Monday, June 10, 2013

Allergy free mandarin cream biscuits recipe

  • 2 mandarins, fine zest and juice
  • 1½ cups Nuttlex
  • 2⁄3 cups caster sugar
  • 2¾ cups Orgran all purpose flour
Mandarin Icing
  • 1-2 tbsp mandarin juice
  • ¾ cup icing sugar
  • 3 drops orange food colouring (optional)

  • Preheat oven to 170°C.
  • In a medium bowl, cream the Nuttlex and sugar until light and fluffy. 
  • Stir in flour, mandarin zest and juice until mixed well.
  • Line a baking tray with greased aluminium foil.
  • Using a teaspoon, roll the mixture into balls and place them on the tray.
  • Gently press the balls with a fork, making sure they are all of the same thickness.
  • Bake for 10-15 minutes or until lightly golden.
  • Let the biscuits stand on the baking tray for 5 minutes before moving them to a rack.
  • Once the biscuits have cooled completely, combine all the filling ingredients in a separate bowl.
  • Join two biscuits together using the icing mixture and allow the icing to set.
  • Store in an airtight container.

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