cheese biscuits with a tinge of citrus from lemon & grapefruit zest.
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| Divide the dough into 4 portions |
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| Shape into four '30cm' logs, roll over a bed of almonds & cling wrap to chill ! |
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| Start slicing the chilled logs into 3mm cookie pieces |
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| Voila, ready to bake |
Makes ~200 cookies
Ingredients
- Cream cheese, reduced fat, 100g
- Cheese, 60g, grated
- Butter, 150g (↓, reduced)
- Sugar, 100g (↓, reduced)
- Salt, a pinch
- Lemon/Grapefruit zest, 1 whole, grated
- Plain flour, 300g
- Corn flour, 20g
- Milk Powder, 1 tbsp
- Baking Powder, ½ tsp
- Almonds, nibbed, 150g
Methods
- Cream the cream cheese till smooth and add in the grated cheese.
- Mix till well-blended.
- Add in butter, sugar and salt, whisking lightly.
- Add in zest and mix till well-blended.
- Chill for 1 hour (to firm).
- Remove dough from fridge and knead lightly till dough softens.
- Divide into 4 portions and shape each into a ~30cm log.
- Roll each log over a bed of almond nibs, coating completely.
- Wrap with cling-wrap and chill overnight (or for 3 hours).
- Preheat oven to 170°C.
- Remove dough from fridge and cut into 3-mm slices.
- Place onto baking tray (greased/lined) and bake for 20 minutes till golden brown.
Recipe adapted from....
How was it?
Texture is good, crisp like how biscuits ought to be & mild citrus tinge added an interesting flavour. However the cheese taste is bland.
Better it up!
Add more grated cheese (100g).