Cottage cheese biscuits have always belonged to baked goods, which, in addition to tasteful pleasure, are beneficial for the body. Today we are preparing cookies from cottage cheese and sour cream. The latter makes it softer and also allows it to remain soft for a long time. The main thing here is to knead the dough correctly, and the shape and size of the cookies can be chosen at your discretion.
Ingredients:
- Cottage cheese - 250 g.
- Sour cream - 30 g.
- Egg - 1 pc.
- Butter - 100 g.
- Flour - 400 g.
- Sugar - 100 g.
- Soda - 1 tsp
- Salt - a pinch
Prepare all ingredients and a deep kneading bowl. Remove the butter from the refrigerator beforehand to make it elastic and soft.
Combine soft butter with sugar.
Mix the components thoroughly with a spoon, connecting them together as much as possible.
Beat in an egg, add the required portion of sour cream. Beat the mixture with a mixer. If the butter stratifies, it's okay, it will completely disperse during the kneading.
Add medium-fat granular cottage cheese to the mass, 5% will do.
Go through the composition again with a blender, completely breaking the lumps of cottage cheese. Add baking soda in parallel, there is no need to extinguish it, since fermented milk products are present in the mass.
Pass the flour through a fine sieve. This will oxygenate it and the baked goods will be softer. Pour flour in small portions into the main composition, while stirring with a spoon.
When all the flour has been added, continue kneading the dough with your hands. It should not stick to your palms, otherwise add a little more flour. Let the dough "rest" for 30 minutes for the soda to react with the ingredients.
Divide a piece of dough into several portions. Roll each into a layer from 0.5 to 1 cm high, depending on the desired height of the cookie. Squeeze out the dough using molds of any shape, then pierce each piece in several places with a fork. Thanks to this, the cookies will bake well inside, and also acquire beautiful patterns.
Cover the baking sheet with parchment, place the blanks on top at a distance from each other, since they will increase in volume during baking.
Bake the cookies for the next 25 minutes with the oven heated to 170 degrees. Cooking times may vary depending on the properties of the oven used. Therefore, control the process yourself, the main thing is not to overdry the cookies. As soon as it rises and the top is slightly browned, take it out.
Before serving, sprinkle the cottage cheese cookies with powdered sugar, this will hide all possible irregularities, and also improve the taste.
Bon Appetit!
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