When Romanians say “biscuits” they don’t mean the basic American biscuit recipe your momma makes for breakfast in the South. Our biscuits may remind you a bit of cookies, when they are sweet, or, they can be salty, just like your crackers. Either way, there are hundreds of ways to cook biscuits in my country, and this is the one closest to my heart, because it reminds me of my childhood, and of winters by the fire, with my grandma’s sweet voice whispering a fairy tale about a poor boy who became a king.
This is as close to the original recipe as I can remember, and I used an old school manual Meat Grinder with a special attachment to get the shapes (let me know if you need pictures of it, but it should have a star, a flower, a daffodil and a crown.
- 4 fresh eggs
- 200 ml vegetable oil (I used canola, but sunflower oil is fine too)
- 200 grams sugar
- juice and zest from 1 lemon
- 1 teaspoon salt
- 600 grams quality white flour (more or less, depending on the size of the eggs, and the quality of the flour)
- 1 teaspoon baking powder
- In a large bowl, mix eggs, sugar and salt well, until all the sugar is melted, and you get a smooth, creamy mixture - for about 10-12 minutes.
- Add oil, and continue mixing, for about 5 minutes, until the oil incorporates well with the eggs and sugar.
- Mix in a teaspoon of baking powder, then season with lemon zest and juice, before adding the flour, 100 grams at a time.
- When you are done, set aside, in the refrigerator, for 30 minutes. While you are waiting, preheat the oven at 180°C.
- Line a tray with baking parchment, and pipe the biscuits in shapes, keeping at least 1 cm distance between them.
- Bake (if necessary in batches, for 15 to 20 minutes, until golden)