Italian Peach Biscuits

To make pastry cream, place milk, cream and vanilla in a saucepan. Stir over medium heat and bring just to the simmer. Remove from heat and set aside for 5 minutes to allow flavours to infuse. Whisk egg yolks, sugar and flour in a large bowl to combine. Gradually whisk in warm milk mixture until smooth. Return to pan and place over low heat. Stir for 3 minutes or until mixture thickens and coats the back of a wooden spoon. Transfer to a glass bowl. Cover surface with baking paper and refrigerate for 1 hour or until chilled.

Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.

Using an electric mixer, beat flour, baking powder, sugar, butter, lemon zest, egg and vanilla until well combined. Add milk, 1 tbs at a time, until a dough forms (dough will be slightly sticky).

Using floured hands, shape teaspoonfuls of dough into balls. Place balls, 3cm apart, on trays. Flatten slightly. Bake for 15 minutes or until pale golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.

Using a small sharp knife, make a small well in the centre of each biscuit base. Place pastry cream in a piping bag fitted with a small plain nozzle. Fill each well and flat side of biscuit with a little pastry cream, then sandwich 2 biscuits together to form a ‘peach’ shape.

To decorate, combine juice and a little colouring in a small bowl. Place sugar in a small bowl. Dip biscuits in juice, then coat in sugar. Transfer to a tray. Refrigerate for 1 hour. Top each biscuit with a mint leaf. Serve.