A mild potato biscuit is an excellent useful pastry, the recipe is simple, and the result will definitely be appreciated by your guests and at home (especially those who do not like sweet biscuits).
Potato biscuits are perfect for beer and sour milk drinks, and can also be served with various soups and second courses instead of bread.
Dough for potato biscuits will be prepared from mashed potatoes with the addition of some other ingredients that will give it the necessary texture, viscosity and consistency, and also add special flavor tints.
The recipe for potato biscuits
Ingredients:
- potatoes - about 500-600 g;
- natural butter or cream of high fat content - about 100 g;
- egg chicken fresh - 2-3 pieces;
- wheat flour high-grade (better than a whole-grain wallpaper or spelled) - about 50-80 g;
- dry spices in the form of whole seeds (cumin, sesame , fennel, coriander); - quantity at discretion;
- salt - 1-2 pinches.
Preparation
Potatoes are cooked in any convenient way and are purried with a crush. We add butter (or cream), salt, flour and mix thoroughly (it can be a mixer at low speed). When the mixture has cooled to warm, add seeds, eggs and mix quickly.
From the resultant test roll out layers of about 0.6-1.1 cm thick. Cookies are cut-cut from the formation using a special punching mold with relatively sharp edges. If there is no mold, you can replace it with a conventional glass with a thin edge or cut a layer with a knife, into squares or rhombuses.
Lubricate the heated baking sheet with a piece of lard or cover it with oiled baking paper, place the biscuits on top and bake in an oven at a temperature of about 200 ° C for about 25 minutes.
Even more delicious will be potato biscuits, if you cook it with cheese. This can be done in two ways: either sprinkle the already prepared hot potato biscuits with grated hard cheese, or include grated cheese (in an amount of about 150-200 g) in
To make the potato cookie turned out to be puff pastry, it is necessary to put the dough cooled to room temperature in the refrigerator for 50-60 minutes or even slightly more, and then, after dividing into 4 parts, roll out the sheets and stack them one by one, piercing the top layer of each flat cake oil. Then roll out this pile, add it in half and repeat the cycle, then roll out the layers again, form biscuits and bake (read above). Potato biscuits should be served warm or cold, but not hot.