|Lemon and lime cheesecake biscuits, as made by EJ|
For the digestive biscuits:
125g spelt flour
125g muesli (unsweetened, without fruit)
100g caster sugar
1/2 tsp baking powder
For the filling:
125g cream cheese
150g icing sugar
25g butter (softened)
1/2tsp finely grated lemon zest
1/2tsp finely grated lime zest
1/4tsp lime juice
Makes 10 sandwiched biscuits
Line three baking trays with baking paper.
To make the digestive biscuits, first pour the muesli into a blender and whizz until finely blended.
Put the flour, muesli, caster sugar and baking powder into a bowl and mix until well combined. Rub in the butter to create a breadcrumb-like texture. Add the egg in and gradually pour in the milk stirring to form into a dough.
Turn out onto a generously floured surface, roll to approximately 3mm thick and cut into 20 x 8cm rounds, arrange (well spaced) on the three baking trays and chill for 15-20 minutes.
While the biscuits are chilling, pre-heat the oven to 170C (fan).
Bake for 16 minutes, or until starting to turn golden at the edges. Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
To make the cheesecake filling and assemble the biscuits:
Mix the cream cheese and butter until smooth, sift in the icing sugar and stir through until evenly combined. Add the lemon zest, lime zest and juice, stir gently to combine.
Spoon the cream cheese frosting into a piping bag and snip the end. Pipe spirals of the mixture onto 10 of the biscuits and sandwich together with the remaining 10.
Keep refrigerated until ready to serve - and enjoy :)