Shortbread rings with nuts, straight out of childhood - deliciously crumbly, made to the classic GOST recipe. The dough is made with butter and powdered sugar, topped with egg yolk and a generous coating of peanuts. So, shall we relive childhood and treat our loved ones? I highly recommend it!
Shortbread Rings with Nuts (GOST Recipe)
Crumbly shortbread cookie rings made to the classic GOST recipe: butter dough, an egg yolk glaze, and a coating of toasted peanuts.
Ingredients
Method
- Beat the butter, powdered sugar, egg, vanilla sugar, salt, and baking powder into a smooth mass.
- Add the flour and knead the dough. Gather it into a ball and put it in the fridge for about 30 minutes.
- Dust the counter well with flour and roll out the dough to a thickness of 6-7 mm. Cut out circles with a large cutter, then use a shot glass to cut a hole 2-3 cm in diameter in the center of each.
- Transfer the rings to a baking sheet and put them in the freezer for 20 minutes so they firm up well.
- Meanwhile, prepare the nuts: toast and peel the peanuts, chopping them with a knife if needed. Whisk the egg yolk in a bowl.
- Brush the rings with the yolk and coat each one generously with nuts.
- Bake the rings for 12-15 minutes in an oven preheated to 190C. Let them cool - and they're ready to eat. Bon appetit!
Notes
Don't skip chilling the shaped rings in the freezer - it's what helps them keep their shape while baking.
Tips
- The dough needs to stay cold: 30 minutes in the fridge after kneading, then another 20 minutes in the freezer once the rings are cut - this way the cookies hold their shape well in the oven.
- Peanuts should be toasted and peeled beforehand; if the kernels are large, chop them with a knife.
- The hole in the center is easy to press out with an ordinary shot glass - you'll get a neat circle about 2-3 cm in diameter.
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