard recipe, and sprinkle with powdered sugar at the end. To make the cubs dark, add 2 tablespoons of cocoa powder to the dough.