Cream Cheese Shortbread

Name: Cream Cheese Shortbread
Yield: 24 x 4cm square Biscuits
Cuisine: British
Ingredients: 60 g Cream Cheese *softened; 65 g Butter *softened; 1/4 cup Caster Sugar; 2-3 teaspoons Lemon Juice; 1 cup Plain Flour; 1-2 tablespoons Rice Flour OR Corn Starch *OR Custard Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

You have a little bit of Cream Cheese leftover and you want to use it up? Try Shortbread replacing some of Butter with Cream Cheese. For this recipe, the amount of Butter is supposed to be 125g. I used 60g Cream Cheese and 65g Butter. You can alter the ratio.

Hiroko Liston @hirokoliston

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Ingredients

24 x 4cm square Biscuits

60 gCream Cheese *softened
65 gButter *softened
1/4 cupCaster Sugar
2-3 teaspoonsLemon Juice
1 cupPlain Flour
1-2 tablespoonsRice Flour OR Corn Starch *OR Custard Powder

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Steps

1

Preheat oven to 160℃. Line a baking tray with baking paper.
2

Mix softened Cream Cheese, Butter and Sugar until smooth and well combined. Add Lemon Juice, Plain Flour and Rice Flour, and mix well. Then use your hands to bring the dough together.
3

On a floured surface, roll out the dough to 8mm thick and cut into shapes.
4

Bake for 20 to 25 minutes or until lightly golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.