Citrus Cream Clouds

This is a recipe for a really nice orangey-lemony biscuit that I made yesterday. Every time I make these they turn out perfect, especially if you make the yummy icing to go on top.

It’s from a book called Mum’ Favourite Bakes, edited by Jane Birch and published by Bounty Books (in the UK). I have made a few recipes from this book (a white bread cottage loaf, onion tarts, chicken pie, lemon tart…) and they have all turned out yummy. It’s great to find a cook book that you would actually do more than one thing out of.

I should point out that in the recipe it says to make a sandwich with the filling in the middle, I just use the filling as buttercream icing on the top and do one layer.

Ingredients

For the biscuits:

180g (6oz) unsalted butter, softened

1 teaspoon finely grated lime zest [I use lime, lemon and orange all together and add a squirt of juice from each for extra citrus-ness]

80g (3oz) icing sugar

225g (7.5oz) plain flour

40g (1.5oz) corn flour

For the filling:

125g (4oz) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon each of finely grated lemon, lime and orange zest

160g (5.5oz) icing sugar, sifted, plus extra for dusting

Method

Beat the butter, icing sugar and citrus zests together in a bowl until smooth. Add the corn flour and plain flour to make a dough and knead into a ball shape, wrap with Clingfilm and chill for 20-30 mins until firm enough to roll out.

Either grease a couple of baking trays or line them with non-stick baking paper. Roll out the dough and cut into whatever shapes you like. The recipe in the book uses flower shapes, I just used traditional cutters. Just remember, the bigger the shape, the longer youΒ bake it for.

Bake in a preheated oven at 180 degrees Celsius (350F or Gas Mark 4) for up to 10 minutes, checking on them to make sure they don’t burn. [They are quite light cookies anyway with the corn flour and icing sugar used] Transfer them to a wire rack to cool.

Make the filling by beating all of the ingredients together in a bowl [I like to add a squirt of the juice to the filling too, but not too much as it won’t set enough and will be quite sloppy].

Spread the filling onto the biscuits and enjoy with a cup of tea!

I didn’t make the filling yesterday so here are what mine looked like straight out of the oven. They do keep a couple of days inΒ an airtight container as well.

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19 thoughts on “Citrus Cream Clouds

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