Soft Cheesecake Cookies (Print Version)

# Ingredients:

01 - 50 g chocolate, any kind you like.
02 - 1 tsp baking powder.
03 - 200 g plain wheat flour (Type 405).
04 - 1 tsp finely grated lemon peel.
05 - 2 pinches salt.
06 - 1 egg (medium).
07 - 130 g double cream cream cheese.
08 - 1 pack vanilla sugar.
09 - 120 g sugar.
10 - 70 g soft butter.

# Instructions:

01 - Pop them in the oven for 12-14 minutes. They're ready when you see the bottoms turn lightly golden.
02 - Break the dough into chunks about the size of walnuts. Roll into balls, then flatten them out a little.
03 - Line your trays with baking paper and set your oven to heat up to 180°C top and bottom heat or 160°C with a fan.
04 - Let your dough chill in the fridge for about 15 minutes.
05 - Mix up the flour and baking powder together first, then stir that into your dough. Toss in some chopped chocolate too if you want.
06 - Beat the butter with sugar and vanilla sugar until it's fluffy. Then mix in the cream cheese, egg, salt, and lemon zest.

# Notes:

01 - If you use an airtight container, they'll stay good for about 3 days.
02 - The tops won't go very brown, so don't wait for much color.

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