There is a time (and it is old isn’t it ?!) I was a fan of cottage cheese, I had found this fresh cheese in Israel during our trip with the Mister. Don’t believe that I don’t like it but I ate very often at the time. And then I kinda forgot the cheese and I’m back to the cook.
Just wanted to test the cottage in an improvised recipe of scones rustic and the result is really good (otherwise I do you would not the recipe !).
Scones crousti-soft, just the way I like it ! I called it scones but it’s not really, you understood, huh ?!
Scones rustic rye flour, cottage cheese and cranberries
Ingredients (for a fortnight)
- 160 g of cottage cheese
- 120 g of wheat flour semi-complete
- 100 g of rye flour
- 80 g of cane sugar
- 80 g of butter
- 70 g cranberries / cranberries
- 60 g of cereal flakes
- 1 egg
- 50 ml of milk
- 1 c. c. pan of yeast
- 1 pinch of salt
Preheat the oven to 200°.
Work, by hand or robot, the flour with the sugar, cereal flakes, yeast, salt and butter to obtain a mixture of type breadcrumbs.
Then add the cottage cheese, the milk and the egg to the preparation and work the dough. Add, to finish, the cranberries.
Shape and place dough balls on a baking sheet.
Bake for 18 minutes.
Enjoy as is or with butter !!! They are perfect for a snack or a breakfast…