Description
Tender cheese biscuits with a soft texture of the dough. For saturation, Yes that was not boring, supplemented by seeds and cinnamon, aromatic and very tasty. To do is easy, quick and such cookies may be stored for up to 5 -6 days, in a tightly closed container, while remaining soft and rich, which is very convenient to do on weekends and take to work all week, if truth will stand all week.
Ingredients
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Cheese
200 g
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Sour cream
4 Tbsp
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Margarine
50 g
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Vegetable oil
50 ml
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Sugar
100 g
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Chicken egg
1 piece
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Leavening agent
1 tsp
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Flour
2 cup
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Salt
0.25 tsp
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Pumpkin seeds
1 cup
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Vanilla
-
Cinnamon
1 tsp
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Powdered sugar
-
Potato starch
0.5 cup
Cooking
0.5 cups sunflower seeds grind into a fine crumb, it to the test. The second half Cup chopped with a knife, or a short grind to be large, it is trim. The yolk and white separate.
Cheese and sour cream to grind in a homogeneous mixture with a blender. Can the cottage cheese to wipe through a sieve and mix with sour cream.
Margarine, beat vegetable oil and sugar in the white mass. Add the yolk and whisk.
Add the curd mixture, mix well.
Add 0.5 cups of ground sunflower seeds, mix well.
Add the sifted flour with the baking powder, vanilla and starch. Knead the dough, soft and elastic. Wrap and put into the fridge for an hour.
To prepare the trim for the top. In a bowl add the coarsely chopped sunflower seeds, sugar and cinnamon, mix well. Protein lightly beat with a fork or whisk.
Divide the dough into small balls. From each piece of dough to roll out a small sausage, connect the edges to make a small bagel. First one side dipped in protein, then in cinnamon mixture and place on a baking tray, topping up.
Bake at 180 C for 15-20 minutes until slightly browned edges.
The cookies soft, let it sit 2 minutes, then remove to a wire rack and cool.
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