Herb Biskuitschöberl Recipe
User Reviews
5.0
6 reviews
Excellent
Herb Biskuitschöberl Recipe
Report
Herb Biskuitschöberl are soup dumplings
Share:
Ingredients
- some Butter + Flour for the mold
- 2 eggs
- Pinch salt
- 60 Grams all-purpose flour
- parsley fresh
- fresh dill
- basil
Instructions
- For the start, grease your mold with some Butter and dust it with flour.
- Chop your herbs fine. You can use a herb ratio of your choice. I like to keep the 3 herbs in a equal ratio.
- Preheat your oven to 180 Celsius.
- Separate your egg Yolks from the egg whites. Keep the yolks aside. Beat the Egg whites to a stiff snow.
- Add the yolks and the flour to your egg whites and continue to add in the chopped herbs.
- Fold everything carefully into the egg whites so that the fluffiness remains. Do not mix!
- Place a good layer of the pastry mixture onto the previously greased and dusted mold and spread it evenly so that it had about 1 cm thickness and a smooth equal surface.
- Pop it into the oven and bake it not more or less 10 minutes exactly!
- Once finished baked, cut the schöberl into some forms. I chose the common diamond shape but you can cut them into squares too or triangles.
- Place them into a clear soup just before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
