Zwieback

Zwieback

1 Review 1 Pic
Maria
Recipe by  Maria

“A German twice-baked cookie.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Heat milk over low heat until just below boiling. Remove from heat;stir in butter, honey and salt. Set aside and let cool.
  2. In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Add cooled milk mixture to softened yeast and beat in 4 cups flour.
  3. Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
  4. Preheat oven to 350 degrees F (180 degrees C).
  5. Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
  6. With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven 5 minutes. Turn slices and bake 5 to 7 min. longer, or until golden on both sides. Turn off heat and leave zwieback in unopened oven until cool, about 45 minutes. Store in a tightly covered container.

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Review (1)

Rate This Recipe
KANND86
14

KANND86

The recipe/ingredients are very simple. This was fun and easy to make. I had no idea what they how they would turn out, but I like them a lot. They're hard and crunchy, with the faintest sweetness in the background. Apparently, you give them to babies when they're teething. They taste like breadsticks to me. Very yummy. Good snack.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 101 cal
  • 5%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 19.4 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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