Preparation Mix all the ingredients together. Flatten the dough to about 7 mm thick and cut out small rounds using a small white wine glass. Place on a buttered baking tray and bake in the oven at 200°C for about 5 to 8 min. The cookies should remain white. Dip the top of the warm […]
Recette tags: Biscuits
Pains d’anis
Preparation Crack the eggs into a bowl and add the sugar, salt, oil, anise seeds, and ammonium carbonate. Beat the mixture with a whisk for about 10 min. Add the flour and mix quickly. Cover with a cloth and let rest for 2 to 4 hours. To shape, roll pieces of dough in sugar into […]
Jam-Filled Linzer Cookies (“Miroirs à la confiture de chez nous”)
Preparation Cream the softened butter using a hand mixer. Add the sifted powdered sugar, vanilla sugar, salt, and lightly beaten egg white. Beat until the mixture becomes pale and fluffy (about 4 min). Gently fold in the sifted white flour, mix briefly, and bring the dough together. Flatten slightly, wrap in plastic wrap, and refrigerate […]
Cuquettes
Preparation Place the flour in a mixing bowl, make a well in the center, and add the cream, egg yolk, salt, and sugar. Mix everything together into a dough ball. Do not overwork the dough. Cover with a cloth and let rest in the refrigerator for 30 min. Roll the dough into a rectangle and […]
Crejettes
Preparation Beat the eggs and sugar until light and fluffy. Add the very soft butter, kirsch, and flour. The finished dough should not stick to your fingers—if it does, add a little more flour. Let the dough rest for 30 minutes, then form small balls. Cover with a cloth and let rest for 12 hours. […]
Seisler Brätzele
Preparation In a large mixing bowl, combine the sour cream, salt, sugar, and melted butter. Quickly add the flour and knead into a dough with the consistency of cookie dough. Let the dough rest for a few hours in a cool place. Form rolls about 30 cm long and the thickness of a small finger. […]
Bricelets
Preparation Mix the double cream, wine (or water), and sugar. Stir until the sugar has dissolved. Add the salt and flour to form a smooth batter. Let the batter rest for 1 to 2 hours. Add the kirsch just before baking. Use a bricelet iron to bake and roll immediately after cooking. Let cool and […]
Biscômes (Fribourg spiced honey cakes)
Preparation Caramelize the sugar and deglaze with water or cream. Let cool slightly, then add the honey and butter. Dissolve the baking carbonate in cold water and stir it into the cooled mixture. Mix the spice blend and gradually add the flour while kneading well until the dough is smooth but still very soft. Let […]
Bénichon Beignets
Preparation Beat the eggs and sugar until foamy. Add the cream, white wine, kirsch, salt, and flour. Work the dough well and “beat” it* for at least 10 min to aerate it. Let it rest for a few hours. Form small balls of 40 to 50 g (dough portions). Roll the dough out into thin […]
