Serves: 16 — Prep Time: 20 mins — Cook Time: 20 mins

Ingredients 

165 g Plain Flour
35 g Cornflour
1/4 tsp Salt
180 g Unsalted Butter, at room temperature
75 g Pure Icing Sugar
2 tsp Grated Bergamot Zest
2 tbsp Freshly squeezed Bergamot Juice   

Cream Cheese Filling 

50 g Cream Cheese
20 g Butter
1 tsp Grated Bergamot Zest
120 g Sifted Icing Sugar    

Method 

 Preheat oven to 170˚C

Whisk together the flour, cornflour, and salt in a medium bowl.

In a mixer fitted with a paddle attachment, beat together the butter and the powdered sugar on medium until creamy. Add the zest and juice and mix on low until blended. Add the dry ingredients and mix on low until the dough comes together, stopping the mixer once or twice to scrape down the sides of the bowl.

Scoop the dough by the tablespoonful onto parchment-lined baking trays, roll each scoop of dough into a ball, and arrange the balls about an inch apart. Gently press down with a fork twice to make a kind of cross on the top.

Bake for 16 to 18 minutes, or until lightly browned on the bottom but still pale on top. Transfer biscuits to a rack and let cool for about half an hour, or until barely warm. Sandwich 2 biscuits together with the cream cheese filling.

For Cream Cheese Filling - Beat together 50 g cream cheese and 20 g of butter in a mixer or food processor. Add 1 teaspoon of bergamot zest and then 120 g sifted icing sugar. Continue mixing until light and fluffy but be careful not to overbeat or it will go runny.

Unfilled biscuits keep for several days in a tightly sealed container in a cool dry place.

Bergamot dreams are a new take on melting moments and once tried, it will be hard to go back.  They are especially good with a cup of Earl Grey tea.

Thank you to Scott Bagnell (www.growkery.com.au) for the lovely photo.