Date: 09/23/2011 | Section: Baking Without Eggs | Views: 3925
Supporters of a healthy lifestyle are increasingly turning their attention to vegetarian recipes. And not in vain. If you think that vegetarianism is: carrots - for breakfast, cabbage - for lunch and an apple - for dinner, then you are deeply mistaken. Soups, cabbage soup, salads, snacks, casseroles, mousses, cakes and much more, it turns out, you can easily cook using a wide variety of vegetables and fruits. Vegetarian baking is not only more useful to the body, but also no less satisfying than usual.
For example, there are recipes for pies from unleavened dough. These pies can be filled with fish for those who eat fish. But you can cook a variety of pies stuffed with vegetables. An example is the Ossetian pies. They are cooked with potatoes and cheese, with pumpkin and cheese, with spinach and cheese.
As you can see, in many such pies for filling, various types of cheese are used. Goat cheese can also be used in almost any pie recipe and even cookies. Try this recipe.
Egg-free cookies with goat cheese
Take 2 cups flour and one cup icing sugar, mix. Add half a teaspoon of vanillin and the same amount of soda to the mixture. Then half a glass of sour cream and 125 g of softened butter, which must be cut into pieces. Mix everything. Grate goat cheese or parmesan cheese. Add cheese to the dough, mix again.
Roll the dough into a bowl, cover with a napkin and put on a dish in the refrigerator. Let the dough lie there for half an hour. Then roll out the dough into a layer no more than half a centimeter thick. Cut the figures from the dough with molds. Lay them on a baking sheet. Grease with vegetable oil. Chop and bake in the oven for 10-12 minutes.
You can decorate the figures before baking with jam berries or fruit slices.
Do you like the article? Sign up for updates by email or on RSS
Sweet Goat Cheese Cookies
Servings Per Container: about 4 dozen
- 2 sticks of butter, room temperature
- 2 cups sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese, room temperature
- 1 cup goat cheese, room temperature
- 4 cups flour
- 1 tablespoon of kosher salt
- 1 teaspoon of baking soda
- 2 cups icing sugar
- 2 tablespoons of vanilla extract
- 2 tablespoons of milk
- Confectionery crumb for decoration
Savory Goat Cheese Cookies
Servings Per Container: about 40 cookies
- 1/2 cup goat cheese, room temperature
- 2 cloves of fresh garlic, crushed
- 1 tablespoon of lemon peel, finely grated
- 1 teaspoon freshly chopped rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, coarse
- 1/4 cup salted butter, room temperature
- 1 cup all-purpose flour
- 3/4 cup walnuts, chopped
- 2 tablespoons of additional goat cheese for filling
This dough will be extremely soft and sticky, so you can’t throw it on a baking sheet with your bare hands, be sure to use a cookie spoon or a tablespoon to add the dough to the baking sheet.
- 1 Preheat the oven to 180 ° C when you cover the pan with parchment paper.
- 2 Combine the butter and sugar in a bowl and beat with a hand mixer or benchtop mixer with a paddle nozzle. Set the mixer to medium speed and beat until butter and sugar are creamy.
- 3 Add the eggs, one at a time, and beat each one for 30 seconds.
- 4 Add the vanilla.
- 5 Add ricotta cheese and goat cheese, mix until mixed well.
- 6 In a separate bowl, beat the flour, soda, and salt until the dry ingredients mix well.
- 7 Add 1/3 of the dry ingredients to the wet ingredients.
- 8 Mix them at low speed until the dry ingredients mix with the wet ingredients.
- 9 Continue adding dry ingredients gradually, mixing well between each addition.
- 10 Place cookies on a baking sheet using a tablespoon or cookie spoon. Leave 2-1 / 2 cm of space around each cookie so that the liver has room for distribution.
- 11 Bake the cookies for 10-12 minutes or until the cookies turn light brown.
- 12 Remove the cookies from the oven and refrigerate them on the stove for 2 minutes.
- 13 Separate cookies from parchment paper with a spatula and place them on a wire rack to cool.
Make sure the frosting is thick enough, add vanilla and milk 1 tablespoon at a time. You can always add more fluid, but you can never remove fluid from a recipe if you add too much.
- 1 Mix the powdered sugar, vanilla extract and milk in a bowl. You can either mix the mixture with a whisk or use a mixer set to low speed.
- 2 Spread the icing on top of the chilled biscuits using either a cheese knife or butter knife.
- 3 Sprinkle the icing on the pastry crumbs.
Make the dough
Make sure you take your time to cool the dough. These cookies need to be cut and baked, which means that your dough must be firm enough to cut with a cook knife.
- 1 Combine goat cheese, garlic, lemon zest, rosemary, salt and pepper in a bowl. Use either a hand mixer or a table mixer with a paddle attachment, set the mixer to medium speed.
- 2 Add the butter and beat until the butter mixes well.
- 3 Add 1/3 of the flour to the mixture, thoroughly mixing at low speed, until it mixes well.
- 4 Continue adding flour in 1/3 batch until you mix all of it into the dough.
- 5 Add to walnuts using a flat plastic spatula.
- 6 Flour the work surface with flour. Drop the dough onto a work surface.
- 7 Divide the dough into two rolls. Rolls should be approximately 15 cm in length and about 3 cm in diameter.
- 8 Wrap the rolls tightly with cling film, twisting the ends tightly. This will help the rolls harden in the refrigerator.
- 9 Put the rolls in the refrigerator and refrigerate them for 2 hours. Alternatively, you can lay the rolls in the freezer and refrigerate them for approximately 30 minutes.
If you have extra rosemary, you can decorate the serving platter with sprigs of rosemary when serving cookies.
- 1 Preheat the oven to 180 ° C and place a baking sheet on parchment paper.
- 2 Remove the rolls from the refrigerator or freezer and unfold them.
- 3 Put the blade of the cook knife 6 mm. from the end of one roll and gently press down to cut the cookies.
- 4 Place cookies on a baking sheet.
- 5 Continuing to cut the cookies, make sure each cookie is 6 mm thick. Leave 5 cm of free space around each cookie.
- 6 Dip the extra goat cheese on top of the cookies.
- 7 Bake cookies for 14-16 minutes, or until cookies are browned at the edges.
- 8 Cool the cookies completely on the baking sheet.
- 9 Serve cookies with a glass of chilled Sauvignon Blanc.