Wednesday, May 28, 2008


Since we have a dearth of yummy fresh goat cheese, I am usually really befuzzled as to what to do with all of it.

Some time back Linda Campbell sent me a very nice stoneware stamp of a goat to put into cookies before baking, and a recipe for goat cheese shortbread. Of course, in the meantime, I have put them both in a 'nice safe place'.

Having no recipe to work from, I devised my own- and it has turned out pretty well, if I do say so myself. These are actually a cross between shortbread and sweet scone, but they sure are tasty! Later on I am going to try things like raisins, amaretto, extra butter, lemon zest and other interesting flavors. Since all ingredients would have been available in some form during the periods inclusive in the SCA (Society for Creative Anachronism), these would certainly be a sweet treat to serve at feast or to take for a potlach dinner event. Be sure to make 3 times what you think you will need because they disappear quickly. It has no real measure and is made pretty much the same as one would make 'cathead' biscuits. Enjoy!


-As much fresh goat cheese as you think you will need.
-As much sugar (white or brown), or honey you thnk you will need
-As much self-rising flour or bisquick as you think you will need
-A little salt to taste

In a large bowl, combine cheese and sugar to make a thick liquid paste. Add salt to the liquid ingredients. Slowly combine the flour and do not be afraid to mix with your hands! When you have the consistency of a ball, roll the mixture into 2 in" balls with your hands and place on a greased cookie sheet. Place in the oven at 350 degrees for 20-25 minutes or until slightly golden brown on the top.

Let them cool slightly before pouring a big glass of ice cold fresh goat milk and then prepare yourself for ecstasy!


Anonymous said...

How much of the ingredients did you use when you made your batch of biscuits and how many did it make? Need some idea on how much of each ingredients I need.

Goat Yoda said...

You know, I really have no idea!

If you start with the cheese in the bowl, then cream the sugar into the cheese as you watch the consistency, you'll get it right. When you add the flour, it reaches a point where you can 'feel' if the dough is the right mix of ingredients. If it turns out to be a flat shortbread, that's good too- it all tastes good!

Anonymous said...

your recipe looks wonderful. it would be helpful for an estimate of ratios (i.e. 2 parts flour to 2 parts cheese to 1 part salt, etc.). some don't have a clue and i will admit it is perplexing.

Goat Yoda said...

The thing about this bread is that it is a 'gobble goo' sort of bread for folks on the go- this is the 'carbo-load' variety.

It is very much the sort of bread that was used for quick energy by many civilizations - combined with a protein plan for strenuous work the next day. Or as part of a carbo-reward when you are watching how you eat. The dough can be made fresh in advance and stored for a few days and still be good. These are meant to be shared, and the recipe is to be added onto or taken away by each person- one's own signature 'sweetie', like when Gweniviere gave a special cake to Arthur in Excalibur.

The idea is that bread is bread in many forms- baked bread, bread fruit, fry-bread, zuchini bread, etc. Your hands will come to know when the feel of the dough is right and is ready for baking.

A vegetable variety that I like is a vietnamese fresh spring roll, a moist rice paper roll that has very fresh, finely chopped and very sweet vegetables.

Let your body tell you which bread and/or vegetables will help heal it.

Bleu Cheese said...

Hallelujah, these sound WONDERFUL! I can't wait to try them. Actually, I really DO have a dearth of goat cheese, but I can go buy some. I will try to convert this to whole wheat sourdough, as I am a freakizoid about, well, freshly milled whole wheat, and, yeah! sourdough. I like how you are not giving ingredient quantities since I kind of bake by the seat of my pants too, but I will hereby declare that I have decided in no scientific fashion that it will require about a half cup of starter, and that the liquid in the starter will dictate the addition of three quarters of a cup of flour. I will mill some hard white wheat and give it a go, reporting back someday, unless, of course, it's not convenient or I forget. Toodle-oo!