Curd cheese, unusually laid out in a thin layer, gives the candied fruit liver a light taste and creates an effective color contrast with the dark dough. The biscuits themselves are crispy on the bottom and soft on top immediately after cooking, but if you store them in a sealed container, the dough layer becomes soft and moist. Who likes what!
It is necessary
-
- 100 g butter;
- 1/3 cup sugar
- 2 tbsp. l. cocoa;
- 1 cup flour;
- egg;
- 1 tbsp. l. water;
- 100 g of cottage cheese;
- 2-3 st. l. granulated sugar;
- 2 tsp (with a slide) starch;
- dried fruits and candied fruits;
- cling film
- baking paper.
Instructions
Step 1
Warm the oil to room temperature.
Step 2
Use a mixer or blender to combine the butter with granulated sugar, flour and cocoa. Beat the egg yolk and pour in a little water (maybe mineral water) to make a plastic, "flexible" dough.
Step 3
Place a sheet of baking paper on a flat surface. Spread the dough on it. Cover the dough with cling film on top. Roll the dough through the plastic wrap into a thin, large layer. Then carefully peel off the cling film.
Step 4
To prepare the filling, lightly beat the protein with granulated sugar, then add the cottage cheese and starch. Stir everything thoroughly, add candied fruits and dried fruits and mix again. Pre-candied and dried fruits can be chopped in a blender along with several types of nuts.
Step 5
Apply the curd filling with an even thin layer on the dough layer. Then carefully transfer the blank together with the baking paper to a baking sheet.
Step 6
Preheat the oven to 200-220 degrees. Cook the cookies for 15-17 minutes, until the surface of the dough is lightly browned. Cut the hot layer into pieces immediately.
