Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
¾ cup icing sugar250g butter¾ cup cornflour 2 ¾ cup cake flour ½ cup vegetable oil2 teaspoons lemon juiceFreshly grated lemon rinds Lemon cream 1 cup sifted icing powder½ teaspoon fresh lemon juice45g butter
In a mixing bowl, cream icing sugar and butter until creamy. Next add in vegetable oil, whisk well. Add in cornflour to the mix and beat well. Flour can be added gradually to make a soft pliable dough. Handle dough lightly roll between wax paper. Use a square cutter to shape and place on to a baking tray. Bake in preheated oven at 160 degrees for 10-15 minutes. Cool before icing pasting. Prepare the icing sugar, butter and lemon juice, using a butter knife spread the filling and close with another biscuit. Once sandwiched sprinkle icing sugar. Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Anytime is Lemon cream time, serve with a pot of tea... 🍋
Salaam and Good Morning Beautiful Foodies
These fresh bright Felicia daisys from my garden had to grace my breakfast table this morning pairing to the delicious lemon creams, freshly baked.. Enjoy...