These are delicious and worth the effort to make.Thanks to tasty.com.au
250g chilled unsalted butter, chopped
3/4 cup caster sugar
2 1/2 cups plain flour
1/2 cup vanilla custard powder
1 large egg
2 large eggs2 large egg yolks
1/2 cup orange juice
2 tablespoons orange zest
80g butter, chopped
2/3 cup caster sugar
To make the orange curd, add the eggs, egg yolks and caster sugar into a saucepan on low heat and mix well.
Add the butter a little at a time stirring constantly until all has been added.
Add the orange juice and zest and continue stirring until it thickens, 1o to 12 minutes, be patient and don’t increase the heat.
Remove from the heat once thickened and strain through a sieve into a clean bowl. Place cling film directly on top of the curd to prevent a skin forming and leave to cool. Place in the fridge once cooled for at least 2 hours.In a food processor add the flour, caster sugar, chopped butter and vanilla custard powder blitz on pulse to combine.
Add the egg and pulse until a ball of dough forms.Flatten into a disk and wrap in cling film then place in the fridge to rest for an hour.Preheat the oven to 160°C, line baking trays with wax paper.Roll out the dough between wax paper to avoid over working it and use a cookie cutter making sure you have equal amounts to sandwich together.Bake for 10 minutes then cool completely on a rack.Use a teaspoon of orange curd in the middle of one cookie and gently add the other cookie on top. Continue until all the cookies are full and sandwiched together.Dust with icing sugar and serve.Great with lemon curd filling too.