Ingredients:
250g cream cheese at room temperature
200g butter, at room temperature
280g plain flour (unsifted)
1/8 tsp salt
1/4 tsp granulated sugar
160g peach (or strawberry) jam
icing sugar to dust
Method:
Combine the cream cheese and butter in a bowl and beat until creamy then add the flour, salt and sugar and cream together until thoroughly combined. Tear off small portions of the dough and roll out on a well-floured work surface until 3mm thick or less.
Cut the dough with a round 5cm pastry cutter then transfer to an ungreased baking tray. Place about ¼ tsp of the jam in the centre of each pastry circle then transfer to an oven pre-heated to 180°C and bake for between 10 and 12 minutes or until the edges of the pastry begin to brown.
Remove the pastry circles from the baking trays and transfer to a wire rack dust with icing sugar and set aside to cool completely.
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