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Fragile biscuits or Ciucalai

Fragile biscuits or Ciucalai


The author of this wonderful recipe is Rocsi_1612! Thank you my dear!: - *>: D

  • 400 g lard
  • 5 tablespoons yogurt
  • 2 and 1/2 tablespoons sugar
  • 1 sachet of Bourbon vanilla sugar
  • 1 sachet of baking powder
  • grated peel of a lemon
  • how much flour it contains (I got about 500 g)
  • vanilla flavored powdered sugar

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Fragile biscuits or Ciucalai:

In the bowl in which we knead, put lard, yogurt, sugar and mix vigorously with a wooden spoon.

Then add the grated lemon peel and vanilla sugar Bourbon.

At the end, gradually add the flour mixed with the baking powder.

We need a dough that is easy to shape, non-sticky, like a plasticine.

Break the pieces of dough, round them between the palms, then flatten them slightly by hand.

The biscuits thus obtained are placed in a tray lined with baking paper.

Then put the tray in the hot oven, and leave them until golden on the sole.

Let the biscuits cool a little, then roll them in vanilla-flavored powdered sugar.

Biscuits can be served with a cup of coffee or tea, but also with a glass of warm milk!

Enjoy your meal!

Tips sites

1

I made half a portion, but there were quite a few, almost 2 stove trays.

2

A biscuit has the size of approx. 3.5-4 cm.


Fragile and tasty biscuits

An excellent weekend snack for the whole family. Attention, it is addictive!

A recipe for tender and tasty biscuits! They are made quickly and are wonderful for the whole family!

Ingredients

  • 360 g flour
  • 200 g butter
  • grated peel of a lemon
  • 4 yolks or 2 whole eggs (from 1 year)
  • 40 g fructose
  • 2 tablespoons agave syrup
  • 4 tablespoons finely chopped walnuts (from 1 year)

Steps needed to prepare

  1. In a bowl, mix the flour with the butter until the composition acquires a sandy appearance.
  2. Then add the other ingredients and knead to homogenize the dough, not for long. Put it in the fridge for at least half an hour.
  3. & Heat the oven to 180-200 degrees Celsius.
  4. Roll out the dough into a 0.5 cm thick sheet and cut the biscuits into funny shapes.
  5. Put them in the pan and leave them in the preheated oven for about 15-20 minutes, until they turn brown.
  6. They can be eaten by the whole family after they have cooled down a bit.

Note: If you manage to keep some of them, these biscuits become more fragile as the days go by.


FRAGRANT SPIRIT BISCUITS: the best recipe

The recipe for fragrant and flavored crackers in today's article has long been lost. Grandma knew it and did it without being written somewhere. The housewives passed it on by word of mouth as they always did, without taking into account the risk that, at some point, no one would know it.

In recent years, I have been trying recipes for spirits on the net, hoping that, by chance, it will be the one I am looking for. But the fragrant and flavorful biscuits I knew from childhood did not come close.

Luck was my mother's notebook where the recipe was written in the letter B with "Mom's Vali Spirits". "Mama Vali", my aunt, really makes the best homemade biscuits.

SPIRITUAL BISCUITS

INGREDIENTS

For 3 large biscuit trays:

250 g sugar
200 g butter minimum 80%
2 tablespoons lard
250 ml yogurt (not Greek yogurt, it needs to be more fluid)
4 whole eggs
5-6 teaspoons grated lemon peel, vanilla essence
850 & # 8211 900g white flour
1 teaspoon baking soda (optional)

PREPARATION

Preparation of the composition:
prepare with the mixer or in the main bowl of the food processor
first put the soft ingredients in the bowl: sugar, eggs, butter, lard, yogurt
mix until the composition is homogeneous
now add the lemon peel and vanilla
then gradually add the flour and incorporate with the mixer at the lowest speed

I did not put the baking soda that was included in the recipe, but the biscuits came out flawless, so it is not absolutely necessary to use baking soda.

The secret is that from the moment of adding the flour, do not mix for a long time. Otherwise you risk the biscuits coming out hard.

The composition has the consistency of the plasticine does not flow, but neither is it excessively volatile.
Biscuit shaping can begin immediately. I used the old model meat mincer, to which I attached the biscuit shapes also kept from my grandmother.
But I used to biscuit maker which you can find in trade, at modest prices. The shapes of the biscuit maker are narrower and the biscuits come out thinner.

I placed the crackers in the large oven tray where I put a baking sheet. And I put the tray in the preheated oven. They need about 15 minutes of baking in the up and down ventilation program.
It is good to follow the first tray to determine the required minutes according to your own oven. They do not have to be very fried, just a little brown, as in the picture below.

If you have patience, you can make the composition twice and then you will get a supply for a longer time.

Spirited biscuits

Biscuits inspired by this recipe they are not overly sweet. I go very well with a glass of milk or yogurt, for dinner or breakfast.
They can be glazed with chocolate if we want a more festive look. Or just powder with sugar while warm.

They are delicious, very tender and full of childhood memories.

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Cheap fragile biscuits, made of plain dough (video)

These cookies are very easy to prepare, even children can help. The dough is very simple, but successful. The biscuits come out tender, similar to gingerbread, due to the starch in the composition.

You can add different flavors: cinnamon, vanilla, rum, almonds, lemon, orange, cloves, cardamom, mint, etc.

Cheap vanilla biscuits - recipe

• 600 g of flour
• 150 g of starch
• 1 ½ sachets of baking powder
• 100-150 g of sugar
• 150 g of oil (preferably odorless, such as rapeseed)
• 240 ml of milk (vegetable if fasting)
• 3 teaspoons of honey
• ½ teaspoon of salt
• vanilla sugar
• optional: lemon peel

Put the flour in a large bowl. Add the starch, baking powder and salt and mix with a spatula.

Pour the lukewarm milk into the center and add the sugar, vanilla and lemon zest if you want to use. Stir a little, then add the oil.

Mix well with a spatula until a homogeneous crust results. Start kneading with your hands until you get a uniform dough.

If it is too soft, cover it with foil and leave it in the fridge for an hour. It will be easier to handle.

Or you can sprinkle some flour on the work table, and knead it for a few more minutes until it sticks to your hands.

Divide the dough in half and spread it on the appropriate thick sheets. If you want them to be crispier, make the sheet thinner. If you want them to be fluffy, make the sheet thicker. For this dough, the thin and slightly crunchy ones are tastier.

Cut out the sheet with special shapes, if you have one, or use the mouth of a glass / lid. Place the biscuits in the tray previously lined with baking paper.

Put them in the hot oven for about 10 minutes at 180 degrees Celsius. If you have an oven that works harder, you need to leave it for 20-30 minutes.

About 2 and a half trays come out of the given quantities. The second tray is left less, because the fire is already hot. They are ready when they are well browned on the bottom and slightly on top.

They can be served as such, or with extra powdered sugar on top. If the milk you use is sweetened, reduce the amount of sugar in the recipe because they will come out too sweet.

They are good warm, but especially cold. They can be served for breakfast with tea, coffee or milk, or they can be eaten as a snack between meals, at home, at school or at work.

The thicker biscuits are kept soft for the next few days.

video recipe:

Source: Laura Adamache, Cheap Biscuits: https://www.lauraadamache.ro/2011/02/biscuiti-economici.html

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Method of preparation

The preparation is very simple. Melted butter or lard is mixed with sugar, over which eggs and other ingredients are added. Mix well until you get a dough like plasticine.

To make the biscuit shape you need a mincer. Don't worry if you don't have one! The dough is very easy to shape and you can make absolutely any shape you want. They will come out just as frayed, regardless of shape.

Place the biscuits in the trays and put them in the oven and bake for 15-20 minutes, at 170 degrees, until golden. Then powder with sugar or chocolate.

The good part is that the sprinkled biscuits are kept for several days in hermetically sealed boxes. Good appetite!


Coconut biscuits, made from only four ingredients, tender and easy to make

You just finished making a meringue or a pastry cream, or any other kind of cake or bedding for a soup with smanatana, for which you only used the yolks, you have egg whites left and you don't know what to do with them ?!
Look, it's time to stop throwing them away or carrying them around in the fridge and finally getting to the basket!
So I suggest you use them today in some fragile and coconut flavored cookies

Ingredients

  • Eggs 120 g (this means about 4 pcs)
  • Sugar 200 g
  • Coconut 200 g
  • Flour 80 g

Step by step method

We prepare all the ingredients to have them at hand. That's because they are made so fast and we need them almost at once.

We put the egg whites in a bowl with a pinch of salt and with the help of a food processor we beat them with foam, then we add the sugar gradually and we continue to beat until all the sugar dissolves.

In a separate bowl mix the flour with the coconut. Add the coconut mixture in the egg whites and mix them with a spatula.

Form balls at about 20 grams per piece, put them in a tray lined with baking paper and bake for 10-12 minutes at 180 degrees Celsius, until lightly browned.


Cantucci Morbidi (Biscuits Fragezi)

Beat the 3 eggs with the sugar and a pinch of salt until they turn white, then add the melted butter. Carefully add the flour (sifted and mixed with vanillin) and mix until all the flour is incorporated.

Then put in the dough the 5 teaspoons full (or as much as you want) of candied fruit (or whatever you want) and mix carefully. Take a tray and put parchment paper that is greased with a little butter (or special spray for sweets).

With a spoon, take the dough and put it in the tray in the shape of a long stick (I got two bars). Put the tray in the oven at 355F (180C), for about 30-35 minutes. When they are slightly golden, remove the tray from the oven and let it cool perfectly.

Remove the bars on a wooden bottom and cut it diagonally. Put cantucci (biscuits) thus obtained on a plate and optionally, you can powder with a little powdered sugar.


Fragile biscuits with apricot and nutmeg jam

Because Santa brought me some wonderful cookie shapes, I definitely wanted to try them while I'm still on vacation, so I kept looking for a recipe that would be to my taste but also suitable for cutting with those shapes. .

After long searches and with the help of the wonderful girls, I chose Claudia's recipe, but I adapted the flavors according to my taste and what I had at hand and some fragrant biscuits with apricot jam and nutmeg came out.

350 gr white flour (type 650)

For filling the apricot jam biscuits

I sifted the flour and baking soda in a bowl, then added the still cold butter, cut into cubes and kneaded until the dough took on a sandy appearance.

I then added the egg yolks, the green cardamom, the nutmeg, the powdered sugar also given through a sieve and I kneaded the dough well until it was homogenous.

I let the dough cool for about 1 hour (the longer you leave it, the better, I didn't have the patience), and after this time I sprinkled a little flour on the worktop, took out the dough and spread it out. a sheet of a few millimeters, then I cut out the shapes I wanted to try.

I also chose to make some biscuits with jam, so I cut 2 similar shapes, on one of them I made a hole in the middle (I made with a test tube from vanilla pods, but you can do with what you have handy).

I baked the biscuits for about 6 minutes (depending on the oven, if you see that they are browned on the edges you can take them out), then after they cooled I put jam on an uncut biscuit and on top I put the same shape but with hole, to see the beautiful jam there.

They came out incredibly tender and tasty and you can make them with any flavors you like.


Alfajores biscuits, strawberries filled with milk jam glazed with chocolate and pistachio

These Alfajores Biscuits, strawberries filled with milk glaze glazed with chocolate and pistachio are a spectacular dessert that must be tried at least once in your life!

Alfajores - The cookies that actually melt in your mouth, are basically two cookies between which you put the milk jam and rolled in coconut flakes.

As a historian, they are said to have come from South America, but are also found in other countries, both in America and in Europe.

These cookies are found in various forms and names, both in France, Germany, Italy, America and Argentina. In Argentina they are called alfajores.

Certainly if you want to eat, don't dwell on thoughts, because they are extraordinarily good. You can find them almost anywhere and in different forms, but you will find the best ones in Argentina. That you will find them on the street corner, or at the subway stations, along with a good coffee, you will also find them in the top restaurants. Why are they so popular ?! Because they are very tasty and Argentines are very nostalgic.

So with a long and vast experience in their preparation it is dated somewhere around 1850, and today they have come to make over 50 types of alfajores.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Add the flour mixture and mix with a spatula until the flour is completely incorporated. Being a fragile dough, we do not want to activate gluten in flour.

After the time has elapsed in the refrigerator, we take out the dough and put it on a worktop lined with flour and let it rest for 10-15 minutes and of course for easy shaping. Be very careful not to put too much flour on the worktop, because they will incorporate too much and will not be as tender.

We put the obtained shapes in a tray lined with baking paper one centimeter away from each other and bake them for about 10 minutes at 180 degrees, until they turn golden on the bottom. Be very careful to bake very quickly, with the risk of browning too much.

After they are baked, let them cool, then fill half of the biscuits obtained with the milk jam. Let them cool for half an hour.

Melt the chocolate in a bain marie and bathe each biscuit and cover it with chocolate, then with a fork with two horns for the steak, wipe off the excess chocolate from their bottoms and take them out on a baking sheet. Sprinkle the pistachios on top.

We arrange them nicely on a plate and serve them with a tea or as such for dessert. Surely your guests will be delighted!


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Spirited tender biscuits, biscuits with butter, lard

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88 simple recipes for Lard Biscuits Craftlog Rom & # 226nia

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Spirited cookies with lard childhood recipe

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Young cookies with lard Recipes ManLaCratiță

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40 Recipes Homemade cookies and biscuits

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Cookies with lard and lemon "White stars" Laura Laurențiu

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Recipe Cookies with lard and sour cream

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Recipe Fragile biscuits or ciucalai

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  • RECIPE PREPARATION Fragile biscuits or ciucalai: In a bowl mix with such a lard, yogurt and sugar
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Fragrant confectionery cookies, melt in Laura's mouth

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The kitchen of our house: Very tender cookies, with lard

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Spirited biscuits with lard. Grandma's recipes ⋆ Adpres

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Spirits, biscuits with butter, lard and lemon or

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Jamila fragile homemade biscuits recipe

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Fragile biscuits with chocolate coins

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RECIPES, MY PASSION: Fragile biscuits

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Chocolate cookies Laura Adamache recipes

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Video: TECHNO D - Packaging machine for fragile biscuits, taralli and similars