Light biscuit cookies
12 servings
135 minutes
Light biscuit cookies are a delicate, airy treat that comes from European culinary tradition. Their thin, fragile structure and light sweet-cream flavor make them an ideal complement to morning coffee or evening tea. The main secret of the recipe is the use of buttermilk and yeast, which gives the cookies softness but prevents them from rising too much. In ancient times, such cookies were baked in noble houses, and now they are available to every lover of simple yet refined baking. The dough can be stored in the refrigerator and fresh batches can be made as needed, enjoying the aroma of warm cookies at any moment. Its versatility makes it an excellent choice for family breakfasts or festive tea parties.
1
Dissolve the yeast in slightly warm water.
- Dry yeast: 7 g
- Water: 2 tablespoons
2
Sift the flour with the other dry ingredients into a large bowl.
- Wheat flour: 5 glass
- Soda: 1 teaspoon
- Baking powder: 3 teaspoons
- Sugar: 4 teaspoons
- Salt: 1 teaspoon
- Fat: 1 glass
3
Add cotton.
- Buttermilk: 480 g
4
Then add the yeast mixture.
- Dry yeast: 7 g
- Water: 2 tablespoons
5
Mix until the flour becomes moist.
6
Knead on a floured board for one to two minutes. Roll out to the desired thickness and cut with a cookie cutter.
7
Bake at 205 C for about 12-15 minutes or until lightly browned.
8
The resulting dough can be stored in the refrigerator and used as needed for several weeks.
9
The cookie should not rise before baking.