: shortbread strips filled with fruit jam, sprinkled with powdered sugar. So, you can bake exactly these cookies at home! It looks and tastes just like in a store.


Children really like the “Fruit Stripes” cookies: soft, crumbly, and in the middle there is a surprise: delicious jam of different colors: red, orange, green, cherry!.. Beautiful and tasty!


Ingredients:


For shortbread dough:

  • 125 g sour cream (20%);
  • 125 g butter;
  • 1 tablespoon sugar;
  • A pinch of vanillin;
  • A pinch of salt;
  • Lemon or orange zest;
  • 300 g flour.

For filling:

  • Thick jam made from various fruits and berries: raspberries, apricots, apples, currants...

It is important that the jam for this recipe must be thick! The kind that can be cut with a knife. Because jam or preserves will escape from the strips and get dirty on the baking sheet, and washing it off later is a very interesting pastime! I made it with three types of jam: raspberry, apricot and kiwi jam. So, the raspberries and apricots behaved civilly and remained in the cookies, but the kiwi ran away! Because it initially had a different consistency: thick, but still it would not have been possible to cut it, it was necessary to apply it with a spoon. Therefore, choose the jam correctly, and then the cookies will be a success!

How to bake:

Let's prepare the shortbread dough in advance, as it needs to be cooled before shaping the cookies. Combine softened butter, sour cream, sugar, vanillin, and salt in a bowl and beat with a mixer until fluffy, similar to a delicate cream.



Gradually sift the flour (soda and baking powder are not needed - the shortbread dough itself turns out crumbly and soft), add the zest and knead a soft, non-sticky dough. You may need a little less flour, depending on the grind and humidity. The recipe indicated 250g, but I needed 300g.


Divide the dough into 2 equal parts, wrap it in bags and put it in the refrigerator for 1 hour.


After time has passed, turn on the oven to warm up to 190C, take out the dough, sprinkle the table with flour and roll out one of the pieces into a rectangle 2 mm thick. Cut into long strips about 7 cm wide. Cut the jam into thin strips and place on the strips, between the middle of the strip and one of the edges.

We fold the edges of the strips so as to cover the jam, and roll the strips lengthwise into rolls, and then cut them into pieces about 5 cm long.

Place the tubes on a baking sheet covered with a sheet of parchment greased with vegetable oil. Leave a distance of 1.5 cm between the cookies to prevent them from sticking together.


Bake at 190C for 25-30 minutes, until lightly browned and the wooden skewer is dry.


We transfer the finished strips to a dish, wait until they cool, and sprinkle with powdered sugar through a strainer. Don’t rush to try them, wait until they cool down - the fruit jam inside is hot!


But after 15-20 minutes it’s time to brew aromatic tea and enjoy delicious shortbread strips with fruit jam!


Sand strips with jam are cakes from our Soviet childhood, when they could be bought in a confectionery shop or at a school cafeteria for 22 kopecks and they were called “Sand cake” or “Sand strip”. Nowadays, similar baked goods are also sometimes found on sale, but, unfortunately, they put too many chemical additives in them, so the taste is not quite the same. Therefore, I suggest you remember your childhood and prepare real sand strips with apple jam at home, which contain only natural ingredients and will certainly please both adults and children.

Store-bought shortbreads are usually topped with fondant sugar. However, it is quite difficult and troublesome to prepare it at home, and in addition, it gives the already very sweet baked goods an additional cloying quality. That's why I usually decorate these cakes with shortbread crumbs left over from cutting the dough. Nowadays any jam and even boiled condensed milk are used as a filling for these strips, but in our childhood they used only natural apple jam to prepare them. Despite the fact that this product is quite available in stores at a reasonable price, if you have the time and desire, the most delicious and high-quality food can be easily prepared at home yourself.

Sand strips with jam are prepared quite easily and quickly, and the taste is beyond praise. Their soft sweet base harmonizes perfectly with the delicate and slightly sour apple layer. The shortbread dough turns out so light and crumbly that these cakes simply melt in your mouth. Be sure to try making real shortbread strips using this simple recipe, because fresh homemade baked goods made from natural products, and even combined with the benefits of apples, will not leave anyone indifferent!

Useful information How to prepare shortbread strips with jam - a recipe for shortbread cakes with apple jam with step-by-step photos

INGREDIENTS:

  • 150 g softened butter
  • 300 g flour
  • 1 large egg
  • 100 g sugar
  • 1 pack vanilla sugar
  • a pinch of salt
  • a pinch of soda
  • 300 g apple jam

COOKING METHOD:

1. To bake shortbread strips with jam, place softened butter along with regular and vanilla sugar in a bowl or food processor bowl.

2. Grind the butter and sugar at low speed in a mixer or food processor.

3. Beat the egg with a fork in a separate bowl and gradually add it into the dough, without stopping stirring.

4. Pour flour sifted with salt and soda into the dough.

5. Knead the shortbread dough with your hands or using the hook attachment. It should be quite soft and non-sticky.

6. Roll the shortbread dough for strips with jam into a ball, wrap in cling film and leave in the refrigerator for 1 hour.

7. Roll out the chilled dough into a rectangular layer 0.5 cm thick.

Advice! The shortbread dough can be rolled out on a silicone mat or kitchen table. You most likely will not need flour for this, since the dough is plastic, non-sticky and easy to work with. If your rectangle does not have completely straight edges, then there is nothing wrong with that, since they will still have to be trimmed after baking.


8. Carefully wrap the dough around a rolling pin and transfer it to a baking sheet lined with parchment. Bake in an oven preheated to 240°C for 8 - 10 minutes until lightly browned. Remove the dough from the oven, cool slightly and cut crosswise into two equal layers. Grease one of the cakes liberally with apple jam, not reaching the edges.


9. Cover the top of the greased cake with the second cake and carefully trim the edges. Also grease the top cake with jam. Chop the dough scraps with the back of a knife and sprinkle the pie with the resulting shortbread crumbs.


It is necessary to let the cake lie for several hours at room temperature so that it becomes soft and properly soaked, after which it can be cut into portioned rectangles. The most delicate crumbly sand strips with jam are ready!

If you ask those who lived through the times of the Soviet Union what their favorite desserts were, many will remember shortbread with jam, undeservedly forgotten, but so tasty and satisfying. Let's make this simple dessert today. It turns out to be quite high in calories, but is guaranteed to return some to childhood, others to youth. Well, modern children will simply enjoy a tasty treat.

Ingredients
  • butter 200 g
  • egg 1 pc.
  • powdered sugar 100 g
  • slaked baking soda 0.5 tsp.
  • flour 1.5 cups.
  • apple jam 1 cup.
How to cook shortbread strip with jam
  • I am preparing everything necessary. I take the butter and egg out of the refrigerator several hours in advance, everything should be at room temperature.

  • Place soft butter and powdered sugar in a bowl.

  • Beat with a mixer until fluffy, about a minute. I add an egg.

  • Turn on the whisks again and achieve a homogeneous mixture. If the egg has not yet had time to warm up, grains may appear due to the temperature difference. It’s okay, after adding flour the dough will become smooth. I add slaked soda.

  • I add all the flour, no need to sift.

  • I mix first with a mixer, and then, when the dough becomes thick, continue with a spoon. Do not add more flour, otherwise the cake may turn out dry and hard. The mass will be very soft, like plasticine. I put the dough in the refrigerator for 30 minutes.

  • I prepare two sheets of parchment. I divide the dough into two equal parts. I put it on baking paper.

  • I cover it with a second sheet and carefully, with virtually no pressure, roll it out into a rectangle 5-7 mm thick, its size is 10x17 cm.

  • I do the same with the second part of the test. I try to keep the layers the same.

  • Place in a preheated oven and bake at 200 degrees for 7 minutes. The cakes will rise a little and begin to brown at the edges.

  • I generously coat one of them with jam, not reaching the edges. It took about two-thirds of a glass.

  • Carefully place the second layer on top. They are very fragile and often break, but that's not a big deal. The main thing is that the cake does not fall apart into small pieces.

  • I also coat the top with apple jam. I let the workpiece stand for 10-15 minutes and cut off the edges with a sharp, thick knife.

  • I crush them into crumbs with my hands and sprinkle the dessert on top.

  • I cut it into 5 cakes.

    • Serve with tea or warm milk. Although the next day the strip of shortbread with jam tastes even better.

    On a note:

    • shortbread cakes are very fragile, so it is more convenient to make two layers on two different pieces of paper than to roll out one large one and then cut it;
    • It is very important not to overcook the dough in the oven, otherwise it will become hard, and the shortbread strip with jam will not turn out the way it should be.

    We are preparing the cakes. Beat the butter and sugar until creamy (in a kitchen machine I use a flexible attachment to do this).

    Add the egg and beat again. Sift almost all the flour with baking powder (I set aside 50 grams in case the flour turns out to be drier than necessary, and the dough will turn out to the desired consistency with less of it). Add to the bowl and knead the shortbread dough. If necessary, add more flour. The dough is ready when it comes away from the sides of the bowl.

    Roll out the dough into a rectangular layer - the easiest way to do this is directly on the parchment or silicone mat on which you will bake it. I roll it out to the size of the baking sheet - 30*40 cm.

    Place the dough in the refrigerator or on the balcony for 30 minutes if the weather outside is suitable.

    Then place in the oven preheated to 180 degrees and bake until light golden brown, about 15 minutes. Remove and cool.

    Cut the cooled cake in half, trim the sides and ends.

    Spread one cake layer with jam (I shared the recipe for it back in the summer).

    Cover with the second cake layer, which we also spread with jam and sprinkle with crumbs from the scraps.

    Let the workpiece stand for 150-20 minutes, then cut into rectangular pieces and serve.

    Enjoy your tea!

    The crumbly cake, cut into neat rectangles, consisted of two shortbread cakes, coated with sour jam, and covered with snow-white sugar fondant on top. The taste is very tender, at the same time very sweet due to the fudge and with a pleasant sourness due to the filling. Let's bake a school cake like we did in childhood? A real strip of sand with jam according to GOST?

    Cooking secrets

    The dough is shortbread, it is kneaded very simply and two cakes are baked. There are no tricks here, the main thing is not to overdry the shortcakes so as not to crumble too much.

    As for the filling, jam, marmalade or thick apricot preserves are ideal; they have natural sourness and a wonderful aroma. If you don’t have apricot jam, then take apple jam.

    We will decorate the cakes with fudge sugar. Its preparation will be the most difficult for beginners, so I have made the recipe for sugar fudge separately - with step-by-step photos and all the details (look on the website). If this is still difficult for you or you don’t have time to cook fudge, then make a simplified version and prepare sugar icing. To do this, pour 100 g of powdered sugar into a bowl and add water or lemon juice 1 teaspoon at a time, stirring thoroughly each time until you get the consistency of thick sour cream. Cover the cakes and let set.

    Total cooking time: 90 minutes
    Cooking time: 30 minutes
    Yield: 8-10 pieces

    Ingredients

    for the recipe

    • butter – 190 g
    • medium chicken egg - 1 pc.
    • sugar – 130 g
    • wheat flour – 350 g
    • baking powder – 1 tsp.
    • salt – 1 chip.
    • apricot jam – 170 g

    For decoration

    • ready-made sugar fudge or homemade – 3 tbsp. l.
    • water – 1-2 tsp.
    • lemon juice – 1 tsp.
    • dark chocolate – 4 cubes
    Cooking Large photos Small photos

    Prepare the dough. Mix in a deep bowl: egg, sugar, salt and butter (it should be soft, melted at room temperature). At medium mixer speed, beat everything into a homogeneous smooth mass.

    Add all the flour at once. Mix with a mixer for 10 seconds until the flour separates and crumbles form.

    We collect the crumbs into a ball with our hands, wrap them in film and put them in the refrigerator for 30 minutes.

    Divide the dough in half. Roll out each part on parchment paper into a rectangle, approximately 20x25 cm. Place in the refrigerator again for 30 minutes.

    Bake the cakes in the oven, preheated to 200 degrees, for 12-13 minutes, until lightly browned. Don't overdry!

    While it is still warm, coat one of the cakes with jam. Cover with the second cake layer and let cool.

    To glaze, melt the prepared sugar fudge in a water bath or in the microwave, add water and lemon juice to bring it to the consistency of liquid sour cream. It is important that when heating the temperature does not exceed 55 degrees, otherwise the glaze will become brittle after covering the product (if you heat it in the microwave, stir every 10 seconds, make sure it does not overheat). Cover the top layer with frosting.

    Once it hardens, decorate with melted chocolate. We cut off the edges and cut the dessert into portions - rectangles measuring approximately 5x10 cm (each time we dip the knife in warm water and shake).

    These turned out to be such wonderful school cakes, delicious, tender and crumbly. Enjoy your tea!