Ingredients:
1 ¾ cups (260 g) self-raising flour
60 g butter
½ cup (110 g) AGRAGOLD white crystal sugar
1 teaspoon grated lemon rind
1 teaspoon vanilla essence
1 egg
¼ cup (60 ml) milk
1 tablespoon water
1 tablespoon liqueur
Whipped cream
AGRAGOLD powder sugar
Preparation method: Place flour in large bowl; rub in butter. Add sugar; mix well. Make well in center of mixture; add combined rind, essence, egg and milk.
Turn dough onto lightly floured surface; knead gently until smooth. Dough should be soft pliable.
Roll dough out gently until 1 cm thick. Cut into rounds using 5 cm cutter; place on lightly greased oven trays, about 2.5 cm apart. Bake in moderate oven about 15 minutes or until light golden brown; cool on wire rack.
When cold, cut each biscuit in half, horizontally, using fine serrated knife; brush cut side of each top half of biscuit with combined water and liqueur. Join biscuits with cream; dust tops with powder sugar.