These lovely biscuits have a crunchy exterior and a soft middle. They are softly flavoured throughout with orange, including the drizzled icing. The fine quality of the Tipo 00 flour gives the crust extra bite.
I am delighted that Filippo Berio has seen fit to include my recipe on their website.
Notes
- Makes 10 large or 20 small biscuits
- If you cannot get hold of Tipo 00 flour, the finest quality plain flour will be a good substitute. Do not use self raising flour
Equipment
- Large bowl and a small bowl
- Knife, orange juicer/reamer, teaspoon or honey drizzler
- Baking sheet
- Wire cooling rack
- Small measuring jug
- Rolling pin
- Baking parchment / greaseproof paper
Ingredients
- Tipo 00 flour – 250g (plus a little extra for dusting)
- Caster sugar – 70g
- Baking powder – 1 teaspoon
- Extra virgin olive oil – 50ml
- Fine salt – a pinch
- Orange juice – 90ml (from two oranges or carton orange juice)
- Zest of 1 orange
For the icing
- Icing sugar – 120g
- Orange juice – 27-28ml*
* you can substitute half of the orange juice for the icing with either Triple Sec or Grang Marnier liqueur
Method
- Turn your oven on to 180°C / 200°C
- Line your baking sheet and leave to one side
- In your bowl, measure out the flour, baking powder, caster sugar, salt, zest and mix together
- Squeeze out your orange juice and measure to the 90ml mark
- Working quickly (as the orange juice will activate the baking powder), mix the orange juice and the olive oil into the flour mixture and turn out onto a lightly floured work surface
- Roll out the dough to a rectangle that is about 6-7mm thick and around 15cm x 26cm in shape (about 3/8″ thick, by 6″ x 10″). The dough will be very maliable for a biscuit dough (it’s quite fun to use!)
- Cut thin strips about 6-7mm across (so their cross section is square)
- Take two strips and twist them around each other. The intertwined biscuit will be about 15cm (6″) long
- If you want small biscuits you can cut the biscuit in half now
- Place the biscuit on the prepared baking tray and repeat with the remaining strips to make more biscuits, adding them to the tray as well
- These biscuits puff up slightly, so leave a 2 cm (1″) gap between them
- If you are left with a single strip of dough, then cut this in half and make one half-sized biscuit
- Place the tray towards the bottom of the oven and bake for 12-14 minutes: the biscuits will be nicely browned
- Bring out and cool in the baking tray for a few minutes and then transfer to a wire rack
- When the biscuits are fully cooled, you can make the icing
- Weigh out the icing sugar in the small bowl and add the orange juice (or orange juice and liqueur mix)
- Mix together thoroughly, and check it is the right consistency: it should run off a spoon in a ribbon after about half a second. If it is too wet, add a little more icing sugar. If it feels too dry (it doesn’t drip) then add a very small amount of additional orange juice
- Put the rack with the cooled biscuits back over the baking tray, so it catches any drips of icing
- Using a teaspoon or a honey drizzler (I find this very good at this job!) drizzle the icing back and forth over the biscuits until they have roughly the same amount of icing
- Leave to dry for an hour or two
- These biscuits don’t last as long as butter biscuits, as they are quite soft, but will keep for 5-6 days in an airtight container
Fabulous! I love how fresh these sound.
LikeLiked by 1 person
Thanks Victoria – they are pretty lemony! A tinge of summer still… Sigh xxx
LikeLike
These sound delicious, great flavour combo. Thanks for sharing the recipe..
LikeLiked by 1 person
Sorry, that should have read ‘great recipe’! But also, great … recipe!!
LikeLiked by 1 person
You always make me smile! That’s a great recovery 🙂
LikeLiked by 1 person
Great, recipe! They look fab. xxx
LikeLiked by 1 person
Thanks Linda! Particularly enjoyed one with a cheeky glass of prosecco and orange juice 😉
LikeLiked by 1 person
These are just gorgeous! Olive oil and orange go so well together!
LikeLiked by 1 person
Thank you so much my lovely! You’re totally right – and I love that they can be used in both sweet and savoury xx
LikeLike
Yes. Something I wouldn’t have thought of on my own!
LikeLiked by 1 person
These sound fab! I don’t make many biscuits…I need to start.
LikeLiked by 1 person
Gosh Stella, thank you! And such a quick reply! My lot prefer biccies to cake… Xxx
LikeLiked by 1 person