QASSATAT TAL- IRXOXT by Marion Borg
450 g plain flour plus extra for dusting
175 g butter UNSALTED
50 grms lard
1/2 tsp salt
150 grms cold water
100 grms icing sugar
50 grms semolina
50 grms candied peel
Icing (ROYAL ICING recipe on Cookidoo)
300 g white sugar
1 egg white
1/ 4 tsp lemon juice
1.Make pastry by following shortcrust pastry method .
2.Place flour , butter ,salt and water in mixing bowl and mix 20 seconds / speed 4
3.Transfer pastry onto lightly floured surface and shape into a ball .Wrap in plastic wrap and place in refrigerator for half an hour or until required .
Place sugar in mixing bowl and grind 15 sec / speed 10..
1.Add all the other ingredients and mix on reverse for 5 seconds/ speed 4.
2.Scrape down sides and mix for a further 2 seconds if needed .
3.Remove filling from bowl and set aside .
Wash and clean bowl well with hot water and soap .
Place sugar into mixing bowl and grind 30 sec / speed 10.
Add egg white and lemon juice and mix 10 sec / speed 6.
Transfer into sealable container and use as required