tea pastries

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Tea and Christmas biscuits: glazed, decorated, injected, cut out and inserted (in the middle of the picture)

Tea biscuits is the collective name for small pieces of crumbly baked goods . The name does not come from an ingredient, however, but from the intended use, as they were originally served with tea. The term is mostly used in Austria, ( Austrian also tea bakery ).

Usually Teegebäcke be made Mürbteigen produced, but also from batter , sponge cakes or Makronenmasse , even with the addition of marzipan, chocolate, nuts, etc. Stirred pastry suitable for shortbread cookies , pastry kneaded for ausgestochenes scones (z. B. Linzeraugen ). A further distinction is made between pickled tea biscuits (checkerboard or black and white biscuits ) and composite, glazed and decorated tea biscuits; they are offered in different types alone or as a mixture. Tea cookies are small, unfilled, round biscuit cookies.

"Theegebäck" was served with tea at tea parties in the 19th century, sandwiches with ham and "hard baked goods", sandwiches etc. were also common.

In the 1906 edition of her cookbook Die Süddeutsche Küche , the Austrian Katharina Prato published more than 120 recipes for pastries with tea. In the 20th century, many varieties of tea bakery became Christmas bakery, such as vanilla croissants , Ischler tartlets , macaroons , heather sand , Spitzbuben , Husarenkrapferl and the like. a.

See also

Individual evidence

Tea biscuits to tea
  1. ↑ Guidelines 2016 - German Food Book: Developed and approved by the German Food Book Commission at the Federal Ministry of Food and Agriculture . Behr's Verlag DE, 2016, ISBN 978-3-95468-446-5 , pp. 54 ( google.de [accessed on August 28, 2019]).
  2. ↑ a b c Austrian food book: Teegebäck (tea bakery). Retrieved August 28, 2019 .
  3. ^ Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, Vienna 1975, p. 548 .
  4. ↑ biscuits. Retrieved on August 28, 2019 (German).
  5. ↑ Fachbuchverlag Pfanneberg GmbH & Co. KG: Technology of the production of baked goods . 11th edition. Haan, ISBN 978-3-8057-0761-9 , pp. 3 ( europa-lehrmittel.de [PDF; accessed on August 28, 2019]).
  6. ↑ Claus Schünemann, Günter Treu: Technology of the production of baked goods: specialist textbook for bakers . Gildebuchverlag GmbH, 2002, ISBN 978-3-7734-0150-2 , p. 304–306 ( google.de [accessed on August 28, 2019]).
  7. ^ The Oxford Companion to Sugar and Sweets . Oxford University Press, 2015, ISBN 978-0-19-931361-7 , pp. 37 ( google.de [accessed on August 28, 2019]).