This melt-in-your mouth recipe Is crafted with glace cherries, edible gold dust and lemon zest.
Preheat oven 180°C.
Sift icing sugar add butter and beat till thick and creamy.
Add paste and zest.
Add flours and mix well.
Line baking trays with baking paper.
Transfer mix to a piping bag fitted with a fluted tube. Pipe swirls onto trays.
Bake at 180°C for approx 15-20 mins till firm and pale golden.
Sift icing sugar. Add rest of ingredients and beat until thick and creamy.
Join biscuits together with piped filling.
Attach ½ glace cherries on top of each biscuit with a small amount of icing.
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