Cumquat cream biscuits

Ingredients

220g butter

½ cup icing sugar

2 tbsp. grated orange rind

1 tbsp. cornflour

1 cup plain flour

½ cup self-raising flour

1 egg

Cumquat Cream Icing

60g butter or ricotta

1 cup icing sugar

2 tbsp. cumquat purée

Mix until smooth

Method

• Cream butter and sugar, add egg, grated rind and sifted flours.

• Roll between parchment into a log.

• Cool in fridge until hard, at least 30 minutes.

• Remove and cut into 5mm slices.

• Alternatively, roll teaspoonfuls of batter into balls and flatten with a fork. Cool discs in fridge before cooking.

• Cook at 170°C for 15 minutes.

• When cool, sandwich with icing.

• Makes 36 biscuit sandwiches.