Categories: April

Ingredients

• finely grated zest and juice of 1 orange
• 100g caster sugar
• 100g plain flour
• 50g butter, softened, plus extra for greasing

Directions

1. Boil the orange zest and juice in a small pan until reduced to 2 tablespoons. Put into a large bowl and allow to cool. Now mix this with all of the other ingredients to form a dough. Cover and refrigerate for 2-3 hours to set.

2. Preheat the oven to 180˚C/fan 160˚C/gas 4. Roll the biscuit mix into 16 balls, then press on to buttered baking trays and flatten them into 6-7.5cm rounds. It is important to leave plenty of space between each to allow room for spreading – cooking four to six on each tray should give enough space for the biscuits. Bake in the oven for 12-14 minutes until golden brown. Allow to rest on the tray for 1 minute, then carefully lift them out onto a cooling rack with a palette knife or fish slice. Should the biscuits begin to stick to the tray, return them to the oven to re-warm, then remove from the tray. Once cooled the biscuits will become crisp.

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