75 grams butter, at room temperature
50 grams cream cheese, at room temperature
¼ cup caster sugar
1 egg yolk
1 tablespoon plain yoghurt
1 teaspoon vanilla extract
1¼ cups plain flour
1 tablespoon cocoa
½ teaspoon baking powder
icing sugar, for dusting
1 egg white
¼ cup caster sugar
¼ teaspoon ground mixed spice
2 × 40cm sheets baking paper
Shortbread: Preheat the oven to 160°C fan bake. Beat the butter, cream cheese and caster sugar in a stand mixer until light and creamy. Stir the egg yolk, yoghurt and vanilla together. Sift the flour, cocoa, baking powder and salt together. Add both to the butter mixture and beat until well combined.
Tip out on to one piece of the baking paper then top with the second piece. Roll out between both sheets to make a rectangle approximately 35cm × 26cm. Set aside.
Meringue: Put the egg white in a stand mixer, or use a medium bowl with a hand beater, and beat until frothy then beat in the sugar and spice until thick and glossy.
To assemble: Peel off the top piece of baking paper then lay it loosely back over the dough. Flip the whole thing over then peel off the top piece of paper. If you don’t first release the dough from both pieces of the paper it will be impossible to roll up.
Dollop the meringue over the dough and spread evenly. Carefully roll up from the longest side, using the baking paper as a guide to form a cylinder. Don’t press the dough down when rolling. If the dough is very soft, slide the roll, still on the baking paper, on to a flat tray and chill until firm.
Using a very sharp knife, carefully cut into 2cm pieces and place cut side up on a lined baking tray. Some of the meringue will spill out down the sides but don’t worry, they’re meant to be rustic and it’s part of their charm when cooked.
Bake for 20 minutes, turning the tray for even browning until the meringue is lightly golden and firm. Cool on the tray for 10 minutes then transfer to a cooling rack. Dust with icing sugar to serve. Biscuits will keep forb2 days in an airtight container. Makes about 12