we have been baking up a storm over here these days… and with the terrible rainy day we had this week we really needed a bit of a pick me up!
rain or shine, these delicious cookies ALWAYS do the trick. they are perfect in the afternoon for tea, and equally wonderful as a breakfast treat with a lovely cup of coffee.
as far as i know, their origin comes from the turkish seaside town of izmir; a close friend taught us how to make them nearly twenty years ago; and we have been experimenting with them ever since! the original recipe calls for regular flour and white sugar- but we have adapted them in various stages; first swapping brown sugar for white, and then opting to use gluten free flour. our latest iteration is the most delicious as of yet- and i have to admit they taste pretty good on sunny days too!
- 1 pound lor cheese (this is a soft uncured goat cheese that is similar to strained cottage cheese)
- 2 eggs
- 1 cup brown sugar
- ½ cup butter
- 3 cups flour
- we used 1.5 cup buckwheat flour and 1.5 cup gluten free flour
- 3 tsp baking powder
- preheat oven to 200 degrees celsius
- mix dry ingredients and wet ingredients separately
- combine and knead until mixture is moist and “doughy”
- adjust flour as necessary; add a small amount of milk if dough is too crumbly
- (roll cookies in sugar for an extra treat if desired)
- form into small ball shaped mounds and place on parchment paper lined baking sheet
- bake for 25-30 minutes until a toothpick inserted in the center comes out clean