Danish cheesecake

Name: Danish cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 32
Ingredients: 1 egg (size M); 120 g Butter; 110 g Sugar; 1 pinch Salt; 220 g Flour; 1 pinch Baking Powder; 1 TEASPOON ground cinnamon for sprinkling; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 32

1 egg (size M)
120 g Butter
110 g Sugar
1 pinch Salt
220 g Flour
1 pinch Baking Powder
1 TEASPOON ground cinnamon for sprinkling
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Separate the egg. Beat butter, 80 g sugar, salt and egg yolk until creamy. Mix flour and baking powder, sieve and knead. Form 2 rolls (each 16 cm long) from the dough on a floured work surface. Wrap the rolls in foil and chill for at least 2 hours
2
Cut the rolls into slices about 1 cm thick. Place the slices on 2 baking trays covered with baking paper. Whisk the egg white and brush the slices of dough with it. Mix 30 g sugar and cinnamon and sprinkle on top. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for 10-15 minutes. Pull the biscuits with the baking paper from the trays and let them cool down on cake racks
3
waiting time approx. 2 hours