Whole grain biscuits with ricotta cream and blackberries

Name: Whole grain biscuits with ricotta cream and blackberries - Janeta C.
Ingredients: 200 g of flour; 1 egg; 4 tablespoons of honey; 8 tablespoons of sunflower oil; 1 packet of baking powder; 125 g of ricotta or cottage cheese; 3/4 tablespoons of blackberry jam (I used an incredibly good homemade one with an intense flavor :) jam made by my mom)

Dessert - Whole grain biscuits with ricotta cream and blackberries by Janeta C. - Recipia

I have made these whole grain cookies with ricotta and blackberry jam several times, usually when I feel like something quick in the morning or want to prepare a less sweet dessert. They are easy to make and don't require complicated ingredients. I always let them cool completely before filling them; otherwise, the cream softens too quickly. The ricotta cream with blackberry jam makes them special, especially if you have good homemade jam. Quick Info Total time: about 35-40 minutes Preparation time: 20-25 minutes Baking time: 15 minutes Servings: about 8 filled cookies (16 plain cookies, depending on the shape used) Difficulty: easy Recipe type: breakfast, simple dessert, occasionally for holidays Ingredients 200 g whole wheat flour 1 egg 4 tablespoons honey 8 tablespoons sunflower oil 1 packet baking powder (approx. 10-12 g) 125 g ricotta or cottage cheese 3-4 tablespoons blackberry jam (ideally homemade) Preparation method 1. Preheat the oven to 200°C so it’s hot when you put the cookies in. 2. In a bowl, mix the egg with the honey and oil until well combined. No mixer is needed; a fork or whisk is sufficient. 3. Gradually add the flour mixed with baking powder, stirring after each addition. The dough will be soft and slightly sticky at first. 4. Knead the dough just enough to roll it out. If it's too sticky, sprinkle a little more flour on the counter. 5. Roll out the dough by hand or with a rolling pin until it reaches a thickness of about 1 cm. 6. Cut the cookies with a round cutter or a glass. Gather the leftover dough and repeat until you use it all. 7. Place the cookies on a baking tray lined with parchment paper. Put the tray in the oven and bake for 15 minutes. Check towards the end; they shouldn’t get too brown. 8. Remove the cookies from the oven and let them cool completely on a wire rack. 9. While they cool, mix the ricotta with the blackberry jam. Don’t overmix; it’s best to keep it a thick cream. 10. When the cookies are cool, take two and stick them together with the ricotta cream in between. 11. Let the filled cookies chill in the fridge or at room temperature for at least two hours to soften and meld the flavors. Don’t eat them immediately; they need time to settle. Why I make the recipe often It’s quick to make, you don’t need a mixer or complicated techniques. The dough is basic, and the ricotta cream with jam makes them different from regular cookies. They are suitable for breakfast or a snack. The cookies soften after a few hours, so they don’t stay hard. You can easily change the filling if you don’t have blackberries. Tips and Variations Tips Don’t leave the cookies in the oven too long, or they will become too crunchy and won’t soften with the cream. The dough is easier to work with if you knead it briefly and don’t add too much flour. Remove the cookies from the tray only after they have cooled; otherwise, they may break. Substitutions If you don’t have ricotta, you can use cottage cheese. The texture is similar. Honey can be replaced with maple syrup or another liquid sweetener, but the taste will be different. Blackberry jam can be replaced with any other thicker jam (sea buckthorn, sour cherries, blueberries). Variations You can add a little lemon zest to the cream if you want more freshness. Whole wheat flour can be half replaced with white flour if you want softer cookies. Instead of round cookies, you can cut the dough with a knife for a more rustic shape. Serving Ideas They are good with coffee or tea. They are suitable for breakfast but also as a light dessert after lunch. If you have guests, you can serve them on a platter, filled in advance. Frequently Asked Questions 1. Can the cookies be made with just white flour? Yes, but the texture will be finer, and the cookies will be a bit softer than with whole wheat flour. 2. What can I substitute sunflower oil with? Any neutral oil will work, but don’t use melted butter, as it changes the texture of the dough. 3. How do I know when the cookies are baked? They should be slightly golden on the edges but not overly browned. You take them out of the oven when they smell baked, and the surface is no longer wet. 4. Can I freeze the cookies before filling them? I don’t recommend it; plain cookies dry out in the freezer and won’t absorb the cream as well. 5. Can the filling be prepared in advance? Yes, you can mix the ricotta with the jam a few hours ahead and keep it in the fridge until assembly. Nutritional Values (estimated) One serving (i.e., two filled cookies) has approximately 250-280 kcal. Carbohydrates: 35-38 g Protein: 6-8 g Fats: 8-10 g Values may vary depending on how much jam and what type of cheese you use. They do not contain refined sugar, only honey and sugar from the jam. Storage and Reheating The filled cookies keep for 1-2 days in the fridge in a sealed container. They soften after the first day but do not become completely soft. They are not suitable for freezing. Reheating is not recommended; they should be consumed cold or at room temperature. Plain cookies (without cream) can be stored separately for 3-4 days in a jar if you want to fill them later.

Whole grain biscuits with ricotta cream and blackberries

Tags

Categories