John Myers
Ingredients for 1 servings:
- 125 g flour
- 125 g wholemeal biscuits
- 1 tsp, leveled baking powder
- 110 g butter, soft
- 100 g brown sugar
- 1 egg white
- 175 g double cream cheese
- 40 g sugar
- 2 tsp vanilla sugar
- 2 tsp orange sugar or lemon sugar
- 1 egg yolk
- some jam, red
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
makes about 30 pieces
Grind the whole-wheat biscuits very finely in a food processor or in a freezer bag with a rolling pin. Mix the biscuit crumbs with the flour, baking powder, and sugar, and knead into the softened butter and egg whites. For the filling, mix the cream cheese, sugars, and egg yolks well. Stir the jam until smooth. Form the dough into about 25-30 balls. Working from the center, shape each ball into a bowl with your fingers and place them on a baking sheet lined with parchment paper. Leave some space between each ball as the dough will expand slightly during baking. Spoon the filling into the bowls with a teaspoon and place a small dollop of jam on top. Bake in an oven preheated to 180°C (top/bottom heat) for about 15 minutes on the middle rack. Every oven bakes differently, so adjust the temperature according to your own experience. The baking time may vary accordingly. The freshly baked biscuits are very soft and break easily. Therefore, after baking, remove them from the baking sheet using the parchment paper and let them cool. To cool completely, carefully place them on a wire rack. They will remain soft even after cooling completely.
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