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Virgins’ breasts

You'll need

  •  
  • Icing
  • 375 ml (1½ cups)
  • milk
  • 55 gm (¼ cup)
  • sugar
  • 35 gm (¼ cup)
  • cornflour
  • ¾ tsp
  • vanilla extract
  • 1 piece
  • lemon rind, removed with a peeler
  • 40 gm (¼ cup)
  • coarsely chopped candied orange
  • ½ tsp
  • ground cinnamon
  • 320 gm (2 cups)
  • pure icing sugar, sifted
  • 8
  • candied cherries
  •  
  • Pastry
  • 225 gm
  • unsalted butter, softened
  • 80 gm
  • caster sugar
  • 1
  • egg yolk
  • 1 tsp
  • finely grated lemon rind
  • 475 gm
  • plain flour

Method

  • 01
  • In a heavy-based saucepan, whisk together milk, sugar, cornflour and ½ tsp vanilla and lemon rind. Place over medium heat and, whisking constantly, bring to the boil. Reduce heat and simmer for a minute, then remove from heat and cool. Stir through candied orange and cinnamon and set aside until required.
  • 02
  • For pastry, cream butter and sugar using an electric mixer, then add egg yolk and beat to combine. Stir in lemon rind, ¼ tsp salt, flour and 50ml water and knead gently until a soft dough forms. Wrap in plastic wrap and refrigerate for at least 2 hours.
  • 03
  • Preheat oven to 180C. Roll out dough to about 3mm thick on a lightly floured work surface, then cut out 8 circles using an 8cm-diameter cutter and 8 circles using a 10cm-diameter cutter. Spoon ¼ cup of custard mixture into the centre of each 8cm circle to create a mound. Brush edges with water and place the larger pastry circles on top, pressing edges to seal. Place on baking paper-lined oven trays and bake for 15-20 minutes or until golden. Transfer to a wire rack to cool.
  • 04
  • Whisk together icing sugar, 2 tbsp boiling water and remaining vanilla in a bowl until smooth. Spoon icing over cooled pastries and place a cherry on top. Biscuits will keep in the refrigerator for up to three days.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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