Summer biscuits with vegetables and fruits: French pies in half an hour

Galette cookies

This dessert goes well with tea, coffee, cocoa and hot chocolate. Cooking it at home is easy even for inexperienced cooks. If you haven’t had time to eat fresh biscuits, you can use them to make a delicious cake by combining them with condensed milk cream. There is no shame in serving such a dessert even to guests. If you are intolerant to milk, the product can be replaced with the same amount of water.

Ingredients:

• Milk - 0.5 cups;
• Sugar - 1.5-2 tbsp;
• Vegetable oil - 2 tbsp;
• Flour - 6-7 tbsp;
• Starch - 1.5 tbsp;
• Soda - 1/4 tsp;
• Vanilla sugar - 1 tsp;
• Lemon juice - 1 tbsp..

How to cook:

We will make the dough in a bowl. Pour milk into it, add sugar, vegetable oil, vanilla sugar and lemon juice. Mix. Add flour mixed with soda and starch to the resulting mass. Mix the dough. It should not stick to your hands and should not be very cool. Now let's try to roll out the dough as thin as possible. We cut the cookies into cookie cutters, or a glass, or simply cut them into diamond squares with a knife. Place the cookies on a baking sheet and prick them with a fork. Bake in the oven at 200 degrees. It bakes very quickly, don’t miss the moment :)

Step-by-step preparation

1. Preheat the oven to 220° C. Mix the liquid ingredients in a bowl: 1 egg, 1 tbsp. l. milk, 1 tbsp. l. vegetable oil. Add 1.5 tbsp. l. Sahara. Lightly whisk and set aside.

2. In a separate bowl, mix the sifted flour well with a quarter teaspoon of soda so that its taste is not felt in the finished cookies. For these cookies, there is no need to quench the baking soda with vinegar.
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3. Pour flour and soda into the liquid part in portions, stirring with a silicone spatula.

4. When the dough becomes thick enough, continue kneading with your hands. The dough should be quite dense, but elastic and not stick to your hands.

5. Roll out the dough on a floured surface very thin, 1-2 mm thick.

6. Cut out cookies of any shape with dough cutouts. Each cookie needs to be pricked several times with a fork to prevent it from puffing up during baking. You can apply some geometric pattern or letters this way - it all depends on your imagination and patience.

7. Transfer to a baking sheet lined with parchment and place in the preheated oven.

8. Biscuit cookies bake very quickly - 5-8 minutes. Remove the cooled cookies from the baking sheet and place them in a container with a lid - this way they are well stored and remain crispy for a long time.

Did you know?

• It is very convenient to roll out the dough thinly on a special silicone mat: the dough does not stick to it, you can cut out cookies of the desired shape directly on it using notches or a knife and easily remove and transfer them to a baking tray.
• Galette cookies will be flaky and crumbly if you roll out the dough into a very thin layer, then fold it several times and roll it out thinly again.
• To enhance the crispy properties of biscuits, some of the flour can be replaced with potato or corn starch, and the finished dough can be left in the refrigerator for a while before baking.
• The ingredients of the recipe can be changed at your discretion: if egg whites are contraindicated for someone, you can only put yolks in the dough; if you like sweet baked goods, add more sugar. If you don’t like the smell and taste of soda, do without it or replace it with baking powder, instead of milk you can take water, and instead of vegetable oil, use margarine or butter.
• To taste, you can add spices to the dough: cinnamon, cocoa powder, lemon or orange zest, or lightly sprinkle the cookies with sesame or flax seeds.
• Biscuit cookies are classified as products for healthy and dietary nutrition, i.e., due to their composition, they will bring maximum benefit to the body.

Cookies Maria

Ingredients:

• flour – 160 g;
• butter – 100 g;
• soda – 0.5 tsp;
• corn starch – 0.3 kg;
• milk – 150 ml;
• sugar – 150 g.

Cooking method:

Soften and beat the butter, add salt, starch, and sugar.

Beat the mixture again.

Pour in the milk and run the mixer for a couple more minutes.

Add the sifted flour in parts, continuing to beat the mixture. When the dough becomes thick, knead it with your hands. You need to achieve plasticity when the biscuit base stops sticking to your hands.

Place the dough in the cold for a couple of hours, then roll out a layer 2-3 mm thick and cut out circles from it.

Prick the cookies with a fork and place in the oven for 15 minutes at 180 degrees.

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Biscuits

Ingredients:

• Wheat flour - 130 grams;
• Water - 60 Milliliters;
• Sunflower oil - 10 Milliliters;
• Granulated sugar - 30 grams;
• Starch - 20 grams;
• Soda - ½ teaspoons.

How to make “Galette Cookies”

Heat the water to room temperature, then dilute salt and granulated sugar in it.

Sift the flour and add to a bowl of water, then add starch, soda and vegetable oil.

Knead the dough, then wrap it in film and leave for 20 minutes. Roll out the dough into a thin layer, then roll out again.

Use a special grooved knife to cut out cookies (or any other arbitrary shape), and make punctures with a fork.

Place the cookies on a baking sheet and bake in an oven preheated to 180 degrees for 35 minutes.

Cookies should not be golden. Transfer it to a plate to cool. Bon appetit!

Recipe for galettes with basil

Crispy biscuits with basil can replace regular bread when preparing light snacks that are served to guests before the main course, or can be used instead of the usual sandwiches at a picnic. These biscuits go well with vegetable salads. You can also spread salted cottage cheese with herbs on them or serve with feta cheese.

Ingredients

In a separate bowl, mix flour and basil, add salt and pepper.
Knead the dough, gradually adding olive oil and mineral water. Place it in the refrigerator for 30 minutes. Roll out the chilled dough into a layer 5 mm thick. Cut the dough into large squares with sides 4 x 4 cm. Preheat the oven to 190 degrees. Place the biscuits on a baking sheet and pierce them with a fork. Bake in the oven for 20 minutes. Remove the finished cookies from the oven and let them cool. Mash the cottage cheese with a fork until smooth, chop the parsley, add salt and mix thoroughly. Spread a thin layer of cottage cheese onto the cooled biscuits and sprinkle with parsley.

Lenten

Classic shortbread or oatmeal cookies are not suitable for consumption during the fasting period, while biscuits, for the preparation of which no eggs or dairy products were used, are an excellent dessert option for this period. These baked goods are made using water and with a minimum amount of sugar, so the product is dietary and hypoallergenic, which is also important for the diet of a nursing woman. Below is how to make Lenten biscuits.

Ingredients:

• water – 60 ml;
• flour – 200 g;
• salt (to taste);
• baking powder – 1 tsp;
• sugar – 1-2 tbsp. l.;
• vegetable oil – 1.5 tbsp. l.

Cooking method:

Combine sugar, salt, water, oil, baking powder.

While beating the ingredients with a mixer, gradually add flour.

The base for the biscuits should be moderately dense, yet elastic.

Roll out the dough into a layer 0.5 cm wide, cut out figures from it, and prick them with a fork.

Bake the dessert for 10 minutes in an oven heated to 210 degrees.

Do not keep the dish in the oven longer, otherwise the cookies will turn out too dry.

Galette cookies: dietary recipe

Ingredients:

• Quail egg - 1 pc.
• Sugar - 1.5 tbsp.
• Vegetable oil - 1 tbsp.
• Water - 1 tbsp.
• Flour - 250 g.
• Soda - 0.25 tsp.

Step-by-step preparation of biscuits, dietary recipe:

Mix soda with flour.

Combine the egg with sugar, pour in the vegetable oil and water and stir everything until smooth without using a mixer. Use a regular whisk.

Pour flour into the liquid base.

Knead into a stiff, non-stick dough.

Roll it out to a thickness of 2 mm and cut out cookies with a special cutter.

Place them on a baking sheet and prick them with a fork.

Bake in an oven preheated to 200°C for 7 minutes until golden brown.

Pumpkin galette recipe

Galettes are a quick and hassle-free dish to prepare. Galettes with pumpkin and caramelized onions are noticeably different from the bread made from flour and water that sailors and soldiers ate. Pumpkin galettes will be an original appetizer for both the daily menu and the holiday table!

Ingredients

Add wheat flour and mix.
Finely chop the butter, add to the flour and knead until smooth. Add water in small portions, stirring constantly until the dough reaches a soft elastic state and can be formed into a ball. It shouldn't stick to your hands. Place the finished dough in the refrigerator for 30 minutes. Peel the onion, cut in half and chop into thin half rings. Peel the pumpkin and cut the pulp into small thin slices. Place the onion in a preheated frying pan with olive oil, add salt and pepper and fry for 7 minutes until golden brown.

Pour the cider into the frying pan with the onions and keep on low heat until almost all of it has boiled away. Remove from heat. Place the onion in a separate bowl and mix with chopped pumpkin, pepper, cayenne pepper and Provençal herbs. Grate the cheese on a coarse grater, finely chop the basil leaves and mix with the pumpkin and onion.

Divide the chilled dough into 4 parts and roll out into circles 5 mm thick. Line a baking tray with baking paper and place the dough on it. Place the pumpkin mixture on each circle, raising the edges of the dough slightly. Preheat the oven to 185 degrees and bake the biscuits for 35 minutes.

Cookies Nantes galettes

Ingredients:

• Flour - 150 gr.
• Sugar - 75 gr.
• Butter - 50 gr.
• Salt to taste.
• Egg - 1 pc.

Cooking method:

Mix softened butter with salt and sugar and beat with a mixer. Add the egg and beat again. Gradually add flour (you may need a little more).

Knead into a non-sticky dough. Sprinkle the surface well with flour and roll out the dough to about 3–5 mm thick, cut out circles.

Grease the cut out cookies with yolk. Use a fork to make criss-cross patterns. You can also sprinkle with ground almonds. Bake at 180*C, 15–17 minutes, until golden. Bon appetit!

Galette cookies with flax seeds

Ingredients:

• Wheat flour - 270 g.
• Vegetable oil - 1/3 cup.
• Flax seeds - 2.5 tbsp. l.
• Sugar - 2 tbsp. l.
• Salt - 1 pinch.
• Water - 1/2 cup.

Cooking method:

Prepare all the necessary ingredients. The flour must be sifted. Add flax seeds, sugar, salt to the flour. Mix everything well.

Combine vegetable oil and water in a bowl or saucepan. Place on fire and bring to a boil.

When the water and oil boil, pour into the flour mixture. And immediately start kneading the choux pastry. First, use a spatula while the dough is hot. Then knead with your hands.

Wrap the finished soft dough in cling film and leave for 15 minutes. Roll out the dough thinly and cut cookies into any shape.

Place the cookies on a baking sheet lined with baking paper. Prick each cookie in several places with a fork. Place in a preheated oven (200 degrees). Bake until browned.

Remove the finished cookies from the oven. Place in a container, let cool, then cover tightly to keep the cookies as fresh as possible. Bon appetit!

Preparing the dough for crackers and biscuits

The dough can be prepared using sponge, straight or emulsion methods.

1. The first step for all methods is preparing a mixture of bulk components . For this, a mixer is used, into which flour, starch, crushed bran, crumbs of return waste crackers and biscuits are placed. The mixing process takes about 5 minutes. If there is no mixer in production, this stage is eliminated, and all of the above bulk ingredients are immediately loaded into the dough mixer.

2.The next step depends on the method of preparing the dough.

• A) Sponge method. The dough is prepared in a dough mixer or in a bowl. The yeast is pre-crushed, then mixed with water (water temperature about 40°C) in a proportion of 1 part yeast to 2 parts water. The mixture is added to the dough mixer. Next, add 15–50% of the total amount of flour specified in the recipe and mix for about 6–7 minutes. If you are making a cracker, you can also add some sugar at this stage, which will ensure the yeast works well. After kneading, the dough should have the following parameters: t 25 - 28 ° C, humidity 52 - 60% for biscuits and 29 - 35% for crackers. Fermentation time lasts 8 – 18 hours. The finished dough should increase in volume by 150 - 200%. The acidity of the finished dough is 6.5 - 7.9 degrees. You can prepare the dough in a fermentation chamber at a temperature of 25 - 35 ° C and air humidity of about 80%. To reduce the standing time of the dough and save sugar, enzyme preparations are used, which are added at the stage of preparing the dough. They are first dissolved in water. As a result, the dough ripens faster by about 40 minutes for biscuits, and for crackers by 1 to 2 hours.
• B) Safe method. In this case, yeast activation is carried out. The yeast is crushed and mixed with sugar (about 0.4% of the recipe) and a small amount of warm water (33 - 35 ° C). Yeast activation takes 30 – 40 minutes. Activated yeast is added to a dough mixer for further kneading of dough, or to an emulsifier when preparing dough with yeast and chemical leavening agents.
• B) Preparation of the emulsion. All liquid ingredients for the emulsion (water, melange, etc.) should have a temperature of 25 ° C, fat 40 - 50 ° C. All ingredients except fat are added to the homogenizer. The mixing time is 5 – 7 minutes. Towards the end of this time, chemical leavening agents and essence are added. The result is a ready-made recipe mixture, which should have a uniform consistency and a temperature of 25 - 30 ° C. Then the recipe mixture and fat are added to the emulsifier in parallel. Intensive mixing is carried out, duration – 1 minute. The finished emulsion should be 27 - 30°C. It is immediately poured into the dough mixer.

3. Kneading the dough. It is carried out in batch mixers. If the sponge method is used, the sponge is mixed with the remaining ingredients specified in the recipe; if it is straight, an emulsion, a mixture of bulk ingredients, is mixed. Flour or a mixture of bulk components is added into the operating dough mixer last. The batch lasts 20 – 60 minutes. The time depends on the characteristics of the dough mixer, the characteristics of the raw materials, and the temperature. The finished dough has a temperature of 30 - 40 ° C and a humidity of 26 - 35% (varies depending on the quality of flour and the characteristics of the recipe). To reduce the mixing time, sodium pyrosulfate is used. The finished dough has an elastic, plastic-viscous consistency.

4 . Proofing the dough . During the proofing process, the dough becomes more flexible. The process is carried out in a workshop or in a fermentation chamber. Duration of proofing: 30 minutes – 6 hours, t25 – 35°C, humidity 75 – 85%. If sodium pyrosulfate was used during kneading, then when preparing crackers the proofing stage is eliminated, and when preparing biscuits it is reduced to one and a half hours.

5 . Rolling the dough is carried out similarly to that in the production of hard biscuits. A laminator is used for this.

6. Preparation of the fat layer. The fat layer is provided for in the recipe for some types of crackers. It is prepared as follows. Fat, flour and other ingredients are added to the kneading machine for mixing according to the recipe. The mixing time is several minutes. The finished layer has a temperature of 20 – 24°C. It is placed between 2 layers of dough.

7. Molding. The dough pieces are formed using lightweight stamping machines or rotary machines. The blanks are pierced through, this is done in order to avoid the appearance of large bubbles on the finished products.

8. Baking. For crackers, baking parameters are as follows: t160 – 190°C, time – 3 – 5 minutes. For biscuits: t210 – 300°C, 7 – 12 minutes. The finished cracker is immediately sprayed with melted fat on all sides (according to the recipe). After baking, the products are cooled to 40°C and sent for packaging.

The shelf life of biscuits and crackers is given in the table.

Napoleon biscuits

Ingredients:

• Butter - 120 g;
• Soda - 1/3 tsp. ;
• Wheat flour - 500 g;
• Powdered sugar - 80 g;
• Freshly squeezed lemon juice - 0.5 tsp;
• Milk - 150 ml;
• Potato starch - 300 g.

Step-by-step preparation of Napoleon biscuits:

Before cooking, place the butter in the freezer for 15 minutes. Then grate it.

Mix the oil mixture with dry ingredients: flour, soda, starch and sugar sifted through a sieve.

Grind all the products into crumbs.

Pour in cold milk and lemon juice.

Knead the dough until elastic so that it does not stick to the table and hands.

Leave it to rest for 15 minutes.

Then roll out the dough into one round layer 1 cm thick. To make the baked goods crispy, roll out thinner.

Roll the rolled product into a roll and roll it out again. Do this manipulation three times.

Press out cookies from the dough using a mold, cup or glass and place on a baking sheet.

Place them in an oven preheated to 200 degrees for 15 minutes.

Recipe for Galette cookies. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Biscuits”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of biscuits is 283.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

With bran

Ingredients:

• salt – 1 tsp;
• wheat flour – 75 g;
• baking powder – 1 tsp;
• whole grain flour – 75 g;
• hot boiled water – 50 ml;
• potato starch – 15 g;
• sugar – 1 tbsp. l.;
• vegetable oil – 3.5 tbsp. l.

Cooking method:

Mix dry ingredients.

Add vegetable oil to them, then slowly pour in hot water and knead the dough.

The base should be soft and not sticky to your hands.

Roll it out on parchment in a very thin layer (1-2 mm).

Cut the figures using a stencil and a regular knife.

Prick the cookies with a fork and place in the oven for 7 minutes at 200 degrees.

Rye galette “a la wicket”

• Rye flour - 240 g;
• Baking powder - 1.5 tsp;
• Salt - 1.5 tsp;
• Hulled sunflower seeds - 2 tbsp. l.;
• Vegetable oil - 40 ml;
• Boiling water - 250 ml;
• Ricotta or cottage cheese - 250 g;
• Hard cheese (grate on a coarse grater) - 200 g;
• Eggs - 1 pc.

In a separate container, combine ricotta and egg. Add 2/3 of the cheese and mix thoroughly until smooth. Sift flour with salt and baking powder into a deep bowl, add sunflower seeds and vegetable oil. Mix. Gradually, constantly kneading the dough, pour in boiling water. It should turn out to be quite soft, freely lagging behind your hands. Preheat the oven to 200 degrees. Roll out the dough on a sheet of parchment to about 0.3 cm thick. Place the filling in the center and smooth it out so that about 3 cm of dough remains at the edges. Fold the edges of the dough inward. Sprinkle the remaining cheese on top. Bake for approximately 30 minutes.

Vegetable biscuits “Green bouquet”

Ingredients for “Vegetable biscuits “Green Bouquet””:

• Cereal flakes (Mistral Cereal cocktail) - 4 tbsp. l.;
• Green beans - 150 g;
• Brussels sprouts - 6 pcs;
• Spinach - 50 g;
• Green onions - 4 pcs;
• Pine nuts - 1 handful;
• Flax (flax seeds) - 3 tbsp. l.;
• Starch - 1 tbsp. l.;
• Salt - to taste;
• Vegetable oil - 3 tbsp. l.