Sicilian creams
sicilian creams are best assembled close to serving. Any liqueur can be used to flavour these biscuits, e.g. Galliano, Grand Marnier, Cointreau or Amaretto. Not
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Lightly floured work surface
- Rolling pin
- Round cookie cutter
- Baking sheet
- Oven
- Cooling rack
- Hand mixer
- Fine serrated knife
- Pastry brush
- Fine-mesh sieve
- Grater
- Refrigerator
- Airtight container
- Plastic wrap
Ingredients
- 1 3/4 cup (260g) self-raising flour
- 60 grams butter
- 1/2 cup (110g) caster sugar
- 1 teaspoon lemon rind, grated
- 1 teaspoon vanilla essence
- 1 egg
- 1/4 cup (60ml) milk
- 1/4 cup (60ml) cream
- 2 tablespoons icing sugar
- 1 tablespoon water
- 1 tablespoon liqueur
- 1 tablespoon icing sugar, extra
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