Portuguese sponge cookies
Votes: 6
Time: 50 min.
Complexity: easily
Quantity: 20 pcs.
Complexity: easily
Quantity: 20 pcs.
Portuguese sponge cookies - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups premium wheat flour
- 1/2 cup plus 1 tbsp sugar
- 1/2 tsp salt
- 3 tbsp. baking powder
- 4 eggs
- 8 tbsp melted and slightly cooled butter
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Cooking the dish according to the recipe:
- In the bowl of an electric mixer fitted with a shortcrust pastry attachment, combine the flour, sugar, salt, and baking powder and mix well. Add 3 eggs and mix thoroughly. Slowly add the butter and beat until a smooth dough forms that pulls away from the sides of the bowl.
- Preheat the oven to 180°C. Grease 2 large baking sheets with a little shortening. Using your hands, roll the dough, 2 tablespoons at a time, onto the work surface to form a rope approximately 13 cm long and 2 cm thick. Bring the ends together and press to form a small donut.
Place the dough circles on the prepared baking sheets, spacing them 2.5 cm apart. For the glaze, mix the remaining egg and the remaining tablespoon of sugar. Brush the top of each cookie with the glaze.
Bake for 20-22 minutes, until the cookies are golden brown on top. Let cool completely and store in an airtight container for up to 2 weeks. Serve with tea or coffee.
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