Half moon biscuits

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35 servings
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By Food24 November 03 2009
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Ingredients (13)

DOUGH
260.00 g flour — cake
80.00 g castor sugar
salt — pinch
180.00 g butter
2.00 ml vanilla — essence
1.00 ml lemon — zest only
1.00 eggs — yolk only
water — iced
ICING
1.00 eggs — yolk only
100.00 g nuts — chopped
150.00 g marmalade
200.00 g nestlé easymelt chocolate — dark
50.00 ml butter
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Method:

Preheat the oven to 180 ºC (350 ºF). Sift the dry ingredients together and rub in the butter until the mixture resembles breadcrumbs. Add the vanilla essence, lemon rind and egg yolk and blend with iced water as needed to form a stiff dough. Chill for about half an hour. Roll out the dough until it is about 3 mm thick and cut out half moon shapes with a biscuit cutter. Place on a baking sheet. Brush half the batch with egg yolk and sprinkle with chopped nuts. Bake for about 20 minutes or until the biscuits are golden brown. Cool. Spread the flat side of the plain biscuits with marmalade and sandwich together with the biscuits sprinkled with nuts.
Melt the chocolate and butter together and dip one end of each biscuit in the melted chocolate. (Allow the chocolate to cool completely before storing the biscuits, otherwise they will stick together).
Makes about 35 biscuits.



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