Russian Lepeshki Recipe

Russian Lepeshki Biscuits
Russian Lepeshki Biscuits

Baking is something of a guilty/secret pleasure.  I love baking.  I love baking bread.  I absolutely adore baking biscuits.  I seem to manage to surround myself with people who also love baking, those who are able to produce baking perfection.  Why is baking such a guilty pleasure for me?  I’m normally one of those people who likes to throw everything in a pot, stir, serve and eat.  You can’t really do that with baking.  It takes precision.  So don’t tell anyone that I actually quite enjoy the technicality of baking!  It’s just between you and me!

When I came across a recipe for Lepeshki, a Russian biscuit which uses sour cream instead of butter and just knew I had to give the recipe a go.

Ingredients (for about 24 biscuits)

275g self-raising flour

Pinch of salt

90g caster sugar (vanilla sugar if you have it)

1 egg separated

1 egg whisked

120ml sour cream

2 tsp vanilla and almond extract

(You can use less, you can use more, I just really love vanilla and almonds)

1 tbsp milk

50g flaked almonds

Instructions

Preheat oven to 200 degrees Celsius/ 400 degrees Fahrenheit / Gas Mark 6

Sift the flour, salt and sugar into a mixing bowl

Make a well in the centre

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Whisk one of the eggs and mix with the sour cream, vanilla and almond extracts and milk

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Add to the dry ingredients to form a soft dough

(I feel I should divulge some information regarding flour at this point.  The original recipes was for 225g of flour, but this made a dough which was so runny there was absolutely no way I was going to be able to roll it out.  I added more by eye and think you probably need 275g of flour instead but as each flour varies, you will have to give it a go and if it becomes too dry you may need to add some extra wet ingredients.  I think the recipe I had was just a bit wrong, but still, use your instinct rather than relying on numbers!)

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Roll out the dough on a lightly floured surface until about 8mm/ 1/3in thick

(It may be preferable to cool the dough in the fridge before rolling as it becomes warm very quickly and it may be good to roll out sections at a time and keep the remaining in the fridge until you are ready to cut more)

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Cut the biscuits into rounds with a 7.5cm/3in cutter

Transfer the circles to a lightly oiled baking sheet on a baking tray

Separate the other egg

Brush the biscuits with the egg white

Sprinkle with flaked almonds

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Bake for 8 to 10 minutes until light golden brown

Transfer to a wire rack to cool

Serve!
Serve!

Store in an airtight container (unless you are feeling particularly piggy and want to devour the lot!)

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