Sour cream korzhiki – memory of Soviet childhood

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Visually nothing special, but tastily a hit are these sour cream korzhiki. No wonder they were so popular in the Soviet Union. Here I show you how to make the big cookies with sour cream at home. It’s easy, quick and requires few ingredients. You can find a detailed sour cream korzhiki recipe with exact quantities and step-by-step instructions here at the very bottom.

Unobtrusive, but delicious

Although the sour cream korzhiki look unspectacular, taste-wise they are the opposite. Because they taste very fluffy and soft. Especially with a glass of (plant) milk, with a cup of coffee or tea, but also pure, the big cookies are simply a pleasure.

Popular big cookies of the Soviet era

Just like tvorog korzhiki, shortbread korzhiki with jam and milk korzhiki, these sour cream korzhiki originated in the Soviet Union and were very popular at that time. They were part of the assortment of Soviet school and university canteens. But parents also made them for their children at home.

How to make sour cream korzhiki taste like in the Soviet Union?

Soviet sour cream korzhiki had a soft and fluffy consistency. In order for your pastry to taste the same, you need to pay attention to a few details when preparing it.

First of all, your korzhiki dough should not be too firm or dry, but it should be very soft and somewhat sticky. The dough consistency depends on the amount of flour, so you should add this amount in portions to the rest of the ingredients, so you don’t add too much of it.

The other important point is not to knead the dough too long, but quickly and briefly. Once it has a homogeneous consistency, it is ready to be rolled out. By the way, the korzhiki dough must not rest after you have finished kneading it, but must be processed immediately.

This brings us to the next detail you should pay attention to. The dough should not be rolled out too thin, because thin korzhiki will dry quickly during baking. About 0.5 cm thickness is just right.

Now we have already arrived at the baking time. Here you should make sure that the sour cream korzhiki are not baked too long. They retain their light color after baking and should not be left in the oven until they turn brown. After about 10 minutes of baking, you should test them with a chopstick. To do this, insert a wooden skewer briefly into the center of one of the cookies and see if it comes out clean. If the wooden skewer remains smeared in the dough, you still have to bake the korzhiki. If the wooden skewer comes out dry, the cookies are done and need to be taken out of the oven.

How to shape sour cream korzhiki?

Korzhiki are larger than ordinary cookies and in the Soviet Union they often had a round or flower shape. However, you can shape them any way you like. I had made the sour cream korzhiki triangular. Alternatively, you can cut them into squares. Or cut out large circles from the dough so you get round korzhiki. You can just as easily use any large cookie cutter for this, such as a heart cookie cutter.

Sprinkle with powdered sugar or brush with egg

To make your sour cream korzhiki look prettier and give them a light golden color, you can brush them with a beaten egg before baking. Or you can simply sprinkle them with powdered sugar after baking and cooling, as I did.

These sour cream korzhiki are

• soft,
• fluffy,
• not too sweet,
• coarse-pored,
• very tasty,
• easy and quick to make with few ingredients,
• ideal for snacking in between or for dessert with coffee, tea, milk,
• popular pastry of the Soviet cuisine.

Lightning fast sour cream korzhiki recipe

The korzhiki recipe is very simple. In about 30 minutes you will conjure up the big sour cream cookies on the dining table. All you have to do is knead all the ingredients into a sour cream dough, shape it into korzhiki, put them in the oven and wait for them to bake.

How to make sour cream korzhiki: tips and tricks

• As vanilla go, for example, vanilla bean scraped, vanilla sugar, vanilla extract.
• You can adjust the amount of sugar to taste. With the amount of sugar given here in the recipe, the cookies taste moderately sweet.
• The amount of flour given here in the recipe below may vary. Add only enough flour until the dough gets the right consistency. It should be very soft and slightly sticky, definitely not too firm or dry.
• Do not roll out the dough too thinly, or the sour cream cookies may taste dry after baking.
• You can shape the korzhiki any way you like. For example, make them rectangular or round instead of triangular.
• Do not bake the sour cream korzhiki longer than necessary or they may taste dry. Check with a wooden skewer to see if they are done baking. After baking, they should have a light color.

Did you make the Soviet sour cream korzhiki according to this recipe? I’m looking forward to your results, your star rating and your comment here below on how you liked and succeeded in making the big sour cream cookies.

Got an appetite for more Soviet-era sweet pastries? Try:

• Krakow slices recipe – on the taste journey to the Soviet Union
• Shortbread rings with peanuts – this is what Soviet childhood tasted like
• “Lodochka” – recipe for Soviet shortbread cookies “The little boat”