Cooking process
So, Khurabie .. For me, this is an unknown kind of kurab, so it’s nice to meet you! The Crimean Khurabie (Khurabie) is the complete opposite of its Baku “colleague”. Dough for Khurabie is cooked on melted butter and yolks. After baking, a very friable and more buttery biscuit is obtained than the Baku kurab.
But the dough is very peculiar and uncomfortable for work. Well, we’ll start with the test.
Prepare the food. For the test, you can use purchased ghee, but I did not get a quality, more and more vegetable-cream mixture. This option is not suitable for cooking huraby. Therefore ghee at my own preparation. It must be obtained in advance from the refrigerator to make it soft.
Flours may need 350-400 g, depending on the size of the yolks and the quality of the oil. I needed 350 g of flour.
The oil is mixed with the powdered sugar.
We add egg yolks, we interpose them in the oil mixture.
Next, we will gradually add flour, kneading the dough with your hands.
The dough should be a little friable, well-shaped. As soon as all the flour intervenes in the dough, we stop.
We form the dough into a bowl, wrap it in a film and put it in the refrigerator for 1-1.5 hours.
Before you start to mold the cookies, lay the baking tray with baking paper and turn on the oven to 200 degrees.
And now about the uncomfortable test: after the refrigerator it became harder, but also more friable – it can be seen in the photo. At first I had a feeling that I would never roll a dough into a layer, but a little patience and it turned out.
Roll the dough into a layer with a thickness of at least 1 cm, additionally dusting the work surface and the rolling pin with a small amount of flour. Cut out any figurines from the dough and transfer them to the prepared baking tray at a short distance from each other. It is more convenient to transfer workpieces using a blade or a wide side of the knife blade.
And here a small experiment: if the curved blanks cool for an hour, then they better keep the shape during baking. Uncooled blanks are slightly blurred in the oven, but this taste, of course, will not be reflected in any way.
Bake the biscuits in a preheated oven for 12-15 minutes. Finished liver give 5-10 minutes to cool on a baking sheet, then shift to the grate and completely cool, then sprinkle with powdered sugar. Khurabie (Crimean Kurabie) turns out to be quite sweet, so much powder is not needed.
Bon Appetit!
Khurabie (Crimean Kurabje)
Crimean kurabie is not just a tasty and crumbly cookie, but a treat with a centuries-old history, baked on important holidays.
Ingredients
Butter (melted) – 300 g
Yolk egg – 2 pcs.
Powdered sugar – 300 g (+ for decoration)
Wheat Flour – 350 g
Cooking process
So, Khurabie .. For me, this is an unknown kind of kurab, so it’s nice to meet you! The Crimean Khurabie (Khurabie) is the complete opposite of its Baku “colleague”. Dough for Khurabie is cooked on melted butter and yolks. After baking, a very friable and more buttery biscuit is obtained than the Baku kurab.
But the dough is very peculiar and uncomfortable for work. Well, we’ll start with the test.
Prepare the food. For the test, you can use purchased ghee, but I did not get a quality, more and more vegetable-cream mixture. This option is not suitable for cooking huraby. Therefore ghee at my own preparation. It must be obtained in advance from the refrigerator to make it soft.
Flours may need 350-400 g, depending on the size of the yolks and the quality of the oil. I needed 350 g of flour.
The oil is mixed with the powdered sugar.
We add egg yolks, we interpose them in the oil mixture.
Next, we will gradually add flour, kneading the dough with your hands.
The dough should be a little friable, well-shaped. As soon as all the flour intervenes in the dough, we stop.
We form the dough into a bowl, wrap it in a film and put it in the refrigerator for 1-1.5 hours.
Before you start to mold the cookies, lay the baking tray with baking paper and turn on the oven to 200 degrees.
And now about the uncomfortable test: after the refrigerator it became harder, but also more friable – it can be seen in the photo. At first I had a feeling that I would never roll a dough into a layer, but a little patience and it turned out.
Roll the dough into a layer with a thickness of at least 1 cm, additionally dusting the work surface and the rolling pin with a small amount of flour. Cut out any figurines from the dough and transfer them to the prepared baking tray at a short distance from each other. It is more convenient to transfer workpieces using a blade or a wide side of the knife blade.
And here a small experiment: if the curved blanks cool for an hour, then they better keep the shape during baking. Uncooled blanks are slightly blurred in the oven, but this taste, of course, will not be reflected in any way.
Bake the biscuits in a preheated oven for 12-15 minutes. Finished liver give 5-10 minutes to cool on a baking sheet, then shift to the grate and completely cool, then sprinkle with powdered sugar. Khurabie (Crimean Kurabie) turns out to be quite sweet, so much powder is not needed.
Bon Appetit!