Cheesecake Cookies with Apple Cider Vinegar
Serves 4 #STARFineFoods Ingredients: For the filling: 150 g cream cheese 3 tablespoons sugar ---- For the crust: 450 ml STAR apple cider vinegar 280 g flour 2 ½ teaspoons cinnamon 2 tablespoons nutmeg ½ teaspoon allspice ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 tablespoons softened butter 100 g brown sugar 50 g white sugar 2 egg yolks at room temperature 2 teaspoons vanilla extract ---- For the coating: 50 g white sugar ¼ teaspoon cinnamon Instructions:Preheat the oven to 220 ºC.
In a medium saucepan, simmer the apple cider vinegar over low heat for about 30 minutes. As the reduction starts to bubble, keep stirring constantly so it doesn’t burn and cook until the texture is like honey. Set aside.
Combine the dry ingredients for the crust in a bowl and knead well. Add the vinegar reduction and mix again.
In a bowl, mix the cream cheese and sugar until fully combined.
Form balls with the crust mixture and place a teaspoon of the cream cheese mixture at the centre of each ball. Arrange the balls on a parchment-lined baking sheet and flatten them to form cookie shapes.
Bake for 15 minutes. Let them cool. Meanwhile, mix the sugar and cinnamon on a plate. Coat each cookie in the mixture.
Ingredients
- For the filling:
- 150 g cream cheese
- 3 tablespoons sugar
- ----
- For the crust:
- 450 ml STAR apple cider vinegar
- 280 g flour
- 2 ½ teaspoons cinnamon
- 2 tablespoons nutmeg
- ½ teaspoon allspice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons softened butter
- 100 g brown sugar
- 50 g white sugar
- 2 egg yolks at room temperature
- 2 teaspoons vanilla extract
- ----
- For the coating:
- 50 g white sugar
- ¼ teaspoon cinnamon
Instructions
Preheat the oven to 220 ºC.
In a medium saucepan, simmer the apple cider vinegar over low heat for about 30 minutes. As the reduction starts to bubble, keep stirring constantly so it doesn’t burn and cook until the texture is like honey. Set aside.
Combine the dry ingredients for the crust in a bowl and knead well. Add the vinegar reduction and mix again.
In a bowl, mix the cream cheese and sugar until fully combined.
Form balls with the crust mixture and place a teaspoon of the cream cheese mixture at the centre of each ball. Arrange the balls on a parchment-lined baking sheet and flatten them to form cookie shapes.
Bake for 15 minutes. Let them cool. Meanwhile, mix the sugar and cinnamon on a plate. Coat each cookie in the mixture.
Preheat the oven to 220 ºC.
In a medium saucepan, simmer the apple cider vinegar over low heat for about 30 minutes. As the reduction starts to bubble, keep stirring constantly so it doesn’t burn and cook until the texture is like honey. Set aside.
Combine the dry ingredients for the crust in a bowl and knead well. Add the vinegar reduction and mix again.
In a bowl, mix the cream cheese and sugar until fully combined.
Form balls with the crust mixture and place a teaspoon of the cream cheese mixture at the centre of each ball. Arrange the balls on a parchment-lined baking sheet and flatten them to form cookie shapes.
Bake for 15 minutes. Let them cool. Meanwhile, mix the sugar and cinnamon on a plate. Coat each cookie in the mixture.
Total Time: 30
Serves: 4
