Biskuitschöberl Recipe ("Biscuit Schöberl")

Biskuitschöberl are a traditional Austrian soup garnish, where a simple sponge dough is baked in the oven and then cut into diamonds.

The following simple Biskuitschöberl recipe can also be refined as desired with cheese, ham, herbs, or other ingredients. If you add parmesan cheese and butter, you can make Kaiserschöberl ("emperor's schoeberl").

These Schöberln especially complement a clear broth, such as homemade beef broth, chicken soup, or vegetable soup.

Video

In this video, you'll find the key steps for preparing the recipe summarized briefly. You can find more similar videos like this on the Vienna Sunday Kitchen YouTube channel - I appreciate it if you leave a LIKE or follow the channel there! 🙂

Equipment

• Roasting pan, rectangular baking dish, or similar - the specified ingredients in the recipe fit into a roasting pan measuring 33x20cm (for example, Riess enamel roasting pan 33/20).
• Parchment paper - optional
• Mixer - for beating egg whites
• 2 bowls - for separating the eggs and mixing the dough

Ingredients

Basic Dough

• 2 eggs
• Pinch of salt
• 40g flour

Optional for Emperor's Schöberl

• 1 tablespoon melted butter (20g)
• 1 tablespoon finely grated Parmesan

Biscuit Schöberl can also be served with various herbs such as parsley or lovage, finely chopped ham, or other finely grated cheese.

Instructions

1. Separate eggs and beat egg whites until stiff.
2. Fold in egg yolks, salt, and flour.
3. Optional for Emperor's Schöberl: incorporate melted butter and grated Parmesan. The butter should be liquid but not hot any more.
4. Grease a small baking sheet or roasting pan with butter and dust with flour (optional: use parchment paper).
5. Spread the Schöberl mixture on top and bake for about 20 minutes at 280°F / 140°C until golden brown.
6. Gently remove from the baking pan and cut into diamonds.

Biskuitschöberl Recipe ("Biscuit Schöberl")

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Autor Angelika Kreitner-Beretits

Kochutensilien

• Roasting pan, rectangular baking dish, or similar - the specified ingredients in the recipe fit into a roasting pan measuring 33x20cm (for example, Riess enamel roasting pan 33/20).
• Parchment paper - optional
• Mixer - for beating egg whites
• 2 bowls - for separating the eggs and mixing the dough

Zutaten

Basic Dough

• ▢ 2 eggs
• ▢ Pinch of salt
• ▢ 40 g flour

Optional for Emperor's Schöberl

• ▢ 1 tablespoon melted butter 20g
• ▢ 1 tablespoon finely grated Parmesan

Anleitung

• Separate eggs and beat egg whites until stiff.
• Fold in egg yolks, salt, and flour.
• Optional for Emperor's Schöberl: incorporate melted butter and grated Parmesan. The butter should be liquid but not hot any more.
• Grease a small baking sheet or roasting pan with butter and dust with flour (optional: use parchment paper).
• Spread the Schöberl mixture on top and bake for about 20 minutes at 280°F / 140°C until golden brown.
• Gently remove from the baking pan and cut into diamonds.

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

November 30, 2023

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Notizen

Biscuit Schöberl can also be served with various herbs such as parsley or lovage, finely chopped ham, or other finely grated cheese.