Thin tea biscuits

Name: Thin tea biscuits
Total time: 1 h
Yield: approx. 30 pcs
Cuisine: Hungarian
Ingredients: 35 g vanilla sugar (or sugar and vanilla extract); 2 egg yolks; 100 g flour; 1 pinch of salt; 1 whole egg for brushing; a little flour for rolling; parchment paper

Time: 1 hourapprox. 30 pcsapprox. 40 kcal / serving (estimated)approx. 1 g protein / serving

Thin tea cookies are tiny, crisp, barely sweet biscuits to serve with tea or coffee. They are made with egg yolks, so they are golden and fragile. Thanks to the little sugar, they are also tasty with butter or cheese.

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Method

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Beat the yolks with the vanilla sugar and salt with a mixer for 5-6 minutes until pale, creamy and doubled in volume.
Add the flour and knead quickly with a wooden spoon, then by hand. The dough will be firm, which is fine. If too dry, add 1 teaspoon of water.
Divide the dough into 3 equal parts, wrap in cling film and chill for 30 minutes. Meanwhile preheat the oven to 170 °C (155 °C fan).
Roll out the pieces one at a time on a floured board to 2 mm thick (about a knife-blade) and cut out shapes of your choice. Place on trays lined with parchment paper.
Brush the cookies with beaten egg and bake at 170 °C for 8-10 minutes until golden. Cool on a rack and store in an airtight box.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Roll it thin so it is crisp.
The egg wash gives a nice glossy surface.
Chill the dough so it does not stick.
Sprinkled with poppy seeds, sesame or sugar, they are varied.

Frequently asked questions

What makes them crisp?

Thin rolling and proper baking. In an airtight box they stay crisp for 2 weeks.

Is there a savoury version?

Yes, with grated cheese and spice instead of sugar.

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