100g unsalted butter, plus extra for greasing
50g icing sugar, plus extra to dust
zest of 2 oranges
100g plain flour
60g thick apricot jam
Preheat the oven to 190°C/gas mark 5 and grease a large, flat baking tray. In a large mixing bowl, gently cream together the butter and icing sugar until smooth and thick. This will take approximately 5 mins. Stir the orange zest into the mixing bowl, then sift in the flour. Mix together thoroughly until a thick consistency is achieved.
Transfer the mixture to a piping bag fitted with a medium nozzle. Pipe thumb-sized mounds onto the tray, spaced 4cm apart. Bake for 15 mins, until golden.
After leaving to stand for 5 mins, transfer the biscuits to a wire rack. When completely cool, sandwich pairs of the biscuits together with a teaspoon of jam, dust with icing sugar, and serve.
Other regional biscuit recipes in the Spring 2017 issue:
- Maidstone biscuits
- Shrewsbury biscuits
- Goosnargh cakes
- Bosworth Jumbles
- Cornish ginger fairings
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