ReceptnaptárTea biscuits that keep for weeks
This tea cookie is one of the most reliable recipes in old recipe notebooks: simple, crisp, vanilla-scented, and it keeps for weeks. It makes a great gift and is fun to cut out with children. The baking soda and sour cream make the dough light.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Sift the flour into a bowl, add the vanilla sugar, baking soda and salt. Make a well in the middle.
- Put the egg, egg yolk and cooled melted butter in the well and start working into a crumbly dough. Gradually add the sour cream: just enough that the dough is the firmness of a scone dough and not sticky.
- Wrap the dough in plastic and chill for 30 minutes; it is easier to roll.
- Preheat the oven to 180 °C (165 °C fan). Roll the dough on a floured board to the thickness of a knife blade (about 4 mm) and cut out any shapes you like.
- Place the cookies on a parchment-lined tray, brush with beaten egg and bake for 10-12 minutes until golden.
- Cool on a rack and store in a tightly closing tin or jar. In a cool place they keep for weeks; they harden a little, so they are best dunked in tea.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Roll to an even thickness so they bake at the same rate.
- Keep them in an airtight tin so they stay crisp.
- You can flavor them with cocoa, lemon zest or cinnamon.
- If they soften, 5 minutes in a 150 °C oven makes them crisp again.
Frequently asked questions
How long do they keep?
3-4 weeks in a tightly closed tin.
What can replace butter?
Margarine or coconut oil also works.
Similar recipes
- Füred tea pretzels · Hungarian
- Thin tea biscuits, another way · Hungarian
- Thin tea biscuits · Hungarian
- Tea biscuits · Hungarian
- Scones with jam and cream · British
- Mexican Chocolate Cake with Coffee Frosting · Mexican
More hungarian ideas
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings