vegetarian, sugar free
I first experienced the fruits of this recipe when I was a child, growing up in Poland. My Mum used delicious cookies filled with homemade jam using blackcurrants from our garden. Yummy. Today I would like to share with you lovely readers my Mum's recipe. You can use any jam or any filling you would like. I hope you will enjoy cooking and eating with us today.
Ingredients:
30g butter
30g cottage cheese
pinch pink Himalayan salt
200g white flour
250g raspberries
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. Add cottage cheese and mixing until you have a firm dough adding extra cheese if needed. Cover with cling film and leave to rest for 20 min in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
Cut out square (5x5cm) put few raspberries in middle square and fold corners to the middle.
Bake in 180C for 20 minutes.
200g white flour
250g raspberries
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. Add cottage cheese and mixing until you have a firm dough adding extra cheese if needed. Cover with cling film and leave to rest for 20 min in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.
Cut out square (5x5cm) put few raspberries in middle square and fold corners to the middle.
Bake in 180C for 20 minutes.
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