Savory Walnut Cheddar Biscuits

walnut cheddar biscuits

I’d really appreciate if someone would finally explain to me the definitive difference between a scone and a biscuit because honestly, I don’t see one. Even the venerable New York Times says they’re basically the same, but if you know otherwise, enlighten me. Please and thank you.

For I can not consider myself an authority in this matter, I’m calling these flaky pastries biscuits only because they are round. I’ve posted a scone recipe before which very well could be a wedge-shaped biscuit for all I know… You see, we have no such problems here in Hungary. What you call a pogácsa – be it round, square, with egg, no egg, butter or lard, leavened or crumbly – is a pogácsa.

Anyway, cheese and walnuts. Again a combination from the savory side, I still have to make up my mind about sweet ones. There’s a nice balance in texture: slightly crispy outside, tender inside with the occasional crunch from the walnuts. Best served warm.

[Your informed speculation of a bottle of wine included somewhere is not entirely without grounds]

There is something about biscuits that make them perfect for everything. Right?!

It’s a quite forgiving pastry too. No kneading, no rising, in fact you want to handle the dough as little as possible. The ingredients can be swapped in and out depending on what you happen to have on hand: I used a blend of all-purpose and whole wheat flour, but plain AP would be just fine. Don’t have cheddar? Think edam, gouda, parmesan. For a slight tang, sub in sour cream, natural yogurt, buttermilk, or heavy cream for the milk. These biscuits are also a great way to use up any random herbs.

Savory Walnut Cheddar Biscuits

  • Difficulty: easy
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Flaky and aromatic. Eat fresh or freeze for up to 1 month. Yield: 18-20 biscuits.

Ingredients

250 g whole wheat flour

50 g AP flour

1 tsp salt

2 1/2 tsp baking poder

1/2 tsp baking soda

1/2 tsp ground black pepper

1 tsp rosemary, finely chopped

115 g walnuts, chopped

115 g grated cheddar

115 g unsalted butter

1 medium egg, beaten

1/4 cup whole milk

Directions

  1. In a large mixing bowl, whisk together flours, salt, baking powder, baking soda, herbs and pepper.
  2. Working quickly, cut butter into dry ingredients until coarse crumbs form.
  3. Toss in cheese and nuts.
  4. Mix egg with milk and add to the flour mixture to moisten dough. If dough won’t come together, add a tablespoon or so more milk, but do not overwork it.
  5. Wrap dough in cling foil and refrigerate for an hour to stiffen.
  6. Preheat oven to 200°C (395°F). Line a baking sheet with parchment paper.
  7. Turn dough onto a lightly floured surface and handling as little as possible, pat to about 2,5 cm (1”) thick. Using a 5 cm (2”) cookie cutter, cut out rounds. Pat scraps together to make more biscuits. Transfer to prepared pan.
  8. Bake for 15-20 min, until golden. Remove from the oven and serve warm.

And now you tell me: how do you like your biscuits?

Love,

Fruzsi

Lovely Little Palmiers

palmiers

Colder days, warm beverages. A cup of steaming coffee, a pot of tea, some mulled cider warms my cold cold heart hands. Hmmm. When I have the time, I try to make it a ritual by drinking from pretty vintage porcelain cups and providing a bite-sized sweet treat too.

One such delicacy I particularly adore is Palmiers. These elegant French biscuits are made from rolled puff pastry and regular granulated sugar. Flaky, buttery layers, crispy caramelized crunch – they are literally melt-on-the-tongue goodness. Very fancy on a cookie tray yet despite their impressive nature, palmiers are super easy to put together.

Let me show you!

Admittedly, puff pastry is not easy to make. Or quick. That’s why I always keep store-bought, all-butter puff pastry in my freezer. The dough is the hard part and since we already got that covered, the rest is a cinch!

Although the name translates to palm tree, I prefer making them a wee bit different from the traditional shape and form delicate little hearts instead. Also, authentically they are filled with just sugar, but if you could think of a creative variant to fold into your palmiers (like cinnamon sugar, maybe?), go ahead. Just don’t tell the French I encouraged it. 🙂

First you need to thaw your puff pastry completely, which I do by transferring it from the freezer to the fridge and let it stay there overnight. Then, if you weren’t savvy enough to get the ready rolled, you roll out your puff pastry to a rectangle.

Now grab your sugar container and try shutting the part of your brain out that screams diabetes. Sprinkle the dough generously (very generously: remember, we want caramel!) with sugar and gently press into the dough to stick. Flip puff pastry sheet carefully and repeat on the other side as well.

Mark the center of the pastry sheet lengthwise (fold in half if you don’t trust your eye), and make 2 folds from each side leaving some space in the center. Roll one fold on top of the other to form a log.

To make the cuts clean and easy, refrigerate log for 30 min or pop it in the freezer for 10. Cut firmed up log to thin (0,5-1 cm) pieces. The thinner they are, the crispier they will be.

Before you place them on a baking sheet, be a love and roll them in more sugar. Well of course, both sides! To shape them into hearts, pull the two ends slightly away. Repeat with all your pastries and place them on the baking sheet lined with parchment paper.

shaping palmiers

Bake at 200°C (400°F) for 25-30 min, flipping them at the halfway mark to properly brown both sides. Watch these carefully, they are thin and can burn quickly with all that sugar. Be sure to cool them completely to give them a chance to fully crisp up (and to prevent third-degree lip burns).

Your palmiers can be stored in an airtight container at room temperature for a few days, but… 1-2-3 gone! Quite hard to resist.

Palmiers

  • Difficulty: easy
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Perfect French Palmiers pastry. Makes about 30.

Ingredients

1 all-butter, ready rolled sheet of puff pastry, thawed

granulated white sugar

Directions

  1. Roll out puff pastry sheet and sprinkle generously with sugar. Press gently for sugar to stick to pastry.
  2. Flip pastry over, and repeat sprinkling and pressing.
  3. Mark center lengthwise. Make 2 folds from each side, leaving some space in the center.
  4. Roll one fold on top of the other to form a log.
  5. Refrigerate log for 30 min to firm up.
  6. Preheat oven to 200°C (400°F), line baking sheet with parchment paper.
  7. Cut dough to ½-1 cm thin pieces, roll both sides of cookies in sugar.
  8. Shape cookies by pulling two ends slightly away, place on baking sheet.
  9. Bake for 10-15 min, flip to bake evenly on both sides, than bake for another 10-15 min, watching pastries carefully.
  10. Cool before serving. Enjoy!

Love,

Fruzsi

You Asked So Here It Is: Vanilla Brioche

vanilla brioche

After the post about yeast dough and my favorite cookbook on home baking, many of you requested that I share some recipes. And I’d love to oblige of course! The recipes in said book however are copyrighted material owned by the publisher, and I take intellectual property seriously.

But good news! Because of the high demand I’ve contacted Marcsi, the author and face behind Limara Péksége and she was kind enough to agree that I translate and convert recipes from her blog to share with you guys.

I’ve chosen her amazingly soft and fluffy vanilla brioche, a spectacular pastry looking like you picked it up from a chic high street French bakery. It’s guaranteed to impress with it’s fancy voluted shape, yet it’s much less difficult to make than you’d think.

Brioche, sometimes also referred to as the queen of yeast doughs, is a leavened Viennoiserie (the group of Viennese-style baked goods): it is made like bread, but has the richness of pastry because of the added eggs, butter, milk and sugar.

It is common to fill brioche with both sweet and savoury fillings although in this recipe, the vanilla is kneaded straight into the dough itself. Those lovely, tiny black seeds! Also this time, I had some leftover sliced almonds from Christmas baking which I sprinkled the chignons with (optional).

Rich and tender, this sweet treat is perfect for breakfast with butter and homemade jam, or would be an amazing snack to accompany a steaming cup of tea, latte, or hot chocolate and a girly chat.

They are best eaten fresh and warm, but stay soft and very enjoyable the day after thanks to the butter content.

vanilla brioche with almonds

And now without further ado, the recipe as promised:

Vanilla Brioche

  • Difficulty: medium
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Recipe adapted from Limara Péksége.

Ingredients

600 g/1.32 lbs all-purpose flour

seeds of 1 vanilla pod, scraped out

1 tsp salt

3 tbsp granulated sugar

1 egg + 1 yolk of an egg

3 tbsp sunflower oil

300 ml/10.1 fl oz warm milk

30 g (1.06 oz) fresh yeast or 9 g (1/3 oz) active dry yeast

150 g/5.3 oz butter, room temperature

1 egg whisked, for eggwash

Directions

  1. If using fresh yeast, add 1 tbsp sugar to 1/3 of the milk in a mug, crumble yeast in it and mix with 1 tbsp flour. Let yeast starter rise for 15 min, until top is crackled.
  2. If using dry yeast, sift it with the flour.
  3. Add all ingredients except butter to the bowl of an electric mixer attached with the dough hook, start kneading on low. After dough comes together, continue kneading on medium, for around 15 min.
  4. Cover, let rise in a warm place until doubled in size, about 45 min.
  5. Turn dough onto a lightly floured surface and divide to 6 or 12 equal parts, depending on how big brioches you want.
  6. Roll out dough balls to 6 mm / 1/4″ thickness and spread 1/6 or 1/12 of the butter on each. (Step A)
  7. Beginning with the long side, roll up buttered dough jelly roll fashion, to form approx. 40 cm/15.5” length ropes. (Step B)
  8. Make the chignons, tucking the end of the dough underneath. (Step C)
  9. Lay brioches on a baking sheet covered with parchment paper, keeping enough distance between them and let rise for 45 min or until doubled in size.
  10. Preheat oven to 180°C/355°F. Wash brioches with the egg, than bake for around 20 min, until golden.
  11. Cool on a rack.

making brioche step 1
Step A
making brioche step 2
Step B
making brioche step 3
Step C

Enjoy!

Love,

Fruzsi