Description
Saw these biscuits on the cover of the magazine and couldn't resist! The magazine was bought, and a little tweak of the recipe made these biscuits for Breakfast. Very delicious and beautiful the cakes turned out, ruddy biscuits with cottage cheese and fruit - as the sun on a cloudy morning. Replacing part of the flour for oat bran, we are adding more benefits to our diet, but it is important to remember - flour/delicious/sweet eaten in the first half of the day))) by the Way you can rarely find figs you can replace the pear with cinnamon, nectarine or plum.
Ingredients
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Flour
1 cup
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Bran
0.333 cup
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Butter
75 g
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Powdered sugar
1 Tbsp
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Chicken egg
1 piece
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Water
1 Tbsp
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Salt
-
Figs
200 g
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Cheese
75 g
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Vanilla sugar
1 tsp
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Honey
1 tsp
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Brown sugar
2 tsp
Cooking
Based on the recipe from the magazine "School of Gastronome". In a bowl sift a Cup of flour (just keep for dressing), 1 tablespoon powdered sugar (more, to taste), add a pinch of salt, oat bran, and cold butter, diced. Chop with a knife ( or crush with a fork) into crumbs.
To break the egg in a separate bowl, stir the eggs part of the leave for lubrication of the test. Add to flour crumbs, half the egg and 1-2 tbsp ice-cold water, quickly zamesit dough.
The dough put into the refrigerator and prepare filling.
For the filling: figs cut into slices. RUB the cottage cheese, honey and vanilla sugar.
To turn on the oven to warm up. Divide the dough into two parts, each roll out into a pancake about 15 cm in diameter and a thickness of 1 cm On the dough to distribute cottage cheese, sprinkle oat bran ( they will absorb excess liquid), put the figs, sprinkle with brown sugar. The edges of the dough to wrap and smear pending egg. The recipe was offered on top to add a bit of butter, a biscuit I made with butter, one without - the difference is there, so butter at Your discretion.
Bake at 170-180 gr. about 25-35 minutes.
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