Allergy free mandarin cream biscuits recipe

Ingredients
Biscuits

• 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)

Method

• 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.