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Cheese Biscuits II

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. 1

    Crumble

    Crumble butter and flour together into an even, grainy mixture.

  2. 2

    Mix the dough

    Add the spices, grated cheese and egg yolk, and work quickly together into a smooth dough.

  3. 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. 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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 26)~80% of the text changedremovedadded
(biscuits de fromage). 90 g parmesan gr. parmesan- eller annen sterk skarp ost (revet). 60 g gr. smør (kaldt). 90 g hvetemel. gr. hvetemel 1 stk eggeplomme. eggeblomme 1 knivsodd cayennepepper. knivsod cayenne 1 knivsodd pepper. knivsod pepper 1 knivsodd knivsod salt. Smuldre smør Smør og mel sammen til en jevn, grynet masse.. Tilsett krydder, revet smuldres, tilsættes krydderier, den revne ost og eggeplomme, og arbeid raskt sammen eggeblommen. Arbeides til en jevn deig.. Kjevle deigen deig, som kjevles ut til i ½ cm tykkelse og stikk ut runde kjeks cm. tykkelse. Utstikkes med utstikker rundt jern eller et glass.. Legg kjeksene på bakepapirkledd plate glas og stek dem lyst gyllenbrune stekes lyse gulbrune i varm ovn, ca. 200 °C i 8–10 minutter. ovn.

Note on Modernised

Gram og enheter er beholdt, men målene er skrevet i moderne form (dl/ts/knivsodd → moderne skrivemåte). Stekeanvisning er gitt med temperatur og tid, som originalen ikke oppgir.

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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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