Curdled Cheeses – detailed recipe cooking. 
Time: 1 hour. Difficulty: Easy Quantity: 8 scones. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. wheat flour plus some more as needed
- 1 tbsp. l baking powder
- 1.5 tsp coarse salt
- 165 gr. diced cold butter
- 1/2 tbsp. chilled yogurt
- 1 CB cold egg
- 1 tbsp. grated very hot cheddar cheese
- 1 egg whipped with 1 tbsp. l water or milk
- Sea salt (optional)
Recipes with similar ingredients: cheddar cheese, flour, shortbread dough, milk, yogurt, cereal salt, eggs
Recipe preparation:
- Preheat the oven to 220 ° C. In the bowl of the electric mixer pour 2 tbsp. wheat flour, baking powder and salt, set nozzle for shortcrust pastry. Turn the mixer on low speed, add butter and beat until you get crumbs with pea sized butter.
- In a small measuring cup, mix the yogurt and eggs and lightly beat them with a fork. Leaving the mixer at low speed, fast add the buttermilk mixture to the flour mixture and mix. In a little in a bowl mix the cheddar with a small handful of flour and still at low mixer speed add cheese to the dough. Stir a little.
- Put the dough on a well-floured surface and not for long knead about 6 times. Roll the dough into a 25×13 rectangle see. With a sharp, floured knife, cut the dough in half along length, then across 4 times to get 8 rectangles. Place them on a baking sheet covered with parchment paper. Lubricate the surface with egg grease, sprinkle with salt (if use) and bake for 20-25 minutes until the surface brown until the cookies are ready. Serve hot or warm.
