Cream Cheese Biscuits

Name: Cream Cheese Biscuits
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 100g butter; 70g Caster sugar; 40g Almond powder; 100g Cream cheese; 2g salt

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

During the years of learning to bake, I have tried many types of biscuits, and I have always loved cranberry shortbread: its taste is my favorite type, hard and crisp, but not too hard to bite, and it is mixed with sour and sweet. Sweet dried cranberries, very delicious, once became a hot-selling biscuits in my WeChat store. Until recently, I discovered a cookie recipe that is said to be delicious and easy to make, cream cheese biscuits. My first reaction was that the rectangular soda cookie mold at home was just right for this, so I immediately made a tasting. It really didn't disappoint me. The biscuits were evenly colored, and the molds were printed neatly, giving myself a strong illusion "Is this the biscuits that I bought back?" In the circle of friends, many people asked for mold links, haha. It was 11:30 in the middle of the night after it was out of the oven. Mr. Pig and I each tasted a slice. The hardness is slightly weaker than the cranberry crisp. This 6mm biscuit thickness is very suitable for this cream cheese biscuit. Cheese milk The fragrance is very strong, you can consider making this as a New Year gift, it’s so delicious~"

Ingredients

Cream Cheese Biscuits

1. Cut the butter and cream cheese into small pieces, soften them and set aside.

2. Beat with a whisk until fluffy.

3. Add fine sugar and salt, and continue to mix well with a whisk.

4. Sift in low-gluten flour and almond flour and mix into a dough without dry powder.

5. Put the dough into a large thick fresh-keeping bag, roll it into a 6 mm thick dough, put it in the refrigerator and freeze for 30 minutes.

6. Take out the dough pieces that have hardened in cold storage, and print out the biscuit blanks with a mold. At the same time, preheat the oven with a 180 degree fire up and down.

7. Place the biscuit blanks neatly on a baking tray with a silicone mat or absorbent paper. I put 20 on a 28*28cm baking tray, and put the rest on another tray.

8. After the oven is preheated, put it in the middle layer and bake at 180 degrees for 25-30 minutes until the surface is golden brown.

Tips:
1. Roll out the noodles with the help of a fresh-keeping bag, which is non-sticky and neat.
2. After the oven is preheated, put it in for baking. Generally, it takes 5 to 8 minutes to preheat, depending on the temperament of the oven.
3. The baking temperature and time are for reference only. I used Kepu TO5438, which has a normal airtightness. If the oven has good airtightness, it is recommended to use 160~170 degrees. Pay attention to observation in the later stage of baking and take out the biscuits at any time.