Chocolate biscuits with cream cheese
Chocolate biscuits with cream cheese and heart – a perfect recipe for Advent. And thanks to Hermesetas Granulated, diabetics can also enjoy them!
- Place the Hermesetas Granulated, butter, egg, vanilla extract and milk into a bowl and mix well. Sieve the remaining ingredients into a separate bowl. While continuing to whisk, add the dry ingredients a little at a time to the bowl with the butter mixture. Knead everything together to a smooth dough and wrap in cling film. Let the dough set for a few hours in the fridge.
- Preheat the oven to 180 °C. Take the dough from the fridge and knead again. Roll the dough out onto a flour-dusted surface and cut out circles roughly 7 cm in diameter. Cut out small circles/hearts on half of the biscuits. Place the biscuit halves with the cut-outs on the other halves and lightly press together.
- Place the biscuits on a baking tray lined with baking paper and bake in the oven for 11-12 minutes. Then take them out and allow to cool on a wire rack.
- Mix the cream cheese with the Hermesetas Granulated and place a dollop of the cream cheese mixture in the cut-out in the middle of each biscuit.
Butter, room temperature
Plain cream cheese