Recipe

Citrus bursts

Dec 30, 2012 1:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Makes 20 Item
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Ingredients

Citrus bursts
  • 125 gram butter, chopped, at room temperature
  • 1/4 cup icing sugar, plus extra, to serve
  • 2 teaspoon finely grated lemon zest
  • 2 teaspoon lemon juice
  • 3/4 cup plain flour
  • 1/3 cup cornflour
  • 1/4 cup store-bought lemon butter

Method

Citrus bursts
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Using an electric mixer, beat butter, icing sugar, zest and juice in a bowl until light and creamy. Add flour and cornflour; stir to combine.
  • 2
    Place mixture into a piping bag fitted with 15cm fluted nozzle; pipe 40 rounds onto prepared trays, leaving room for spreading. Bake for 10 minutes or until golden. Cool on trays (biscuits will firm).
  • 3
    Spread lemon butter over base of half the biscuits. Sandwich with remaining biscuits. Dust with extra icing sugar to serve.

Notes

Rather than joining 2 biscuits with lemon curd, serve swirls plain. Ti make the biscuits chocolate, omit lemon zest and juice, and replace the 2 tablespoons of cornflour with cocoa powder. Sandwich with bought chocolate hazelnut spread.

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