St Clements cookies

If you read my guest post for www.ukdesperatehousewifeusa.com (http://ukdesperatehousewifeusa.com/2014/05/28/desperate-english-housewife-in-washington-chapter-424/) then you’ll know that when I travel to new places I get all sorts of excited about discovering new flavours. We’ve just returned from an amazing road trip to Florida and I have a long list to play around with in the little note-book of ideas that I always carry with me (thanks Katy.)
Now, you can’t go to Florida without eating oranges. It would be like going to France and passing on the wine. It is also Mr Colonial Cravings (i.e. my) turn to provide cookies for the office cookie-club. (I really must try to find out what the first and second rules of cookie-club are…)
I’ve decided to perk up my Viennese whirl recipe (http://colonialcravings.wordpress.com/2013/09/27/viennese-whirls/) with some summery citrus flavours, including, you guessed it, some Florida orange. I like to think that the ‘St Clements’ part of them makes them a tiny bit more British too, as in “oranges and lemons say the bells of St Clements”
These are light, buttery and delicious little cookies and they’re very, very more-ish.

St Clements cookies

 

Ingredients
makes 18ish

Biscuits
190g butter
140g plain flour
70g cornflour
60g icing sugar
zest of 1 medium orange

Filling
25g butter
50g cream cheese
1/2 tbsp lemon curd
1/2 tbsp lemon juice
40g icing sugar

Beat the butter until it is soft and fluffy. Mix in the finely grated orange zest. Sift together the dry ingredients and mix them into the butter too. Make sure that all of the dry ingredients are incorporated. Chill for 1 hour.
Pre-heat the oven to 150°c
Pull off little nuggets of the dough, roll into small balls and space them out on a non-stick baking tray. They will spread a bit. Squash each ball a little using the tines of a fork. Bake for 20 minutes. They should not have browned at all and might still be a little soft. Use a pallet knife to transfer to a wire rack to cool and become more firm.
Make the filling by beating together the butter and cream cheese until smooth and fluffy. Stir in the lemon curd and juice. Finally beat in the icing sugar. Leave this to chill and firm up a little in the fridge, 15-20 minutes should do it.

Orange and lemon biscuits

 

Match up biscuits of a similar size and shape and spread one half with a little of the filling. Gently sandwich the other biscuit on top and leave in a cool place until you are ready to devour them.