Spring's arrival has brought with it a craving for orange. It could be because of the longer, brighter days, or it could my body telling me I need more vitamins - I'm hardly ever in the sun enjoying the longer, brighter days, after all (and my pasty, glow-in-the-dark legs are testament to that.)
Whatever the reason, I'm hardly one to say no to desserts, especially fruity ones. What to make this time, though? I'm not really a fan of orange-flavoured chocolates (sorry, Terry's) - I find them a little too cloying - and I just made an orange cake not too long ago. Well, how about biscuits then? A quick and impatient Google search didn't throw up many recipes that grabbed me, so I thought I'd indulge in an experiment instead.
(makes about 40 biscuits)
150gm caster sugar
150gm butter, softened
225gm plain flour
1 tbsp vanilla extract
grated rind of 1 orange
2 tbsps orange juice
- Cream sugar and butter until fluffy. Add in vanilla extract, orange zest and juice.
- Stir in flour, knead mixture lightly, roll into a 2 inch wide sausage shape, wrap it in greaseproof paper or clingfilm and freeze for at least 30 minutes.
- Preheat oven to 175 C, and take the biscuit mixture out of the freezer. Slice off fairly thin pieces (I made mine about 3mm thick) and place them on a greased baking tray. Leave some space inbetween, as they will spread a little while in the oven.
- Bake for about 6-8 minutes, until lightly golden and remove from oven to cool.
At this stage, you can eat them as they are, or make a glaze to drizzle over them. I only made a glaze for them because I wanted to pretty up some burnt ones, so it's not strictly necessary, but it does help finish up the rest of the juice from your zested and squeezed orange.
50gm icing sugar
2tbsp orange juice
- Mix icing sugar and orange juice until you get a runny consistency, then drizzle the mixture over the biscuits with a fork. Leave to set, then enjoy!
They can be stored in an airtight box for up to a week (if you can resist them for that long!).