Biskuitschöberl Recipe ("Biscuit Schöberl")
Kochutensilien
- Roasting pan, rectangular baking dish, or similar - the specified ingredients in the recipe fit into a roasting pan measuring 33x20cm (for example, Riess enamel roasting pan 33/20).
- Parchment paper - optional
- Mixer - for beating egg whites
- 2 bowls - for separating the eggs and mixing the dough
Zutaten
Basic Dough
- 2 eggs
- Pinch of salt
- 40 g flour
Optional for Emperor's Schöberl
- 1 tablespoon melted butter 20g
- 1 tablespoon finely grated Parmesan
Anleitung
- Separate eggs and beat egg whites until stiff.
- Fold in egg yolks, salt, and flour.
- Optional for Emperor's Schöberl: incorporate melted butter and grated Parmesan. The butter should be liquid but not hot any more.
- Grease a small baking sheet or roasting pan with butter and dust with flour (optional: use parchment paper).
- Spread the Schöberl mixture on top and bake for about 20 minutes at 280°F / 140°C until golden brown.
- Gently remove from the baking pan and cut into diamonds.
Notizen
Biscuit Schöberl can also be served with various herbs such as parsley or lovage, finely chopped ham, or other finely grated cheese.
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November 30, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/biskuitschoeberl-recipe-biscuit-schoeberl/