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For the crowd
Components
- 3 1/2 cups (tea) of sauerkraut (500 g)
- 3/4 cup of tea oil
- 3/4 cup of tea water
- 1 cup of milk (for tea)
- One egg
- 1½ tablespoons of sugar
- Half a tablespoon of salt
Ready state
- Combine the sour cabbage, sugar, and salt in a big bowl.
- Put the oil and water in a small, lightweight pot and heat over medium heat. Once the first bubbles begin to form, remove the pot from the heat.
- Slowly pour the mixture of oil and hot water over the dry ingredients in the bowl, stirring with a wooden spoon until a thick pherofa forms. Then, add milk and stir vigorously to combine.
- Crack the egg into a separate bowl and whisk it with a fork to combine—this way, if the egg is bad, you won’t ruin the entire recipe. Then, add the egg to the mixture in the main bowl and stir thoroughly until it becomes a smooth, white, and slightly lumpy mixture.
- Wrap the bowl with plastic wrap and place it in the refrigerator. Allow it to rest for a minimum of 6 hours or, if you wish, make the dough the night before.
To cook in an oven
Components
- rosemary leaves according to preference
- sea salt (or coarse salt) to taste
- Add ground pepper to the ground grains and stir to taste.
- grated parmesan cheese as desired
- Sesame seeds, white and black, according to preference.
Ready state
- Set the oven to 200 °C (moderate heat). Prepare several baking trays, ideally non-stick ones (we use three shallow trays measuring 32 cm by 45 cm). Alternatively, you can use aluminum trays lightly greased with oil, though spreading the biscuit batter on them is more challenging.
- In individual bowls, divide the ingredients for seasoning the cookies. In the pan, we experiment with rosemary paired with salt, sesame, salt with peppermint, and parmesan cheese. However, feel free to get creative by mixing flavors such as cheese and paprika, thyme with salt, or even oregano with Calabrian pepper.
- Take the cookie dough out of the fridge. Using a cake spatula, spread a thin layer of dough (around 2 mm) across the entire bottom of the baking tray—the thinner it is, the crispier it will be. Alternatively, you can use a pastry spatula if you like.
- You can spread the cookie dough over the baking sheet either as one large layer or in long strips. To make strips, spread the dough along the bottom of the baking sheet. Then, using your index finger or the back of a coffee spoon, press down every 3 cm along the length of the sheet to remove some dough, creating a gap between each strip. Place the removed dough back into the bowl.
- Sprinkle with your selected ingredients. Arrange as many baking sheets as your oven can hold. Place them in the preheated oven and bake for approximately 10 minutes, or until they begin to brown and become firm.
- While the first batch of cookies is baking, get the next baking sheet ready. Move the baked cookies onto a rack. Use a paper towel to wipe the bottom of the baking sheet and continue this process until all the dough is used.
- Allow to cool before serving. Cookies remain crispy for up to a week when kept in an airtight container.
