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| Recipe Archive > Cakes & Biscuits > |
Orange Sugar Flower Biscuits
(Makes 12)
Easter is the ideal time to make these pretty orange sugared flower biscuits. They are very simple to make so why not let the kids give you a hand with cutting out the biscuit shapes. You will need to invest in a flower shaped cutter which you can buy from any Cake making suppliers, or kitchenware shop.
Also look out also for leaf cutters to make leaf shaped biscuits to go with the flowers and cover them with pale green sugar. (see sugar tip)
Equipment & Ingredients
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A large baking sheet, lightly greased with butter. |
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A 7cm (2¾") - 7.5cm (3") sized flower shaped biscuit cutter. |
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140g/5oz butter at room temperature |
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125g/4½oz Whitworths granulated sugar |
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2 small eggs, lightly beaten |
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70g/21/2oz, candied orange peel or mixed candied peel, finely chopped |
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Grated zest of ½ orange |
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250g/9oz plain flour, sifted |
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25g/1oz Whitworths icing sugar, finely sifted |
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Method
For the dough place the butter in a mixing bowl and work it with your fingers with the sugar,salt, egg, candied orange peel and orange zest until well blended.
Add the sifted flour and baking powder and mix thoroughly. Lightly knead the dough several times with the heel of your hand until smooth, but do not over work.Roll the dough into a ball and leave it in the fridge wrapped in a plastic bag for 30 minutes.
Preheat the oven to 180C/350F/Gas 4.
Roll out the dough to a 4mm thickness and using the flower shaped biscuit cutter, stamp out the shapes. Transfer the shapes to the baking sheet and bake for 5- 6 minutes or until the biscuits turn light golden around the edges.
When the biscuits have slightly cooled carefully paint a small circle of milk over the middle of each one, then sprinkle it with the coloured sugar (to form the centre of the flower).
Serve lightly dusted with icing sugar.
The biscuits will keep for several days layered in silicone paper in an air-tight tin but they are best eaten freshly baked.
Whitworths Sugar Tip
Add 55g/2oz - 85g/3oz of Whitworths granulated sugar with a few drops of natural food colouring to a screw - top jar and shake it vigorously until, like magic, the sugar is evenly coloured. Make up several batches in different colours and store them in jars for future use.
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