Pogacsa Hungarian Caraway Cheese Biscuits
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- 300 g all purpose flour
- 175 g Semolina flour
- 2 tsp baking powder
- 1 cup sour cream
- Pinch of salt
- 1 cup butter
- 1 cup Edam or Gruyere chese (grated)
- 1 egg (beaten)
- Caraway seeds
- Kosher salt
- Sift the flours with the baking powder into a bowl. Add the sour cream, salt, butter and grated cheese.
- Stir together the ingredients, then gently knead the dough, adding more flour if you find the mixture too sticky. Wrap in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the dough to about 1/2 inch thick and cut into circles using a 4 inch cookie cutter. Place on the baking sheet.
- Brush each biscuit with beaten egg. Sprinkle with salt and caraway seeds, then bake for 15-20 minutes, or until lightly golden.
- Cool on a wire rack. Serve with butter and cheese, or with cherry compote