Crisp and Crumbly Orange Biscuits

Potted Prawns
Potted Prawns

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 rack

Helpful Hints

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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