I've posted here the recipe for my favorite buckwheat cookies [url]http://www.pova renok.ru/recipes/sho w/54697/[/url], however, eat these Goodies, not every day, so I had to adapt this recipe for everyday use. And got a completely different, and the taste and structure, and cookies. Instead of butter use cheese (I had 2%, but in General, the fat content of cheese choose at will). The egg can be required only in the case if the cheese will be dry or fail flour and the proportions of the dough will crumble. At this time, the egg I needed. Cheese is better to wipe through a sieve, to avoid lumps, add the egg and sugar (or honey), mix everything into a homogeneous mass. In buckwheat flour add baking powder and sift, put it in cottage cheese. Wheat sift the flour separately and adding its parts, carefully knead the dough. In the end, we should get a neat soft ball of dough that can be left alone for 30-60 minutes, but you can immediately start forming the cookies. Again – the dough should be soft, not tough.

Included to warm up the oven, cover a baking sheet with baking paper, roll out the dough to a thickness of 0.7-1 cm, mold or knife to cut out the biscuits and placed them on a baking tray. Cookies when baking not swim, not much rise, so lay them on a baking sheet fairly close to each other. Cookies in my oven was baked for about 15-20 minutes at 200-220 degrees, but again, every oven is an individual and who does not like the landlady to know her capricious (or flexible) nature. The main thing - not to make the cookies too thin and not to overdo in the oven.

At first glance, the finished cookies look dense and dry, but this impression is deceptive - a crunchy crust, you will find soft, cozy, so delicious pechenocnae insides.

And everything flavored-cheese (cottage cheese is almost not felt), but with warm milk – just a song. Help yourself to health and treat your loved ones to enjoy your meal. Store cookies better in a tightly sealed container (or package), then it will be long soft.