Goose Feet Cookies Without Cottage Cheese – A Simple Recipe for Sweet Teatime Baked Goods with Photos

The cookie recipe is very simple, but it does require a few nuances. The base is based on classic cottage cheese envelopes, but they're made entirely without cottage cheese. A great option if you're really craving dessert but, as luck would have it, you don't have the main ingredient on hand.

Nutritional value per serving

290 kcal

Proteins: 9.1 g
Fats: 10.7 g
Carbohydrates: 38 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 17 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Goose Feet Cookies without Cottage Cheese

Ingredients

Servings

Margarine

200 G
Flour

480 G
Egg C1

1 pcs
Salt

pinches
Soda

3 G
Water

100 G
Sugar

55 G

Preparation

Step 1

Grate the frozen margarine on a coarse grater. Add salt, baking soda, egg, and 1 teaspoon of sugar.

Step 2

Add pre-sifted flour and water.

Step 3

Mix first with a spoon, then quickly knead with your hands until the dough is smooth and homogeneous, while the margarine is still cold. Form it into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.

Step 4

Divide the dough into two equal parts, roll each into a thin layer about 3 mm thick, and cut out circles with a glass. Knead the excess dough, divide into small pieces, lightly roll into circles, and make more circles.

Step 5

Sprinkle ½ teaspoon of sugar onto a circle of dough, fold it in half twice and make 2-3 cuts along the edges at the bottom to make the triangles more colorful.

Step 6

When ready, place the cookie dough pieces on a parchment-lined baking sheet. Bake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for 20 minutes or until golden brown.

Step 7

The cottage cheese envelopes without the cottage cheese are ready. Let them cool slightly before serving.

Temperature conditions

It's crucial to use well-frozen margarine that's easy to grate. Otherwise, it will melt under the heat of your fingers. This will change the dough's consistency, making it sticky and difficult to roll out.

Be careful with gluten

Shortcrust pastry shouldn't be kneaded for too long. This activates the gluten, resulting in a dough that's too hard and not crumbly. Quickly gather the crumbs into a ball and that's it: you're ready to roll out.

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