What’s a scherben you might ask? Scherben translates from German to English into the word “shards”, which would explain all the broken glass images that were the results of my google query. :-/
Mrs. Vogel’s Scherben, on the other hand, is a deep fried crispy cookie (or it can be a rock hard cookie, or even a tender cookie if you are like me and break your candy thermometer by stupidly taking it from hot oil and putting it under cold running water, hence no longer being able to measure the temp of the oil. Don’t be like me.) made from dough rolled very thin and cut into “shards”. After deep frying, they are then sprinkled with cinnamon sugar and powdered sugar and gobbled up by anyone who walks into the kitchen and says “What’s that??”
These were good. They were messy. Tasty little treats that were fun to make and cross off my “yep I’ve made that before” list. Would I make them again? Maybe. I only say maybe because they really are good and pretty easy to make, they just require some forethought and it’s not really something that’s easy to store. They really need to be eaten the same day, and there was no danger of that here.
I made a couple of mistakes. If you actually read my ramblings, you already read that I broken my candy thermometer. You see, I put the oil on and had the flame too high. I didn’t measure the temp and dropped a couple of dough strips in only to have them turn brown within ten seconds. The recipe said it would take 2-3 minutes. Ok genius, pull out the thermometer. Wow, that sucker shot all the way to the top. It’s only supposed to be 350 F. Sheesh. Ok, so I tried cooling the oil and I could see that was going to take a while. Since I didn’t use a huge pan, just a small saucepan, I poured more oil into a clean pot and started over. Put it over medium heat this time and went to rinse my candy thermometer off. CRACK. Stupid! Still can’t believe I did that. I mean really, that’s Science 101 ya know?
Ok trash the thermometer and wing it. I kept it at medium heat and tested with a small piece of dough. When it seemed about right I started cooking. I know I didn’t have the temp right, but they came out fine, browning nicely. I drained them, dredged them in cinnamon sugar and powdered sugar and tapped off the excess. Then they were gone, into the mouths of my 17 year old and 12 year old. I got a couple, but that was it, no one else got anything.
I should probably mention that I did try to bake some at 400, left them in for 12 minutes. There were too brown and the sugar wouldn’t stick. Kind of stupid of me to make a whole cookie sheet that way. Those got tossed. The rest were good though, but a lot of clean up afterward. I think “clean up” and “powdered sugar” just go hand in hand, no?
If you would like to try this great recipe, visit this week’s host, one of my favorite food bloggers, Teanna of Spork or Foon? Or if you like, you can find the recipe on pages 157-159 in Dorie Greenspan’s wonderful book, Baking From My Home to Yours.
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