♡Sometimes the smallest things take up the most room in your heart -Winnie The Pooh♡
Saturday bakes of Pooh bear Creamcheese shortbread cookies（⌒_⌒）
I had a wonderful rainy saturday with these freshly baked Winnie the Pooh creamcheese shortbread cookies with a cup of homemade cold lavender latte.
Original recipe adapted from : (Bake. Favourite home-made recipes by Allyson Gofton) with Ingredients modifications.
♡Creamcheese Shortbread Cookies♡
INGREDIENTS :
100g Icing sugar
1tsp vanilla extract
250g butter , softened
125g block cream cheese
250g all purpose flour
65g rice flour or 65g cornflour
(Adding rice flour gives this shortbread a soft , delicate texture. Use cornflour if u don't have rice flour.)
Decorate : Melted Dark chocolate compound for the shortbread cookies
METHOD :
1) Preheat oven to 160ºC. Lightly grease baking trays or line with baking paper.
2) In a large bowl, beat together the butter, creamcheese & sugar until light and fluffy and pale in colour. Add in vanilla extract , mix well.
3) Sift the flours and stir into the creamed mixture.
4) Turn out onto a lightly floured surface,bring together and knead lightly. Roll out to 5-mm thickness. Cut into shapes using desired cookies moulds and cutters. Etc. Hearts. (For mine I used Winnie the Pooh cookie mould. )
5) Place the shortbreads onto the prepared trays and use the tines of a fork to mark each shortbread 3 times or use a small cutter to mark heart shapes. (IF You're using cartoon moulds or cookies cutter with wordings you can skip the above procedure of marking.)
6) Refrigerate for 10 minutes or up to 2 hours. Bake in preheated oven for 30-35 minutes until they are light brown in colour. If you like your shortbread a little darker, bake for a further 5 minutes.
7) Cool on the tray for 10minutes before transferring to cake rack. Once cold, decorate with melted dark chocolate compound . After melted chocolate set and hardened , store shortbread cookies in a airtight container.
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