Pineapple Cheese Short Cake Recipe
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Soda-bicarb, 1 pinch | ||
| Cream of tartar or baking powder, | ||
| 1/4 teaspoon Powdered sugar, 2 to 3 tablespoons | ||
| Butter | 2 Tablespoon | |
| Enough milk to mix | ||
| Cottage cheese from 1 litre milk | ||
| Pineapple pieces, 1 1/2 cups | ||
Directions
Sift together flour, Soda-bicarb, cream of tartar and sugar.
Rub in butter.
Add milk and make a stiff dough.
Roll out dough 1/2 inch thick on a lightly floured board.
Cut rounds with 1 1/2 inch diameter biscuit cutter.
Arrange biscuits on a greased baking sheet and bake in a hot oven (195°C to 210°C)for 20 to 25 minutes.
Immediately after removing the tray from the oven, split the biscuits horizontally.
Place the split biscuits on a warm sheet with cut side down and return to the oven (put off oven when placing the tray again) for further 5 minutes.
Combine cheese and pineapple.
Fill the split biscuits with this filling.
Rub in butter.
Add milk and make a stiff dough.
Roll out dough 1/2 inch thick on a lightly floured board.
Cut rounds with 1 1/2 inch diameter biscuit cutter.
Arrange biscuits on a greased baking sheet and bake in a hot oven (195°C to 210°C)for 20 to 25 minutes.
Immediately after removing the tray from the oven, split the biscuits horizontally.
Place the split biscuits on a warm sheet with cut side down and return to the oven (put off oven when placing the tray again) for further 5 minutes.
Combine cheese and pineapple.
Fill the split biscuits with this filling.
Chef
