Ingredients
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Lemon icing
Chocolate icing
Method
Matches
1.Bake pastry sheets on un-greased oven trays in moderately hot oven for about 10 minutes, or until sheets are lightly browned and puffed. Turn onto a wire rack and cool, smooth sides up.
2.To make the lemon icing, sift icing sugar into a small bowl, stirring in the lemon juice and enough milk to make spreadable.
3.To make the chocolate icing, sift the icing sugar and cocoa into another small bowl and stir in enough milk to make spreadable.
4.Spread the jam over smooth side of one sheet of pastry. Beat cream in a small bowl until soft peaks form; spread over the top of the jam, and top with remaining sheet of pastry, pressing down lightly.
5.Working quickly, spread the pastry with lemon icing.
6.Place the chocolate icing in a piping bag fitted with a small plain tube; pipe chocolate at 2cm intervals over the top of the lemon icing. For a feather effect, run a skewer in the opposite direction across the lines of icing at 2cm intervals.
7.Cut into rectangles with a serrated or electric knife when set.
This recipe can be made a day ahead; to store, cover and refrigerate. This recipes is not suitable for freezing or microwaving.
Note
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