Elephant ear biscuits with cheese spread
Or Palmiers, based on the delicious recipe of my grandmother
250 g of cream cheese, plain
250 g soft butter
1 package baking powder
1 package of vanilla sugar
500 g flour
Sugar, white and brown
Whisk the cheese and butter until smooth cream. Flavor it with the vanilla sugar. Then add the flour and baking powder and knead until you get a soft dough. Divide it into 4 balls and let rest for 20 minutes. If the dough is too soft, refrigerate.
Cut a sheet of baking paper and sprinkle over white sugar in an even layer. Roll out a ball of dough into a rectangular sheet. Trim the edges to make a nice rectangle. Sprinkle all the surface with brown and white sugar. Then, wrap the dough by folding two opposite sides so that they meet in the middle of the dough sheet. Again, sprinkle with sugar.
Using a sharp knife (which is wiped dry after each cut) cut the “sausage” (looking like a cinnamon stick) into slices of 1 cm. Gather the ends of each slice to give it the shape of a classic palmier or elephant ear.
Place each biscuit into a large baking tin. Do the same with the other 3 balls of dough.
Bake at 180°C until the palmiers are golden brown, which takes between 10 and 15 minutes. Cool on a bamboo mat or grid. store the palmiers in a cookie jar.