Thanks to the enhanced combination of cooking oil and butter, Ri Drummond’s biscuits are crumbly, saturated creamy taste, for which we so love shortbread cookies. Share with friends: 
Time: 30 minutes Difficulty: easy Quantity: 12 scones In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. wheat flour plus some more for the dough
- 1/3 Art. milk powder
- 1 tbsp. l Sahara
- 5 tsp baking powder
- 2 tsp tartar
- 2 tsp salt
- 110 gr. sliced cold butter
- 1/2 tbsp. margarine
- 1.5 tbsp. yogurt
- 1/4 Art. melted butter
Recipes with similar ingredients: shortbread dough, flour, yogurt, milk powder, tartar, lard
Recipe preparation:
- Preheat the oven to 230 ° C. In a medium-sized bowl, mix flour, milk powder, sugar, baking powder, tartar and salt. With a dough knife, chop butter and margarine with dry mixture until they mix well. Add the yogurt to getting the test.
- Put on a surface sprinkled with a small amount of flour dough and with your hands form a circle 2.5-4 cm thick out of it. For cookies or a glass, cut circles out of the dough. Put cookies onto cast iron pans, then grease the surface with melted butter. Bake until golden brown, 10-12 min
