ReceptnaptárTea biscuits
Tea biscuits are an ancient, simple Hungarian bake made from just a few ingredients. Old recipes beat the eggs with the sugar for an hour; today a mixer does the same in 8-10 minutes. They are an excellent Christmas biscuit that can be decorated with icing or coloured sprinkles.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Beat the eggs with the sugar, salt and vanilla using a food mixer for 8-10 minutes until pale, thick and fluffy; the foam should fall from the whisk in a ribbon.
- Sift the flour, mix in the baking powder and gently fold into the foam with a wooden spoon until a dough forms. The dough will be sticky, and that is fine.
- Flour the work surface and roll the dough to about 3-4 mm thick. If it sticks too much, chill it for 20 minutes.
- Cut out with various cutters (stars, hearts, circles) and place on trays lined with baking paper, 1 cm apart. Meanwhile preheat the oven to 160 °C (150 °C fan).
- Bake at 160 °C for 12-15 minutes until a pale rose-gold, light golden colour. At first they are hard, but they soften within hours. Cool on a rack and store in an airtight tin.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The egg foam is the secret: the longer you beat it, the finer the dough.
- Bake at a low temperature so they do not brown.
- Roll the dough to about 3-4 mm so the biscuits are not too hard.
- You can decorate with icing or melted chocolate.
Frequently asked questions
Why are the biscuits hard after baking?
The dough is baked dry, so they are hard at first. In an airtight tin they soften in 1-2 days.
How long do they keep?
In an airtight tin 3-4 weeks.
Similar recipes
- Thin tea biscuits, another way · Hungarian
- Scones with jam and cream · British
- Little brick tea biscuits · Hungarian
- Thin tea biscuits · Hungarian
- Tea biscuits that keep for weeks · Hungarian
- Horchata (Mexican rice drink) · Mexican
More hungarian ideas
- Marzipan fruit
- Apricot-almond sweets
- Rosehip candy
- Turkish honey nougat
- Creamy chocolate fudge
- Candied whole chestnuts
- Pralinet Torta (Hazelnut Praline Cake)
- Chestnut Cake
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings