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5.0 from 6 votes

Herb Biskuitschöberl Recipe

Herb Biskuitschöberl are soup dumplings

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish
Cuisine: Austrian

Ingredients

  • some Butter + Flour for the mold
  • 2 eggs
  • Pinch salt
  • 60 Grams all-purpose flour
  • parsley fresh
  • fresh dill
  • basil

Instructions

    Cup of Yum
  1. For the start, grease your mold with some Butter and dust it with flour.
  2. Chop your herbs fine. You can use a herb ratio of your choice. I like to keep the 3 herbs in a equal ratio.
  3. Preheat your oven to 180 Celsius.
  4. Separate your egg Yolks from the egg whites. Keep the yolks aside. Beat the Egg whites to a stiff snow.
  5. Add the yolks and the flour to your egg whites and continue to add in the chopped herbs.
  6. Fold everything carefully into the egg whites so that the fluffiness remains. Do not mix!
  7. 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.
  8. Pop it into the oven and bake it not more or less 10 minutes exactly!
  9. 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.
  10. Place them into a clear soup just before serving.