Name: Lizettes
Yield: 12 servings
Cuisine: Bake
Ingredients: 200.00 g flour cake; 1.00 ml salt; 60.00 ml icing sugar; 100.00 g butter unsalted; 2.00 eggs just the yolks; 30.00 ml water; 60.00 ml jelly redcurrant or apricot jam; 1.00 eggs yolk only; 10.00 ml water

Recipe Disclaimer

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Ingredients (9)

200.00 g	flour — cake
1.00 ml	salt
60.00 ml	icing sugar
100.00 g	butter — unsalted
2.00	eggs — just the yolks
30.00 ml	water

TO FINISH

60.00 ml	jelly — redcurrant or apricot jam
1.00	eggs — yolk only
10.00 ml	water

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Method:

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).