Preheat oven to 180 degrees C. Lightly grease baking trays.
Using a pastry blender or food processor, cut butter into cream cheese.
In a small bowl, sift dry ingredients together except for icing sugar.
Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.
Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.
Roll dough to 5mm thickness.
Using a biscuit cutter or glass, cut into about 8cm diameter biscuits. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each biscuit. Place a 1/2 teaspoon of filling in the depression. Overlap the edges of the biscuits.
Bake for about 20 minutes (until lightly golden). Let cool on a rack. Dust lightly with icing sugar. Store in an airtight container.
Unless I made this recipe wrong the amount of pie filling is way too much. I had a 550g tin and would have only used 1/6 of the tin. biscuit mix was good. made the 18 bisc and used the rest of the bisc mix to make a pie base with the rest of the apple and put a crumble mix on top. - 27 Apr 2012