It is the end of school year coming up in England and we thought to bake some biscuits to say thank you to our teachers with the children. Baking for school requires a nut free recipe, and I found this lovely Orange Crisps recipe at the National Trust Tea Time Baking Book by Jane Pettigrew. They are very easy to make and the children really enjoy preparing and cutting out different shapes.
The citrus tang of the juice and zest makes these biscuits irresistible; a lovely treat for yourself or someone you’d like to share with. Apparently, they are also excellent made with lemon juice and rind, instead of orange. We are already looking forward to that one too!
Makes approximately 20-24 biscuits
Preparation time: 20 minutes Baking time: 10 minutes
100gr/5oz butter, softened
150gr/5oz caster or granulated sugar
1 egg yolk
225gr/8oz plain flour, sifted
10ml/2 teaspoons baking powder
Grated rind and juice of half an orange
1 egg white, beaten
100gr/4oz caster sugar for dredging
Preheat the oven to 190 C/375F/Gas Mark 5
Grease two or three baking trays. Beat together the butter and sugar until light and fluffy. Add the egg yolk, flour, baking powder, orange rind and juice. Mix thoroughly to a stiff paste and knead until smooth. On a lightly floured board, roll out to a thickness of 0.5cm (1/4in) and cut into rounds using a 6cm (2 1/2in) cutter.
Place on the prepared trays, leaving room for the biscuits to spread. Brush the top of each with beaten egg white, dredge with caster sugar.
Bake for 10 minutes, until pale golden. Remove from the oven and leave to cool for 5 minutes on the trays before lifting on to a wire rack to cool completely.
Kids loev thsoe and we are also not imune 🙂
You are right, we enjoy it as much as the children:)