Cinnamon Shortbread with Cream Cheese

Ingredients

• 60 g butter (room temperature)
• 50 g cream cheese (20% fat in the tub)
• 1 vanilla pod
• 80 g coconut blossom sugar
• 1 egg yolk
• 130 g Spelt flour Type 1050
• 50 g spelt flour type 630
• 1 tsp Baking powder
• 2 tbsp liquid butter
• 2 tsp cinnamon powder

Instructions

1. 1.

   Whisk together the cream cheese and butter. Split the vanilla pod lengthwise, scrape out the seeds, and add them with 50 grams of coconut blossom sugar and the egg yolk to the mixture. Combine both flours and baking powder, then stir into the wet ingredients. Knead everything into a smooth shortbread dough.

2. 2.

   Roll the dough between two sheets of plastic wrap into a rectangle (about 20 x 30 cm). Remove the top sheet and brush the dough with liquid butter. Mix the remaining coconut blossom sugar with cinnamon and sprinkle over the dough.

3. 3.

   Using the plastic wrap, roll the dough along its long side into a log. Wrap it tightly in the wrap and refrigerate for 3 hours.

4. 4.

   Line a baking tray with parchment paper. Unwrap the log, cut into slices about 0.5 cm thick, and place on the tray. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) on the middle rack for about 12 minutes. Remove and let cool.