Double-layered Biscuits
Double-layered Biscuits Recipe from Argentina
Introduction
Double-layered biscuits are a delicious and delicate treat that are perfect for any occasion. These biscuits are light and airy, with a sweet and tangy flavor that is sure to please your taste buds. In this article, we will explore the history of the recipe, cooking tips and tricks, nutrition information, serving suggestions, and more.
History
The origins of double-layered biscuits are a bit unclear, but they are believed to have originated in Europe. These biscuits have been a popular treat for centuries, with variations of the recipe being passed down through generations. Today, double-layered biscuits are enjoyed all over the world for their unique texture and flavor.
Ingredients
- 100 g (or 4 oz) of butter
- 225 g (or 8 oz) of sugar
- 1 whole egg
- 2 egg yolks
- 1 tsp of vanilla extract
- 2 tsp of grated lemon rind
- 150 g (or a little over 5 oz) of cornflour
- 50 g (or 2 oz) of plain flour
- 1 tsp of baking powder
- 0.25 tsp of salt
How to prepare
- Preheat the oven to 180°C / 350°F / gas mark 4 and grease 2 baking trays with butter.
- In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
- Add the vanilla extract, egg, and egg yolks one at a time, beating well after each addition.
- In another bowl, combine the lemon rind, cornstarch, flour, baking powder, and salt. Then add this mixture to the egg mixture and beat well to thoroughly combine.
- Drop small spoonfuls of the mixture onto the prepared baking trays, leaving enough space between each spoonful. Bake for 15 minutes.
- Allow the biscuits to cool on wire racks, then sandwich them together with dulce de leche or jam.
- Serve and enjoy!
Variations
- Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.
- Substitute the lemon rind with orange or lime zest for a citrusy twist.
- Drizzle melted chocolate over the biscuits for an extra indulgent treat.
Cooking Tips & Tricks
Make sure to cream the butter and sugar together until pale and fluffy to ensure a light and airy texture.
- Be sure to leave enough space between each spoonful of dough on the baking trays to prevent the biscuits from spreading too much.
- Allow the biscuits to cool completely on wire racks before sandwiching them together with dulce de leche or jam to prevent them from becoming soggy.
Serving Suggestions
Double-layered biscuits are perfect for serving with a cup of tea or coffee as a sweet treat. They can also be enjoyed on their own as a snack.
Cooking Techniques
Creaming the butter and sugar together until pale and fluffy is essential for a light and airy texture.
- Beating the eggs and vanilla extract into the mixture one at a time ensures a smooth and even consistency.
Ingredient Substitutions
You can substitute the cornflour with potato starch or rice flour for a gluten-free version of the recipe.
- Margarine can be used instead of butter for a dairy-free option.
Make Ahead Tips
Double-layered biscuits can be made ahead of time and stored in an airtight container for up to a week. They can also be frozen for up to three months.
Presentation Ideas
Arrange the double-layered biscuits on a decorative platter and dust with powdered sugar for a beautiful presentation. Serve with fresh berries or a dollop of whipped cream for an extra touch of elegance.
Pairing Recommendations
Double-layered biscuits pair well with a variety of beverages, including tea, coffee, hot chocolate, or milk. They also go well with fruit preserves or a scoop of ice cream for a delicious dessert.
Storage and Reheating Instructions
Store the double-layered biscuits in an airtight container at room temperature for up to a week. To reheat, place them in a preheated oven at 180°C / 350°F for a few minutes until warm.
Nutrition Information
Calories per serving
Each serving of double-layered biscuits contains approximately 150 calories.
Carbohydrates
Each serving of double-layered biscuits contains approximately 20g of carbohydrates.
Fats
Each serving of double-layered biscuits contains approximately 8g of fats.
Proteins
Each serving of double-layered biscuits contains approximately 2g of proteins.
Vitamins and minerals
Double-layered biscuits are not a significant source of vitamins and minerals.
Alergens
Double-layered biscuits contain dairy (butter and eggs) and gluten (flour), so they may not be suitable for those with dairy or gluten allergies.
Summary
Double-layered biscuits are a delicious treat that is relatively low in calories and high in carbohydrates and fats. They are best enjoyed in moderation as part of a balanced diet.
Summary
Double-layered biscuits are a delightful treat that is perfect for any occasion. With a light and airy texture and a sweet and tangy flavor, these biscuits are sure to be a hit with your family and friends. Enjoy them with a cup of tea or coffee for a delicious snack or dessert.
How did I get this recipe?
I recall the feeling of curiosity that washed over me when I found this recipe for double-layered biscuits. It was a crisp autumn day, with the smell of cinnamon and sugar wafting through the air. I was rummaging through a box of old cookbooks that had been passed down through the generations, when I stumbled upon a worn piece of paper tucked away in the back.
As I carefully unfolded the paper, I saw the handwritten recipe for double-layered biscuits. The writing was faded and smudged in some places, but I could still make out the ingredients and instructions. My heart raced with excitement as I realized that I had discovered a hidden gem from the past.
I immediately set to work gathering the ingredients listed on the recipe: flour, butter, sugar, baking powder, salt, and milk. As I measured out each ingredient, I couldn't help but wonder where this recipe had come from. Had it been passed down from my great-grandmother? Or had it been shared by a friend or neighbor many years ago?
As I mixed the dough and rolled it out on the floured surface, I thought about the stories that this recipe held. The hands that had once kneaded the dough, the laughter that had filled the kitchen, the memories that had been created around a simple batch of biscuits.
I carefully cut out the biscuits and placed them on a baking sheet, then popped them into the oven. As they baked, the kitchen filled with the warm, comforting aroma of freshly baked goods. I couldn't wait to taste the final product and see if these double-layered biscuits lived up to their reputation.
When the timer chimed, I pulled the golden brown biscuits out of the oven and let them cool for a few minutes. Then, I carefully separated the layers to reveal the flaky, buttery insides. I took a bite and closed my eyes, savoring the taste of nostalgia and tradition that filled my mouth.
As I savored the last crumbs of my double-layered biscuit, I knew that this recipe would become a cherished part of my own culinary repertoire. It wasn't just about the delicious taste or the flaky texture – it was about the history and memories that were baked into each bite.
And so, as I tucked the recipe back into the box of cookbooks, I made a promise to myself to pass it down to future generations. To share the story of how I learned to make double-layered biscuits, and to keep the tradition alive for years to come. For in every bite of these biscuits, there was a taste of the past and a promise for the future.
Categories
| Argentine Desserts | Argentine Recipes | Biscuit Recipes | Egg Recipes | Egg Yolk Recipes | Lemon Peel Recipes | Wheat Flour Recipes |