KAASDEEG VIR SOUT DOPPIES

Posted on by Posted in Deeg, Doppies, Korse & Vulsels / Crusts, Dough, Tartlets & Fillings 1 Comment
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KAASDEEG VIR SOUT DOPPIES
250 g margarien, kamer temperatuur
250 ml fyngerasperde kaas of 80 ml kaaspoeier
2 eiers
750 ml koekmeel
10 ml bakpoeier
2 ml sout

Room smeer en kaas of poeier, voeg eiers by en klits.
Sif droë bestanddele en voeg by. Meng goed.
Druk in doppie panne en bak 12 – 15 minute in oond by 180° C
Lewer 9 dosyn doppies.
Gebruik vir soet of sout.
Variasie: jy kan kaas uitlos, maar dit gee ‘n baie lekker smaak selfs aan sout vulsels.
Resep:  Kiti Citi
Foto:  Frikkie Jones

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