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Irene’s Lemon Cream Biscuits (eggless)

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TRH Irene's Lemon Cream Biscuits (eggless)

125g butter or good quality margarine (room temperature)
1/2 cup oil
1/2 cup sugar (can go up to 1 cup)
1 tsp vanilla essence
Zest of 1 lemon or 1 tsp lemon essence
1 cup maizena
+- 3 cups flour

Cream the first 3 ingredients until creamy.
Add vanilla essence and zest / lemon essence.
Add maizena and flour (add a little at a time until you get a soft dough that is not sticky).
Roll dough into little balls and flatten with a fork.
Bake at 180 deg cel for 12-14 min until lightly browned.
Once completely cooled, sandwich together with lemon icing (recipe below)

Lemon icing
100g butter or margarine
+- 2 cups icing sugar
Juice of 1 lemon / 1 tsp lemon essence
Cream butter and sugar together.
Add lemon juice (a little at a time until desired consistency is reached).
Sandwich biscuits together. Enjoy

Prepared, tried and tested by:  Irene Dasari

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