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Tender chicken breast steak
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Coleslaw salad
Potato sticks with cheese
Brushwood
These crunchy biscuits cook very quickly.
How to cook Brushwood
Step 1
Grind eggs with sugar, add milk, salt, flour and knead the dough.
Step 2
Roll out the dough and cut into diamonds. Make a slit in each diamond.
Step 3
Insert one end of the diamond into the slot and turn it out.
Step 4
Heat oil in a deep frying pan. Fry brushwood on both sides until golden brown. Lay out on a paper towel.
Step 5
Sprinkle with powdered sugar. Bon appetit!
Brushwood - FAQ About Ingredients, Baking Time and Storage
Yes, you can replace sugar with alternatives like erythritol or stevia, but the texture might slightly differ. Powdered sugar for dusting can also be substituted with a sugar-free alternative.
Store cooled brushwood in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the fridge for up to a week.
Yes, substitute regular flour with a gluten-free blend. Ensure it contains xanthan gum or add ½ tsp per cup of flour for better dough elasticity.
Use neutral, high-heat oils like vegetable, canola, or sunflower oil for crisp, golden results. Avoid olive oil due to its lower smoke point.
Yes! Freeze uncooked dough (wrapped tightly) for up to 1 month. Cooked brushwood can be frozen but may lose crispiness—reheat in an oven to restore texture.
Aim for ⅛-inch thickness—thin enough to crisp up but thick enough to hold its shape when twisted and fried.
Try drizzling with honey, cinnamon sugar, or melted chocolate. Serve with fruit compote or whipped cream for a dessert twist.
Yes! Brush rolled dough with butter, bake at 375°F (190°C) until golden (8–10 mins), but expect a softer texture than fried.
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