“When I get a little money I buy books; and if any is left I buy food and clothes.”

--Desiderius Erasmus

Friday, April 30, 2010

Cheese biscuits, take 1...

The original, from the Dutch cookery manuscript "Wel ende edelike spijse", dated to approximately 1484.

1.21. Dough to make "pipes".
Take cheese from Gouda and eggs. Grind together with white flour. Lay it on dry flour and make small biscuits of it.

The other recipes are quite detailed about what one is supposed to do, then there's this one. What do they exactly mean by "make small biscuits," anyway? So this first attempt they will be drop biscuits.

2 eggs
1/2 c flour
1 cup finely grated Gouda cheese

Combine eggs and cheese, add flour gradually to make a sticky dough. Line a pan with parchment, sprinkle with an even coating of flour. Drop dough by spoonsful, flatten to 1/4" thick. Bake 15 mins at 350F.

Edwin thought they were too rubbery, but Edwin is notoriously picky. Edwin also thinks they should have salt in them. They are also bright yellow due to the notably intense yellow-orange yolks (from free-range chicken eggs) and the pale yellow cheese.

Next attempt: subject cheese and egg to the blender to better approximate grinding and then mix in the flour. I'm also thinking about trying them as more like a cracker than a biscuit. One could also reduce the amount of cheese, but one change at a time.

1 comment:

  1. I was just thinking that in some parts of the world, biscuits are cookies, rather than what we are familiar with in the U.S. Perhaps these are supposed to be small flat cakes, more like a cracker or cookie instead of 'drop' or thicker biscuits. They would be crisper when baked than the rubbery texture that Edwin had issues with. Just a thought.