Lemon cheese spread biscuits

I tried this recipes by Alex Goh, but I don't have Cheddar cheese, and the recipes isn't so clear, corn flour? may be corn starch, well I don't have corn flour, but I didn't put corn starch , if I added corn starch the dough will be to soft. Instead of corn flour, rice flour will be allright for the substitute ,make it crunchy. I don't have almond flakes, so I added glaze icing instead. I thing this cookies will taste much better on second day, because of the butter and the cream cheese.

Ingredients:

100g cream cheese

60g Cheddar cheese,grated

200g butter

150g caster sugar

1/8 tsp salt

lemon zest from 1 lemon, finely grated

1 egg

Dry Ingredients: (sift together)

300g plain flour

20g corn flour

1 tbsp milk powder

1/2 tsp baking soda

100g flaked almonds (for coating)

Method:

Cream the cream cheese till smooth. Add in grated Cheddar cheese andmix till well blended.Add in butter, sugar & salt and whisk lightly. Then, add in the gratedlemon zest & egg and cream till smooth.Add in the dry ingredients, mix till blended. Chill in the fridge foran hour to firm up the dough.After an hour, take the dough from the fridge and knead lightly tobecome pliable.Divide the dough into 4 portions. Shape each portion into 28cm longtriangular log.Coat all the sides of each triangular log with flaked almonds. Wrap itwith plastic sheet and chill overnight.Remove the dough from the fridge and cut into 3mm thick slices.Place the slices into a greased tray or a tray lined with baking paper.Bake in preheated over at 170 degree Celsius for 20 minutes or tillgolden brown.

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