This recipe for these very crisp orange biscuits was given to me by one of my cousins (British born like me) who lives in Wembley. They are super!
You have the flesh of 2 oranges left over – to just eat whist baking or to use in something else – maybe the cabbage & orange salad – another super recipe from the same cousin.
- 250g self raising flour
- 150g butter
- 120g caster sugar
- Grated rind of 2 oranges
- 1 egg seperated
- 1-1½ tablespoons of milk
- 30g caster sugar for sprinkling
- Rub the butter into the flour to make breadcrumbs.
- Mix in the sugar and the fine grated orange rind.
- Add the egg yolk and milk to make a firm dough.
- Chill for 30 minutes.
- Pre-heat the oven to GM5- 190°C.
- Grease several baking sheets.
- Roll out the dough thinly.
- Use a 7cm diameter cutter to make rounds.
- Brush the rounds with beaten egg white.
- Lightly sprinkle the rounds with caster sugar.
- Place the biscuits onto the baking sheets a little apart.
- Re-form the the dough and repeat.
- Bake for 8-9 minutes till golden.
- Leave to cool for a couple of minutes before removing from the baking sheet and placing them on a wire rack to cool.
Coffee Set – Elizabethan – Fleure bleue from the 1970s.