Recipes

Citrus Cream Clouds

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
185 g Butter, chopped ¾ cup
2 g Grated Lemon Rind 1 tsp
80 g Icing Sugar ⅗ cup
200 g Laucke Wallaby Flour 1¼ cups
40 g Custard Powder 10 tsp
1.7 g Ground Ginger 2 tsp
10 g Lime Juice 2 tsp
CITRUS CREAM
100 g Butter, chopped ⅖ cup
4 g Vanilla Essence 1 tsp
2 g Grated Orange Rind 1 tsp
160 g Icing Sugar 1⅛ cup
10 g Lemon Juice 2 tsp

Method

  1. Beat the butter, rind and icing sugar in a machine bowl until smooth. Stir in the remaining ingredients.

  2. Knead on floured surface until smooth, cover and refrigerate for 30 minutes.

  3. Preheat oven to 180°C.

  4. Roll out half of the dough between sheets of baking paper until 3 mm thick, cut out 30 x 4 cm fluted circles.

  5. Roll the scrap dough with the other half of dough again to 3 mm thickness and cut out 30 x 6 cm fluted circles.

  6. Place onto a prepared baking tray approximately 2 cm apart.

  7. Baking time 8 minutes for small circles, 12 minutes for larger, or until lightly browned.

  8. Lift onto cooling wires to cool.

  9. Sandwich the biscuits together by piping the citrus cream with a very small fluted piping tube around the edge and in the centre of the larger bases, top with the smaller biscuits and dust with icing sugar.

  • Laucke Specialities
  • Bake: 8 - 12 minutes
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