Real flowers made from cottage cheese dough
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The history of cottage cheese cookies goes back thousands of years. They were invented to preserve the beneficial properties of cottage cheese for a long time. Travelers took cottage cheese pastries on their travels and sailors on their voyages. The recipe was brought to our country as an overseas curiosity. Today, you won’t surprise anyone with “Rozochka” curd cookies, but they can certainly bring pleasure. In the 20th century, during the childhood and adolescence of modern mothers, "Rozochki" cookies were a hit. Many remember their delicate flavor and therefore happily prepare them for their children, family, and friends.
The benefits of cottage cheese dough cookies
The recipe is based on cottage cheese, which is known to be a powerful source of calcium. Moreover, the calcium in cottage cheese remains unchanged and undisturbed during heat treatment, meaning this recipe is a safe bet for those who don't like cottage cheese in its pure form.
The benefits of cottage cheese are endless. However, eating it raw (unless you're sure of the manufacturer) carries the risk of exposure to bacteria. This cottage cheese cookie recipe, however, allows you to create baked goods that retain their beneficial properties, delight your taste buds, and are 100% safe.
Choosing the right ingredients
You can use any fat content of cottage cheese for these cookies, just the way you like it. However, it's best to avoid using cottage cheese. While it's delicious, it won't produce the smooth and elastic dough that this recipe calls for.
The amount of cottage cheese required by the recipe also matters. The more of the main ingredient in the cottage cheese dough, the more crumbly and crispy the baked goods will be. Some people prefer their cookies drier and firmer, so use no more than 200 grams of cottage cheese. Rub the cottage cheese through a sieve to make the dough fluffier. Flavor: avoid using cottage cheese with a slightly sour taste, as it will impart a sour aftertaste.
The recipe calls for butter in almost the same amount as cottage cheese. It can be substituted with a lower-fat alternative, margarine. This won't affect the flavor or the elasticity of the dough. You can also lighten and improve the health of the recipe by using brown sugar instead of white. You can even substitute honey.
No baking recipe is complete without flour. If you're looking for the healthiest cookies possible, use whole-wheat flour.
How to cook Roses
Ingredients:
- 250 g of cottage cheese
- 200 g butter
- a third of a glass of sugar
- 2 cups of flour
- 1 tsp baking powder
Cut the room-temperature butter into cubes. The recipe calls for soft cottage cheese; this will help it blend more easily with the butter, resulting in a smoother, more even consistency. You can use a blender for this.
Add baking powder and flour to the mixture. Be sure to sift the flour first. The kneaded dough should be soft and smooth. Cover it with plastic wrap and let it rest for 15 minutes before rolling it out on a floured surface. If you feel it's needed, you can add a little more flour. But don't overdo it: the dough should stick to your hands.
An easy way to make a bud
Using a glass, cut out circles from the thinly rolled dough; you'll need four for each rose. Overlap them so that each circle covers half of the previous one. Roll the dough up, starting with the bottom circle and continuing to the last one.
Using a floured knife, cut the resulting roll into two halves. These will become two roses. Carefully pinch one end of each bud and flatten it slightly. This edge will be where the flower will rest on the parchment paper covering the baking sheet. The rose petals will open naturally during baking.
Bake the cookies at 200°C for 15-20 minutes, depending on your oven. They bake very quickly, so keep an eye on them after the 12th minute to remove them in time. Let them cool completely before serving.
Properly made, Rozochka curd cookies are quite soft, with a flaky texture and a crispy crust. They can be brushed with egg yolk before baking, and drizzled with chocolate or dusted with powdered sugar after removing from the oven.
