Autor’s recipes / Biscuits

This is classic shortcake, which serves as interlayer cake or pastry. Also used as a crumb, especially certain types, such as «Marseille» biscuit. I present to you the original technology of the easiest options. Remember that the main thing is neat kneading flour with a mass of whipped eggs with sugar.

recipe:

• 12 eggs
• 300 grams of sugar
• 300 grams of flour
• sachet of vanilla

or a smaller version:

• 6 eggs
• 150 grams of sugar
• 150 grams of flour
• half sachet of vanilla

to do:

The technology is simple. Whip the eggs with the sugar in a mixer at maximum speed until fluffy foam. Prepare in advance the right amount of flour with vanilla and pass through a sieve. If the bowl is filled under the edge, then pour the mass into the larger container.

Stir and slowly add the flour and vanilla, it should be done in a circular motion.The main thing is not to crush biscuits — a delicate matter, but we must not tarry, or biscuit settles. Once all the flour is mixed with a mass, pour in the pan and put in the oven for 10-15 minutes at 200 degrees.

On the basis of this recipe you can make a simple coconut or pistachio biscuit. You just have to subtract 100 grams of flour and replace them with the necessary crumb. That is, it can be any nuts or candied fruit. Beat the eggs with the sugar, prepare 200 grams of flour and 100 grams of coconut or chopped pistachios, for example.Necessarily add the vanilla and enter together with the flour in a fluffy mass. There are some nuances with cocoa powder, but this cake is presented in another recipe. So here everything is simple!

bon appetit…