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Cinthia

Cinthia Nares
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Recipe of Bisquet
Recipe

Bisquet

15 mins
35 mins
Low
4.555556
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Delicious bisquet recipe, you can add jam of your choice or just butter and fruit.
Learn more about Cinthia Nares

Ingredients

24 portions
  • 2 eggs, whole
  • 2 tablespoons sugar
  • 3 teaspoons salt
  • 90 grams butter, 1 bar
  • 4 grams dry yeast
  • 4 cups flour
  • 1/4 cups milk
  • 1 egg, to varnish
  • 3 teaspoons baking soda

Preparation

We make a volcano with the flour and spread the other ingredients starting with solids and liquids and make a dough with our hands.
We let the dough ferment for 15 minutes.
Spread the dough with the rolling pin until it is 1 ½ centimeters thick and fold it in half.
With a biscuit cutter, cut the dough. Reuse the excess, re-knead and form more bísquets.
Varnish with egg and let stand for 20 more minutes.
Bake for 20 minutes at approximately 180 ° C or until golden brown.

PRESENTATION

Spread with any jam or sweet of your choice.

TIPS

Add a small piece of butter when serving or sprinkle with icing sugar.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
323.8
kcal
16.19%
Carbohydrate, by difference
46.4
g
15.47%
Protein
8.9
g
17.8%
Total lipid (fat)
11
g
16.92%
100
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Provided by USDA
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Ratings (9)
Rebeca Andrade
18/05/2021 09:38:23
Alguien sabe cuántos bisquets salen aprox ?
Manuel Islas Gower
08/12/2020 08:17:50
Buena receta,me gusta,por práctica.
Josep Guar
25/08/2020 11:03:36
Hola!! Se ven Muy Bien!! Y más con su mantequilla y Mermelada, pero para Mi,me Encantan con Queso, ya integrado al momento de hacer la maza, para que al hornearlos se derrita el Queso y queden más Deliciosos con un ☕cito y yo le daría un 10 👍 🤓💐🌹🌺🌼🌻
Angelica Monterrubio
12/04/2020 15:28:56
Agregar 1/2 de taza de leche, sólo una pizca de sal y quedarán mejor
Jesús Nava
13/10/2019 23:34:24
Buena receta, sin embargo siento que quedaron un poco salados, yo recomendaría bajar la medida de sal de 3 a 1y1/2, maximo 2. Yo me los comí con mermelada y solo así soporté la sal, pero la textura y todo lo demás excelente.
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