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
Beat the butter, rind and icing sugar in a machine bowl until smooth. Stir in the remaining ingredients.
Knead on floured surface until smooth, cover and refrigerate for 30 minutes.
Preheat oven to 180°C.
Roll out half of the dough between sheets of baking paper until 3 mm thick, cut out 30 x 4 cm fluted circles.
Roll the scrap dough with the other half of dough again to 3 mm thickness and cut out 30 x 6 cm fluted circles.
Place onto a prepared baking tray approximately 2 cm apart.
Baking time 8 minutes for small circles, 12 minutes for larger, or until lightly browned.
Lift onto cooling wires to cool.
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.
