Lemony Criscuit
Description
This is not my recipe, but a recipe that I got off a Cook Book, the following notes was supplied from the Cook Book as well:
Whilst lemon biscuit is by no means a new or 'exciting' flavor profile, I have found the number of lemon biscuit juices that I have sampled up to date as too 'in your face', astringent, "I am a LEMON biscuit", for my personal taste. I enjoy lemon (,lime, and grapefruit) greatly as a component of fruity juices, but not as a very prominent profile in bakery or desert juices. The following recipe for a lemon biscuit contains no actual lemon flavoring and gets its subtle lemon properties from the FA Nonna's Cake and FA Torrone. If you prefer a more pronounced lemon, 0.3 % - 0.5 % of INW Lemon (not Shisha, the 'plain' one) or FA Lemon Sicily would do the trick. Any more would defeat the point of the recipe:
(With 10 ingredients, this recipe could obviously be simplified slightly. If preferred, the FLV Vanilla Custard, FLV Butterscotch, and FA Vienna Cream could be collectively substituted with CAP Vanilla Custard V1 at 2.5%. It would be no train-wreck to omit the FA Almond, although I would keep the FA Joy).
"Flavour Notes":
INW Biscuit / FA Cookie / FA Joy / FA Meringue:
The combination forms a wonderful biscuit / cookie (I'm never quite sure where the boundaries are to be drawn) base; the rich salted butter of the INW biscuit and the crispy and crunchy (AP notes) cookie of the FA cookie meet halfway, with the Joy adding a touch of warm out-of-the-oven yeasty breadiness. The Meringue lightens and sweetens the biscuit somewhat, whilst also contributing to lifting the cream filling out of blandness and balancing the Torrone.
FA Nonna's Cake / FA Torrone:
The Nonna Cake adds a fluffy cake-like texture to the mix, which is not necessarily what I would prefer in a crunchy biscuit. However, the manner in which the bakery and lemon flavors are balanced in this concentrate makes it unmissable for my purposes and a very worthwhile slight compromise. I use Torrone in conjunction with the Nonna Cake as a rip-off of ENYAWREKLAW's Bluenuts recipe: http://diyordievaping.com/2015/12/04/bluenuts-a-sequel-to-bronuts/. Although I didn't personally really care for that recipe, the brilliant idea of using Torrone as a substitute for actual lemon flavourings in bakery recipes has stuck with me (and pairing it with Nonna's Cake, which has actually drawn criticism from Wayne and others specifically for its prominent lemon notes, makes even more sense to me in this specific context).
FLV Vanilla Custard / FLV Butterscotch / FA Vienna Cream / FA Almond:
This combination aims to achieve the cream filling of the 'original' (in my context, Bakers) Lemon Cream Biscuit. As mentioned before the entire combo could be swapped for Cap VC V1. In some ways, this would also add a more satisfying rich and delectable mouth-feel. However (notwithstanding the Diacetyl issue, which I am not particularly concerned about - but some may rightfully be), I find that this combo gives a better rendition of just a light fluffy, vanilla-ish cream that doesn't drown out the crunchiness of the biscuit (as Cap VC V1 tends to do). Additionally, it might just be me - but I pick up a very slight Marzipan-ish flavor in the cream, which I find that very small percentages of the FA Almond does add, whilst (once again, might just be me) I also think it enhances the crunch of the cookie ever so slightly.
One last point:
The FA Almond, FA Meringue, and FLV Butterscotch (and pretty much all of the other concentrates to a lesser extent) serve as 'natural' sweeteners according to my taste. I do not like very sweet juices and I suspect that my sweet lips might be a bit off point. If preferred, sweeteners could of course be added to taste - but I wouldn't really know which percentages to recommend.
Mix with 60/40 VG/PG
Recipe
FLV Butterscotch 0.6%FLV Vanilla Custard 1.3%FA Almond 0.4%FA Cookie 1.8%FA Joy 0.25%FA Meringue 0.9%FA Nonna's Cake 1.4%FA Torrone 0.75%FA Vienna Cream 0.5%INW Biscuit 1.8%Total Flavor: 9.7%