CHEESE BISCUITS

Another surprising recipe created by cookbook author Signe Meirāne using Smiltene Piens products. Biscuits - fragile, yet juicy. The cheese makes them particularly tasty, and the sour cream makes them airy. The cakes are made from butter that has not been completely kneaded. The recipe was inspired by Signe Meirāne's mother's apple cake batter after several tests, which had neither egg... nor cheese.... nothing...

Ingredients

160g wheat flour
65g fine wholemeal flour
1/2 tsp baking powder
1/3 tsp sea salt
120g cold Smiltene Piens butter
250g Smiltene Piens sour cream, 20%
130g Smiltene Piens Maasdamer or Tilsiter cheese, finely grated
1 large egg
1 tsp. salt

For topping

1 egg yolk
20ml milk
cumin, salt and pepper

Preparation

Put the flour, salt and baking powder in a bowl. Mix. Grate and add the cold butter. Crumble with your fingertips to form a coarse breadcrumb consistency, retaining the larger pieces of butter (these will form a more brittle dough). Add the cheese, eggs and sour cream. Knead the dough, just to hold it together, but do not overwork it. The less you knead, the more brittle the biscuits will be. Place wrapped for 1h in the fridge.

Preheat the oven to 200 degrees. In a bowl, mix the egg and milk with a fork. Line a pan with baking paper. Roll out the dough 5mm thick and press out round biscuits (I used about 6cm in diameter). Place on the pan, brush with the egg mixture. Season with salt, cumin and pepper. If you like, add sage, rosemary or parsley leaves. Bake for 10 – 14 minutes, depending on the size of the biscuit. Remove, place on a wire rack and cool.

Preparation process

End result