Russian milk cookies korjiki

Russian Milk Cookies Korjiki – Коржики


Russian Milk Cookies Korjiki

One of my and now, my children’s absolute favorite sweet snacks: Russian milk cookies called: korjiki.These cookies aren’t like any other milk cookies, I can’t even tell why these are called like that , as these Russian milk cookies are dark textured crunchy on the ridged sides and softer in the center, with a slight taste of cinnamon, crumbly and chewy at the same time.Nothing  that would remind of classic milk cookies.  I wasn’t able to find a proper recipe for korjiks, the ones I found looked like them but didn’t taste nothing like my childhood cookies. Came up with my own recipe , as close to the original as I possibly could .

Hope you guys try this recipe and let me know how you like it!

Happy baking!

Russian milk cookies

 

Russian milk cookies

Ingredients

Russian milk cookies

100 grams of unsalted butter

⅓ cup of milk

1 tbs honey

2 eggs, divided : 1 whole egg and the whites from the second , save the yolk to egg wash the cookies before baking

¾ cup of granulated white sugar

⅓ cup of light brown sugar, firmly packed

½ tsp baking soda

½ tsp vanilla extract

Dry ingredients to be sifted together:

3 cups of all purpose flour, add extra if needed during the kneading

½ cup cornstarch

1 ½  tsp baking powder

½ tsp ground clove

1 tsp ground cinnamon

½ tsp salt

Russian milk cookies

Directions 

Russian milk cookies korjiki

Start a double boiler

Combine the dry ingredients and set aside : sift all the dry ingredients mentioned above

In a heatproof bowl combine the melted butter, milk, 1 egg and the whites,white and brown sugars, honey and mix to combine

Place the bowl on the boiler and cook until the sugar melts and the mixture starts forming bubbles

Remove from the heat and add vanilla and baking soda, mix and start adding dry ingredients

Knead the dough into soft and non sticky dough

Preheat the oven to 375°F/185°C

Russian milk cookies korjiki

One the cookie sheets with parchment paper

Roll out the dough into ½” thickness ,for crispier cookies roll out thinner

Use a rigged cookie cutter for the classic korjik look

For egg wash : mix the remaining egg yolk with 1 tbs of cream or milk

Brush the cookies and make lines with a fork to give the classic korjik look

Bake 12-15 minutes or until dark golden color

Keep these cookies in a airtight container

Enjoy!

Russian milk cookies korjiki

Posted in Cookies.

heghineh

6 Comments

  1. Hi Heghineh jan.

    Thank you for the korjhik recipe. I haven’t made it yet. Can’t wait to see how close it is to the once we’re used to. I’m sure it’s going to be good. So far everything I made came out really good. Perfection!! thank you! I look to see if you got new stuff every day at least couple of times.

    Oh forgot to mention that pumpkin muraba was so good that I made it 5 times already. Guess who’s eating them all. LOL

    Thank you for sharing!

    • Hi there,
      Those korjiks are really good, you should try for sure,
      I made that pumpkin mooraba many times myself,and I’m the only one who eats it, non of my children nor my husband would even try .
      I even sent a few jars to Armenia for my in laws and my parents:)
      Thanks for trying my recipes and for letting me know,
      Apreciate it!

  2. Hi Heghine jan, These eggplant roll ups are the best! Are you planning to have quince muraba video up soon? My mom gave me some from her garden and I don’t know what to do with them. oh, and how about Julien or xozi bud? LOL Thank you

    • Hi there,
      I was planning to make it earlier in the season, but didn’t manage.I did make some to sale in my Etsy shop. Will be making more of the holiday dishes for now.
      To make the quince preserve, follow the pumpkin recipe ,except for using the pickling lime, simply,peel wash and slice the fruit ,make the syrup and add the cut fruit,no need to add any extra spices, cook until it turns golden color
      will make julienne, but no xozi bud this year 🙂

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