ReceptnaptárShavings pastry
Shaving biscuits are a light, airy, crisp confection of the old Hungarian patisserie: thin sponge sheets rolled while still warm. They are served with ice cream, creams and coffee. The long whisking and quick shaping are the secret.
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Ingredients
Method
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- Heat the oven to 180 °C (165 °C fan). Line two baking trays with baking paper.
- Whisk the egg whites with the sugar and salt over steam for 3-4 minutes until lukewarm and the sugar has dissolved. Take off the steam and beat with an electric mixer for 8-10 minutes until stiff.
- Beat in the egg yolks and the vanilla one at a time. Sift in the flour in two batches and fold in gently.
- Spread the mixture evenly and thinly on the paper, about 3 mm thick.
- Bake for 10-12 minutes until the top is pale golden. Take out of the oven and, while still WARM, quickly cut into strips with a knife and roll them around a rolling pin or wooden spoon to make shavings. If they cool they will break: bake small amounts at a time or keep the tray warm in the oven.
- Once cool, keep in a tin. They stay crisp for 2 weeks. Excellent with ice cream and creams.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Shape quickly while it is warm and pliable.
- Bake in small batches so it doesn't cool.
- Keep in a tin so they stay crisp.
- Dipped in chocolate they are even more festive.
Frequently asked questions
Why does it break?
It cooled before rolling. Put it back in the oven for 1 minute.
How long does it keep?
In a tin for 2 weeks.
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