Cinnamon cookies

Preparation for the dough: Cream 60 g butter with 50 g cream cheese. Add 40 g sugar, 40 g cane sugar, 1 pck. vanilla sugar and 1 egg yolk and stir in. Mix 180 g flour with a pinch of baking powder and stir into the mixture as well.

Place a piece of cling film on the work surface. Put the dough on it, flatten it with your hand and cover it with a second piece of cling film. Now roll out the dough between the two layers of cling film to form a rectangle (about 30x30 cm). Then remove the top foil and brush the surface of the dough with the soft butter.

Preparation for the filling: mix 2 teaspoons of cinnamon and 60 g of sugar together, saving 1 tablespoon for later. Sprinkle the dough generously with the sugar-cinnamon mixture. Roll up from the narrow side and sprinkle all around with the remaining cinnamon-sugar. Refrigerate, wrapped in plastic wrap, for at least 3 hours or overnight.

Preheat the oven to 180° C top/bottom heat. Line a baking tray with baking paper.

Unwrap the dough from the plastic wrap and cut into slices about 0.5 cm thick.

Place the snails side by side on the tray and bake for about 12-15 minutes until golden brown.