Cookies are probably the most favorite and common pastries for tea. There are a lot of recipes and varieties. Today I will tell you about one of my favorites - cookies, which are made in the style of a pie and after baking are cut into small squares, forming a kind of cookie-cakes.
- General \ asset cooking time: 50 minutes \ 20 minutes
- Servings Per Container: 5 Servings
- Calories (100g): 287 kcal
- Cost: average cost
- Wheat flour - 200 g
- Oatmeal flakes - 1.5 tbsp
- Butter - 110 g
- Kefir - 50 g
- Almonds - 50 g
- Cottage cheese - 180 g wet
- Chicken egg - 1 pc. big
- Sugar - 130 g
- Cranberries - 150 g
- Salt - 1 pinch (s)
To prepare the dough, the butter should be soft, at room temperature. So be sure to pick it out of the refrigerator ahead of time. Personally, I take it out in the evening and cook it in the morning. You can easily soften it in the microwave. But here you need to be very careful, because the butter should not melt, but only become soft. Something like - 10 seconds, turn off, turn the oil over, another 5-10 seconds and it is soft. But so - in my microwave, and you see for yourself.
Sugar is better to take fine or powdered sugar in general.
I put oatmeal, sugar (70 grams), salt in a blender and grind it all. The blender grinds, and not like a coffee grinder - into flour. I also grind almonds there (but separate from sugar and oatmeal).
Put butter, sugar, salt, flour, oatmeal and ground almonds in a bowl. I have a stationary mixer (very convenient) and it is with the help of it that I mix everything, making small crumbs.
Now add kefir and again, using a mixer, mix. It turns out already such a heavy large crumb.
If there is no mixer, then the whole thing is rubbed with hands (add kefir at the end). But! The longer you touch the oil, the faster it melts and, as a result, the harder the finished base will be. So do it quickly.
Turn on the oven in advance and preheat to 180-200 degrees.
Line a baking dish with oiled baking paper. We put aside 1/4 of the crumbs - we will sprinkle it on the top, and pour the remaining 2/3 into a mold, level and tamp.
We put the form with the base in a preheated (!) Oven and bake for 15-20 minutes. In the meantime, we will make cottage cheese and cranberry filling.
Cranberry. You can take fresh, frozen, grated with sugar, or even jam. In the last two cases, the sugar intended for the cranberries is simply notadd.
It is better to throw the frozen one into a sieve or colander and defrost at least partially, since the ice will melt and drain, and as a result, our dough will not suffer (a large amount of liquid can simply get wet).
So, put the cranberries with sugar (30 grams) in a blender and grind, literally for a couple of seconds, since it's quite normal if you get some whole berries.
In addition to cranberries, I made with lingonberry jam, which was prepared with pears and apples. If cranberries are a sour berry, then lingonberries have a characteristic bitterness, which is not bad at all, but this very sourness is not enough. Bottom line - if you take something other than cranberries, add a little lemon juice.
It is better to take cottage cheese tender, not dry. Otherwise, it is necessary to correct the situation, for example, add a little sour cream - some tablespoon, and mix well, making the curd more moist.
I have iningredients 180 grams of cottage cheese. This figure is because in our stores packs are sold with just such a weight, or rather, most often. If you have 200 grams, that's fine too, take it and don't think about taking anything away before one hundred and eighty.
If you do not have a blender, then it is better to grind the curd through a sieve so that it acquires its characteristic tenderness and smoothness.
Pour an egg into a blender (I have a whole one, weighed 67 grams), add cottage cheese, the remaining 30 grams of sugar and mix everything until smooth.
We spread and level on the baked dough, chopped berries (or jam) go along the top and everything ends with a set of crumbs.
We put it back in the hot oven and bake at the same temperature (180-200 degrees) until tender. It took me another 20 minutes.
After that, remove the mold from the oven and let the dough cool down. I grab the ends of the baking paper and gently pull everything out of the mold,