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Salted Vanilla Cheesecake Cookie

October 30, 2016 By Dane McGregor Leave a Comment

When people pop by, there’s nothing better than the house smelling of freshly baked cookies. If you weren’t prepared, then it’s always good to have something quick and easy on hand. These Salted Vanilla Cheesecake Cookies are not only easy to make, they are delicious and actually taste like a cheesecake in cookie form.

If the combination of sweet and salty isn’t for you, these cookies are very versatile and worth some experimentation. Omit the salt and half of the vanilla extract and try adding chocolate chips or fruit conserves to create your own favourite cheesecake flavours.

If you do make up your own flavour combinations, do let me know what worked for you along with your favourites.

SALTED VANILLA CHEESECAKE COOKIE
 
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Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Serves: 30 Biscuits
Ingredients
  • 300g Plain Flour
  • 150g Vanilla Wine Biscuits - Crushed
  • 350g Caster Sugar
  • 200g Butter - Room Temp
  • 250g Cream Cheese - Room Temp
  • 3 Teaspoon Vanilla Extract
  • ½ Teaspoon Salt
  • + Sea Salt for sprinkling
Instructions
  1. Start by flicking the oven onto 180 degree bake and lining a baking tray with grease -proof paper.
  2. Measure out the vanilla wine biscuits and crush them with either a rolling pin or in a food processor and then set aside.
  3. Next, either in a free-standing mixer or with a hand-held beater, beat the butter and cream cheese together until smooth.
  4. Add the sugar and vanilla and continue to beat until well combined.
  5. Mix in the flour, salt and vanilla wine crumbs until mixture comes together as a dough. It should still be just sticky enough to handle.
  6. Roll dough into small balls and space them along the baking tray. Use your fingers or the underside of a floured glass to press balls down until they're about 1cm thick. Finally sprinkle with some sea salt or some more vanilla wine crumbs.
  7. Bake for about 14-15 minutes or until slightly golden around the edges.
  8. Remove from the oven and allow to cool. Easy and delicious!
3.5.3235

 

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WELCOME TO BAKER GATHERER, THE LONE JOURNEY IN SEARCH OF SWEET FUSION

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Sundays are for Sconuts, a fusion of both a scone Sundays are for Sconuts, a fusion of both a scone and a donut.

Coated in cinnamon sugar and filled with jam and cream, this is how the weekend should end…

 I’ll share a link in my profile.
AD - Do these ToffeePops look store bought? This AD - Do these ToffeePops look store bought? 

This just in, I made all of these ones myself. Also, If you saw on the telly, @griffinsbiscuits featured on an episode of TVNZ 2’s Snack Masters, where the iconic ToffeePops took centre stage for the food gurus to recreate this kiwi classic. 

Griffins challenged me to try making them from the comfort of my own home too, consider it ‘Snack Masters at Home - Dane Edition’. Obviously I accepted the challenge to recreate their ToffeePops here at home and I’m pretty impressed with how they turned out.

Now if you have a craving for ToffeePops, it’s also good to know their perfectly proportioned bikkies are still kiwi made and smothered in 5 roll refined and Rainforest alliance certified chocolate. Now that’s worth all that toffee goodness!

How much do you love ToffeePops?

#ToffeePops #SnackMastersNZ
Question: “Hey Dane, why do you always share cac Question: “Hey Dane, why do you always share cactus photos?”

Answer: “Um, I love a good cactus, don’t you? Also, perhaps they’re a lot like my own personality, prickly, dry and awkward. Ok, have fun with that!”
Happy Easter. Who else is eating their weight in h Happy Easter. Who else is eating their weight in hot cross buns?
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