In order to empty the cream cheese in the fridge, I made this salty little cookie with tea cream flowers, can't help but put it on my head.

WHAT YOU NEED

Ingredients

70 grams of unsalted butter
80 grams of cheese
60 grams of flour
Half an egg (about 30 grams)
A few drops of herbs
2 grams of salt
130 grams of low-fat flour

How TO MADE Cheese and cheese crackers

Steps 1 to 4

1. Butter and cream cheese softening.

2. It is stirred evenly with a pressure scraper and then smoothed with an egg beater.

3. (Particles may appear with direct use of the egg beater)

4. Add sugar to the flour and stir until the hair turns white.

Steps 5 to 8

5. Add the whole egg juice twice, mix the egg juice completely and evenly with the cheese paste, and then mix the remaining egg juice and vanilla extract with the cheese paste evenly.

6. Add salt and low-fat flour and mix evenly under pressure.

7. (Do not stir, avoid stirring, do not use raw flour, the dough is coarse)

8. Using a serrated flower mouth, squeeze out a long rod of about 6 cm.

9. (That's about 70 to 80 of them.)

10. The oven is preheated at 150 degrees (the usual temperature for baking biscuits is fine, the temperature varies from oven to oven), the middle layer, 12 minutes, the two ends are dark yellow.

11. This cookie is crispy and savory when cooled.

12. It tastes good with tea cream.