Description
Cheese triangles for Breakfast and lunch, and dinner, and 24 hours a day. Good in any form, either warm or cold. A great option to take to the road, to put on the table for evening gatherings with beer. Raw foodists will be happy and just like that, without snapping them. Delicious.
Ingredients
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Flour
180 g
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Leavening agent
0.25 tsp
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Butter
50 g
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Cheese
120 g
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Sour cream
4 Tbsp
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Mustard
0.25 tsp
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Paprika sweet
0.25 tsp
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Black pepper
1 pinch
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Chicken egg
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Mac
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Peppers red hot chilli
1 pinch
Cooking
Sift flour with baking powder, add the cold butter pieces and grind into the oil chips.
Grate cheese on a fine grater. I had three kinds of cheese, Parmesan, Gouda and goat, a little spice. The more cheese, the more cheese flavor, especially reinforce the impression spicy, with a slight kick cheese. Oil crumbs add grated cheese and dried spices.
3 tbsp sour cream mixed with mustard and add cheese-flour mixture, knead the dough quite stiff. If it is too dry, add more sour cream.
Divided into 2 parts, roll each into a ball, cover with plastic wrap and put into the refrigerator for 30-40 minutes.
Then each ball out thinly, preferably on parchment paper for baking. Cut into sectors, loose cannons lubricate the egg and sprinkle with poppy seeds, make holes with a fork and bake PI 180 degrees until Golden color, about 12-15 minutes.
As always, say cheese cakes the main thing is not overdry. As the edges become Golden, then it's time to get.
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