Best Hungarian Biscuits Recipes

POGACSA (HUNGARIAN CHEESE BISCUITS)

Steps:

• In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
• Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
• Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
• Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
• Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.

HUNGARIAN BISCUITS

Steps:

• Pre-heat oven to 180° c.Put 100g margarine and 50g sugar into a bowl and cream it. Add 100g of flour and ½ a teaspoon of Vanilla essence into the mixture and mix to form a stiff dough.
• Do the same with the other ingredients (in a separate bowl), only add the cocoa.
• Now, with the two separate mixtures, take the first one, and roll it out onto a floured surface. Roll it to a 5mm thickness.
• Put the second mixture (the cocoa one) on top, and roll it out to relatively the same shape. You now have two different coloured layers.
• Take the longest side of the dough and roll it so that the dough now forms a cylinder shape with a spiral visible on either end.
• Cut the dough vertically into 16 pieces and lay them on a baking tray that is lined with greased greaseproof paper.
• Put in the oven for 15 minutes and take out when they are golden and still slightly soft, as they will set hard.