Polish Egg Biscuits
This is a Polish biscuit making technique which incorporates hard boiled egg yolks for a different flavour.
Ingredients
Serves: 18
- 2 eggs
- 250g butter
- 3/4 cup (170g) white sugar
- 1 teaspoon vanilla essence
- 2 egg yolks
- 2 cups (250g) plain flour
- 1/2 teaspoon salt
- 1 egg white
- 1 tablespoon water
- 1 tablespoon poppy seeds
Directions
Preparation:30min ›
Cook:12min ›
Ready in:42min
- Place eggs (and water to cover) in a medium saucepan. Bring water to a boil, remove from heat and let cool. Peel eggs and remove yolks. Crumble yolks and set aside.
- Beat together until creamy butter, sugar and vanilla essence. To this, add raw egg yolks and crumbled hard boiled egg yolks and mix well. Gradually add flour and salt.
- Chill dough in refrigerator. Using small amounts of dough, roll out to 5mm thickness. Cut into 5cm round shapes and place on greased baking tray.
- Beat together 1 egg white and 1 tablespoon of water. Brush tops of biscuits with egg white glaze and sprinkle with poppy seeds.
- Bake at 180 degrees C for 10-12 minutes until lightly browned.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
These cookies are pretty good, but they taste about the same as a butter cookie. However, these require some extra work, so I just suggest eating a butter cookie. They also have a weird texture...I suggest mixing the poppy seeds into the batter. - 04 Jun 2002 (Review from Allrecipes USA and Canada)
This is almost identical to the Polish Butter Cookie recipe that has been handed down in my family! The only major difference is we hard boil *all* of the eggs. To crumble to yolks, pushing them through a sieve works well. Also, we not only use poppy seeds, but any kind of sprinkles (red and green for christmas!) to top them. It has been a family favorite for many years! - 10 Dec 2006 (Review from Allrecipes USA and Canada)
THE COOKED EGG YOLKS ADD A GREAT TASTE SENSATION. WE ADDED THE POPPY SEEDS TO THE COOKIE DOUGH BEFORE BAKING AND THEY WERE MOIST AND SOFT FOR THESE OLD TEETH. IS NOW ONE OF MY FAVORITE COOKIES! - 06 Dec 2000 (Review from Allrecipes USA and Canada)