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Recipe from: 9/22/1993 12:00:00 AM
Ingredients 10
Servings 12


  • 200
    cake flour
  • 1
  • 60
    icing sugar
  • 100
    firm unsalted butter
  • 2
    egg yolks
  • 30
    iced orange flower water
  • 60
    mixed redcurrant jelly and apricot jam, or the same quantity of either
  • 1
    egg yolk
  • 10


In a bowl mix flour, salt and icing sugar. Add butter and work with a fork until mixture forms fine crumbs. In another bowl beat 1 egg yolk, lemon juice and orange flower water. Pour over crumbs and stir with a fork until pastry becomes elastic. Add iced water if necessary. When mixed, form a ball, wrap in greaseproof paper and refrigerate for at least an hour. Butter and flour a baking sheet. Roll out pastry to just under 1 cm thick. Using fluted pastry cutters, cut 12 x 6 cm diameter and 12 x 4 cm diameter rounds, and cut out 2 cm holes in centre of 4 cm rounds, using a thimble or plain 2 cm diameter cutter. (Press all scraps together to make 12 Lizettes.) Place a 4 cm round in centre of each 6 cm round and, using a tiny spoon, carefully fill each hole with jam. Brush with egg yolk mixed with water and bake on a buttered and floured baking sheet at 180 ºC for 20 minutes, or until pale golden. TOTAL KILOJOULE COUNT: 7 970 kJ (1 905 Cal). A portion: 665 kJ (160 Cal).

Read more on: bake  |  dairy

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