Lemon Cream Biscuits
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 125 g | Butter or Margarine | ½ cup |
| 80 g | Icing Sugar | ⅔ cup |
| 5 g | Vanilla Essence | 1 tsp |
| 160 g | Laucke Wallaby Flour | 1 cup |
| 6 g | Baking Powder | 1¼ tsp |
| 60 g | Cornflour | ½ cup |
| 4 g | Lemon Zest | 2 tsp |
| 10 g | Milk | 2 tsp |
| FILLING | ||
| 60 g | Cream Cheese | ¼ cup |
| 26 g | Cottage Cheese | 2 tbsp |
| 24 g | Sugar | 5½ tsp |
| 1 g | Lemon Zest | ½ tsp |
| 18 g | Currants | 2 tbsp |
| ½ each | Egg yolk | ½ each |
Method
Filling
Beat cream cheese, cottage cheese, sugar and lemon zest together.
Add currants and half the egg yolk, and mix well.
Biscuit
Preheat oven to 190°C.
Cream the butter, icing sugar and vanilla essence until light and fluffy.
Add flours, baking powder and lemon zest, mix well until smooth.
Cover and refrigerate for 1 hour.
Roll out to 3 mm thick and cut to desired size.
Place half a teaspoonful of filling in the centre of half the biscuits.
Brush the edges of each biscuit with egg white, place the remaining biscuits on top, press edges lightly to seal.
Brush the tops of each biscuit with egg wash.
Baking time 12 to 15 minutes, or until golden brown.
Dust each biscuit well with icing sugar.
