Cottage cheese biscuits
Preparation. Cottage cheese biscuits
Fluffy, pink roses, with a lush and crisp dough, covered with sweet, like honey dew!
For the dough:
- 9% curd – 300 g
- butter – 225 g
- flour – 450 g
- egg yolks – 3 pieces
- vanilla sugar – 15 g
- baking powder – 10 g
- salt – 1/3 tsp
- Sugar – 100 g
- Frozen cherries – 100 g
- Water – 30 ml
Curd wipe through a fine sieve, add the melted butter, egg yolks, salt, vanilla sugar, baking powder. Sift the flour, add parts, knead dough with hands until smooth, dense cheese mass.
Tip: Use fat cottage cheese is not less than 9% fat, so do not quickly zacherstveet cookies. To get a soft cookies, use only the yolks. They will add the dough tender and tasty yellow liver.
The finished dough wrap in foil and place in the freezer for 10-15 minutes.
Tip: chilled dough is rolled out easily.
Divide the dough into two parts, podpylite table with flour and roll seam (circle or oval) 1.5-2 mm thick. Glass squeeze circles, the first circle, take a tube – is the middle roses. The second wrap on top of the middle, then wrap another. Total for this you must roses 5 laps. Cut the roll in half, petals a little open. Each roll is obtained by the 2 rosettes. Shape Cover the parchment, put the workpiece. Bake at 170 degrees for 15-20 minutes until golden brown. Half of the cooled finished roses perch are in the glaze, pritrusite sugar. The second half sprinkle with powdered sugar.
Glaze. Frozen cherries Put into a saucepan, pour water, set over medium heat to unfrozen cherries. Strain the berries through a sieve, add sugar to the juice and boiled over low heat for 5-7 minutes to thicken.