ReceptnaptárRussian tea biscuits
Russian tea biscuits are one of the little crescents among the old Hungarian tea biscuits: made from a butter-free, delicately brittle dough of egg yolks, rum and lemon. The biscuit is tiny and fragile, and perfect with coffee or tea. Because the dough is made without fat, it is especially light and crisp.
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Ingredients
Method
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- In a bowl, work the flour, icing sugar, vanilla sugar, salt, egg yolks, rum and lemon zest together well by hand or with a knife, until you get a smooth, slightly sticky dough. If it is too sticky, add a little more flour. Wrap in cling film and rest in the fridge for 30 minutes.
- Preheat the oven to 190°C (180°C if fan-assisted) and line the tray with baking paper.
- Pinch off walnut-sized pieces of dough, roll them into finger-thick ropes (about 6-7 cm) and bend into crescents. Work with floured hands, because the dough is sticky.
- Place the little crescents on the tray, brush with egg white and sprinkle with a little caster sugar if you like.
- Bake at 190°C for 12-15 minutes, until pale golden brown.
- Cool on a rack and store in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Rest the dough in the fridge, so it is easier to shape.
- Work with floured hands, because the egg-yolk dough is sticky.
- You can replace the rum with orange juice if you are making them for children.
- Grate only the yellow part of the lemon zest.
- In an airtight container they keep for 1-2 weeks.
Frequently asked questions
Why is there no butter in it?
In the old recipe the egg yolks provided the fat; if you want a softer dough, add 30 g of soft butter.
What can I do with the leftover egg white?
Use it for brushing, and bake meringues from the rest.
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