This illustration of Zesty Orange Cream Biscuits by Sarah Lutkenhaus captures sense of quirky style and story telling perfectly. Sarah designer and illustrator currently residing in Brooklyn (via Kansas). In her work, she is interested in making ideas tangible and telling stories. She plays a mean guitar and can bleach a denim shirt better than Bon Jovi in the 90’s.
Orange Cream Biscuits
For the biscuits
- 85g cream cheese
- 225g butter, softened
- 1 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 2/3 cups plain flour
- 2 tablespoons orange zest
For the orange cream filling
- 1/2 cup butter, softened
- 1/2 cup confectioners sugar
- 1 tablespoon orange zest
- 2 tablespoons orange juice
Heat the oven to a moderate temperature. Line several baking sheets with baking paper.
In a large bowl, beat the cream cheese, butter, sugar, orange zest, egg yolk and vanilla with an electric beater or by hand until fluffy. Gradually mix in the flour and stir until just combined.
Roll the pastry out on a well floured surface with cut out 3cm circles (or desired biscuit size) will a cookie cutter, glass or circle shaped implement!
Bake the cookies until the edges just begin to brown (about 15 minutes). Remove from the oven and allow to cool completely on a wire rack.
While the biscuits are cooling, to make the filling, beat all filling ingredients together in a bowl. Store in the fridge until ready to use.
To assemble biscuits, place a heaped teaspoon of filling on to one half of the biscuit. Gently place the second biscuits, sandwich style, on top. Press down light to adhere. Repeat the process and refrigerate until set. Dust with icing sugar and serve with your favourite tea.