Eggs Portugal Recipes
PORTUGUESE BISCOITOS RECIPE (TRADITIONAL BISCUIT COOKIES)
This recipe is for the Azorean Biscoitos ring-shaped biscuits that are the perfect balance of crunchy and sweet with a hint of lemon.
Provided by Amy Desrosiers
Categories Snack
Time 38m
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Line a large baking sheet with parchment paper, and lightly flour a clean cutting board or work surface.
- In the bowl of a standmixer, add the butter, and sugar. Cream until light and fluffy.
- Whisk the flour, salt, and baking powder; set aside. Add the eggs, extracts, and milk and mix until combined.
- Turn down the mixer speed and slowly add the dry ingredients into the wet ingredients. The dough should form a ball on the paddle. If it is too dry add 1 tablespoon of additional milk. If it is overly stick add one tablespoon of flour until it is workable.
- Remove the dough from the stand mixer and knead on the floured workspace. The dough should be the consistency of play dough.
- I used a tablespoon-sized cookie scoop to scoop out tablespoon-sized balls.
- On the floured work space, roll on dough with the palms of your hand to create a 5 inch "snake". Bring together the ends to form a ring. Place cookies 1 inch apart of the baking sheet.
- These cookies bake for 18-20 minutes to get toasty deep golden-brown bottoms and tan golden-brown top surfaces. *See images
- Cool cookies for ten minutes before removing and baking the next batch. Repeat the process until all cookies are done.
- Cooled cookies can be stored in an airtight container for up to 2 weeks time.
Nutrition Facts : ServingSize 1 biscuit, Calories 87 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 25 mg, Sodium 45 mg, Fiber 1 g, Sugar 5 g
EGGS PORTUGAL
Steps:
- Grease 9x13 inch casserole dish. Place bread in prepared dish. Layer the sausage on top, then the two cheeses. Beat together the eggs, milk, cream, Dijon mustard, salt an pepper together. Pour over the sausage mixture. Cover with foil and refrigerate overnight. The next day, remove casserole from refrigerator about 45 minutes before placing in oven. Preheat oven to 350 Degrees. Remove foil. Scatter fresh mushrooms over top. Combine 1 1/2 cans of undiluted cream of mushroom soup (reserve remaining half can for another use) with the wine and spoon it over the top. Bake casserole uncovered until puffed, sides are bubbling, and center is set, about 50 minutes. If not brown enough you can broil the top for a few minutes to get it extra crispy. Remove from oven and let casserole set up about 10 minutes and then cut into squares for serving.
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