Lemon & Raspberry Creams

Makes 12 sandwich cookies (24 single cookies)

1 pack My Secret Kitchen Lemon & Bergamot Shortbread Mix
½ pack My Secret Kitchen Chocaberry Cheese Ball Mix
50g full fat cream cheese
75g butter, melted
1 medium egg
sprinkles to decorate

Preheat oven 180^oC (gas mark 4). Make the filling by mixing half of the Chocaberry Cheese Ball Mix with the cream cheese. Refrigerate until needed.

Combine the shortbread mix with the remaining chocaberry mix in a bowl. Drizzle the melted butter over the mixture and, using a table knife, cut until it resembles breadcrumbs. Add the egg and mix until it forms a ball of dough. Refrigerate the dough for 30 minutes.

Roll the dough between two layers of baking paper to 5mm thickness and cut into 24 circles using a floured 6cm cutter. Bake for 6-8 minutes and allow to cool. Sandwich the cookies together with the chocaberry mixture and roll the edges in the sprinkles.