Which cheeses are used in the cheese biscuits?

The dough contains 100 g Parmesan or Swiss cheese and 100 g cheddar, in addition to 100 g wheat flour and 100 g butter. For the filling between the biscuits, 50 g butter is mixed with 50 g grated cheese.

Can I make the biscuits ahead of time?

Yes. According to the recipe the biscuits can be made several hours before serving, but they must then be warmed for 3 minutes in a hot oven, since they are to be served warm.

How are the biscuits shaped?

Grated cheese and flour are mixed, and cold butter is worked in. The dough is rolled out thin and the biscuits cut out with a glass, placed on a sheet and baked pale yellow. They are sandwiched two by two with the cheese-and-butter mixture in between.

Where does the recipe come from?

It comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 25, under hot small dishes.

Cheese Biscuits I (biscuits de fromage)

Cheese Biscuits I from Erken's Stor kokebok (1914): a short-crust pastry of equal parts flour, butter, Parmesan/Swiss cheese and cheddar, rolled thin, cut out and baked pale yellow; the biscuits are sandwiched two by two with a butter-and-cheese filling and served warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 25 (falt i det fri)

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About the dish

Small cheese biscuits were among the hot "small dishes" served with wine or soup in party life. Erken gives several variants in Stor kokebok (1914); this first one uses equal parts flour, butter and two kinds of cheese.

How to make it

1
Make the dough
Mix the grated cheese and flour. Work the cold butter into the mixture to form a cohesive dough.
2
Roll and cut out
Roll the dough out thin and cut out round biscuits with a glass.
3
Bake
Place the biscuits on a baking sheet and bake them pale yellow, about 8–10 minutes at 200 °C (390 °F).
4
Fill
Stir together 50 g butter and 50 g grated cheese and sandwich the biscuits two by two with the filling in between.
5
Serve
Serve the biscuits warm. They can be made several hours in advance and warmed for 3 minutes in a hot oven before serving.

Changes from the original

Measures have been kept in grams. "Schweizerost" is given as Swiss cheese (Gruyère or similar). The OCR error "vannes" has been corrected to "varmes" (warmed). An oven temperature (200 °C (390 °F)) and baking time have been added as a guide, since the original only says "hot oven".

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 25) → 1949 (korrekturlest, s. 34)~39% av teksten endretfjernetlagt til

~~100~~ (Biscuits de fromage.) ioo gr. hvetemel ~~100~~ xoo gr. ~~parmesan- eller~~ schweizerost ~~100~~ ioo gr. cheddar ~~100~~ ioo gr. ~~smør~~ smør. Den revne ost og melet blandes, ~~smørret~~ smøret bankes koldt i. Deigen kjevles ~~tyndt~~ tynt ut, stikkes ut med ~~glas. Lægges paa~~ rundt jern. Legges på plate og stekes lysegule. 2 og 2 ~~kjæks lægges~~ kjeks legges sammen med en blanding av 50 gr. smør og 50 gr. reven ost ~~paasmurt~~ på smurt mellem ~~kjæksene.~~ kjeksene. Serveres varme. ~~Kjæksene~~ Kjeksene kan tillages flere ~~timer,~~ timer før de skal serveres, men varmes da 3 minutter i varm ovn.

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Frequently asked questions

Which cheeses are used in the cheese biscuits?: The dough contains 100 g Parmesan or Swiss cheese and 100 g cheddar, in addition to 100 g wheat flour and 100 g butter. For the filling between the biscuits, 50 g butter is mixed with 50 g grated cheese.
Can I make the biscuits ahead of time?: Yes. According to the recipe the biscuits can be made several hours before serving, but they must then be warmed for 3 minutes in a hot oven, since they are to be served warm.
How are the biscuits shaped?: Grated cheese and flour are mixed, and cold butter is worked in. The dough is rolled out thin and the biscuits cut out with a glass, placed on a sheet and baked pale yellow. They are sandwiched two by two with the cheese-and-butter mixture in between.
Where does the recipe come from?: It comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 25, under hot small dishes.

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