“Tea Time” (До чаю) is a classic GOST sugar cookie recipe made from top-grade wheat flour with milk. This flour confectionery product is typically rectangular or square in shape, sold by weight or pre-packed. 1 kg contains at least 70 pieces.
Recipe (industrial formulation)
- Top-grade wheat flour — 100.0 kg
- Corn starch — 7.4 kg
- Powdered sugar — 33.0 kg
- Invert syrup (TS 70%) — 4.5 kg
- Margarine (TS 84%) — 20.0 kg
- Whole fresh milk — 4.7 kg (often replaced with dry milk powder recalculated by total solids)
- Mélange (liquid whole egg) — 7.48 kg (often replaced with egg powder recalculated by total solids)
- Salt — 0.5 kg
- Sodium bicarbonate — 0.5 kg
- Ammonium bicarbonate — 0.1 kg
- Vanilla flavoring — 0.1 kg
Technological notes
Sugar cookies are made from a short, plastic dough with relatively high sugar and fat content. The dough is mixed to achieve a homogeneous, non-elastic consistency — overmixing will develop gluten and produce a tough cookie instead of a crumbly one. Typical dough temperature is 22–25 °C. The dough is sheeted, stamped with a pattern, and baked at 220–240 °C for 4–5 minutes. Final moisture content is typically 5.0–7.0%.
Sodium bicarbonate and ammonium bicarbonate serve as chemical leavening agents, producing the characteristic porous, crumbly structure. Invert syrup improves color (through Maillard reaction) and contributes to moisture retention.
TS = total solids. For more on raw material specifications, see the total solids reference table.