Cookies biscuits (galette, French, the word comes from the old French gal - naked, boulder) - a very popular product due to the convenience of storage and transportation, a light dry crispy puff pastry. The biscuits are made from wheat high-grade flour and water with the addition of salt, sometimes yeast, sugar and baking powder. Usually, two main types of biscuits are distinguished (depending on the products used): simple dry biscuits (or so-called biscuits, crackers) and fatty ones (biscuits with butter or margarine, approximately 10-18%).
About the popularity of biscuits
Simple biscuits preserve food qualities well up to 2 years, that's why they are widely used in the army and navy, in expeditions, as well as tourists, climbers, speleologists. Salted dry biscuits (crackers) are sometimes served to beer, for this especially suited biscuits with cheese. Fatty biscuits are well preserved for about half a year (sometimes longer). In general, any biscuits should have a layered structure, it is good to get wet in water and easy to break.
What are the biscuits?
In the north of France, they prepare traditional French biscuits from buckwheat flour filled with ham, cheese and nuts. Chocolate in biscuits is also a frequent filler. In general, we can say that the variety of filler, which determines the taste of a variety of biscuits, a great variety. There is a lot of room for culinary fantasy. You can use fruits, berries, vegetables and other various products, as well as their combinations.
How to cook biscuits?
Ingredients:
- 4 cups of high-grade flour,
- 1 tablespoon of salt,
- 1-2 glasses of water.
The filler can choose any, for example, ground cumin seeds.
Preparation:
Preheat the oven to approximately 180 ° C.
Mix the flour in the bowl with the addition of salt and a small amount of filler (1-3 teaspoons). Little by little, we will pour water, continuously vymeshivaya. Carefully we'll knead the dough. The dough should turn out not sticking to the hands. Roll the dough into a layer and cut into small squares. We pierce each square in several places with a fork or a match. We spread the biscuits on a dry baking tray, preferably covered with parchment paper. Bake approximately 30 minutes. Then turn each biscuit and bake for another 30 minutes. The biscuits must have a pleasant brownish tinge. If the biscuits are dried well, they will be stored long enough to preserve the flavor.
Baked potatoes
You can cook potato biscuits (in addition to flour includes potatoes, eggs, onions, garlic, greens). This is a simple, quickly prepared dish, well suited for snacks.
Ingredients:
- 3-5 potatoes;
- 1 onion;
- 1 clove of garlic;
- 1 bunch of parsley;
- 5-8 tablespoons of wheat flour;
- 2 chicken eggs;
- a piece of lard;
- salt and pepper - to taste.
Preparation:
We cut potatoes with small pieces and cook until almost ready (10-15 minutes). Greens, peeled onions and garlic