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
For back issues click here, or to subscribe to LandScape click here.
Makes 1 loaf
450g strong bread flour
1 tsp mixed spice
½ tsp salt
125g light muscovado sugar
300g mixed dried fruit
finely grated zest and juice of 1 orange
1 sachet fast-action dried yeast
1 free range egg
Sift the flour and mixed spice into a large mixing bowl. Rub in the butter. Stir in the salt, dried fruit, orange zest and yeast. Make a well in the centre of the dried ingredients and pour in the orange juice.
Beat the egg and milk together and pour into the centre of the dry ingredients. Mix to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in an oiled bowl and cover loosely. Leave in a warm place until doubled in size.
Grease a 900g loaf tin. Turn the dough out on to a floured surface and gently knead. Shape into a log the same length as the tin. Place in the tin, loosely cover and leave for a further 30-40 mins. Bake in a pre-heated oven 200C/gas mark 6 for 40 mins until golden.
Turn out the loaf and tap the bottom. It will sound hollow when cooked. Return to the oven for a few more minutes if required. Cool on a wire rack. Serve sliced and spread with butter.
Other mixed fruit recipes in our Jan/Feb 2014 issue:
• Dundee cake
• Welsh cakes
• Eccles cakes
• Chelsea buns
• Yorkshire curd tart
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.