May 29, 2011

Transylvanian Tea Biscuits

This melt in your mouth, tea biscuits  will satisfy most savoury cravings.

I was craving something savoury,  and this cool, rainy weather that we've been having lately, really put me in a baking mood.
I haven't made this tea biscuits in quite some time, but I remember enjoying them very much... so I decided to make them again. Well, I have to say, they turned out wonderful!  Now if I could just stop eating them...

I used Caraway Seeds on some of them. I love the  unique taste of caraway seeds.

1 1/2 tsp yeast
1/4 cup milk, warm

Mix together yeast and milk and let it rise in a warm place.
2 1/2  cups flour
2/3 cup margarine
1 1/2 cup finely shredded Emmental cheese, divided
1 tsp salt
2 eggs, separated
2/3 cups sour cream
caraway seeds, optional

In a medium size bowl, cut margarine into the flour with a pastry cutter until a margarine is peas size. 

 Add salt and one cup of the fine shredded cheese. Mix them together with your hands.  Make a well in the center, add yeast, the egg yolks and enough sour cream to form a light, soft and smooth dough.

                               Finely grated cheese

Roll dough out on a well floured surface to a 9x13 rectangular. Sprinkle with flour and fold into thirds. First bottom up 2/3 , then top down, to cover the first fold. Repeat from the left to right, and from right to left. It maybe sounds complicated, but really, it's not.

Roll out dough, then start folding, from bottom, one third up...

...from top, over the first fold, then left to right, one third, and right to left.

Cover with plastic wrap and place it in the fridge for  2 hours. 

Roll out dough on a floured surface to about 1/2” thickness. 

 With a sharp knife cut lines into the  top of the dough, once straight, then in bias.Using a round 1 3/4"  or 2" cutter, cut out round circles. Roll your hands on the bottom of each biscuit to heighten them,( as shown in the picture). The edges tend to flatten from the cutter, and this will make them taller.  
Place them on a cookie sheet, about 1/2" apart. 

Gather together the remaining dough (don't knead it) and roll it out and cut more circles.
Brush with egg white and sprinkle with the remaining cheese. 

Bake at 350 for about 20 minutes, until cheese has melted and its golden brown. Remove to a wire rack. 

Best served warm.

Makes: 2 dozens

Happy Baking!!

TIP: Once cool, they can be freeze in a tightly sealed container.

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