London, 31st January 2013 – Oranges are in season and I love to eat them cut into wedges but I have also been inspired to use them in cooking.
After a few failures (a fish too dry, an inedible cake and some very hard biscuits) I finally cooked a delicious recipe: Jam Thumbprint Orange Biscuits. This recipe was adapted from a biscuit recipe published in The Guardian by Hugh Fearnley Whittingstall in January 2011.
When I find a good recipe in a magazine, I cut it out and keep it in my recipe scrapbook. Ever since I started reading recipes, my scrapbook has become full of piece of papers, printed recipes and quick annotations which I promise myself to transcribe one day…
I halved the original recipe and obtained 16 biscuits. I also modified the recipe by omitting the salt and vanilla extract and using orange zest in place of lemon zest. I also sprinkled the biscuits with icing sugar.
The biscuits just out of the oven looked shapeless and were all attached, I waited until they were cool and firm, then I removed them with a knife, trying to keep their shape.
These biscuits are crumbly, buttery and pleasantly sweet with an aroma of orange. They remind me of the Italian Pasticcini Mignon (miniature pastries) which together with Pastarelle (regular sized pastries) are traditional sweet treats after a Sunday lunch.
I'm entering this into the January One Ingredient Challenge. This is a monthly blogging event that is hosted by Franglais Kitchen and How to cook good food. The ingredient for this month is Oranges and is hosted by Laura at How to cook good food.
I also submit this recipe into January Simple and in Season over at Fabulicious Food.
Finally, I enter this into Bookmarked Recipes over at Tinned Tomatoes
RECIPE WITH STEP BY STEP PICTURES
JAM THUMBPRINT ORANGE BISCUITS
Adapted from Jam thumbprint biscuits
byHugh Fearnley Whittingstall
SERVES 16, PREP 15 MIN CHILL 30 MIN, COOK 15 MIN
- 112 g unsalted butter, room temperature
- 112 g caster sugar
- Grated zest from ½ unwaxed organic orange
- 1 egg yolk
- 1 tbsp milk
- 140 g plain flour, sifted
- orange jam or Seville orange marmalade (I used homemade yellow plum jam)
- icing sugar
In a large bowl beat the butter and sugar until combined.
Add the orange zest, yolk and milk to the bowl and beat until mixed.
Add the flour and mix the dough together gently but quickly with your hands.
Wrap the dough in cling film and place in the fridge to chill at least for 30 minutes; meanwhile heat the oven to 180° (fan-assisted) and line a large baking tray with baking parchment.
Flour the work surface and roll the chilled dough into balls about 2.5 cm in diameter; then push into each dough ball with your thumb to make a well.
Place the biscuits dough on the lined tray.
Fill the wells with about ½ teaspoon of jam.
Bake for 12 – 15 minutes or until the edges and the bottoms are slightly golden.
Leave to cool on the tray to firm up, then transfer to a rack to finish cooling (if they are slightly attached like mine, use a knife and gently separate them).
Sprinkle with icing sugar when completely cool.
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