Cottage cheese biscuits.

Cottage cheese biscuits.

Cottage cheese biscuits.


200 grams of cottage cheese,
100g butter,
Flour 1 cup (cup = 240ml)
1 tablespoon Sahara,
a pinch of salt.

Waking up this morning, after a week of rain, suddenly the sun came out, the blue cloudless sky, and for some reason it was so good and calm the soul that wanted to bake something completely out of childhood - a simple, cozy and home. This cookie is one of the most favored, not only because of the taste, but also because of the simplicity of the recipe. From this test it is possible to prepare all the familiar "crow's feet", but I prefer to cut molds. For the "crow's feet" the dough should be rolled thin, if you cut the molds, then roll out about 3-5 mm.

1. Wipe the curd through a sieve, we need to not have grains. Cottage cheese can use any, even ricotta.

2. rubbed butter on a coarse grater. Add the vanilla (or vanilla sugar or vanilla essence).

3. Well knead.

4. Add the flour and salt, stir and lay the dough on a work surface. Quickly roll down it into a ball. The dough may take a little more flour, cottage cheese depends on the humidity. But do not overdo it, otherwise the cookies will turn solid.

5. Raskatyvaaem dough about 3-5 mm thick. To the dough rolling pin or stuck to the table, it is best to roll it between two sheets of baking paper. So rolling pin and table are clean, and do not need to add much flour.

6. Cut your favorite cookie molds. Spread on a baking tray with baking paper. Each cookie lightly sprinkle with sugar, I use brown for a caramel taste. We send in a preheated oven at 200 degrees for 25-30 minutes, until the pastry is golden brown.

7. The finished cookies lay on the rack, to cool.

8. All! Cottage cheese, a little crisp, moderately sweet, a little salty, incredibly flavorful, soft and creamy cookies ready. I love him with cold milk or yogurt, a cookie is still warm, or with a cup of freshly brewed strong coffee.

Cottage cheese biscuits.

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