ITALIAN  SICILIAN CREAMS 

YOU WILL NEED : 

• 1 1/4 cups self-raising flour 

• 60g ( 2oz ) butter

•  ½ cup castor sugar 

• 1 teaspoon grated lemon rind 

• 1 teaspoon vanilla 

• 1 egg 

• ½ cup milk 

• 1 tablespoon water 

• 1 tablespoon liqueur ( see note at end ) whipped cream 

• icing sugar 

ITALIAN  SICILIAN CREAMS RECIPE:

Sift flour into a basin, rub in butter, add sugar, and mix well Make well in the center of dry ingredients, add combined lemon rind, vanilla, egg, and milk, and mix with a wooden spoon to a soft, pliable dough. 

Turn onto a lightly floured surface, and knead gently until the dough is smooth; the dough should be soft and pliable.

Roll dough out gently until 1cm ( 2 in ) thick, cut into rounds with a 5cm ( 2in ) cutter, and place on lightly greased oven trays, about 2.5 cm ( 1in ) apart. Bake in a moderate oven for 15 to 20 minutes or until light golden brown; cool on a wire rack. 

When cold, split each biscuit in half with a finely serrated knife, brush the cut side of each top half of the biscuit with combined water and liqueur, join the biscuits with whipped cream, and dust tops with sifted icing sugar. 

Note: Any liqueur can be used to flavor the biscuits - e.g. Galliano, Grand Marnier, Cointreau, Amaretto.

Makes about 12 

Also Read: ITALIAN AMARETTI