Absolutely delectable are these light and puffy Hungarian biscuits, which are made with cottage cheese so that they are savoury rather than cheesy. I am grateful to Klara for sharing her version of this traditional delicacy. For a small gathering make half quantity, as these are best eaten on the day they are made.
|250 g||Butter, soft salted|
|250 g||Cottage cheese, drained of excess liquid|
|150 g||Flour, extra|
- Put the butter, cottage cheese, flour and salt in a large mixing bowl and use your hands to knead until smooth. Add a little extra flour if needed to stop the mixture sticking to your fingers.
- Tip out onto a wooden board dusted with flour, then knead until completely smooth, dusting the board with more flour as you go. Wrap the dough in plastic film and place in the refrigerator for a couple of hours.
- When ready to bake, preheat the oven to 200C. Unwrap the dough, briefly knead and roll out to a 5-6mm thickness. Use a blunt knife to cut criss-cross lines deeply across the top of the dough. Use a small cookie cutter, approx 3cm diameter, to cut out the pogacsa. Dip the cutter frequently in flour to stop it sticking. Transfer to a baking tray lined with baking paper.
- Whisk the egg until smooth and use it to brush the tops. Sprinkle with salt. Bake for 20-25 minutes until puffed up and golden. Eat on the day they are made. Makes enough for a party.