A recipe for Easter

Bizcochos de queso are a heritage of Costa Rican cuisine that you definitely have to try. They are served at breakfast or with coffee in the afternoon. They are baked cheese empanaditas, therefore healthier.

Cheese biscuits recipe

  • 2 kg of dough, corn flour or 4kg of masa de molino (mill dough)
  • 1 liter of sour cream milk
  • 1 1/2 liters unsalted sour cream
  • Water (if the mixture is too dry)
  • 1 stick of butter
  • 1 1/2 kg of mature cheese
  1. Mix 4 cups of custard with two cups of grated cheese. This mixture will be used as a filling for the biscuits and to place on top of the biscuits to brown them.
  1. On a clean flat surface, mix 1 kg of dough with cheese, sour cream and knead.
  1. Add all the remaining custard, the other 1 kg of dough and the stick of butter (you can melt it if it is not very soft) and knead hard for 15 minutes. This, until you have the point that it takes the dough to make tortillas, if it is too dry add hot water little by little.
  1. Make small balls with the dough.
  1. Form tortillas with your hand and press the balls so that they are circular and a little thick, with one hand you press and turn the tortilla and with the other you mold it so that it is round.
  1. Fill the tortilla with a teaspoon of the cheese and sour cream mixture previously prepared. Fold the tortilla in half and place it on a baking sheet in the oven.
  1. Place the biscuits in the oven at a moderate to high temperature, making sure they are heated from above and below. When they are golden brown they are ready.
  2. They take about 20 minutes to be ready.

Note: most cheeses are very salty, so it is not necessary to add salt to the preparation. Taste the cheese, if you find it too salty add less. After kneading, taste the mixture so that you can adjust the salt to your liking, either by adding more cheese, salt, or other ingredients.

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