Or­ange kisses with cream cheese cen­tres

Australian Women’s Weekly NZ - - CONTENTS -


Truly, if a kiss could be em­bod­ied in a bis­cuit, this would be it. Th­ese are the short­est short­breads you will ever en­counter, filled with di­vine salty–sweet or­ange-in­fused cream cheese. In­stead of le­mon juice, I’ve used white bal­samic vine­gar, which is sweet and gives a lovely round­ness to the acid­ity. I sug­gest you fill th­ese as you want to eat them; oth­er­wise they need to be re­frig­er­ated and, even though still lovely, won’t have that melt-in-your-mouth magic. 250g un­salted but­ter, soft­ened ½ tea­spoon salt Finely grated zest of ½ or­ange 60g (½ cup) wheaten corn­flour, sifted 225g (1½ cups) plain flour, sifted


250g cream cheese, at room tem­per­a­ture 50g un­salted but­ter, soft­ened Finely grated zest of ½ or­ange 90g (¾ cup) ic­ing su­gar 1½ ta­ble­spoons white bal­samic vine­gar

1 Pre­heat the oven to 170°C fan-forced. Line two large bak­ing trays with bak­ing pa­per. 2 To make the short­breads, com­bine the but­ter, salt and zest in a medium mix­ing bowl, and beat with an elec­tric mixer on high speed un­til pale and fluffy. Add the corn­flour and flour, and mix with a wooden spoon un­til just com­bined – over-mix­ing will “un­shorten” the mix­ture. Trans­fer the mix­ture to a large pip­ing bag fit­ted with a 1cm star noz­zle, and pipe 4cm rosettes onto the pre­pared bak­ing trays. You will end up with about 48 bis­cuit halves. 3 Bake for 15-25 min­utes un­til the kisses are golden brown. Cool com­pletely be­fore fill­ing. 4 To make the cream cheese fill­ing, com­bine the cream cheese, but­ter, zest and half the ic­ing su­gar in a medium mix­ing bowl, and whisk with an elec­tric mixer on high speed un­til com­bined. Add the re­main­ing ic­ing su­gar, and whisk un­til pale and fluffy. Add the bal­samic vine­gar, and whisk by hand un­til just com­bined. 5 Trans­fer to a pip­ing bag with a 1cm di­am­e­ter hole snipped into the tip, and pipe about a tea­spoon of fill­ing to sand­wich be­tween 2 bis­cuits. Re­peat un­til all the bis­cuits are used up. Th­ese keep well for up to 2 weeks if kept re­frig­er­ated in an air­tight con­tainer.

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