Curd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.
Pour the melted butter into the curd cheese and mix well. Add salt and baking powder.
Work in the flour gradually to a firm dough.
Wrap in cling film or a bag and chill for 30 minutes.
Roll into a square, scattering sugar and pressing it in with the rolling pin, about 3–4 mm thick.
Roll up into a sausage and cut into 1 cm slices. Set on a tray and brush with beaten egg.
Bake at 180°C for 15–20 minutes. Check with a skewer; ovens vary. Enjoy.
Place on a baking tray.
Brush the top with beaten egg.
Bake in preheated temperature to 180 ℃ for 15-20 minutes. Check readiness with a skewer. Baking time will depend on your oven. Bon appetit!
Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingKefir biscuits you can cut any shape — the sugar braids look lovely. Store-cupboard ingredients, ready for tea.
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