Serbian "Plazma" Biscuits

12:06


I posted "The Roll" a few days ago which proved to be very popular. This one is based on "Plazma" biscuits, one of the most popular and oldest Serbian national brands.  Now, as I said, it could be replaced with any other dry biscuit of your liking, but I promised to give a recipe for a home made version which I found here and which was developed by an expert for micro gastronomy.


 Although I am going to write the full recipe, I omitted dried whey for two reasons: I didn't have any and if I wanted to buy it only huge packages for body builders were available and the luck of it does not affect the taste any way. It would just make them tougher and crispier. It's up to you. If you have any whey handy, give it a go and let me know how they turned out.


When I tried them straight from the oven, the first impression was - very nice, but maybe a bit more sugar should of been added.  After eating half of a dozen, I changed my mind. The after-taste makes them perfect as they are.


The last piece of advice is about baking them. The original recipe calls for 250 C/480 F/gas mark 9 after you bake them on 160 C/320 F/ gas 3 for 3 minutes. It did not work for me, maybe because I took out the whey, maybe because of my oven settings. Just be careful and start with a small batch to test your oven.



Serbian "Plazma" Biscuits

Preheat the oven to 160 C/320 F/ gas mark 3

35 g sugar
10 ml milk
25 g milk powder
10 g dry whey
120 g butter
350 g plain flour
3 tsp vanilla sugar
1/2 tbsp soda bicarbonate
50 ml water

Step 1 - Dissolve 15 g of sugar and cook until it starts to caramelise (reaches an amber colour), add 10 ml of milk and mix to combine. Set aside. Heat 50 ml of water and add the butter until it melts, let it cool down to a warm temperature (few minutes only).
Step 2 - Combine the dry ingredients -350,g flour, 20 gr sugar, 25 g milk powder, 10 gr dry whey, vanilla sugar, 1/2 tbsp soda bicarbonate and add the caramel and melted butter. Mix well until smooth and slightly sticky.
Step 3- Roll the dough, it should be 2 mm to 3 mm thick and cut out the shapes of your choice. The original biscuit shape is about 6 cm long  with round edges.
Step 4 - Place the biscuits on lined baking tray and bake for 3 to 5 minutes (see note above), then turn the heat up and bake for further 15 minutes or until they are baked and golden in colour.
Store in an airtight container.


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