Milk shortcakes
When I was a child, my mother sometimes brought home milk biscuits from the factory canteen. I thought they were the most delicious thing in the world, even better than a light, airy cake. Perhaps they tasted so special because we had them so rarely. They may seem ordinary to children today, but I still enjoy baking these biscuits from my childhood.
Cream the softened margarine with the sugar.
Add eggs and cold milk. Mix. Mix baking powder and vanillin with flour. Quickly knead the dough, divide into 3 parts, roll each into a ball and put in the refrigerator for 15 minutes. Here I have 2 servings, that’s why there was so much dough.
Flour the work surface generously. Roll out one piece of chilled dough to 0.5-0.7 cm thick and cut out rounds with a glass. You can bake them plain or brush with beaten egg, but I prefer the following topping.
Pour a little milk into a shallow dish and put granulated sugar in another. Dip just one side of each round into the milk, then into the sugar, and place on the baking tray. The sugar sticks to the damp surface and forms a crisp crust when baked.
The shortbreads are baked in an oven preheated to 200C for 10-12 minutes. In the photo I made several filled shortcakes from the same dough. I just rolled out the dough a little thinner, put in thick jam and rolled it up.