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.​

       Chopped chocolate​

       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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