Biscuits with Mascarpone, Lemon, Lime & Dates
Crunchy biscuits perfectly complimented by creamy mascarpone and zesty citrus flavours.
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INGREDIENTS
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
METHOD
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.
