Pineapple Cheese Short Cake
|Flour||1 Cup (16 tbs)|
|Soda bicarbonate||1 Pinch|
|Cream of tartar/Baking powder||1⁄4 Teaspoon|
|Powdered sugar||3 Tablespoon|
|Milk||2 Tablespoon (Or Enough To Mix)|
|Cottage cheese||1 Cup (16 tbs) (Made From 1 Liter Milk)|
|Pineapple pieces||1 1⁄2 Cup (24 tbs)|
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.