Thin tea biscuits, another way

Name: Thin tea biscuits, another way
Total time: 50 min
Yield: about 30 pieces
Cuisine: Hungarian
Ingredients: 2 eggs; 140 g caster sugar; 1 sachet vanilla sugar; 240 g plain flour (about 4 dl), plus extra for rolling; 1 pinch of salt; 1 egg (or an egg yolk + 1 tablespoon milk) for brushing; baking paper for the tray

Time: 50 minabout 30 piecesapprox. 50 kcal / serving (estimated)approx. 1 g protein / serving

Thin tea biscuits are a simple version of the old Hungarian tea biscuits: thinly rolled, cut-out, crisp egg cookies without any fat. Long whisking of the eggs and sugar gives the light, brittle texture. They are ideal for cutting out with children, because the dough rolls out well.

Thin tea biscuits, another way (illustration)

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Method

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Whisk the eggs with the sugar, vanilla sugar and salt with a stand mixer or hand mixer for 8-10 minutes, until the mixture becomes a pale, dense foam.
Add the flour and bring it together by hand or with a spatula, then knead it well on a floured board (about 2-3 minutes) until you get a smooth, elastic dough. If it sticks, add a little more flour. Wrap in cling film and rest for 20-30 minutes.
Roll the dough out on a floured board to the thickness of a knife blade (2-3 mm) and cut into any shapes you like (round, star, heart).
Preheat the oven to 190°C (180°C if fan-assisted). Put the cut-out shapes on a tray lined with baking paper and brush with egg.
Bake at 190°C for 8-10 minutes, until 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

Whisk the eggs and sugar for a long time, so the biscuits are light and crisp.
Let the dough rest, afterwards it rolls out more easily and shrinks less.
Roll it to an even thickness so that everything bakes at the same time.
The egg wash gives a nice glossy colour; after brushing you can sprinkle with sugar, poppy seeds or sesame seeds.
They keep for 2-3 weeks in an airtight container.

Frequently asked questions

Why is the biscuit soft?

If you rolled it too thick or did not bake it through; bake until golden brown.

Can it be flavoured?

Yes, with lemon zest, cinnamon, or a little cocoa.

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