Unsweetened Shortbreads with Dill
by Editorial Staff
A simple recipe for unsweetened shortbreads from yeast-free dough on kefir. The dough is problem-free, very pleasant to work with. Such shortbreads with dill are good instead of bread for the first and second courses. Also, dill shortbreads are perfect for making sandwiches. Soft and ruddy homemade biscuits according to this recipe are very simple to prepare.
Servings: 5
Cook: 1 hour
Ingredients
- Flour – about 500 g + for working with dough
- Kefir – 220 ml
- Butter – 150 g
- Fresh dill – 0.5 bunch (about 15 g)
- Salt – 0.5 teaspoon
- Baking soda – 0.5 teaspoon
- Baking powder – 1 tbsp without slide
- Egg – 1 pc.
- Yolk (for greasing the dough) – 1 pc.
Directions
- Prepare all the ingredients you need to make the savory dill biscuits.
The butter must be cold, so remove it from the refrigerator just before cooking.
- Sift the flour.
- Mix part of the sifted flour (240 g) with salt, baking soda and baking powder.
- Add cold butter to the dry mixture. The oil can be grated on a coarse grater, while rolling in flour for easy grating, or cut into cubes and a fork, grind into crumbs with flour.
- Pour kefir at room temperature into the resulting crumb and beat in an egg.
- Rinse the dill, dry it and chop it with a knife.
- Add the dill to the bowl with the rest of the ingredients.
- Knead to a homogeneous dough (by hand or using the K-shaped cupcake dough tool).
- And now, adding the remaining flour, without forgetting to sift it, knead the dough. At this stage, I used another 260 g of flour, in total I needed about 500 g of flour. It is possible that you may need a little more or less flour. Look at the dough – it should not be hammered, but it is easy to keep the shape of the ball.
Transfer the dough to a bag or wrap it in foil and refrigerate for 20 minutes. - After a while, remove the dough from the refrigerator. On a floured table, roll out the dough into a layer about 1.5-2 cm thick.
- Cut out circles with a diameter of 5-7 cm from the dough.
- Turn on the oven, let it heat up to 180 degrees.
Line a baking sheet with baking parchment.
Transfer the dough slices to a baking sheet.
- Brush the dough with yolk.
- Bake the unsweetened dill shortbreads in an oven preheated to 180 degrees for about 20 minutes.
- Cool the finished biscuits on a wire rack and transfer to a plate.
Bon Appetit!
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