• 220g butter
• 125m1 icing sugar, sifted
• finely grated rind of 1 orange
• 12,5 m1 cornflour
• 250 m1 flour, sifted
• 125 m1 self-raising flour,sifted

• 60g butter, softened
• 200m1 icing sugar, sifted
• 6 canned mandarin orange segments, puréed

• 37 5m1 icing sugar, sifted
• 5 m1 butter, softened
• 12,5ml instant coffee powder, dissolved in 12,5 ml boiling water
• 20m1 milk

To decorate:

• Icing sugar to dust

1. Cream butter, icing sugar and orange rind together until light and fluffy.
2. Add cornflour and sifted flours, beat until smooth.
3. Place mixture in piping bag fitted with large star tube.
4. Pipe 25mm shapes on to lightly greased baking-tray
5. Bake at 180C, 10 to 12 minutes until pale golden brown.
6. (Biscuits will spread slightly).
7. Cool on wire cooling racks.

1. Place butter and icing sugar in mixing-bowl, beat well
2. Gradually add purée, mix well.
3. Sandwich biscuits together with filling.

To decorate:

1. Dust with sifted icing sugar if desired.

Top