Salty cookies
Cheese and Sour Cream Scones, with an optional Ham Twist
Ingredients
50 dkg
flour
15 dkg
Mizo butter (cold)
1 tbsp
salt
0,5 dl
Mizo milk (lukewarm)
1 tsp
sugar
2,5 dkg
fresh yeast
15 dkg
Mizo Trappista cheese
2
egg yolks
10 dkg
boiled ham (chopped)
1
egg
10 dkg
Mizo Trappista cheese
Instructions:
This scone recipe is perfect because you can prepare it the night before and leave it to rise in the fridge overnight. The next day, just let the dough rest a little before rolling it out and shaping it.
Crush the yeast into lukewarm, sugared milk and let it rise. Meanwhile, mix the remaining ingredients in a large bowl. Grate the cold butter on a coarse grater, and the cheese on a fine grater. Then knead the mixture together with the yeast.
Place the dough in a floured bowl, cover it, and let it rise for 45 minutes.
Roll out the dough on a floured surface to a thickness of about a finger. Cut into medium-sized scones, arrange them on a baking tray lined with parchment paper, brush with beaten egg, and sprinkle with grated cheese. Let them rise for another 20-30 minutes.
Bake in a preheated oven at 180°C (350°F) for about 23-25 minutes until golden brown.