I'm pretty sure I spotted you last weekend. It was a Sunday, I was outside in a t-shirt, our washing actually dried on the line. It was magical.
But then you disappeared again. Elusive and mysterious, you marvellous trickster. And now it's like you were never here at all, and it's all days of rain, wind and fog.
But I am here to challenge you summer! I have some scarves hidden in my sleeves as well.
I can't make it sunny, I can't stop the rain, I can't force myself to get back into the habit of shaving my legs every few days because when it's hot, one wears shorts... Can't do any of that stuff.
But I can bake! I can bake winter away, and it is not even difficult. It also comes with a satisfying dollop of irony because the very ingredients whose power I have harnessed to banish these drizzly days from my immediate reality? Winter's harvest: oranges and lemons.
Oh the delicious, delicious irony. And biscuits. Here's how:
all-the-citrus mexican wedding cookie buttercream cookie-wiches
There is nothing at all difficult about this recipe. But if you are feeling particularly like you just would like to eat a lot of cookies right now, don't make the filling and get eating. But the filling is really the sunshine on the cookie (get it?), and you will need it to conjure summer (and super good tea-time treats).
for the cookies:
225g butter, cold, cubed
120g icing sugar
1 egg yolk
1 tbsp orange zest
60ml fresh squeezed orange juice
1 tsp vanilla extract
440g plain flour
1/2 tsp baking soda
for the buttercream:
150g butter, softened
125g icing sugar
zest of 1 lemon & half an orange
juice of 1 small lemon
Pulse the butter and icing sugar in a food processor until just combined. Add the egg, yolk, zest, juice and vanilla and pulse until mixed. Add the flour and baking soda and pulse until the dough just comes together.
Tip the dough onto the counter and use your hands to bring it together into a smooth ball of dough. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
When you are ready to bake, preheat the oven to 180c.
Form the dough into 4cm-ish balls (make sure they are all pretty equal) and place them 3cm apart on a baking tray lined with baking paper. You should get 30-36 cookies. Use your fingers to gently flatten the cookies.
Bake the cookies- one tray at a time- for 18-20 minutes. The cookies will stay quite light, browning slightly on the bottoms.
While the cookies are baking, make the buttercream. Using stand mixer- or a hand mixer with an incredible motor- beat the butter and sugar together until you have an amazingly fluffy, light and creamy mixture (about 10 minutes). Add the zest and juice and mix until combined.
Once the cookies are completely cooled, pipe or spoon a generous dollop of buttercream on the centre of one, and sandwich it with its partner. Continue.
Dust with icing sugar and serve with tea or coffee.