75 grams butter, at room temperature
50 grams cream cheese, at room temperature
3 tablespoons caster sugar
1 egg yolk
1 tablespoon plain yoghurt
1 teaspoon vanilla extract
1 cup plain flour
1 tablespoon cocoa
½ teaspoon baking powder
1 egg white
¼ cup caster sugar
pinch each ground cinnamon and cloves
2 x 40cm sheets baking paper
Preheat the oven to 160°C.
Shortbread: Beat the butter, cream cheese and caster sugar until light and creamy. Stir the egg yolk, yoghurt and vanilla together and add the butter mixture along with the combined flour, cocoa, baking powder and salt. Beat until well combined.
Tip onto the bench and bring the dough together then form into a flat disc. Roll out between the two sheets of baking paper to make a thin 35 cm x 26cm rectangle.
Meringue: Beat the egg white until frothy then beat in the sugar and spices until thick and glossy.
To assemble: Peel off the top piece of paper then lay it loosely back over the dough. Flip the whole thing over then peel off the top piece of paper. If you don’t first release the dough from both pieces of the paper it will be impossible to roll up.
Dollop the meringue over the dough and spread evenly. Carefully roll up from the longest side, using the paper baking as a guide to form a cylinder. Don’t press the dough down when rolling.
Using a very sharp knife carefully cut into 2cm pieces and place cut side up on a lined baking tray.
Don’t worry if some of the meringue spills out down the sides, it’s part of their charm when cooked.
Bake for 20 minutes, turning the tray for even browning until the meringue is lightly golden and firm. Cool on the tray for 10 minutes then transfer to a cooling rack. Dust with icing sugar to serve. Biscuits will keep for 3 days in an airtight container. Makes 12