Simply Her (Singapore) - - Home & Food From The Oven - By Natalie Tan

Makes 30 IN­GRE­DI­ENTS 400g di­ges­tive bis­cuits, crushed 140g plain flour 1 tsp bak­ing pow­der 225g un­salted but­ter 80g brown su­gar 2 eggs, sep­a­rated 170g cream cheese 75g caster su­gar Zest of 1 le­mon tsp vanilla essence


1 Mix the bis­cuits, flour and bak­ing pow­der to­gether. Set aside.

2 Cream the but­ter and brown su­gar un­til light and fluffy. Add the egg whites and mix well. In­cor­po­rate into the bis­cuit mix­ture.

3 Beat to­gether the egg yolks, cream cheese, caster su­gar, le­mon zest and vanilla essence un­til well com­bined.

4 Scoop ta­ble­spoon­fuls of the bis­cuit-mix­ture dough onto a lined bak­ing tray. Flat­ten each lightly, make a well in the cen­tre with your thumb and spoon the cream cheese mix­ture into it.

5 Bake in a pre­heated 175 deg C oven for 12min, un­til the fill­ing has set. Re­move the tray and leave to rest for 5min, then trans­fer the cook­ies to wire racks to cool.

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