As I was running behind schedule a little bit, this week I thought I’d play it safe and keep it simple.
I found a super recipe for Hungarian Butter Biscuits and oh my goodness they are rather delicious.
The recipe I used was courtesy of The Baking Wizard and here it is:
Hungarian Butter Biscuits
- 12oz (340g) plain flour
- ½ teaspoon salt
- 4oz (113g) icing sugar
- 8oz (225g) cold unsalted butter, cut into pieces
- 4 large egg yolks
- 1 egg lightly beaten, to glaze the biscuits
- In a large bowl combine the flour, salt and icing sugar.
- Add the butter and work it into the flour with your hands or a pastry cutter until it resembles small breadcrumbs
- Add the egg yolks and work it into the dry ingredients with a wooden spoon
- Knead briefly by hand to make a smooth dough
- Wrap in cling film and refrigerate for 30 minutes to 1 hour, or even overnight
- Preheat the oven to 180 C / Gas Mark 4 / 350F / 160C (Fan)
- Roll the dough between two sheets of greaseproof paper until 3/4-inch thick
- Score a lattice pattern on the dough with a sharp knife
- Cut the dough into biscuits with a 2½ inch round cutter
- Arrange the biscuits 1 inch apart on a large unbuttered baking tray
- Brush with the beaten egg to glaze
- You will have scraps, so re-roll and make more biscuits, until there is no more dough left
- Bake about 30 minutes until biscuits are a deep golden brown all over
- Do not underbake. Biscuits must be dry all the way through
- Cool on wire racks and store airtight at room temperature where, if your kitchen isn’t too hot, they will keep well for at least 2 weeks
- I didn’t use cold butter straight from the fridge, I left mine until it warmed up a bit (really cold butter is a nightmare to work with) and it didn’t seem to harm the outcome of the biscuits.
- I rolled my biscuits out to less than 3/4 of an inch, which I thought might be a bit too thick. Plus side … more biscuits
- This recipe did not go wrong and the biscuits are really scrumptious
And here’s how I made them:
I can thoroughly recommend giving these a go so you have something to munch during this weekend’s racing.
What do you think of this recipe? Does it look easy? Do you think you might give it a go? Let me know, right now, in the comments below.
The F1 Bake Off will be back after the summer break with more baking – both success and disasters no doubt.