Name: Beehives
Yield: 20 servings
Cuisine: Bake
Ingredients: 240.00 g flour cake; 1.00 ml salt; 140.00 g butter; 5.00 ml lemon zest only; 80.00 g icing sugar; 1.00 eggs; 15.00 ml milk; 5.00 ml vanilla essence; flour cake; milk; 190.00 ml apple pulp, cooked; 50.00 g walnuts coarsely chopped; 5.00 ml lemon zest only; 2.00 ml vanilla essence; 2.00 ml cinnamon ground; 5.00 ml white sugar

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Ingredients (16)

DOUGH

240.00 g	flour — cake
1.00 ml	salt
140.00 g	butter
5.00 ml	lemon — zest only
80.00 g	icing sugar
1.00	eggs
15.00 ml	milk
5.00 ml	vanilla — essence
	flour — cake
	milk

FILLING

190.00 ml	apple — pulp, cooked
50.00 g	walnuts — coarsely chopped
5.00 ml	lemon — zest only
2.00 ml	vanilla — essence
2.00 ml	cinnamon — ground
5.00 ml	white sugar

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Method:

Preheat the oven to 180 ºC (350 ºF). Sift cake flour and salt together. Rub in the butter with your fingers and add the lemon rind. Sift in the icing sugar and mix. Add egg, milk and vanilla essence and mix well. Take one third of the dough and add 15 ml cake flour to form a soft dough. Shape into a ball and refrigerate for 30 minutes. Roll out 3 mm thick on a floured surface. Cut out biscuits 4 cm in diameter and place on a greased baking sheet. Return to the fridge. Add 15 to 25 ml milk to the remaining dough to make a firm batter that can be piped. Mix well and place in a piping bag to which a fairly large nozzle has been attached. Combine all the filling ingredients and place a spoonful onto each unbaked biscuit. Pipe the firm batter in a spiral around the filling, ending in a point. Bake for 20 minutes or until they are light brown. Cool and sift over icing sugar.
Makes about 20.