Crisp and Crumbly Orange Biscuits
Irresistible and melt in the mouth, these biscuits are crumbly yet crisp and can be knocked up in moments. I keep a supply of the dough in my fridge, ready for those moments when a biscuit is definitely necessary.
225g block butter, soft
112g caster sugar
280g self raising flour
Zest of 1 orange
Oven 180c, 160 fan
Whisk the butter and sugar together until light and fluffy
Grate the orange rind into the flour
Gently mix the flour into the butter and sugar - the less you work the mixture, the more short and crumbly the biscuits will be
Using wet hands, form the dough into walnut sized balls and place on a lined baking sheet allowing space for the biscuits to spread.
Use a wet fork to gently squash the balls of dough flat. They should be about .5cm thick
Bake approximately 12 minutes, or until they are just beginning to turn golden at the edges
Allow to cool on the baking tray for a minute or two before transferring to a cooling wrack
Helpful Hints and Avoiding Stumbles:
Adding the orange zest to the dry flour helps to stop it getting stuck on your whisk beaters.
Alternative flavourings, etc.
White chocolate chips and freeze-dried raspberry pieces
Chopped stem ginger with half a tsp. of ground ginger
Currants, raisins, sultanas, chopped dates, dried cherries, dried cranberries
Chopped walnuts, hazelnuts, flaked almonds
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