Sour cream korzhiki
Visually nothing special, but taste-wise a hit are the sour cream korzhiki. No wonder they were so popular in the Soviet Union. With this recipe you make the big cookies with sour cream yourself at home. It's easy, quick and requires few ingredients.
Servings 15 korzhiki
Ingredients
- 160 g sour cream
- 75 g sugar
- 1 egg
- 40 g butter room warm
- approx. 330 g flour
- 3 g baking soda (sodium bicarbonate)
- vanilla
- 1 pinch of salt
- flour for the work surface
for the sprinkling (alternative)
- powdered sugar
Instructions
- Mix sour cream, soft butter, egg, sugar, vanilla and salt.
- Mix flour with baking soda.
- Add the dry flour mixture in portions to the liquid sour cream mixture and knead briefly to form a soft, slightly sticky dough.
- Dust the work surface with flour, roll out the dough to about 0.5 cm thick and cut it into triangles.
- Spread the dough triangles on a baking sheet lined with baking paper and bake them in a preheated oven at 180 °C top and bottom heat for about 12 minutes.
- Let the sour cream korzhiki cool down and dust them with powdered sugar according to taste.
Notes
- As vanilla go for example vanilla bean scraped out, vanilla sugar, vanilla extract.
- The amount of sugar can be adjusted to taste.
- The amount of flour given may vary. Add only enough flour until the dough reaches the right consistency. It should be very soft and slightly sticky, never too firm or dry.
- Do not roll out the dough too thin, or the sour cream cookies may taste dry after baking.
- You can shape the korzhiki any way you like.
- Do not bake the sour cream korzhiki longer than necessary or they might taste dry. Use a wooden skewer to check if they are done baking. After baking, they should be a light color.
- Note the detailed tips and tricks for making the sour cream korzhiki at the top of the post.