Ingredients
Method
1.Place flour in large bowl, rub in butter. Add sugar, mix well. Make well in centre of mixture, add combined rind, vanilla, egg and milk. Using wooden spoon, mix to a soft, pliable dough.
2.Turn dough onto lightly floured surface, knead gently until smooth. Dough should be soft and pliable.
3.Roll dough out gently until 1cm thick. Cut into rounds using 5cm cutter, place on lightly greased oven trays, about 2.5cm apart. Bake, uncovered, in moderate oven about 15 minutes or until light golden brown, cool on wire rack. (Can be made 2 days ahead to this stage and refrigerated, covered).
4.Beat cream and icing sugar in small bowl with electric mixer until firm peaks form. Using fine serrated knife, split each biscuit in half, horizontally, brush cut side of each top half of biscuit with combined water and liqueur. Join biscuits with cream, dust with extra icing sugar.
sicilian creams are best assembled close to serving. Any liqueur can be used to flavour these biscuits, e.g. Galliano, Grand Marnier, Cointreau or Amaretto.
Note
