INGREDIENTS
250g Clover Mooi River Butter, softened
¹∕³ cup (55g) icing sugar, sifted
1 tsp vanilla essence
1¾ cups (245g) cake flour
¼ cup (30g) custard powder
2 tbsp (30ml) cornflour
FILLING
¼ cup (60g) Clover Mooi River Butter, at room temperature
1 orange, zest finely grated
¾ cup (100g) icing sugar, sifted
2 tbsp (30ml) custard powder
Method
Preheat oven to 160°C and grease a baking tray.
Cream the butter, icing sugar and vanilla essence in a bowl until pale and creamy.
Sift together the flour, custard powder and cornflour and add to the butter mixture, mixing until just combined.
Lightly flour hands then roll the mixture into small balls.
Place on the prepared baking tray about 4cm apart.
Use a fork that has been dipped in fl our to flatten each ball to about 3cm in diameter and 1cm thick.
Bake in preheated oven for 10–12 minutes or until cooked.
Transfer to a cooling rack and repeat with the remaining mixture.
FILLING
Beat the butter and orange rind in a small bowl until pale and creamy.
Add the icing sugar and custard powder and mix until combined. Refrigerate until required.
ASSEMBLY
Spread some of the filling onto the base of a biscuit and top with another biscuit to form a sandwich.
Repeat with remaining biscuits and filling.
CLOVER INGREDIENTS USED IN THIS RECIPE