These crunchy cream cheese crackers are so quick to do that in a moment we will be able to have them on the table, both for our own whim, as if we have unexpected guests.
They are also ideal if we have someone at home who cannot drink due to some circumstance egg, or if we want to make them and we have just run out of that ingredient in the fridge, which by the way usually happens almost always on Sunday afternoons when the stores are not open.
Preheat the oven to 180ºC. Put the butter at room temperature together with the cheese and sugar in the blender glass, beat for five minutes with the rods until the butter whitens and doubles in volume.
Add the flour with a pinch of salt and stir until it forms a soft dough. On the baking sheet lined with parchment paper or on a special cookie sheet, put little piles about three centimeters apart, since they increase when baking. They can be made with a few spoons or put the dough in a piping bag. Bake for 12 minutes. Let cool on a rack.
Are crispy cream cheese crackers They are ideal for children or as a substitute for the typical tea pastries. They should not be too toasted, but rather white in the center and golden around the edges. They will fly from your pantry.
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