INGREDIENTS

2 eggs
100 g (½ cup) sugar
80 ml (⅓ cup) vegetable oil
300 g (2 cups) all-purpose flour
50 g (¼ cup + 3 tablespoons) cornstarch
5 g (1 teaspoon) baking powder powder
¼ teaspoon vanilla powder
Zest of 1 lemon
Zest of 1 orange
160 ml (⅔ cup) vanilla custard
Powdered sugar for decoration

1. Preheat the oven to 180°C/350°F.
2. In a large bowl, whisk the egg and mix in the vegetable oil, sugar, vanilla and zest.
3. Combine the flour with the cornstarch and baking powder separately.
4. Add the dry ingredients to the liquids and mix well. When the dough is smooth, transfer it to a floured surface and roll it out to a thickness of about 4 mm.
5. Cut out the flowers and transfer the shapes to a baking tray.
6. Cook for 12 minutes. Leave to cool before filling with the custard.