Rogalyky biscuits

Ingredients

• 80g butter, softened

• 200g ricotta or Polish twarog
• 200g plain flour
• 1 tsp baking powder
• 125g apricot conserve (or any other jam)
• 50g raw cane sugar
• A pinch of flaky sea salt

Method

If you are using ricotta and it’s too wet, try to drain it a little. Mix the cheese with the soft butter until well-combined. Sift the flour and baking powder together and stir through the cheese mixture. Knead the dough briefly. You should end up with a firm dough. Wrap it in clingfilm and chill in the fridge for 20 mins, if you have time.

Preheat the oven to 180C. Line a large baking sheet with silicone paper.

Cut the pastry in half. Flatten one half with the palm of your hand into a rectangular shape, then roll out until 2mm thick – you should end up with a 30cm x 20cm rectangle. Slice the rectangle in half, the cut each half into six equal-sized triangles, like you would for a croissant.

Now pop 1 tsp of the jam on the wider part of each triangle and roll it up – they will look like mini croissants. Repeat with the other half of the pastry ball.

Finally, mix the cane sugar with a tiny bit of crushed sea salt in a small, flat dish. Then Brush the tops of the rogalyky with some water and dip them into the sugar and salt mixture. Pop the pastries on top of the silicone-lined flat baking tray and bake for about 15-20 mins, until they are golden and caramelised. Enjoy with some black tea with lemon.

Images: Kim Lightbody