Perfect with coffee or tea. These are a great biscuit to start the day, or as a mid-morning snack.
For a very quick sweet treat these Easy Orange Biscuits are just perfect. They are thick and have a similar texture to an English scone, only firmer. So they are ideal for eating with a cup of tea, or coffee, or with a glass of milk. They are so quick and easy to make and can be ready within an hour, unless you wish to chill the dough, as I did, for 30 minutes.
So simple to make but with a big flavour they are just wonderful. Other flavours, such as lemon or almond extract, or even with some ground cinnamon or ginger would work very well too.
Mine turned out very well indeed. A nice firm exterior with an interior just a little softer, that crumbles in the mouth. I found them very good for dunking in my afternoon tea.
I have lots of recipes for cookies and biscuits on this blog, so why not search that category or check out just one such as Anzac Biscuits
- 125g(1 stick + 1 tbsp) softened butter
- 350g(2 1/3 cups, based on scooping packed flour into a 250ml cup)plain flour
- 100g(1/2 cup) caster sugar
- 1 medium egg
- zest from one orange
- 60ml(1.4 cup) orange juice
- 4g(1 tsp) baking powder
- 1 egg yolk +1 tsp milk for a wash
- In a large bowl cream the butter and sugar together, until light and fluffy( I used my hand mixer).
- Add the egg and beat again until fully combined.
- Add the orange zest and orange juice and whisk again until combined.
- Mix the baking powder into the flour.
- Add the flour mixture into the wet mixture and mix until it just comes together.
- Use a hand to squeeze the mixture into a very soft dough.
- Cover the dough, in the bowl, with plastic wrap and chill for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F.
- Line two baking trays with parchment paper.
- Prepare two further sheets of parchment paper, for rolling out the dough.
- Roll the dough between two sheets of parchment paper, to a thickness of about 8mm(1/3 inch) and use an 8cm(3 inch) cookie cutter to cut out rounds. Each round should weigh about 60g(just over 2 ounces).
- Place the cut out shapes onto a baking tray, leaving a gap between each. You should get 12 biscuits from the dough, so re-roll the excess.
- Mix the egg yolk and milk together and brush over the top of the biscuit dough, trying not to let it run down the sides.
- Using the tines of a fork drag it over the egg wash to imprint patterns of choice on the top.
- Bake in the oven for 25 minutes, until the top has coloured well and the pattern easy clearly visible.
- Remove from the oven and transfer to a wire rack to cool completely.