Original invention with theme: How do you teach a dry biscuit obey: D And so I made this delicious Pinwheels of Biscuits Fossier from Reims with fresh lemon butter cream 🙂
Preparation time 30 minutes
- 200 g Biscuit du Reims
- 230 g sweet condensed milk
- 3 tbsp lime juice
- 60 g butter
- 80 g icing sugar
- 25 ml lemon juice
- 1 tsp lemon zest
Grate biscuits finely in the processor and do all ingredients into a bowl. Mix it all very wel and then put on the table plate, and beat the dough until smooth and polished (see photo).
Then mix the butter, powdered sugar and the rest of ingredients together in other bowl.
Spread the mixture evenly on the pink dough rolled up to size: width 20 cm and length of about 40 cm. Not too thin and not too thick.
Roll slowly on. Do not powder the working place with anything. Wrap in aluminum foil and let cool for at least 3 hours.
About 20 minutes before serving slice it into 3-5 mm thick slices.