Soft, savoury biscuits with cheese and ricotta. In the second, the third day the cookies even softer and tastier.
|Cooking time 40 minutes||Number of servings -|
In a bowl put ricotta cheese and
yogurt ( thick sour cream ).
Shifted in a bowl the softened
butter, sifted 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
in its sole discretion. I did Pokolenie.
Kneaded the dough. It is non-sticky.
On the table, put the parchment paper
and her dough. The dough was rolled on paper
and moved on a baking sheet. If the dough
still sticks, then it also need
put a sheet of parchment and roll out
on top of the paper. With a knife cut squares.
Broke the egg into a bowl, added a little
salt and fluff with a fork. Tassel smeared
sliced the dough with egg. The oven warmed up
to 180 degrees and put the baking sheet a little
above average bake cookies.
Cookies well increased and became
Baked it until it will turn brown around
In places where the biscuits during baking
United, divided with a knife.
Cookies soft and rosy.
I did for guests to beer. I
and the neighbor liked the cookies with coffee.
Cookies can be stored without packaging
a couple of days.