Shortbread cake
Description
Perfect for tea and coffee. Don't know what to quickly prepare for tea? Try a shortbread cake. It's fast, delicious, and easy. This recipe presents a classic version of shortbread dough, which can be used to bake one large cake or many small ones. I chose the second option, as it's quicker. Serve with tea or coffee.
Instructions
- 1
Step 1
1. I really love baking these cupcakes because they turn out delicious and crumbly. The dough is based on margarine, sugar, eggs, and flour. So, it's best to use creamy margarine. Cut it into pieces and place it in a deep container over a water bath.
- 2
Step 2
2. When the margarine melts (do not boil it!), add sugar and vanilla sugar. Then add the eggs.
- 3
Step 3
3. Start mixing the dough with a regular spoon. Then neutralize the baking soda with vinegar and add it to the dough, and finally, add the baking powder at the very end.
- 4
Step 4
4. I add sour cream to the dough (it makes the dough softer). It's better to use 20% sour cream, as this requires less flour and prevents the dough from becoming too dense. Knead the dough until it reaches a smooth, lump-free consistency.
- 5
Step 5
5. Gradually add the sifted flour, continue kneading.
- 6
Step 6
6. Meanwhile, soak the raisins in warm water (for about 20 minutes). When our dough is ready, add the raisins into it. The dough should have the consistency of pancake batter.
- 7
Step 7
7. Place the batter into greased muffin tins. Fill the molds halfway, as the batter will rise significantly during baking. Bake at 180 degrees Celsius for 20-25 minutes.
- 8
Step 8
8. When our cupcakes are ready, take them out of the oven and let them cool. Then sprinkle with powdered sugar (optional) and serve. If you want to make one large shortbread cupcake, do exactly the same, only use a larger baking pan. I prefer smaller cupcakes because they bake faster and are more convenient to eat.