Biscuits with Mascarpone, Lemon, Lime & Dates

Crunchy biscuits perfectly complimented by creamy mascarpone and zesty citrus flavours.


Serves 10

Preparation Time

Cook time

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For the biscuits:

  • 150g butter
  • 150g granulated sugar
  • 1 egg
  • Pinch of salt
  • Seeds from ½ vanilla pod
  • 225g plain flour, sifted
  • 75g maize or polenta flour

For the filling:

  • 200g mascarpone
  • Zest of ½ lemon and ½ lime
  • 15g icing sugar
  • Dash of milk or cream
  • Several dates, chopped


To make the biscuits: Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.

Cream together the butter and sugar until light and fluffy. Add the egg to this, then add the salt, vanilla seeds, plain flour and maize/polenta flour. Mix well, wrap in cling film and place in the refrigerator for 2 hours.

Roll out the dough to 3mm thickness and use a 55-58mm cookie cutter to cut out the biscuits and place on the baking sheet. Bake for 8 to 10 minutes until golden brown. Repeat for the remaining dough.

To make the filling: Mix the mascarpone with the lemon and lime zest, icing sugar and the cream or milk. Scoop this mixture into a piping bag.

Pipe the mixture onto half of the biscuits and sprinkle with chopped dates, sandwich together with an un-iced biscuit and press together gently.