How beautiful and elegant are these biscuits! Perfect for Mothers Day, High Tea or any other special occasion. The biscuits have a light and crisp shortbread texture, with a hint of ginger and lime. They are then filled with a delicious citrus cream, with subtle lemon and orange flavours. This recipe is also free from eggs, soy and nuts.
When I’m not baking, I love to flick through cookbooks, as I find so much inspiration from them. I was first inspired to create these delights, after flicking through an old Women’s Weekly biscuit and slice cookbook. As I was going through the pages, I came across a recipe called ‘Citrus Cream Clouds’. As soon I saw them, I knew I just had to make a gluten and dairy free version.
I thought with it being Mothers Day this Sunday, it would be the perfect timing to share an updated version of a very old recipe. I have spent the last few weeks re-working this recipe, to improve on the texture. As I had made so many changes to the original version, including completely changing the method, I decided to create a new blog post for it. As I’ve learnt more and more about flour combinations over the years, I like to revisit old recipes to see if I can in anyway improve on its texture. I thoroughly enjoy the challenge of recipe developing, as well as learning about how different flours and starches work together.
For accurate cup measurements, I sift the potato starch and pure icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed. The brand of pure icing sugar I use does not contain any fillers, like corn starch. So, to create a thicker cream, I add 1 teaspoon of corn starch to my icing sugar.
Wishing all the Mums a very Happy Mother’s Day! Enjoy your day of being pampered and getting spoiled.
Makes 11 cream filled biscuits
40g (¼ cup plus 1 tablespoon) superfine white rice flour
20g (0.7 ounces or 2 firmly packed tablespoons) custard powder
18g (0.6 ounces or 2 tablespoons) superfine brown rice flour
16g (0.6 ounces or 1½ tablespoons) potato starch
16g (0.6 ounces or 2 tablespoons) sweet rice flour (aka glutinous rice flour)
12g (0.4 ounces or 1½ tablespoons) tapioca starch
1 teaspoon (5ml) ground ginger
¼ teaspoon plus ⅛ teaspoon (1.875ml) xanthan gum
⅛ teaspoon (0.625ml) salt
91g (3.2 ounces or ⅓ cup plus 1 tablespoon) gluten and dairy free butter
36g (1.3 ounces or ¼ cup) pure icing sugar (I use this brand)
1 teaspoon (5ml) fresh lime juice
½ teaspoon (2.5ml) finely grated lime zest
81g (2.9 ounces or ½ cup plus 1 tablespoon) pure icing sugar (I use this brand)
1 teaspoon (5ml) corn starch
28g (1.0 ounces or 2 tablespoons) gluten and dairy free butter
¾ teaspoon (3.75ml) fresh lemon juice
½ teaspoon (2.5ml) pure vanilla extract
½ teaspoon (2.5ml) finely grated orange zest
Sift all the dry ingredients and then set aside.
Using a handheld mixer, beat the butter, sugar and lime zest together, until light and fluffy.
Next, stir through the lime juice, before stirring in the dry ingredients.
Lightly sprinkle the work surface with white rice flour and then knead the dough, until smooth. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 170C and line to trays with baking paper or parchment.
Roll the dough between 2 sheets of baking paper/parchment, to approximately 4mm in thickness. My flower-shaped cutter measurements were taken from the middle, at their widest point. The large cutter measured 6½cm and the small cutter measured 4½cm.
Peel the surrounding dough away from outside of the cut shapes and set aside. Then gently peel the biscuit off the baking paper/parchment. Gather those peeled off trimmings together and then roll out again.
Place the biscuits on the prepared trays about 2cm apart, as they don’t spread very much. Bake the larger shapes for about 12 minutes and the smaller shapes for 8 minutes. Allow them to cool on the trays for a couple of minutes, before transferring them to a wire rack to cool completely.
To make the citrus cream, add all the ingredients to a bowl and, using a handheld mixer on the lowest setting, mix until they come together. Once combined, turn the speed up to medium-high and continue to beat until light and fluffy.
Spoon the citrus cream into a piping bag, fitted with a small star nozzle. Pipe a small amount in the centre first and then around the edges, now place the smaller biscuit on top.
Now lightly dust with icing sugar using a fine mesh sieve. Allow the biscuits to stand for about 30 minutes, to give the citrus cream time to firm up.
Store in a single layer in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8