How to make shortbread biscuits in the pan

So sometimes want to cook something simple, quick and most importantly delicious. One of the most delicious and simple desserts is shortbread cookies that can be prepared both on a baking sheet in the oven and in the pan. The recipe is very simple and the cookies turned out crumbly and delicious, you should apply some tricks.

The usual homemade cookies can make even inexperienced housewife. It is better to cook in a dry frying pan, it needs to be nonstick.


Shortbread is different from the usual that it becomes quite crumbly and does not require for cooking large quantities of ingredients.

You will need:

- 1,5-2 cups of already sifted wheat flour;
- 1 teaspoon of baking powder or half teaspoon of baking soda;
- 1/3 Cup of sugar;
- 3 tablespoons of vegetable oil;
- egg yolk;
- 1/3 Cup of sour cream 20% fat;
- nuts, raisins or candied fruit to taste.

Method of preparation

1. In a deep bowl, mix the flour and baking powder, you can use soda instead of the second.

2. In a separate bowl, you can cook vegetable oil, sour cream, egg yolk, sugar and mix well, better with a mixer. The sugar should completely dissolve.

3. Add the flour, while constantly stirring. The dough should not stick to your hands. Also the taste you can add nuts, candied fruits, honey, or vanilla sugar. Before frying the dough you need to cover with cling film and leave in for 20 minutes.

4. Chilled dough put on a Board, pre sprinkled with flour and roll the "sausage", then cut it into rings with a width of 2 cm, preferably every bite a little crush.

5. Take a clean frying pan, it must be dry. Oil injection is not necessary, since it is already in the dough, so frying it is not required. Lay out biscuits and bake from both sides until Golden brown. On each side will be enough for 3 minutes. Fire abated to a minimum.


After cooking the cookies, you can sprinkle with icing sugar, grated chocolate or decorate with whipped protein. Classic shortbread is prepared without different additives, such as candied fruits and nuts, so that you can do without them. But most of all, this cake is baked with chocolate or coconut.

The secrets in cooking shortbread

Preparation is not difficult, but the quality of the products affects how loose you get cookies. Mixing products it is recommended to fast, as the dough before baking it is required to leave in a cold place. Also before baking it will be good to lubricate biscuits, egg or milk.


Oil must enter into the composition of the dough, otherwise the cookies will turn hard and may burn. The more oil the better. The egg in this dough do not put only the yolk, otherwise the dough won't turn out crumbly. Instead of sugar you can put powdered sugar.


The dough can not be cut into separate pieces, and bake it a cake and then slice.