ReceptnaptárLittle brick tea biscuits
Téglácska ('little brick') is one of the small square or rectangular lemony egg biscuits among the old Hungarian tea biscuits: crisp outside, slightly softer inside, with a delicate lemon flavour. It is made without fat, so it is especially light, and comes together from just three ingredients (egg, sugar, flour).
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Ingredients
Method
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- Whisk the eggs with the sugar and salt with a stand mixer or hand mixer for 8-10 minutes, until the mixture is pale, dense, doubled in volume and leaves a ribbon trail from the whisk.
- Add the grated lemon zest and fold in the flour in two batches with a spatula, to get a firm but rollable dough. If it is too sticky, add 1-2 more tablespoons of flour.
- Roll the dough out on a floured board to half a finger's thickness (about 1 cm) and cut into rectangles of about 2×5 cm.
- Line the tray with baking paper, place the pieces on it, 2 cm apart.
- Preheat the oven to 180°C (170°C if fan-assisted) and bake the little bricks for 12-15 minutes, until the edges are pale golden brown.
- Cool on a rack. Store in an airtight container.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Whisk the eggs and sugar for a long time, because the softness of the finished dough depends on the foam.
- Roll the dough out quickly and do not knead it too much.
- Grate only the yellow part of the lemon zest, the white is bitter.
- You can sprinkle the little bricks with sugar before baking so they turn glossy.
- Excellent with tea and coffee; dunk them in.
Frequently asked questions
Why is the biscuit hard?
If you kneaded it too much or baked it too long; in a shorter time it stays softer.
Does it keep?
In an airtight container for 2 weeks.
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