Description
Soft, savoury biscuits with cheese and ricotta. On the second or third day the cookies even softer and tastier.
Ingredients
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Ricotta
200 g
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Cheese
100 g
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Yogurt
155 g
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Butter
90 g
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Flour
375 g
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Salt
1.5 tsp
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Citric acid
1 pinch
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Soda
1 tsp
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Chicken egg
1 piece
Cooking
In a bowl put the ricotta, cheese and yogurt ( you can thick cream ).
Shifted in a bowl the softened butter, sifted the flour, put salt, soda and citric acid. The flour is sifted not all at once, but three times. Sea salt is very large, and I ground in a coffee grinder. Salt you need to add at your discretion. I did Pokolenie.
Kneaded the dough. It is non-sticky.
On the table, put the parchment paper and dough. Roll the dough on the paper and moved on a baking sheet. If the dough is still sticky, then it is also necessary to put a sheet of parchment and roll on top of paper. With a knife cut squares.
Broke the egg into a bowl, add a little salt and fluff with a fork. Tassel put the sliced dough with egg. The oven warmed to 180 degrees and put the pan slightly above the average bake cookies.
Cookies well grew and became plump.
Baked it until it will turn brown, about 15 minutes.
In places where the cookies during baking have joined, split with a knife.
Cookies soft and rosy.
I did for guests to beer. Me and my neighbor liked the cookies with coffee. Cookies can be stored without packaging for a few days.
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