Orange Biscuits are soft, fragrant sweets made from a few ingredients and flavoured with orange juice and peel! They are small sugar-coated balls that swell in the oven, forming cracks on the surface.
The recipe is quick and easy, in just a few minutes all you have to do is mix the ingredients, make the balls and you're done, but be careful to leave them in the fridge, which will guarantee orange biscuits with a light and crumbly texture and a cracked surface. Perfect for every moment of the day: for a tasty snack, for tea time, for a genuine breakfast, orange biscuits keep soft and crumbly for a long time, that's why they are perfect to give as a gift at Christmas and not only!
Preparation: 10 minutes + resting time
Baking: 15 minutes
Ingredients for 40 biscuits
• 280/ 290 g dessert flour
• 60 g caster sugar + 3 tablespoons
• 100 g soft butter (or 90 ml seed oil to taste)
• grated peel of 2 oranges
• juice of 1 medium-sized orange
• 1 Egg
• 1 teaspoon baking powder
• 150 g icing sugar for rolling biscuits
How to make soft orange biscuits
In a bowl, whip the butter and caster sugar with the vanilla and finely grated orange zest until light and fluffy. Then add the egg and finally whip the whole mixture in 1 minute adding the filtered lemon juice.
Finally, add the sifted flour and baking powder and knead by hand for a few seconds. If necessary, add another 10 - 15 g flour to dust your hands and remove the dough from the work surface. Seal with cling film and place in the freezer for 15 minutes or 40-50 minutes in the fridge. Cut the dough into 18 g pieces and roll each piece between your palms, so that the biscuits have a round shape.
Finally, roll first in caster sugar, then in icing sugar. I recommend this last step, roll well so that a very white patina is formed, in this way the cracks on the lemon biscuits will be visible. As you make your lemon biscuits, place them on a baking tray lined with baking paper at a distance of 5 - 6 cm. Finally, place the tray in the fridge for about 1 hour, you can also leave them for a day and bake them at the moment.
If you see that the biscuits have absorbed all the sugar in the fridge, roll them in icing sugar again..
Bake in a hot oven at 180° in the middle of the oven for the first 5 minutes, then turn down to 170 without opening the oven and finish baking for about 10 minutes.
Bake and leave to cool out of the pan for about 30 minutes! Serve cold