Which cheese suits best?

The recipe specifies 90 g Parmesan or other sharp cheese, grated. A well-aged, sharp cheese gives the best flavor.

How thick should the dough be rolled?

Roll the dough out to about ½ cm thickness, and cut out round biscuits with a cutter or a glass.

How should the biscuits be baked?

They are baked in a hot oven until light golden brown. The whole preparation takes around 40 minutes.

Where does the recipe come from?

It comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 26, where it is also called "biscuits de fromage".

Cheese Biscuits II

Name: Cheese Biscuits II
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 90 g Parmesan or other sharp cheese (grated); 60 g butter (cold); 90 g wheat flour; 1 pcs egg yolk; 1 pinch cayenne pepper; 1 pinch pepper; 1 pinch salt

Cheese Biscuits II from Erken's Stor kokebok 1914: a short-crust pastry of 90 g grated sharp cheese, 60 g butter, 90 g flour, egg yolk and spices, rolled out, cut into rounds and baked light golden brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 26 (falt i det fri)

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About the dish

One of several small cheese dishes in the chapter "Hot and cold small dishes". Such cheese biscuits were served as an appetizer or with wine at parties around 1900.

How to make it

1
Crumble
Crumble butter and flour together into an even, grainy mixture.
2
Mix the dough
Add the spices, grated cheese and egg yolk, and work quickly together into a smooth dough.
3
Roll and cut out
Roll the dough out to ½ cm thickness and cut out round biscuits with a cutter or a glass.
4
Bake
Place the biscuits on a parchment-lined sheet and bake them light golden brown in a hot oven, about 200 °C (390 °F) for 8–10 minutes.

Changes from the original

Grams and units are kept, but the measures are written in modern form (dl/tsp/pinch → modern notation). A baking instruction is given with temperature and time, which the original does not provide.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 26) → 1949 (korrekturlest, s. 36)~32% av teksten endretfjernetlagt til

~~(biscuits~~ (Biscuits de ~~fromage).~~ fromage.) 90 gr. ~~parmesan- eller~~ skarp ost 60 gr. smør 90 gr. hvetemel 1 ~~eggeblomme~~ eggeplomme 1 ~~knivsod cayenne~~ knivsodd kajenne 1 ~~knivsod~~ — pepper 1 ~~knivsod~~ — salt. Smør og mel smuldres, ~~tilsættes~~ til settes krydderier, den revne ost og ~~eggeblommen.~~ eggeplommen. Arbeides til en jevn deig, som kjevles ut i ½ cm. tykkelse. Utstikkes med rundt jern eller ~~glas~~ glass og stekes lyse gulbrune i varm ovn.

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Frequently asked questions

Which cheese suits best?: The recipe specifies 90 g Parmesan or other sharp cheese, grated. A well-aged, sharp cheese gives the best flavor.
How thick should the dough be rolled?: Roll the dough out to about ½ cm thickness, and cut out round biscuits with a cutter or a glass.
How should the biscuits be baked?: They are baked in a hot oven until light golden brown. The whole preparation takes around 40 minutes.
Where does the recipe come from?: It comes from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 26, where it is also called "biscuits de fromage".

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