I bake these delightful biscuits, with soft and chewy middle and a crunchy crust, every week as a healthy, protein enriched, sweet treat for tea. Due to substantial quantity of soft cheese and eggs in the recipe, relative to rice flour quantity, the nutritional value of these biscuits is better than any other sweet baking product. The texture, however, is of a chewy sponge, where cottage cheese taste and consistency could not be recognised.
I make my own cottage cheese to bake these biscuits, but the batter can be made with regular ricotta cheese (do not use too soft and runny spreadable variety from the tubs).
Originally, I used the recipe to bake muffins, but the crust was so nice, that my husband suggested at first, that I did not use paper liners for the bake and later, that I bake the batter in a different shape altogether to maximize the surface of the bake to get more crust.
- 200g cottage cheese (can be substituted by ricotta cheese)
- 20ml lemon juice
- 1 tea spoon vanilla extract
- 2 large eggs
- 100g sugar
- 10g vanilla sugar
- 120g rice flour (I used Ceres Organics white rice flour)
- 6g, 1 tea spoon baking powder gluten free
- unsalted butter to grease baking trays
- 1 tea spoon lemon zest (optional)
The portion of the batter is enough to use 2 baking trays – I used éclair tray and mini-pies tray.
- preheat fan forced oven to 165-170C
- grease baking trays with butter
- sift rice flour and baking powder in a bowl, mix them together with a whisk
- in another wide bowl add lemon juice and vanilla extract to cottage cheese (add lemon zest if using)
- cream the mixture into a homogeneous soft paste
- in a third bowl beat eggs with sugar and vanilla sugar until pale and triple in volume
- add 3 table spoons of beaten eggs to cottage cheese paste
- combine together starting with spatula and finishing with a whisk
- add these softer cottage cheese mixture to beaten eggs
- combine with a whisk
- add dry ingredients to wet ingredients
- combine with a whisk to get homogeneous batter, the consistency of the batter depends on cottage/ricotta cheese moisture (it will bake nicely as biscuits from any consistency)
- spoon the batter into baking trays
- tap baking trays on a benchtop to level the batter
- bake in preheated fan forced oven on the upper and middle level for 25-30min
- rest biscuits on a wire rack