Cookies are perhaps the most popular tea appetizer. In order not to buy cookies in stores, although countless types are sold there, bake the dish with your own hands. In addition, in the case of home pastries, you can always be sure of its freshness and the high quality of the ingredients that put there. We will devote this article to recipes of delicious, fast and unusual cookies in a slow cooker.

Coconut cookies in a multicooker according to the Belgian recipe

They love coconut chips so much in vain in sweet pastries. Agree, the aroma of coconut can be compared with anything, this smell causes an irresistible appetite and caresses the sense of smell. Cookies in a slow cooker according to the Belgian recipe are not difficult, it turns out crispy and airy, children and adults really like it. Here is a short list of products from which the cookie dough is prepared:

• white flour - 220 g;
• butter - 150 g;
• sugar - 300 g;
• vanilin - on the tip of the knife;
• coconut chips - 200 g;
• eggs - 2 pcs.;
• salt - 0.5 tsp;
• soda - 0.5 tsp.

We proceed to knead the dough and bake Belgian cookies in a slow cooker:

1. We remove the butter from the refrigerator, cut it with cubes and leave it on the table for about 30-40 minutes. We measure the right amount of sugar and pour it into a suitable container.
2. In a dry clean vessel we drive eggs, add vanillin on the tip of the knife and beat the mass with a mixer until it is covered with foam.
3. We transfer the softened butter into a bowl and beat it with a mixer at the highest speed. Without turning off the mixer, we introduce sugar with a thin stream and continue to whip the ingredients until sugar grains dissolve.
4. Gradually pour whipped eggs into the oil mixture and mix everything with a mixer into a homogeneous mass.
5. Turn off the mixer for a while. In a separate vessel, connect the sifted flour, salt and soda. In portions, we introduce dry ingredients into a previously prepared mixture of oil, sugar and eggs. Mix products with a mixer at low speeds.
6. The last step is add coconut chips to the dough and mix the ingredients again.
7. We prepare the multicier shape, washing and wiping it dry, as well as lubricating the butterfly with a small piece of butter.
8. We draw the dough with a tablespoon and put it in a bowl.
9. Turn on the program “Baking”, wait until the device heats up to 180 ° C and cook cookies in a slow cooker for 15 minutes.
10. Since it is unlikely that you can use all the dough at a time, we bake the remaining batches of coconut cookies in a slow cooker in a similar way.

You can serve such a dessert with tea, and children will especially like to drink cookies with milk.

Currant cookies in a slow cooker

The highlight of this dish is its unusual lilac shade, which is achieved not only by adding blackcurrant berries to the dough, but also due to such an interesting ingredient as the Blue Curacao liquor. Children find such cookies just fabulously beautiful. We list the necessary ingredients:

• butter - 200 g;
• white flour - 240 g;
• ground almonds - 80 g;
• semolina - 20 g;
• blue Curacao liquor - 2 tbsp;
• corn starch - 40 g;
• black currant - 200 g;
• sugar powder - 120 g;
• salt is on the tip of the knife.

The dough for currant cookies is made very quickly, and the entire cooking process consists of several simple stages:

1. Pour the currant berries into a colander and wash them under a large pressure of the tap water. We spread the currant into a blender and grind into a homogeneous liquid mass.
2. We take out the oil out of the refrigerator, cut into pieces and leave in heat for 30 minutes. When it becomes soft, beat it with a mixer in a deep bowl, gradually introduce sugar powder, pour the Blue Curacao liquor and continue to beat with a mixer for 3-5 minutes.
3. In a dry clean container, we sift the flour, connect it with salt, semolina, corn starch, as well as with ground almonds.
4. Add currant to the oil mass, mix with a mixer. Pour dry ingredients in portions, knead a dense dough, form a ball from it, pack it in a dietary film and put in a refrigerator for an hour.
5. After an hour, we take out the dough out of the cold, transfer to the table sprinkled with flour and roll a rocking with a rock with a thickness of about 1-1.5 cm thick.
6. Using a glass, squeeze out circles in the test. Instead of a glass, other interesting curly molds can be used instead of a glass.
7. The bottom of the multicier bowl is covered with food parchment. We lay out cookies on the parchment, turn on the “Baking” option on the panel. We are waiting for the heating of the device and cook cookies in a slow cooker for 10 minutes. Then we turn the cookies with the back and bake for another 5-10 minutes.

Cottage cheese cookies in a slow cooker

This cookies are made of cottage cheese dough. Marmalade acts as a filling, which is wrapped in a rolled dough, forming sills. To bake cottage cheese cookies in a slow cooker, you need such products:

• eggs - 1 pc.;
• white flour - 300 g;
• marmalade - 200 g;
• cottage cheese - 200 g;
• sugar powder - 2 tbsp.;
• butter - 250 g;
• salt - 2 pinch;
• vanillin - to taste;
• breaker for the test - 1 tsp.

Cooking cottage cheese dough and bake cookies in a slow cooker in several stages:

1. Put the butter in the freezer for 1 hour so that it becomes very solid. Sift the flour in a deep dry bowl, mix it with powdered sugar. Beat the egg with a whisk, combine with salt, vanilla, baking powder and mix.
2. Cottage cheese for this dish needs to be chosen quite dry. When the oil freezes, rub it on a coarse grater, connect it to flour and quickly rub it with our hands to the state of the crumb.
3. Pour the egg mixture into the resulting mass, lay out cottage cheese and prepare elastic dough. If it turns out too steep, you can make it softer by adding 2 tbsp. water.
4. We form a ball from the dough, pack it in a food film and hide it in the refrigerator for half an hour.
5. Then we take out the dough from the cold, cut it in half and roll each half on the table spilled with flour into the layer. The thickness of the formation should be approximately 0.5 cm.
6. We divide the rolled dough into the rhombics, put a piece of marmalade on the edge of each rhombic and roll the rolls.
7. The shape of the multicooker is covered with food parchment. We lay out the rolls to the bottom, turn on the program "Baking". When the device reaches the desired temperature, bake cookies in a slow cooker for 20 minutes.
8. Similarly, prepare the rest of the cookies in the slow cooker.

Air cheese cookies in a slow cooker

The main ingredient used in the preparation of such cookies is cheese. Due to the fact that there is no oil at all, and the amount of flour is minimal, the appetizer is unusually delicate, lush and airy. Molted inside the cookies, on top of the cheese forms a golden gold crust. Let's try to cook such cookies in a slow cooker using the following products:

• the cheese "Parmesan" - 50 g;
• any hard cheese - 50 g;
• ground paprika - 0.5 tsp;
• eggs - 2 pcs.;
• white flour - 2 tbsp. with a slide;
• baking powder - 1/3 of the tbsp;
• mustard - 1/3 of Article;
• ground pepper (black and red) - to taste.

We bake cheese cookies in a slow cooker in several actions:

1. We prepare 2 clean and dry containers. Gently break the eggs and separate the proteins from the yolks. Pour the proteins in one of the containers, put in the refrigerator for half an hour. We rub the yolks in another vessel with paprika, black and red pepper, as well as mustard.
2. We take out proteins from the refrigerator, add a pinch of salt to them and begin to whip with a mixer, gradually adding power until a homogeneous steep foam is formed. During whipping, you can not turn off the mixer or reduce its speed, for about 5-7 minutes should go through the entire process.
3. We rub both types of cheese on a fine grater and connect in a separate bowl with a baking powder of dough and wheat flour.
4. We take a large spoon and carefully insert the yellow mixture into the protein mass, and then grated cheeses. We interfere with the dough very carefully and slowly, making movements in the direction from the bottom-up.
5. Close the multicier form with culinary parchment. We draw a teaspoon from a bowl from a bowl and lay out in portions on parchment.
6. We turn on the “Baking” option, and when the device is heated to the set temperature, we prepare cheese cookies in a slow cooker for 10-15 minutes.

The finished snack is very tasty to eat with sweet tea or just like that. Enjoy your meal.

Orange cookies in a slow cooker

Such glazed fragrant cookies are not ashamed to serve as a festive dessert for tea. If you additionally decorate the glaze with grated orange zest, the dish will look even more beautiful and appetizing. The cooking process is nothing complicated, but first you need to prepare the necessary products for the test and glaze.

The dough is made of such ingredients:

• flour - 2.3 cups;
• butter - 230 g;
• yolks - 3 pcs.;
• sugar - 1 cup;
• orange zest - 2 tbsp;
• soda - 1/3 tsp;
• salt - 0.5 tsp;
• vanilin - on the tip of the knife.

For the glaze, the following will need:

• sugar powder - 1 cup;
• fat cream - 2 tbsp.;
• orange liquor - 2 tbsp;
• orange zest - 1 tbsp.

We proceed to the preparation of fragrant orange cookies in a slow cooker:

1. First, make the dough and bake cookies. In a large dry bowl, connect the sifted flour, salt and soda.
2. We melt the butter in the microwave or on the stove. Separate the proteins of the eggs from the yolks.
3. Mix oil with sugar and orange zest. Beat with a mixer for 3-4 minutes. Add egg yolks and vanillin to the dough, beat everything with a mixer again until smooth.
4. We translate the device to low speeds, portionably insert the flour into the oil-vic mixture and continue to work as a mixer, turning the mass into a soft dough.
5. Turn off the mixer, sprinkle the table with flour, transfer the dough to it and divide it in half. We knead each part to elasticity, then wrap it in a food film and put in the refrigerator for 1 hour.
6. At the bottom of the multicooker with a crew culinary parchment. We get one half of the dough from the refrigerator, roll out on the table spilled with flour into the layer. Cut the cookies with a glass or special curly molds, transfer it to the device bowl, turn on the “Baking” program.
7. Everything that did not fit in the slow cooker, we hide it back into the refrigerator. Cooking cookies in a slow cooker for 10 minutes. Remove the finished portion and lay out the next one. So bake cookies in a slow cooker until all the dough ends.
8. While the cookies cool, we cook icing. Mix in a bowl an orange liquor, zest, cream and powdered sugar. Beat the ingredients with a blender, if the glaze is too buzzing, you can dilute it with a small amount of cream.
9. Lubricate the cooled cookies with glaze, sprinkle the orange zest on top and leave the dessert for a while so that the glaze hardens.

Honey cookies in a slow cooker

Here is a simple recipe for delicious and nutritious honey cookies. The dough is prepared for it quickly, and the ingredients are used a little:

• white flour - 4 glasses;
• butter - 200 g;
• sugar - 1 tbsp.;
• liquid honey - 0.5 cups;
• eggs - 3 pcs.;
• soda - 0.5 tsp;
• sugar powder - for decoration;
• peanuts - 1 cup;
• milk - 1 tbsp.

Cooking the dessert dough and bake honey cookies in a slow cooker:

1. We remove the oil out of the refrigerator, cut into cubes and leave in the warmth so that it becomes soft enough and it can be beaten with a mixer. When the oil is ready, connect it to 2 yolks, soda, sugar and honey. Mix the ingredients using a mixer.
2. Enter the flour into the dough gradually, adjusting its density. The dough should not turn out to be too cool, therefore, perhaps the flour will not be fully spent. We knead a rather soft, but smooth and elastic dough, wrap it in a film and hide it in the freezer for half an hour.
3. Fry peanuts in a dry pan until golden. Then we grind it into the baby.
4. The frozen dough is removed from the freezer. We cover the table with food parchment, put the dough on it, cover it with cling film and roll out with a rolling pin into a layer up to 1.5 cm thick.
5. We squeeze the future cookies in the test with a glass or curly molds. Beat 1 yolk in a bowl, mixing it from 1 tbsp. milk. Lubricate this mass of one side of the cookies, sprinkle with crushed peanuts, slightly press the nuts with your palm.
6. We cover the bottom of the multicier -shaped parchment, lay out cookies, put on the panel the “Baking” program. Cooking cookies in a slow cooker for 10-15 minutes.

We take out the dessert from the mold, sprinkle with icing sugar. In the same way, we bake all the rest of the cookies until the dough ends.

Puff cookies with a multicooker fish

This is a very simple and fast snack recipe in which a minimum of ingredients is used. We will take the dough ready, so the process of cooking cookies in a slow cooker will take very little time. From the products we need:

• puff pastry - 300 g;
• yolk - 1 pc.;
• sharp salmon - 200 g;
• black pepper.

Cooking salty fish cookies in a slow cooker:

1. We defrost puff pastry at room temperature. Sprinkle the table with flour, roll out the dough into a rectangular layer with a thickness of not more than 4-5 mm. We cut salmon into long thin layers. Beat the yolk with a fork or a whisk.
2. We divide the dough into quarters and lubricate them with whipped yolk. We spread the two parts of the dough with fish with fish, trying not to leave spaces. Sprinkle the salmon with black pepper and cover the remaining dough, turning it with the lubricated side down.
3. We send products for half an hour to the refrigerator. The shape of the multicooker is covered with parchment.
4. We take out the dough from the refrigerator, lubricate the remains of the yolk on top and cut into strips. The length of the strip should be approximately 10 cm, the width is about 1-2 cm. The strips can be slightly twisted.
5. We lay out the dough with salmon on parchment in uniform, put the “baking” mode and cook salted cookies in a slow cooker for 20 minutes.

Cookies in a slow cooker. Video