0 of 5 (0 reviews)
My first attempt at a favourite teatime biscuit in the UK: the lemon cream. I was looking for something more biscuity than tart and this hits the spot. Feel free to lower the FA Lemon Sicily to 2% if you prefer a more subtle, background citrus or up it to 4% if you're a fan of furniture polish. You can also remove the 1% CAP Sugar Cookie V1 and up the TPA Cheesecake (Graham Crust) to 5% for a slightly less sugary mix. Can be SAV'd, although this benefits greatly from a 3-day steep, shaking at regular intervals. Mixed at 50/50 for a MTL mix, however I see no reason why this wouldn't work at varying PG/VG ratios at either end. Subtle, simple, moreish.
COPYRIGHT: This recipe is the property of mikelovell and has been released under the All The Flavors Public Domain license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| CAP | Sugar Cookie | 1 | |
| CAP | Vanilla Custard | 2 | |
| FA | Lemon Sicily | 3 | |
| FA | Vienna Cream | 1.5 | |
| TPA | Bavarian Cream | 1.5 | |
| TPA | Cheesecake (graham Crust) | 4 | |
| TPA | Sweet Cream | 3 | |
| Conditioning Time: 3 Days Total Flavor: | 16% | ||