Thursday, 27 October 2011


Yesterday we (I say we because now me and Niki work as a team!) tried to make this Ricotta biscuits for the first time. I was a bit sceptic, but I have to say that they taste incredibly good. The Ricotta gives them a special taste, different from the usual pastry and makes them much softer. The recipe doesn't contemplate eggs, so it is perfect for who is allergic/intolerant to them.

Ingredients for about 18-20 biscuits:

200 g self-raising flour
200 g Ricotta cheese
100 g butter
2 tbs sugar (optional as the jam is very sweet)
100 g peach jam
Icing sugar for decoration

Put the butter, the Ricotta, the sugar and the flour in a bowl and mix well, then work the dough until it just holds together. Wrap it in cling film and let it rest in the refrigerator for 30 minutes (when I'm in a hurry I put in the freezer for 10-15 minutes).

On a lightly floured board roll the pastry dough to a 5 mm thickness. Cut the biscuits with a knife in rectangles and pour a teaspoon of jam in the middle, then fold them and press on the edges to seal them. Do this on a baking tray lined with baking paper and be careful that they're properly spaced. Do not exceed with the amount of jam, otherwise it will come out and the biscuits will be sticked on the baking paper.

Bake in a preheated oven at 180 ° for about 18-20 minutes, or until golden.

Sprinkle the cookies with icing sugar and serve them when cold.

No comments:

Post a Comment