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Orange biscuits (orangines)

Sophie Grigson from Sophie Grigson's Weekends
Sophie Grigson's elegant orange biscuits are perfect with coffee

Orange biscuits (orangines)

Method

1. Place the almonds and candied peel into a food processor and whizz until finely chopped.

2. Add the grated orange zest, flour, butter and suagr and whizz again. Pour in the milk and process until the mixture forms a smooth dough.

3. Roll the dough into a log with a diameter of about 2.5 to 3.5cm and wrap in cling film. Refrigerate for 30 minutes.

4. Preheat the oven to 160°C/gas 3 and line 2 baking trays with non-stick baking parchment.

5. Remove the dough from the fridge and cut into thin slices. Lay the biscuits on the baking sheets and bake for 10-15 minutes, until golden around the edges.

6. Remove from the oven and store in an airtight tin.

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Serves: Makes 20 biscuits

Prep: 10 min, plus 30 mins resting for dough
Cook: 10 min

Ingredients

Main:

60g blanched almonds, roughly chopped
60g candied orange peel, roughly chopped
zest of 1 orange, finely grated
45g plain flour
60g unsalted or lightly salted butter
60g caster sugar
1 tbsp Milk