4 secondsMakes 12
• 2 shortcrust pastry sheets
• 6 Butternut Snap biscuits
• 250g light cream cheese, softened
• 1/3 cup (100g) honey
• 100g thickened cream
Preheat oven 180°C. Cut one sheet of pastry into thirds vertically, then horizontally, creating 9 squares. From the second sheet, cut a one-third strip vertically, and from it three squares. Return the remainder of that sheet to the freezer. Into a nonstick muffin tray, gently line each of the 12 holes with a square of pastry. Bake for 10 minutes or until golden, allow to cool.
Meanwhile, place the biscuits into the thermo bowl.
4 seconds
4
Remove from bowl and set aside. Clean the bowl. Add cream cheese, honey and cream.
10 seconds
8
Using the spatula, scrape mixture down onto blades
10 seconds
5
Spoon the creamy mixture evenly between the pastry cases. Sprinkle with the Butternut Snap biscuit crumbs and serve immediately.